Chapter 1

INTRODUCTION

Chips are a popular snack for people of all ages, especially children and

teenagers. Chips are defined as a small, thin, crisp, usually salty or sweet piece

of food typically prepared by frying, baking or drying. Chips may be

accompanied with dips or be used as topping on side dishes; it is also served as

an appetizer or side dishes. However, there are health issues regarding the

consumption of unhealthy snacks in which we all know that chips are one of

them. A systematic literature search was conducted by PubMed in 2022 and the

conclusion showed that consumption of unhealthy snacks was associated with

increased odds of psychological distress in children and adolescents. In 2015, a

study in “Health Affairs” found that potatoes fried in oil were among the foods

most strongly linked to weight gain. Chips are high in fat and calories, which

can cause weight gain or obesity. Being obese can have a high risk of having

heart disease, diabetes and cancer. As a response to this, manufacturers

utilized the use of potatoes as a healthier alternative to the chips that are

popular among consumers.

With the increasing use of potatoes in making products, shortages of the

crops have been observed. The Department of Agriculture (DA) has earlier

confirmed there is a global shortage in the processing variety of potatoes,

1
particularly those commonly used for fast food fries (Sevillano, 2022). In

connection with this, the researchers suggest the use of squash and papaya as

a more feasible alternative. According to the International Training Workshop

on Cultivation Techniques for Fruit Trees, papaya ranked fourth in terms of

volume production. Philippine papaya exports grew from 1,391 metric tons to

5,002 metric tons in 2013 with an average annual growth rate of 23.89% (PSA,

2014; Espino and Espino, 2015).  On the other hand, the production of papaya

in our country is also abundant. In 2009, Philippines ranked 16th in the world

production of squash together with pumpkins and gourds. It is considered as

one of the farmers’ cash crops in the country. Acceptability to consumers is

very high because of its nutritional value especially in Vitamin A. It is not

perishable, commands high price in the market and a very good industrial

potential. Squash can be used in the manufacture of catsup, baby foods,

confectionaries, noodles and many others...it is considered to be on the of the

most delicious vegetables (Tepper, 2013). With this, the availability and

versatility of squash as a new option in making chips can be observed. It is

already established as an effective ingredient in making other common food

products so using it for the production of healthy chips is practical.

The researchers aim to provide and produce locally made chips snacks

that are much healthier, can keep pace on branded chips snacks in terms of

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quality and taste and also be budget friendly. By using squash and papaya as

the main ingredients the researchers hope that it can create a flavorful snack

that will be enjoyed by the consumers. Both squash and papaya are high in

Vitamin C. Squash and papaya contain similar amounts of carbohydrates-

squash has 10.5g of total carbs per 100 grams and papaya has 10.8g of

carbohydrates. There has been a comparison conducted by Kale World between

papaya and potato. The findings were Papaya significantly has more Vitamin A,

C, E and K than Potato. It is for these benefits that the researchers choose

squash and papaya to conduct an experimental study. Aside from being

abundant in the Philippines the researchers want to produce a unique product

that has never been seen in the market. Conducting this study, the researchers

aspire to see a development of squash and papaya chips snack. Continually

providing delicious snacks throughout the market and being able to help

promote the tourism industry. The output of this study will be converted into a

new variety of chip snack that is not made from usual potato but instead made

from squash and papaya. 

Richard Branson a British billionaire, entrepreneur, and founder of Virgin

Group quoted that “we experiment endlessly, with new products, new methods,

new companies and new marketing. A successful business the emphasis is on

experiment and development, ideas are the lifeblood of business”.

3
Statement of the Problem

The purpose of this study is to develop a new variety of chips snack by

using squash and papaya. The study also aimed to answer the following

questions:

1. What is the process involved in pulverizing squash and papaya?

2. What are the processes involved in making squash -papaya chips? 

3. What is the packaging and selling price of squash-papaya chips? 

4. What is the level of acceptability of squash-papaya chips in terms of?

    a. texture

    b. taste

    c. appearance

    d. aroma     

5. How long is the lifespan of squash-papaya chips?

Significance of the Study

The findings of this study would greatly help the following:     

BSHM Students. The study will provide information to BSHM students related

to the development of chip snack.

4
 Consumers. This study will provide a more affordable and healthier

snack option to those people who are conscious in terms of their health.

Parents. This research will help parents to choose a healthy snack for

their children who are growing up with lack of nutrients and fond of eating

unhealthy chips.

Small enterprises. The study will help small businesses to come up

with a new idea to innovate products that will be introduced to the market.

Future Researchers. The study can serve as reference to any relevant

studies regarding food development.

Scope and Delimitation 

This study will mainly focus on the development of squash-papaya chips;

the study is conducted in the first semester of academic year 2022. Since there

has been a global shortage in potatoes we decided to innovate a new variety of

chips by using squash and papaya as a substitute to potato. Since squash and

papaya are abundant in the Philippines this study will also encourage the small

business to produce products using its local resources. In sourcing the raw

materials we used squash and papaya as the main ingredients and we added

some spices to make it flavorful like onion powder, salt, white pepper and

sugar. Research and development method was used in conducting this

research. The respondents of the study are covered by the youth’s ages 9 to 30

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years old who love eating chips and snacks at Brgy. Monserat Magarao,

Camarines Sur. The said youth are divided into 3 groups, 10 youth ages (9 to

15), 10 youths ages (16 to 22) and 10 youths ages (23 to 30). 

Definition of Terms                                                                                                             

For a clearer understanding of this study, the following terms are defined

conceptually and operationally.

Consumer Acceptability. This refers to the level of acceptance of evaluators

in terms of appearance, aroma, taste, texture and flavor of squash-papaya

chips.                                                                                            

Aroma. This refers to the vegetable smell of chips with squash and

papaya.

Squash-papaya chips. This refers to the developed chips using

squash-papaya chips.

Papaya powder. We used papaya as a substitute to potato; we slice

into thin pieces, dehydrate using a dehydrator and grind to make it powder.

Squash powder. We slice butternut squash into pieces, dehydrate

using a dehydrator and grind  to make it powder. 

Taste. It refers to the acceptable saltiness of squash-papaya chips.    

Texture. This refers to the crispiness of squash-papaya

chips                                                                                               

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 Notes

JINXING ZHU (2022) 

Effects of different drying methods on the physical properties and

sensory characteristics of apple chip snacks

https://www.sciencedirect.com/science/article/pii/

STEPHANIE SAVA ILANO (2022)

Supply of chipping potato used for fries tightens globally

https://www.pna.gov.ph/articles/117521

LILYA NONOMIYA (2022) 

The Straight Times: Japan's top potato chip

https://www.straitstimes.com/business/companies-markets/japans-top-

potato-chip-maker-calbee-to-raise-prices-by-up-to-20iMedia. 

JILLIAN COBASA MS, RD (2019) 

Butter squash and potato nutrients.

https://www.healthline.com/nutrition/butternut-squash

MARCIN PIOTROWICZ (2022) 

Comparison of squash and potato.

https://calories-info.com/butternut-squash-vs-potato-baked-or-cooked/

 ARLAN JAMES RODEO (2016)

The Philippine Fruit Industry: An Overview

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 https://www.researchgate.net/publication/311067359_The_Philippine_F

ruit_Industry_An_Overview

LORNA M. TEPPER (2013)

Squash Production Guide

https://www.buplant.da.gov.ph/images/Production_guide/pdf/

STEPHANIE SEVILLANO (2022)

Supply of chipping potato used for fries tightens globally: DA

https://www.pna.gov.ph/articles/1175217

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 Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter includes a review of related literature and studies gathered

from various sources. Research provided more information about the study.

There is also a discussion of the theoretical framework, conceptual framework,

theoretical paradigm and conceptual paradigm. 

Chips

A chip or crisp is a snack food consumed by many people in the form of crisp,

flat or slightly bowl shaped, bite sized units. Potato chips are one of the most

common chips snacks in the world. Chips are considered unhealthy due to its

high level of fat and salt content (Maha Ali, 2019). Increased consumption of

ultra processed foods like packaged chips may be linked to a higher risk of

developing and dying from cancer (Walsh 2023). Various companies offer much

healthier chips snacks, chips snacks that generally have lower levels of salt,

sugar, fat and carbohydrates (Meacham, 2022). For example the use of sweet

potatoes, sweet potatoes are nutritionally rich and can be converted into chips

using a simple frying technique (Timalsina, et al 2019). According to the study

conducted by Rodores (2022) nutrition and dietetics fruit and vegetables are a

good choice for healthy snacks; they are full of vitamins with low calories and

fat. Healthy snacks improve overall health, curb craving, fight weight gain,

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regulate mood, boost brainpower, and give energy to people all day (Baetlein,

2016). Eating meals and snacks throughout the day helps children get all of the

nutrients they need. This means that each bite contributes to the child’s intake

of nutrients. Active children have an increased need for energy as well as other

essential nutrients. A mix and match of nutrients at snack time for children are

essential. The advantages of eating healthy snacks can stay seated throughout

the day and having better control over blood sugar and energy levels (Schohl,

2015). Consuming not nutritious snacks is progressively increasing among

adolescents; therefore healthy snacks can improve sleep quality and prevent

overreaction (Bestami et al, 2019). Snacking is an effective way to fit extra

nutrients into a diet and prevent overeating at mealtimes (Brioso, 2018).

