Squash Hotcake

Abstract

INTRODUCTION

Most of the students today tend to eat meat rather than vegetables in which we know that it is not healthy. A number of them would rather eat junk foods and other unhealthy foods rather than vegetables like squash. Therefore, the researcher found the need for developing a new twist of hotcake that is flavored with squash as the main ingredient. Squash is not very expensive here in the Philippines. In fact, this is one of the inexpensive vegetables that have benefits in our health.

METHODS

The main objective of this study was to utilize Squash in different sample products that vary in the ingredients used. It used quasi-experimental, descriptive and evaluate methods of research. Answers to this study were derived from the responses to the survey questionnaire. The respondents were selected randomly. The researcher developed 3 sample products using squash.

RESULTS

All samples have a moderately yellow color. In terms of aroma, all samples have a moderate aroma; however, the aroma for sample 2 was the highest among them all. Hence, the preferred sample of Squash Hotcake was Sample 3 containing a large amount of squash and a lesser amount of baking powder. It means that the proportion of the squash and baking powder used in the formulation of the product enhanced the taste of it. Among the variables that were considered in evaluating the product, Sample 3 resulted in the most preferred sample of Squash Hotcake. The consumers' acceptability results were acceptable having a minimal difference in the mean score in terms of its characteristics, which means all of the samples were almost the same most especially the sample 1 and sample 3. Thus, sample 3 was the most acceptable.

DISCUSSIONS

Results indicated that the sensory characteristics of the Squash Hotcake provided good results in terms of its attributes. It means that the formulation of Squash Hotcake with the added ingredients was properly done for the taste in the third sample. The more amount of squash and a lesser amount of baking powder provided the expected taste for the formulation of the product and that produced an acceptable product for the respondents. The ingredients that were used in the formulation of the product provided the expected taste for the formulation of the product and that produced an acceptable product for the respondent preference specifically in terms of taste and appearance. The consumers' acceptability results were considered as good. Therefore, the product was acceptable as evaluated by the respondents.