DEVELOPMENT OF A NUTRITIOUS SQUASH CHICHARON FOR THE STUDENTS IN BESTLINK COLLEGE OF THE PHILIPPINES BULACAN CAMPUS

Abstract

This study focuses on the development of a nutritious alternative snack using squash, aimed at addressing hunger and promoting nourishment among students. With increasing awareness of health and wellness, particularly in academic environments, the demand for convenient yet healthy food options continue to grow. The researchers selected chicharon, a popular and culturally accepted snack among Filipinos as the base concept and explored squash as a healthier substitute to create a more nutritious version for student consumption. An experimental research design was employed to develop and evaluate various formulations of squash chicharon. Sensory evaluation was conducted among selected student respondents to assess the product’s acceptability. Consistent with the findings of Nguyen et al. (2023), the study considered taste, texture, and appearance as critical factors in determining the success of new food products. The research aimed to enhance the appeal and nutritional value of the product to benefit not only students but also teachers and other school consumers. The product was tested among 30 student respondents at Bestlink College of the Philippines Bulacan Campus. The majority of participants were aged 15–19 (93.33%) and gender distribution was equal. In terms of flavor preference, cheese received the highest mean rating of 3.66 ("Strongly Agree"), followed by barbecue (3.58) and sweet and sour (3.56). For sensory evaluation, taste (3.68), texture (3.65), aroma (3.60), and nutritional value (3.58) were all rated as "Strongly Agree" in terms of acceptability. However, suggestions for improvement included enhancing texture, ensuring affordability, increasing availability, and improving packaging, which had a lower mean score of 2.56. Overall, the product was found to be highly acceptable. The development of squash chicharon as a nutritious alternative snack was well-received by student respondents. The positive outcomes from sensory evaluations suggest that the product has strong potential for acceptability and marketability within the school setting. The study indicates that this innovative snack can offer health benefits and be a viable option for students, teachers, parents, and other consumers seeking nutritious yet enjoyable food choices.