According to The Journal of Nutrition, choosing healthy options is crucial.

Eating healthy chips like fruit and vegetable chips is healthier than chocolate

chips because healthy chips improve mental health (Smith and Rogers, 2014).

Chips are typically high in fat and calories, which can raise the risk of weight

gain and obesity. One ounce of plain potato chips, or about 15 to 20 chips,

contains about 10 grams of fat and 154 calories (Coila, 2015). A study in

"Health Affairs" found that potatoes fried in oil (including chips) were among

the foods most strongly linked to weight gain. Being overweight or obese raises

the risk of diabetes, heart disease and some forms of cancer. According to

10
Esteve (2014), given the increasing consumption of snack food, particularly of

chips, mainly among young people, a study of their nutritional assessment and

the impact that their inclusion implies in a balanced diet with health benefits is

necessary. Methods: Energy, nutritional value and serving size of 34 samples of

chips and their derived products sold in Spain were analyzed through the

information collected in the labeling, along with the price. Results: The high

content of carbohydrates and fat make these products very energetic (472-558

kcal/100 g). The structural, textural and color attributes of microwaved potato

chips were similar to commercial fried potato chips. It was found that at 600 W

after 2.5-3.0 min of processing, potato chips gained the factorability and

crispiness index as that of commercial fried chips. Microwave processing was

found suitable for processing of potato chips with low fat content (~3.09 vs

35.5 % in commercial preparation) and with acceptable sensory scores (≥7.6

on 9.0 point on hedonic scale vs 8.0 of control preparation) ( Alka-Joshi et al.,

2014) In particular, fried potato chips (FPCs), are the most commonly

consumed snack, especially by children. However, research in the field of

nutrition demonstrated that FPCs encompass significant quantities of

acrylamide, a known carcinogen and neurotoxin. Thus, frequent intake of FPC,

especially at younger age, might generate cumulative amounts of acrylamide in

the body, thereby silently increasing the risk for various diseases. There are

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other varieties of chips that use other raw materials; Banana chips are also

available in the market nowadays. Banana chips are very simple and can easily

be processed in rural areas where modern facilities of processing do not exist.

Banana chips are thinly sliced bananas either lengthwise or crosswise. The

slices are deep fried in hot oil and packed in tightly sealed pouches. They come

in sweetened or salted flavors and others with banana essence (Livelihood

Technology Series 9 Banana Processing 2013.) Cassava chip, and its processed

products are useful as an energy source especially when used with urea to

improve ruminant productivity. Its reliable availability in the tropical and

subtropical regions facilitates practical use in ruminant production systems (M

Wanapat, S Kang, 2015).  Parsnip chips are pretty addictive. Parsnips are

naturally lower in carbohydrate and higher in fiber than potatoes and sweet

potatoes, which means that they are lower in calories and a little better for

your digestive system (Clare Wolski, 2016). Taro chips are thin slices of the

taro that are seasoned and baked or fried It is hearty , with a staggering

amount of dietary fiber and significant levels of vitamin A, C, E, B6, and folate,

as well as magnesium, iron, zinc, phosphorous, potassium, manganese, and

copper. It is also acceptable as part of a healthy and diverse Paleo diet and is

used in place of potatoes in some countries (Imma, 2021).

Papaya

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 Papaya (Carica papaya), the papaya may be a hybrid of two or more

Carica species that are native to Mexico and Central America. Papayas are a

soft, fleshy fruit with a wide range of culinary applications. It has hollow stems

and petioles, is generally unbranched, and resembles a tree. At the rising tip of

the trunk, where the leaves are clustered and palmately lobed, the leaves are

grouped spirally.

https://www.organicfacts.net/green-papaya.html

figure1. Green Papaya

This unusual fruit actually boasts a lot of outstanding nutrients and possible

health advantages. In this we'll go into greater detail about the description,

health advantages, and nutritional value of papayas as well as how to include

them more frequently in your diet. (Fernandes, M.Pharm 2018) The green

papaya offers a natural cure for E. coli. By scavenging the free radicals and

superoxide that aid in cellular metabolism for bacterial growth, the unripe green

13
papaya also combats bacteria. Green papaya has a high potassium content,

which means that it can lower blood pressure. Potassium is a vasodilator that

lowers the risk of atherosclerosis, heart attacks, strokes, and coronary heart

illnesses by reducing pressure on the cardiovascular system. (Staughton, 2020)

The papain enzyme in papaya can make protein easier to digest. (Spritzler,

2014)  Carica papaya (papaya) belongs to the family Caricaceae, well known

for its fruits and its parts are used for microbial infections. (Sharmeen, et. al..,

2012) Consuming the antioxidant beta-carotene, found in papayas, may reduce

cancer risk. Among younger men, diets rich in beta-carotene may play a

protective role against prostate cancer. Different plant components are used to

treat various human and veterinary ailments (Megan Ware, 2017)  Papain

extract is used as a treatment for certain intestinal and digestive problems.

(Somanah et al., 2012) Psoriasis, ringworm, and malignant development are all

treated using latex in Cuba. Its fruit and seed extracts have been found to have

strong bactericidal effects on Shigella flexneri, Pseudomonas aeruginosa,

Bacillus cereus, Staphylococcus aureus, and Escherichia coli. The pulverized

seeds have also been shown to have antiparasitic properties against infections

with Entamoeba histolytica and Dirofilaria immitis. Ingredients of the papaya

fruit and the processed fruit have been associated with a beneficial impact on

digestion or diseases. (Adeneye, 2014) The 100 mg/kg papaya pulp extract

14
demonstrated considerable anxiolytic activity without affecting sedation and

motor function effects and this investigation validated the conventional

application of Anxiolytic medicinal plant papaya. Papain, an enzyme found in

papaya, is in charge of exfoliating and rejuvenating skin. This enzyme

contributes to the effective whitening of the skin and gives you skin that is

more radiant and shining. (Kebebew and Shibeshi, 2013) The nutrients in

papaya support healthy skin. Vitamin C, an antioxidant that can lessen uneven

pigmentation and promote the development of collagen, is abundant in papaya

soap. Another essential ingredient for the skin is vitamin A, which is also

included in the soap. It encourages the growth of new skin cells and could

lessen scars, blemishes, and dark spots. (Valencia Higuera 2019) One cup of

fresh papaya chunks (145 grams) has 62 calories and 2.5 grams of fiber.

Papaya is rich in vitamins A and C with lots of health benefits to offer.  The

following nutrition information is provided by the USDA for 1 cup (145g) of raw

papaya sliced into one-inch cubes. Our bodies need vitamin C as a precursor to

create collagen. Getting enough vitamin C enhances your skin's capacity to

repair itself because collagen is a crucial element needed for skin integrity. Our

bodies depend on vitamin C to develop strong connective tissues and heal

wounds appropriately. (Cervoni 2014) About 60% of the ripe fruit is edible. The

approximate contents per 100 g edible portion are: water 86.6 g, protein 0.5 g,

15
fat 0.3 g, carbohydrates 12.1 g, fiber 0.7 g, ash 0.5 g, potassium 204 mg,

calcium 34 mg, phosphorus 11 mg, iron 1 mg, sodium 3 mg, vitamin A 450 mg,

vitamin C 74 mg, thiamine 0.03 mg, niacin 0.5 mg, and riboflavin 0.04 mg. The

energy value is 200 kJ/100 g. Major sugars are sucrose (48.3%), glucose

(29.8%) and fructose (21.9%) (Verheij, E. W. M., and R. E. Coronel, 2020)

There are various products that use papaya as their main ingredient; Candy is

used in bakery products and in confectionery etc. Therefore, the developed

papaya candy can be included in the daily diet of every age group which can

definitely increase sensory attributes and nutrient intake by maintaining good

health. (Dr. Nivedita Pathak, et al… 2020)  Papaya fruit puree. It is

commercially frozen for shipping and later thawed and blended into juices,

jams, chutneys, ice creams, and other desserts. Even the unripe green papaya

has found commercial use as a canned preservative in sugar syrups.

(HerbaZest Editorial Team, 2020).  In the Philippines, pickling is the most

popular method in utilizing green fruit to produce pickled papaya or locally

known as “atchara”. Pickled green papaya is a favorite side dish for viands like

fried fish, pork, chicken, and the like (Millesca, 2021).In contrast with the sweet

taste of the raw fruit itself, “achara” is actually sour because of the flavoring

process which makes it suitable as a side dish. In terms of availability of the

ingredient, global papaya production has grown significantly over the last few

16
years, mainly as a result of increased production in India. Papaya has become

an important agricultural export for developing countries, where export

revenues of the fruit provide a livelihood for thousands of people, especially in

Asia and Latin America. Papaya exports contribute to the growing supply of

healthy food products on international markets. The top three exporting

countries accounted for 63.28 percent of the total global exports of papaya

between 2007 and 2009, with more than half of those exports going to the

United States (Ballen, Evans, 2018). This makes the said fruit sufficient for the

development of a new product. Since the cultivation and production of this fruit

is continuously increasing, the supply will most likely adhere to the demand. 

Squash

Squash or Calabasa is one of the most abundant vegetable plants in the

Philippines because of its tropical climate. It is also one of the main ingredients

in making squash papaya chips. Squash plants are among the most popular

garden vegetables, and their leaves come in a variety of colors. While the

leaves of squash plants can vary from plant to plant, there are a few typical

colors of squash leaves that are common among many varieties. First, the

typical colors of squash leaves range from light green to dark green, with some

varieties showing a blueish-green color.

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 https://theforkedspoon.com/how-to-roast-a-butternut-squash/

Figure 2. Squash

Squash is a family of plants that comes in several different types. Winter

varieties include butternut, acorn, delicata, pumpkin, hubbard, kabocha and

spaghetti squashes. Zucchini and yellow squash either with straight or crooked

necks are considered summer squashes. It is a good source of fiber, potassium,

and several other key nutrients. Squash fruit provides a cheap but nutritious

vegetable dish to the family meal. Squash is the rich source of B-carotene

Vitamin A which is necessary for good eyesight, clear and healthy skin and hair

and for resistance against infections. Squash is also a good source of iron.

These minerals can be obtained from eating vegetables such as squash with

delicious taste. Squashes are the fruit of vines of genus Cucurbita, classified as

summer squash or winter squash depending on when they are harvested. The

nutritional content of squash makes it beneficial for digestion, blood pressure,

and for healthy skin and hair, among others. Squash can enhance or form the

basis of a range of sweet and savory dishes. Squash Also known as summer

squash, yellow varieties of squash provide numerous health benefits. Squash is

18
high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus,

and potassium. Yellow squash is also rich in manganese. This mineral helps to

boost bone strength and helps the body’s ability to process fats and

carbohydrates. Savor the color and texture of this brightly hued veggie by

lightly braising it to create smothered yellow squash with basil. Squash is one

of the most versatile and delicious foods available throughout the world, and it

has many health and medicinal benefits. Different squash varieties have various

benefits, which include the ability to improve vision, aid skin care, strengthen

the immune system, prevent cancer, manage symptoms of diabetes, build

strong bones, and protect heart health (Quinto, P. V, 2020). The main

economic value of the Cucurbita species resides in the consumption of its

immature fruits as vegetables, commonly known as summer squashes

(Celestino, 2020). The beneficial health effects of summer squash are

attributed to their bioactive compounds, contributing positively to the daily

nutritional intake and also protecting against some diseases, including diabetes,

cardiovascular diseases, accelerated aging, and some types of cancer.

Cucurbita moschata (C. moschata) is one of the vegetables used in healthy

diets as well as in traditional medicine in many countries because of the

nutritional and health benefits of the bioactive compounds obtainable from its

seeds and fruits (Ferchichi, 2020).Squash pumpkin is greatly used in Portugal

and as by-products of its processing are generated tons of shell and seeds. In

this study we aim to evaluate the potential of these wastes as sources of

beneficial and bioactive compounds (antioxidants and antimicrobials), studying

the effect of different extraction solvents and drying methods (Journal of Food

19
Science and Technology, 2015). A healthy alternative way of reducing the oil

content while retaining the nutritional content of the food could be achieved

through vacuum frying (Escarez, 2018). The suitability of winter squash for

drying purposes depended mainly on the dry matter content in the raw

material. Although all the investigated cultivars can be used for producing

chips, obtaining high quality porous cubes requires at least 15% of dry matter.

Emerged as the most suitable cultivar for processing; both chips and cubes

produced from its fruits were characterized by a high sensory quality and

contained significant amounts of beta-carotene. Also, the cultivar ‘Amazonka’

could be considered for the production of chips as it allowed us to obtain a

product with a high beta-carotene content and good sensory properties. The

dried ready-to-eat crispy vegetable snacks made from the new cultivars of

winter squash could be exploited as a novel attractive product with the

attractive taste and color to serve as a valuable source of carotenoids in human

diet (Konopacka, 2010). According to the findings, organic butternut squash

flours were low-calorie flours with high protein, fiber, minerals, beta-carotene,

and antioxidant content (Mehder, 2022). The kinetics of thermal inactivation of

peroxidase in butternut squash during water blanching was studied Decreases

in ascorbic acid contents due to blanching were analyze Blanching processes at

high temperature and short time resulted in higher ascorbic acid retention.

(LWT-Food Science and Technology, 2008) The numerous saccharides in

pumpkin are not only responsible for its sweet taste, but also for the

antidiabetic effects, as protein-bound polysaccharides can increase the level of

insulin and decrease blood glucose level (Dar et al., 2017).  Squash fruits are

20
used for local consumption and for export. Squash fruits contain some

nutritional compounds for human feeding such as moderate quantities of

mineral salts, it is eaten cocked as an immature fruit which is rich with fibers

and vitamins or consumed for the mature seed which is a good source of fats

and protein. Summer squash has twenty pairs of chromosomes and has a wide

range of variability in shape and color (Abdein, 2016). The beneficial health

effects of summer squash are attributed to their bioactive compounds,

contributing positively to the daily nutritional intake and also protecting against

some diseases, including diabetes, cardiovascular diseases, accelerated aging,

and some types of cancer (Blanco, Díaz, et.al, 2020) Squash are categorized as

summer squash and winter squash. Summer squash are tender vegetables that

are grown during warm, frost-free seasons and are harvested before the rind

hardens and the fruit matures (U of I Extension 2017). As opposed to winter

squash that grows on vines, summer squash grows on bush-type plants. Winter

squash is harvested after it forms the hard rind that allows for cold-weather

storage (Florkowska, Westerfield (2016).Pumpkins are well equipped with

nutraceuticals and functional ingredients therefore, consumption and

processing of this remarkable fruit must be encouraged as pharma food due to

its antihyperlipidemic, antiviral, anti-inflammatory, antihyperglycemic,

immunomodulatory, antihypertensive, antimicrobial and antioxidant potential,

and these pharmacological properties of pumpkin are directly or indirectly

related to the COVID 19 outbreak. Utilization of pumpkin has a domain in the

form of powders, extracts, isolates, and pumpkin incorporated food products. A

wide range of healthy, nutritious and functional food products has been

21
developed from pumpkin, which includes juice, soup, porridge, chips, biscuits,

bread, cake, bar and noodles. In recent times some innovative and novel

technologies have been applied to process and preserve pumpkin for its

enhanced shelf life and bioaccessibility of nutrients (Hussain, Kausar et.al,

2022).  Most snack foods contain a high proportion of corn, wheat and rice,

with potato and oat and other grain products commonly added in smaller

quantities. Vegetable powders are occasionally added but are not common in

ready-to-eat snacks. Pumpkin is a good source of carotenoids, which are

responsible for the yellow color of the flesh. It also contains appreciable levels

of sugar and pectin. Sugar sweetens products that include pumpkin, while

pectin is a soluble fiber that delivers many good health benefits. However, the

utilization of pumpkin has been limited to the consumption of fresh products as

a vegetable, or thickeners in soups and purees and the dry powders of pumpkin

that are also used to add color, flavor and thickness in a range of foods

including soups and purees. A potential avenue of development for pumpkin

based products is for the expanded snack market where pumpkins can be used

to naturally enhance the flavor and color of these products (Brennan, Carr,

et.al, 2013). Squash is a vegetable usually used as a viand for a full course

here in the Philippines but is not limited to that. Pumpkin powder is a low-

calorie, low-fat nutrient-dense food. It can be used as a healthy alternative to

flour and sugar to help promote healthy weight management and prevent

obesity. 

22
Synthesis of the State-of-the-Art

Filipinos have a unique taste in foods in accordance with the availability

of edible resources around them. This results in different innovation of food

products using different ingredients that may seem unusual at first but actually

offers a healthier and tastier option. At present, several companies have made

use of vegetables, mostly squash and papaya, as the main ingredients of their

chips. Since papayas are tropical fruits and squash is a vegetable that is

abundant in the Philippines, they are commonly found locally here in our

country. Aside from the many health benefits that it can provide such as its

antioxidant effects, anticancer properties, and improvement for heart rate and

enhanced skin health which will mostly cater to consumers that are health-

conscious, it is also easy to cultivate. The versatility of these two ingredients

make them convenient for the development of new food products. Chips are

appealing to consumers, mostly to kids because of its taste and it is convenient

to eat, regardless of its negative effects on the body; however, when chips are

made healthier, it would be much more engaging not only to the kids but also

to the parents. With the technology and innovations we have in the modern

times, abundant ingredients can be further utilized and maximized in order to

bridge gaps such as tastiness and healthiness in food products. Commonly, for

a food product to be tasty, it undergoes different processes and uses chemicals

23
that might be unhealthy but with further research, eventually, a new food

product that is both delicious and healthy can be devised.  

Theoretical Framework

By focusing on specific variables, a theoretical framework is used to

narrow the scope of useful data using the theories such as Theory of food

choice by Matthew Gorton and Dominique Barjolle (2014). Theory of new

product development by Sutton (2022) and Theory of trial and error by

Thorndikes.

In theory of food choice by Matthew Gorton and Dominique Barjolle

(2014) Three of the most influential approaches applied specifically to

understand food choice are described in detail, and their strengths and

weaknesses are discussed: (a) economic (household and random utility)

models, (b) the food choice process model and (c) the theory of Reasoned

action/theory of planned behavior. The selection of these three groups of

models reflects there influence within the food choice literature and use within

policy studies. In the theory of new product development by Sutton (2022)

the process of bringing an original product idea to market. Although it differs

by industry, it can essentially be broken down into six stages: ideation,

research, planning, and prototyping, sourcing, and costing. In the theory of

Edward Lee Thorndike This theory of learning usually takes place in trial and

error. As its name suggests, to seek out an answer we usually need to

undergo trials and errors. To urge to the answer we made the amount

random of trials because the number of trials increases errors are decreased.

24
The most idea of trial and error learning is “several trials end in decreased

errors.” an ongoing process and should continue over the product life cycle

stages. In other words, product discovery should continue throughout the

product’s lifetime.

Theoretical Paradigm

Figure 3 illustrates the theoretical paradigm of the study entitled,

“Development of Squash-papaya chips” Highlighting the theoretical

approaches that underpin the study's conduct.

Theory of Food choice by Matthew gorton and

Dominique barjolle (2014)

Theory of New product development by Sutton

(2022)

Theory of Trial and Error by Thorndike

Development of Squash
Papaya chips

Figure 3. Theoretical paradigm

25
Conceptual Framework

The theory of New product development process, theory of trial and

error and theory of food choice are the theories that support this study to

develop the product, the theory of product development process by Sutton

(2022) support this study by giving the step by step idea on how to start the

product. In the theory of trial and error by Edward Lee Thorndike help this

study to find the final result of the product. In theories of food choice by

Matthew Gorton and Dominique Barjolle (2014) it helps the study to

understand consumer’s behavior relating to their food choice.

Conceptual Paradigm

Figure 4 illustrate the conceptual framework of the study with the title
“Development of Squash-papaya chips”.

FINALIZATION OF THE
PRODUCT
PRODUCT
VALIDATION DEVELOPMENT Final product of
Squash-
Gathering of raw papaya
material. chips.
Acceptable Gathering of Final Recipe and
sensory qualities information through procedure
of chips. existing studies. Suitable
Validation of Conducting trial and packaging of
panelist. error. Squash-
papaya
chips.
\

26
 Figure.4 Conceptual Paradigm

Notes

FERNANDES, M.PHARM (2018) 

Adsorption of Pharmaceutical Pollutants from Water Using Covalent

Organic Frameworks

https://chemistryeurope.onlinelibrary.wiley.com/doi/abs/10.1002/chem.2

01801649 

STAUGHTON (2020) 

Green papaya has a high potassium content         

https://onlinelibrary.wiley.com/doi/abs/10.1111/bjd.19049

SPRITZLER (2014) 

Carbohydrate restriction: an option for diabetes management

https://pubmed.ncbi.nlm.nih.gov/24761545/

SHARMEEN (2012) 

Carica papaya history

https://www.masala.com/entertainment/sharmeen-feroze

MDR CELESTINO(2020) 

27
 Acceptability of Squash 

https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/

1961

FERCHICHI (2020) 

phytochemical profiles and nutritional composition of squash

https://www.sciencedirect.com/science/article/pii/S025462919316722

FLORKOWSKA AND WESTERFIELD (2016) 

Homegrown Summer and Winter Squash

https://secure.caes.uga.edu/extension/publications/files/pdf/C

%20993_2.PDF

JASSO (2020) 

developed carrot chips

https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/

2259

LWT-Food Science and Technology (2008)

https://www.scimagojr.com/journalsearch.php?q=20744&tip=sid 

SCHOR (2011) 

28
 developed potato chips

https://www.scirp.org/journal/paperinformation.aspx?paperid=97914

OO AND WIN (2011) 

developed banana chips.

https://www.slideshare.net/RinaAnaMaria/journal-preparation-of-

banana-chips-and-banana-powder

LIVELIHOOD TECHNOLOGY SERIES 9 BANANA PROCESSING (2013)

https://itdi.dost.gov.ph/images/LivelihoodTechnologyBrochures/09-

Banana_Processing.pdf 

M WANAPAT, S KANG (2015)

Animal Nutrition

https://www.sciencedirect.com/science/article/pii/S2405654515300615 

CLARE WOLSKI (2016) 

https://healthyeatinghub.com.au/parsnip-chips/ 

IMMA (2021)

https://www.africanbites.com/taro-chips/ 

DR. NIVEDITA PATHAK, ET.AL (2020)

29
 https://www.phytojournal.com/archives/2021/vol10issue1S/PartD/S-10-

1-5-229.pdf  

HERBAZEST EDITORIAL TEAM (2020)

https://www.herbazest.com/herbs/papaya/papaya-food-products 

VALENCIA HIGUERA (2019) 

the nutrients in papaya   

https://www.everydayhealth.com/diet-nutrition/diet/papayas-nutrition-

benefits-risks-how-eat-more/

MATTHEW GORTON AND DOMINIQUE BARJOLLE (2014)

theories of food choice

https://www.researchgate.net/publication/

287244627_Theories_of_Food_Choice

SUTTON (2022) 

new product development 

https://www.intechopen.com/chapters/5975

THORNDIKES TRIAL AND ERROR (2008)

https://educerecentre.com/thorndikes-trial-and-error-theory/

30
 MILLESCA (2021)

PRODUCT DEVELOPMENT AND CHEMICAL COMPOSITION ANALYSIS OF

          SWEET PICKLED GREEN PAPAYA (CARICA PAPAYA)

https://www.researchgate.net/publication/351389936_

BALLEN, EVANS (2018)

AN OVERVIEW OF GLOBAL PAPAYA PRODUCTION, TRADE, AND

CONSUMPTION

https://edis.ifas.ufl.edu/publication/FE913

BRENNAN, CARR ET.AL (2013)

The Development of Expanded Snack Product Made from Pumpkin Flour-

Corn Grits: Effect of Extrusion Conditions and Formulations on Physical

Characteristics and Microstructure

https://www.mdpi.com/2304-8158/2/2/160

HUSSAIN, KAUSAR ET.AL (2022).

Utilization of pumpkin, pumpkin powders, extracts, isolates, purified

bioactives and pumpkin based functional food products: A key strategy

to improve health in current post COVID 19 period

31
 Chapter 3

METHODS AND MATERIALS

To understand the goals of the study, appropriate techniques and

procedures were used to achieve the study objective. The methodologies,

planning, product development, trials, and revisions are thus discussed in this

chapter, along with the evaluation of the final product. This was all described

in detail.

Methods Used

To create a new product and obtain the steps necessary to create

squash-papaya chips. The researchers applied research and development

techniques in this study. Trials were run to produce the desired outcome. To

get the desired look, aroma, texture, flavor, and taste for squash-papaya

chips, the researchers planned, gathered data, developed a product, and

analyzed it.

Planning

The researchers have focused on the study's raw materials at this

stage, while also considering all the various steps involved in getting ready to

develop the products. To find the perfect formula for squash-papaya chips,

the researchers tried a number of different approaches. Various ingredient

measurements were tested in order to find the most successful product.

Product Development

32
 To produce the final recipe for the Squash-papaya chips, the product

development stage required gathering raw materials and doing multiple

cooking experiments. To develop the squash-papaya chips, papaya and

squash powder are blended together to make a mixture Figure 5 shows the

process flow of squash and papaya mixture.

Collecting raw
Washing Peeling
materials

Storing Grinding Dehydrating

Figure 5. Processing of Squash and papaya mixture

Figure 5 shows the process of powdering of squash and papaya. It

includes collecting of squash and papaya, washing, peeling, mechanical

drying, storing and grinding. After processing them into mixture, next is

making the squash-papaya chips.

In developing squash-papaya chips this figure 6 will show the step by

step in making squash papaya chips from powder into chips.

Measuring of all
ingredients Combining Mixing

33
 Cooling Deep frying Shaping

Weighing Packaging

Figure 6. Processes Involved in making Squash-papaya Chips

Steps includes measuring of ingredients, combining, mixing, shaping,

deep frying, cooling, weighing and packaging. Processing squash-papaya

chips requires six steps only after grinding the squash and papaya into a

powder first. Measurements shall be accurate to produce squash-papaya

chips.

Trials and Modifications

The researchers meticulously recorded each trials and modifications

conducted in developing the lemongrass-papaya chips. Table 3 shows trials

that were done to achieve the final product for squash-papaya chips.

Every trial were tasted and carefully analyzed by several people to give an

honest review so that we could find the perfect procedure to our product.

Table.1 Trial notes for Squash-papaya chips

TRIAL 1 TRIAL 2 TRIAL 3

Ingredients: Ingredients: Ingredients:
30g papaya and squash = 4 tbsp. 80 g squash powder 40 g squash powder
30g butter=2 1/2 tbsp.

34
25 g flour= 2 1/2 20 g papaya powder 20 g papaya powder
6 g salt
6g white pepper 30 g cake flour 30 g cake flour
1/4 tsp onion
50 ml vegetable oil 20 g maize flour
1/4 tsp garlic
50 ml water 10 g cornstarch

6 g salt 50 ml water

6 g white pepper 50 ml vegetable oil

6 g onion powder 6 g white pepper

6 g onion powder

6 g salt

6 g sugar

Findings: Findings: Findings:

The flavor is unbalance: it has Still has the unbalance flavor: soggy Desired standard recipe of squash-
crunchiness did not prevail: the texture: has a burnt color it also have a papaya chips achieved.
color is too dark and it has a bitter bitter aftertaste.
taste.

Modifications: Modifications:
>Reduce the amount of papaya >Reduce the amount of squash powder
flour and add more squash flour. and add maize powder, cornstarch, and
sugar
>Improve the taste of chips and
texture. >Improve taste and texture of chips

Procedure:
1. In a clean bowl we combine all the dry ingredients and mix until well combined.
2. After mixing all the ingredients next is adding the liquid ingredients which is the oil and water and mix again to
absorbed the liquid, set aside and prepare a plastic and rolling pin.
3. Put a small of mixture into a rolling pin and flatten when the desire thinness of chips achieve use scissor/knife to
cut or slice the chips make even size and shape.
4. In a large pan put the half litter oil and wait until the oil get the desire temperature. Reached gently soak the chips
in the pan make sure that the chips are deep-fried for better result deep-fry the squash-papaya chips. Fry until the
chips become golden brown, after frying the squash-papaya chips use strainer to remove excess oil and put it into
the clean plate with tissue to make absorbed again the excess oil.
5. Set aside the chips and let it cool, after frying all the chips and cooling get the weighing scale for measuring for 50
grams per pack.
6. After measuring all the chips in 50 grams ready for packaging and labeling; Use sealable aluminum stand up
pouch as a packaging of squash papaya chips.
7. Use the customized paper for labeling the product 5 packs of Squash-papaya Chips are packed per recipe.

Evaluation

35
 This research use evaluation tool as an instrument to determine the

level of acceptability of youth to Lemongrass-papaya chips. The respondents

of the study are covered by the youth’s ages 15 to 30 years old who loves

eating chips snack at Brgy. Monserat Magarao, Camarines Sur. The said youth

are divided into 3 groups, 10 youth ages (9 to 15), 10 youths ages (16 to 22)

and 10 youths ages (23 to 30). The researchers of this study will conduct a

survey in order to gather important information and data. The survey form

consist of name and age of the respondents. The form will also contain a rank

option using 5, 4, 3, 2 and 1 where in (5) being the highest acceptability, (4)

being moderate, (3) as undecided, (2) unacceptable and (1) being the highly

unacceptable.

Final Product

After conducting several kitchen test and trials, Squash-papaya chips

with 40 grams of dried squash and 20 grams papaya powder. One recipe of

Squash-Papaya Chips contains of 50 grams per pack with a selling price of

₱ 71.2 pesos.

Ingredients:

40 g squash powder

36
20 g papaya powder

30 g cake flour

20 g maize flour

10 g cornstarch

50 ml water

50 ml vegetable oil

6 g white pepper

6 g onion powder

6 g salt

6 g sugar Figure 7. Squash-Papaya Chips

Upon product development and trials them researchers come up with

the final product by the used of the recipe, ingredients includes. It contain 50

grams of squash and 30 grams of papaya powder as the main ingredients in

making a chips, researcher used other ingredients to taste and give natural

flavor: cake flour 50 grams, maize flour 20 grams, corn starch 10 grams,

onion powder 6 grams, white pepper 6 grams, sugar 6 grams, oil 50ml and

water 50ml. In a clean bowl we combine all the dry ingredients and mix until

well combined. After mixing all the ingredients next is adding the liquid

ingredients which is the oil and water and mix again to absorbed the liquid,

set aside and prepare a plastic and rolling pin.

Put a small of mixture into a rolling pin and flatten when the desire thinness

of chips achieve use scissor/knife to cut or slice the chips make even size and

shape. In a large pan put the half litter oil and wait until the oil get the desire

37
temperature. Reached gently soak the chips in the pan make sure that the

chips are deep-fried for better result deep-fry the squash-papaya chips. Fry

until the chips become golden brown, after frying the squash-papaya chips

use strainer to remove excess oil and put it into the clean plate with tissue to

make absorbed again the excess oil. Set aside the chips and let it cool, after

frying all the chips and cooling get the weighing scale for measuring for 50

grams per pack. After measuring all the chips in 50 grams ready for

packaging and labeling; Use sealable aluminum stand up pouch as a

packaging of squash papaya chips. Use the customized paper for labeling the

product 5 packs of Squash-papaya Chips are packed per recipe.

Materials

In this table, we look at each of the ingredients and materials listed

below and then explore their purpose and role in making Squash papaya

chips.

Table 2. Ingredients and purposes / use in making squash papaya chips.

Ingredients Purposes/use
Squash powder- one of the main

ingredients in making squash papaya

chips it adds a mild sweetness to its

flavor.

38
 Papaya powder- one of the main

ingredients in making squash papaya

chips it has a tasteless flavor that

gives balance to chips.

Sugar- to balance the taste of squash

papaya chips.

Salt- it adds saltines to squash

papaya chips

White onion- it adds a strong, sharp

and not very sweet flavor to squash

papaya chips and also adds aroma

Corn starch- use to yield a light crisp

to squash papaya chips.

White pepper-adds aroma and flavor

in making squash papaya chips.

Cake flour- gives a nice protective

coating, keeping the mixture of

squash papaya chips from becoming

fibrous and chewy.

39
 Oil- use for deep frying squash

papaya chips.

Maize flour- use in coating and will

absorb less of the frying oil and give

crispiness to squash papaya chips.

Tools and Equipment

This are the tools in making Squash-Papaya chips during the

production. Kagan nin info ano an importance kn paggamit kn tools ang

equipment?

Table 3. Tools and Equipments in making squash papaya chips.

Tools/Equipment Purpose/use
Knife- is used for cutting, chopping,

dicing, slicing, mincing, peeling,

separating, and other kitchen tasks

where the thin metal shaft of a blade

is of value for food preparation.

40
 Weighing scale- used to measure

and weight ingredients used in making

squash-papaya chips

Mixing bowl- use for mixing all the

ingredients.

Measuring cup- use to measure the

liquid ingredients of squash papaya

chips.

Spoon- used to measure an amount

of an ingredient, either liquid or dry,

when cooking.

Rolling pin- used to evenly flatten

the dough

Strainer- use to separate bigger

particles in small particles

41
 Pan- use for frying squash papaya

chips.

Notes

Alexiia Raeburn (2022) Product development process

https://asana.com/resources/product-development-process?
utm_campaign=NB--APAC--EN--Catch-All--All-Device--
DSA&utm_source=google&utm_medium=pd_cpc_nb&gclid=Cj0KCQiA-
JacBhC0ARIsAIxybyOjIS7xYHxaS4WCHawbM40IkwtNmJr3sr3taiB66RpOnaDsF
WBSIdQaApHIEALw_wcB&gclsrc=aw.ds

Jostle (2022) the most powerful question in product development

https://productsthatcount.com/the-most-powerful-question-in-product-
management/?
utm_source=google&utm_medium=ads&utm_campaign=220927-
PopBlogs&gclid=Cj0KCQiA-
JacBhC0ARIsAIxybyPO1y4zTFk2j2_ITipAk169P4QnWG5NeRqfTKp3Ag6aLDQQ
2DSyetMaAvcEEALw_wcB

42
 U.s census bureau (2022) generation defined by name
https://www.beresfordresearch.com/age-range-by-generation/

Sec. Personality and Social Psychology (2018)

Age differences in age perception and development transition
https://www.frontiersin.org/articles/10.3389/fpsyg.2018.00067/full

Alicia Olivares (2010) meat science

https://www.sciencedirect.com/science/article/abs/pii/S0309174010001373

Food research international (2019) Cross-cultural effects of food product

familiarity on sensory acceptability and non-invasive physiological responses of
consumers
https://www.sciencedirect.com/science/article/abs/pii/S0963996918308469

Nepal Epidemiol (2016) Guide to the design and application of online

questionnaire surveys
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5506389/

Chapter 4

PRESENTATION AND ANALYSIS OF DATA

43
 This chapter contains the presentation and analysis of data gathered

from the respondents and answer this following question. 1.) what is the

process involved in pulverizing squash and papaya? 2.) What are the

processes in developing squash -papaya chips? 3.) How long is the lifespan of

squash -papaya chips? 4.) What is the prices and packaging of squash-papaya

chips? 5.) What is the level of acceptability of squash-papaya chips? a.)

texture b.) Taste c.) Appearance d.) Aroma

Processes Involved in developing squash-papaya chips

Squash and papaya weight the same of 6 kilos, after dehydrating the

raw materials from 6 kilos it only weighs 475 grams from squash and 415

grams from papaya. Pulverizing method does not affect the raw materials its

nutrients. It is naturally blended without adding any ingredients.

Figure 8 will show you the step by step process in making squash powder .

Collecting of Peeling
raw materials

44
Dehydrating Washing
 Grinding
Storing

Figure 8. Process flow in making Squash powder

The figure above showed the process flow in making squash powder.

The process involved in making Squash powder that the researchers used are;

first collecting the raw materials from markets, second peeled the squash

third washing the squash fourth dehydrate squash by the used of mechanical

dryer for about 12 hours fifth grind/ground the dried squash to produce

squash powder and lastly is storing the squash before using it. The

importance of mechanical drying of squash is to dehydrate the ingredient

because to able to pulverize it easily . We used the powdered form of squash

to mix it easily with other dry ingredients to achieve the desired taste and

texture that the researcher want to achieve.

Process involved in making papaya powder.

Figure 9. showed the process involve in making papaya powder.

45
 Collecting of raw
materials Peeling

Dehydrating Washing

Grinding Storing

Figure 9. Process flow in making Papaya powder.

The figure above showed the picture process flow in making papaya

powder. The process involved in making Papaya powder that the researchers

used are; first collecting the raw materials from markets, second peeled the

papaya, third washing the papaya, fourth dehydrate papaya by used of

46
mechanical dryer for about 12 hours. The importance of mechanically drying

papaya is to dehydrate the ingredients because papaya are watery and it will

be difficult for us to achieve the desired crispiness of the chips. fifth

grind/ground the dried papaya to produce papaya powder. We used the

powdered form of papaya to mix it easily with other ingredients to achieve the

desired taste that we want. lastly is storing the papaya before using it.

Figure 10. Process in developing Squash-Papaya chips .After pulverizing

squash and papaya this figure shows the series of steps how the researcher

make the powder into squash-papaya chips.

Measuring of he
Combining
Ingredients

Shapping Mixing

47
 Frying Cooling

Weighing
Packing

Figure10. Process in developing Squash-Papaya chips

In the process of developing Squash-Papaya chips the researchers

followed the steps; first is measuring the ingredients, second combined the

mixture of squash-carrot powder and water, third mixed until blended, fourth

mix squash and papaya fifth deep-frying at 360 degrees Celsius, sixth is

cooling the chips after frying.

The Sensory Acceptability of Squash-papaya Chips

The sensory acceptability table provides information about the

gathered results of the researchers during their survey. The table contains the

ages who participated in the survey and their weighted mean data.

48
 Table 4. The sensory acceptability of Squash-Papaya chips.
Taste Texture Appearance Aroma Weight Adjectival
ed descriptor
Mean

Age Acceptabl
e
9-15 4.8 4.2 3.6 4.9 4.3

Age

16-22 4.3 4.3 3.9 4.8 3.25 Acceptable

Age

23-30 4.8 4.8 3.7 5 4.5 Highly

acceptable

Weight-
ed
4.43 4.43 3.73 4.9 4.37 Acceptable
Mean

Legend: (4.5-5) highly acceptable (3.5-4.4) acceptable (2-3.4) moderate

(2.4-2.9) least acceptable (1-2.3) highly unacceptable

The table shows that the most accepted sensory quality of squash-

papaya chips by the youth ages 9-15 was the aroma which receive a weighted

mean of 4.9 as highly acceptable, comes next the taste with a weighted mean

4.8 as Highly acceptable then the texture with a result of weighted mean 4.2

as acceptable and the last is the appearance with a weighted mean of 3.6 as

acceptable. In the study about Children’s Self-Reported Reasons for Accepting

and Rejecting Foods investigated reasons for liking and disliking foods in 2–

17-year-old children and discovered that distaste was the main reason for

disliking and good taste the main reason for liking specific foods. Other

important reasons children stated for dislike were “texture” and “negative

consequences” or they were not able to indicate the reason and responded

with “don’t know”. The importance of taste and texture has also been

49
highlighted in other studies although a review on children’s exposure to

healthy foods concluded that liking and familiarity are the most important

factors determining children’s food choice. As the table showed youth ages 9-

15 years old are more focus on the Aroma of the squash-papaya chips. The

table also shows the acceptability of youth ages 16-22 in the sensory quality

of squash-papaya chips the most accepted sensory quality are the Aroma with

a weighted mean of 4.8 as highly acceptable next to it is the texture and taste

that has the same weighted mean of 4.3 as acceptable then the last is

appearance with a weighted mean of 3.7 as acceptable. As indicated by Cho

et.al (2016), laboratory evidence indicate that attracting consumers with very

pleasant food aromas such as those of warm cookies or pizza can easily

stimulate salivation, promotes prospects of consumption and increase

appetite. These effects increase the chances of food product's acceptability.

The table above also shows the acceptability of youth ages 23-30 in the

sensory quality of squash-papaya chips the most accepted is the Aroma with a

weighted mean of 5 as highly acceptable and taste and texture with same

results of 4.8 as highly acceptable then aroma who has lowest weighted mean

of 3.7 as Acceptable.

Appropriate packaging of

Squash- Papaya Chips

According to

Action health these bag can

50
be opened and closed several times without losing their locking ability. The

products can be securely locked in with a seal that does not allow any spillage

or contamination. It is an eco-friendly option that allows repackaging.

Figure 11. Sealable aluminum stand up pouch

The researchers use 8x15 sealable aluminum stand up pouch as an

appropriate packaging contains of 50 grams of Squash-papaya chips.

Labeling

51
 The researchers come up with this design to represent the product.

The purpose of this design is to attract and inform consumers about the

researchers product. The logo has a picture of squash and papaya which is

the main ingredients of chips that the researchers are developing. The upper

left corner of the logo has a small logo of Naga College Foundation and in the

upper right corner the College of Business Management logo.

Figure 12. Appropriate Label of Squash-Papaya chips

Food cost

In order for the researcher’s to find out the appropriate pricing of the

Squash-papaya Chips, the researcher done a recipe costing. This section is

the computation for costing and finding the preferred selling price of Squash-

papaya Chips using 40 % mark-up. For this study, the researchers

recommend the price for pesos per packaging of Squash-Carrot chips.

Table 2.Recipe costing and worksheet of Squash-papaya Chips.

Ingredien As Cost per Ingredient Ingredient

52
t purchase unit Quantity cost
Squash 220/ 475g 0.46 40g 18.4
powder
Papaya 170/415g 0.41 20g 8.2
powder
Cake flour 25/50g 0.5 30g 15
Maize flour 124/1000g 0.062 20g 1.24
Corn starch 38/100g 0.38 10g 3.8
Onion 30/20g 1.5 6g 9
powder
white 25/15g 1.6 6g 9.6
pepper
oil 25/100g 0.2 30ml 10
salt 10/250g 0.04 6g 0.24
sugar 20/250g 0.08 6g 0.48
water 50ml --

Materials
packaging 60/20pcs 3 1 3
label 20pcs/4 5 1 5

Recipe 254.34
Total Cost
Mark up 111.74
40%
Overall 356.08/5pcs
cost / No.
Of yield
Selling 71.2
price

53
 The standard Squash-papaya chips recipe yielded 5 packs with 50

grams each. In determining the selling price of Squash-papaya chips, the

researcher used the actual cost incurred during the study. The total recipe

cost resulted in Php254.34 To cover overhead expenses such as labor and

utility costs, adding a 40% mark up, resulting in an overall cost of Php111.74.

As a result, one recipe yields with five(5) Squash-papaya chips containing 50

grams each. The selling price cost only Php71.2 per pack. The Squash-papaya

Chips are relatively pricey as compared to the locally accessible chips, but

they also contain nutrients from their raw materials.

Perceived Health Benefits

The Squash-Papaya Chips have a different perceived health benefit

that is found in the raw materials, several have been noted;

a.) Squash is rich in vitamin C — therefore squash papaya chips contains a

water-soluble nutrient needed for immune function, collagen synthesis,
wound healing, and tissue repair.

b) Butternut squash is rich in Vitamin E that helps protect against free radical
damage.

c)Butternut squash help to Protect from cell damage.

d) Butternut squash is Good for eyesight

e)Squash may help you lose weight and protect against conditions like cancer,
heart disease, and mental decline.

f) Papaya can help with digestion and reduce inflammation.

54
g)Papaya can help acute pain, like those from burns or bruises, and they can
help with chronic inflammatory conditions like arthritis and asthma.

h)Papaya Prevent heart diseases, Improve absorption of iron, Reduce free

radical damage, Repair damaged cells, Boost the immune system and prevent
cold, cough and seasonal flu.

Life span of the product

The lifespan of the Squash-papaya Chips were observe by the

researchers stored in a normal storage condition and clean, well pack and

sealed In total the researchers have made of 5 pieces of Squash-Papaya Chips

and a net weight is 50 grams.

Table 3. Life span of the product.

Week 1 Week 2 Week 3

Observation Observation Observation

Squash papaya are still Squash papaya chips The aromatic smell of
crispy and aromatic. is slightly crispy after squash papaya chips
2-3 days but the are lost and the chips
aroma still in the same are not crispy.
with the first week of
observation.

The table shows the findings of the researchers in the lifespan of

Squash-Papaya Chips. Upon the researchers’ observation through the naked

55
eye, and smell and due to the findings, the researcher therefore concludes

that the life span of the product is 2-3 days after the production.

Notes

Children’s Self-Reported Reasons for Accepting and Rejecting Foods

(2019) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836127/

Debika Chakraborty (2020) Health benefits of papaya

https://swirlster.ndtv.com/wellness/5-benefits-of-raw-papaya-from-aiding-
digestion-to-boosting-heart-health-2224398

Jillian kobala (2019) is butter squash good for you?

https://www.healthline.com/nutrition/butternut-squash

Natalie batler (2017) what to know about butternut squash

https://www.medicalnewstoday.com/articles/284479

56
 Chapter 5

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

The main purpose of this study is the development of Squash-papaya

chips and also to answer the following questions: What are the process

involved in pulverizing squash and papaya? What are the processes in

developing squash -papaya chips? How long is the lifespan of squash -papaya

chips? What is the prices and packaging of squash-papaya chips? What is the

level of acceptability of squash-papaya chips? In terms of texture, taste,

appearance and aroma. The researchers of this study come up with the final

answers to this following questions. The processes in developing squash-

papaya chips includes collecting of raw materials, washing, peeling, storing

grinding, dehydrating, grinding, storing, measuring and combining of

ingredients, mixing, shaping, deep frying, cooling, weighing and packaging.

Based on the observation made by the researchers the lifespan of squash-

papaya chips stored in a normal sealed storage lasted 2-3 days. The

appropriate selling price of the squash-papaya chips weighing 50 grams is

₱71.2 and for the packaging the researchers use 8x15 sealable aluminum

stand up pouch. The general average of acceptability of squash-papaya chips

in the population in terms of the aroma which receive a weighted mean of 4.9

as highly acceptable, comes next the taste with a weighted mean 4.8 as

Highly acceptable then the texture with a result of weighted mean 4.2 as

acceptable and the least acceptable is the appearance with a weighted mean

of 3.6 . The review in related literature and studies has been made, similar to

57
the goal of the past studies cited in the review of literature and studies which

is to develop a chips snack, the development of squash-papaya chips uses

different ingredients and cooking method in the process of producing of

product. The product and development research method was used in this

study. The data are provided by the 30 respondents in Brgy. Monserat

Magarao, Camarines Sur which divided into 3 age groups, 10 respondents

ages 9 to 15, 10 respondents ages 16 to 22 and 10 respondents ages 23 to

30 who participated in answering the survey questionnaire.

Based on the gathered data, the researchers recommend: (a) the

improvement in terms of texture and appearance because this two has the

least acceptability grades in the conducted survey. (b) conduct more kitchen

trials to know what to add or eliminate ingredients in the recipe to achieve the

desired texture and appearance. ( c) Undergo a series of survey to know what

color and crispiness the consumers wants to a chip snack.

58
 BIBLIOGRAPHY

A. ARTICLE

Food research international (2019) Cross-cultural effects of food product

familiarity on sensory acceptability and non-invasive physiological responses of
consumers
https://www.sciencedirect.com/science/article/abs/pii/S0963996918308469

Jasso (2020) developed carrot chips

https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/2259
Jillian cobasa MS, RD, January (2019) Butter squash and potato
nutrients. https://www.healthline.com/nutrition/butternut-squash

Jinxing Zhu, January (2022) Effects of different drying methods on the

physical properties and sensory characteristics of apple chip snacks
https://www.sciencedirect.com/science/article/pii/

MDRCelestino. (2020) Acceptability of Squash

https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/1961

B. JOURNAL

Alexiia Raeburn (2022) Product development process

https://asana.com/resources/product-development-process?
utm_campaign=NB--APAC--EN--Catch-All--All-Device--
DSA&utm_source=google&utm_medium=pd_cpc_nb&gclid=Cj0KCQiA-
JacBhC0ARIsAIxybyOjIS7xYHxaS4WCHawbM40IkwtNmJr3sr3taiB66RpOnaDsF
WBSIdQaApHIEALw_wcB&gclsrc=aw.ds

Alicia Olivares (2010) meat science

https://www.sciencedirect.com/science/article/abs/pii/S0309174010001373

Children’s Self-Reported Reasons for Accepting and Rejecting Foods

(2019) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836127/

Debika Chakraborty (2020) Health benefits of papaya

https://swirlster.ndtv.com/wellness/5-benefits-of-raw-papaya-from-aiding-
digestion-to-boosting-heart-health-2224398

59
 Ferchichi (2020) phytochemical profiles and nutritional composition of
squash
https://www.sciencedirect.com/science/article/pii/S025462919316722

Fernandes, M.Pharm (2018)

Adsorption of Pharmaceutical Pollutants from Water Using Covalent Organic
Frameworks
https://chemistryeurope.onlinelibrary.wiley.com/doi/abs/10.1002/chem.201801
649

Florkowska and Westerfield (2016) Homegrown Summer and Winter

Squash
https://secure.caes.uga.edu/extension/publications/files/pdf/C%20993_2.PDF

Jostle (2022) the most powerful question in product development

https://productsthatcount.com/the-most-powerful-question-in-product-
management/?
utm_source=google&utm_medium=ads&utm_campaign=220927-
PopBlogs&gclid=Cj0KCQiA

Lilya nonomiya, June (2022) The Straight Times: Japan's top potato chip
https://www.straitstimes.com/business/companies-markets/japans-top-potato-
chip-maker-calbee-to-raise-prices-by-up-to-20iMedia.

LWT-Food Science and Technology (2008)

https://www.scimagojr.com/journalsearch.php?q=20744&tip=sid

Marcin Piotrowicz (2022) Comparison of squash and potato.

https://calories-info.com/butternut-squash-vs-potato-baked-or-cooked/

60
 Matthew Gorton and Dominique Barjolle March (2014) Theories of food
choice
https://www.researc
hgate.net/publication/287244627_Theories_of_Food_Choice

Natalie batler (2017) what to know about butternut squash

https://www.medicalnewstoday.com/articles/284479
Nepal Epidemiol (2016) Guide to the design and application of online
questionnaire surveys
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5506389/

Oo and Win (2011) developed banana chips.

https://www.slideshare.net/RinaAnaMaria/journal-preparation-of-banana-chips-
and-banana-powder

Schor (2011) developed potato chips

https://www.scirp.org/journal/paperinformation.aspx?paperid=97914

Sec. Personality and Social Psychology (2018)

Age differences in age perception and development transition
https://www.frontiersin.org/articles/10.3389/fpsyg.2018.00067/full

Sharmeen (2012) Carica papaya history

https://www.masala.com/entertainment/sharmeen-feroze

Spritzler (2014) Carbohydrate restriction: an option for diabetes

management
https://pubmed.ncbi.nlm.nih.gov/24761545/

Staughton (2020) Green papaya has a high potassium content

https://onlinelibrary.wiley.com/doi/abs/10.1111/bjd.19049

Stephanie Sava llano, May (2022)

Supply of chipping potato used for fries tightens globally

61
https://www.pna.gov.ph/articles/117521

Sutton (2022) new product development

https://www.intechopen.com/chapters/5975

Thorndike’s Trial and error

https://educerecentre.com/thorndikes-trial-and-error-theory/

U.s census bureau (2022) generation defined by name

https://www.beresfordresearch.com/age-range-by-generation/

Valencia Higuera (2019) the nutrients in papaya

https://www.everydayhealth.com/diet-nutrition/diet/papayas-nutrition-benefits-
risks-how-eat-more/

62
 Appendix A

Title Defense Documentation

a. Title defense documentation

Appendix B

Trial Outputs

Trial 1

63
Trial 2

Trial 3

Appendix C

Survey Tool

64
 Dear respondent,

Below is the sensory tool of the product ‘Squash-Carrot chips’, please

rate and evaluate the product according to your perception

Part I. Personal Details

Name:
Age:
Part II.
LEGEND;

5- Highly Acceptable 4- Acceptable 3- Moderately Acceptable 2-

Moderately Unacceptable 1- Unacceptable

Parameters Food 5 4 3 2 1
Descriptors
Taste Appetizing
vegetable
taste
Texture Crispy and
light in
texture
Appearance Appetizing
golden brown
color
Aroma Papaya and
squash chips
smell

Appendix D

Documentation during Survey for Consumer Acceptability

65
66
 CURRICULUM VITAE

Birthday: October 14, 1999

Civil Status: Single
Citizenship: Filipino

EDUCATIONAL BACKGROUND

TERIARY EDUCATION
Naga College Foundation
Bachelor of Science in
Hospitality Management
PERSONAL INFORMATION
Age: 23 SECONDARY

67
Junior High- Cararayan National industry, my aptitude to
aptitude and learn rapidly and
HIGH SCHOOL my capacity to work well with
Senior High- Camarines Sur other.
National High School
WORK EXPERIENCE,
PRIMARILY SEMINAR AND TRAINING
Itangon Elementay School
• Service crew at McDonalds
SKILLS AND COMPETENCE Diversion road Naga city-
• Ability to work in a team August 2019- 2022
• Flexible • Paving A way to sustainable
• Good Communication life admits pandemic
• Can work under pressure • Glimpse at the Industry Bar
KIMBERLY P. VASQUEZ management and Front office
Email: vasquezkim@043@gmai.com Management seminar for
Phone number: 09081838077 future hotelier
• Work Emmersion at
Address: Zone 5, Itangon Bula Cam
McDonalds Magsaysay Naga
Sur City 2017

CAREER OBJECTIVE
REFERENECE
To obtain a position Ms. Allona Mesias Shift Manager
where I can make use of my McDonalds Diversion Road Naga city
09936843575
experience in the tourism
Civil Status: Single
Citizenship: Filipino

EDUCATIONAL BACKGROUND

TERIARY EDUCATION
Naga College Foundation
Bachelor of Science in
Hospitality Management

SECONDARY
PERSONAL INFORMATION Junior High- Camarines Sur
Age: 23 National High School
Birthday: May 6, 1999 Senior High- Camarines Sur
National High School

68
 • Service crew at McDonalds
PRIMARILY Diversion road Naga city- June
Sta.Cruz Elementary School 2022
North Elementary School
REFERENECE
SKILLS AND COMPETENCE
Ms. Allona Mesias Shift Manager
• Customer service
McDonalds Diversion Road Naga city
• Strong work ethic 09936843575
• Adaptability
• Organizational skills

KING JOSEPH E.
INTERINO
Email: interinoking@gmai.com
Phone number: 09081900515
Address: Zone 1, Sanroque
Camaligan

CAREER OBJECTIVE
To apply what I have
learned from school in an
actual job environment where PERSONAL INFORMATION
I can also gain more Age: 21
knowledge and experience. Birthday: December 18,2000
Civil Status: Single
WORK EXPERIENCE, Citizenship: Filipino
SEMINAR AND TRAINING EDUCATIONAL BACKGROUND
• Work Emmersion at
McDonalds Magsaysay Naga TERIARY EDUCATION
City 2017 Naga College Foundation
• Glimpse at the Industry Bar Bachelor of Science in
management and Front office Hospitality Management
Management seminar for
future hotelier SECONDARY
Junior High- -Barcelonita
Fisheries School

69
Senior High- Central Bicol State • Glimpse at the Industry Bar
University of Agriculture-Sipocot management and Front office
Management seminar for
future hotelier -2022
PRIMARILY
Barcelonita Elementary School
SKILLS AND COMPETENCE
• Ability to work under pressure
• Strong work ethic
• Creativity
• Computer Literate

ELOISA MARI C.
TEMPLONUEVO
Email: eloisa144@gmail.com
Phone number: 09154320068
Address:Barcelonita Cabusao
Camarines Sur

CAREER OBJECTIVE
To get an opportunity
PERSONAL INFORMATION
where I can make the best of
Age: 22
my potential and contribute to
Birthday: January 17,2000
the organization’s growth.
Civil Status: Single
Citizenship: Filipino
WORK
EDUCATIONAL BACKGROUND
EXPERIENCE, SEMINAR
TERIARY EDUCATION
AND TRAINING Naga College Foundation
Bachelor of Science in
Hospitality Management
•Educational Store Exposure
Program (ESEP) Food Seminar SECONDARY
at Chowking –2019

70
Junior High- -Naga City School •Educational Store Exposure
of Arts And Trades Program (ESEP) Food Seminar
Senior High-Naga City School of at Chowking –September
Arts And Trades 21,2019
•Preservation of heirloom
Cuisine
PRIMARILY Avenue Plaza Hotel Naga City
Sta.Cruz Elementary School -October 2018
SKILLS AND COMPETENCE • Glimpse at the Industry Bar
• Ability to work under pressure management and Front office
• Strong work ethic Management seminar for
• Creativity future hotelier -2022
• Good in time management

RON EMIL R. MALONG

Email: ronemilmalong@gmail.com
Phone number: 09126900066
Address:27-7 looban 2 st. bayawas
naga city

CAREER OBJECTIVE
I seek challenging
opportunities where I can fully
use my skills for the success of
the organization PERSONAL INFORMATION
WORK Age: 22
Birthday: February 14, 2000
EXPERIENCE, SEMINAR Civil Status: Single
Citizenship: Filipino
AND TRAINING
EDUCATIONAL BACKGROUND
• Dinning Crew at Red Platter TERIARY EDUCATION
Grill
2021-2022 Naga College Foundation M.T
• Alternative learning and Villanueva Avenue, Naga City
Attitude Program(ASAP) 2019 Bachelor of Science in
Naga College Foundation Hospitality Management

71
 SECONDARY To be part of a company
Junior High- Camarines Sur where I will be able to apply
National High School my knowledge and enhance
my skills.
HIGH SCHOOL
Senior High- Camarines Sur WORK EXPERIENCE,
National High School
SEMINAR AND TRAINING
PRIMARILY • Glimpse at the Industry Bar
San Agustin Elementary School management and Front office
Management seminar for
SKILLS AND COMPETENCE future hotelier
• Ability to work in a team • Work Emmersion at
• Good Communication McDonalds Magsaysay Naga
City 2017

ROSELYN O. BRINGINO
Email:bringinoroselyn@gmai.com
Phone number: 09072339202
Address: Zone 4 San Aagustin
Canaman Camarines Sur

CAREER OBJECTIVE

NAGA COLLEGE FOUNDATION, INC.

City of Naga

COLLEGE OF BUSINESS AND MANAGEMENT

Bachelor of Science in Hospitality Management

C E R T I F I C A T I O N

72
 This is to certify that the undergraduate thesis of Kimberly P.
Vasquez, King Joseph E. Interino, Ron Emil R. Malong, Eloisa Mari C.
Templonuevo and Roselyn O. Bringino entitled “DEVELOPMENT OF
SQUASH-PAPAYA CHIPS” was edited by the undersigned.

Issued upon request of the interested party for reference and whatever
purposes it may serve on December 6, 2022 in the City of Naga, Republic of
the Philippines.

MARY ROSE ANGELICA B. ANTERO, MAT, LPT

Editor

Reviewed and Approved:

RENATO B. BELARO, MBA

Dean
College of Business and Management

Survey tool

SQUASH-PAPAYA CHIPS

Survey Tool

Name (Optional):
Age: { } 9-15yrs. { } 16-22yrs { } 23-30yrs

73
 Dear Respondents:

We are the 4th year Students of Bachelor of Science in Hospitality

Management (BSHM) from the Naga College Foundation taking Research in
Hospitality Management. As a requirement for our subject, we are currently
conducting a research study entitled "Squash-Papaya Chips"
Below is the survey tool of the product ‘Squash-Papaya chips’, please rate and
evaluate the product according to your perception
Truly yours,
The Researchers

Legend:
5 highly acceptable
4 acceptable
3 moderately acceptable
2 slightly unacceptable
1 unacceptable
Parameters Food 5 4 3 2 1
Descriptors

Taste Appetizing
vegetable taste

Texture Crispy and light

in texture

Appearance Appetizing
golden brown
color
Aroma Papaya and
squash chips
smell

74