SS Polvoron Preliminaries

Squash (Cucurbita maxima) Seed Polvoron
A Research Paper
Presented to
the Faculty of Bachelor of Industrial Technology
Iloilo Science and Technology University-Miagao Campus
Miagao, Iloilo
In Partial Fulfillment
of the Requirements for the Degree
Bachelor of Industrial Technology major in Food Technology
By:
Argelyn F. Batarilan
Analyn C. Capitle
Qhuenie Marie G. Ecorpion
Juvelyn N. Fajarito
Mark Andrew E.Garmillos
Zarah Joy, Garingalao
Fatima Mae F. Nadanga
Ronuel Patrick B. Salazar
Reizel Ann L. Triño

Approval Sheet
This research paper entitled “Squash seed polvoron (cucurbita maxima)
prepared and submitted by Argelyn F. Batarilan, Analyn C. Capitle, Qhuenie Marie
G. Ecorpion, Juvelyn N. Fajarito, Mark Andrew E.Garmillos, Zarah Joy, Garingalao,
Fatima Mae F. Nadanga, Ronuel Patrick B. Salazar and Reizel Ann L. Triño in partial
fulfillment of the requirements for the degree Bachelor of Industrial Technology-
Major in Food Technology, is hereby approved.
Adviser
______________________________________________________________
Approved by the Panel of Examiners as PASSED on_________, 2023.
Chairman
Member Member
Accepted and approved in partial fulfillment of the requirements for the degree,
Bachelor of Industrial Technology- Major in Food Technology.
RAMON N. EMMANUEL JR. Ph.D.
Campus Administrator
Acknowledgment
The researchers wish to extend their profound gratitude and warmest thanks to
the following person who have shared their time and effort in making this research
study a successful one.
Ramon N. Emanuel JR. Ph.D., Office of the Campus Administrator, for his
encouragement and inspirational for the completion of the study;
Mrs. Cheryl F. Nulada research adviser, for her unselfish suggestions and
effort in checking and analyzing the results of the study;
the panelist their suggestions, comments and positive criticisms for the
improvement of the paper;
reader/editor, for the time spent in editing the manuscript;
the evaluators of the selected barangays of the research study;
Beloved parents and guardians, for their financial support that they have given
to the researchers;
Friends and all of those whose names were not mentioned, but contributed a
lot for the completion of this research, and;
And above all, to God Almighty, for these everlasting blessings and guidance,
in the realization of this research endeavor.

Abstract
This study was conducted to determine the level of perceptions of squash
(cucurbita maxima) seed polvoron in terms of appearance, aroma, texture, taste and
general acceptability.
This study used the experimental method of research. The evaluators of the
study were the thirty(30) major in food technology students at Iloilo Science and
Technology University-Miagao Campus. They were chosen through purposive
sampling.
The Five-Point Likert Scale and Nine-Point Hedonic Scale were used to
determine the perception of the evaluators on the characteristic of the finished
products as appearance, aroma, taste, texture and general acceptability of squash seed
polvoron. Mean and standard deviation level of significance were used statistical
tools. It was therefore recommended that squash seed be selected as one of the
indigenous ingredients in making delicacies.

Table of Contents
Page
TITLE PAGE i
APPROVAL SHEET ii
ACKNOWLEDGMENT iii
ABSTRACT v
TABLE OF CONTENTS vi
LIST OF TABLES
LIST OF FIGURES
LIST OF APPENDICES
CHAPTER
1 INTRODUCTION
Background of the Study 1
Statement of the Problem 2
Hypothesis 3
Theoretical Framework 3
Conceptual Framework 4
Significance of the study 5
Scope and Delimitation 6
Definition of Terms 7-8
2 REVIEW OF RELATED LITERATURE

Prior arts 9
Pumpkin Seed Processing 9
Preparation Method of Pumpkin Seeds Powder 10
Related Literature 11
Categories of Squash 12
Varieties of Squash 12
Nutrients Content of Squash Seed 13
Squash Seeds Flour 14
Polvoron 14
Different Flavors of Polvoron 14-15
Nutrition Facts of Polvoron 15
Fortification 16
Related Studies 17-23
3 METHODOLOGY
Research Method 24
Evaluators of the Study 24
Sources of Data 25
Data Gathering Instruments 26
Data Gathering Procedures 27
Data Processing Techniques 30
4 RESULTS AND DISCUSSION

Descriptive Analysis 32
Inferential Analysis 37
5 SUMMARY, CONCLUSION AND RECOMMENDATIONS
Summary 45
Hypotheses 46
Summary of the Findings 46-48
Conclusions 48
Recommendations 49
REFERENCES
APPENDICES
A Letter to the Campus Administrator
B Letter to the Evaluators
C Sensory Evaluation Checklist
D Statistical Results
E Curriculum Vitae
List of Tables
Table Page
1. Preparation of the Squash Seed Polvoron 29
2. Level of perception on Squash (Cucurbita maxima) seed polvoron
Three formulations in terms of aroma 32
Three formulations in terms of taste 33
Three formulations in terms of texture 34
Three formulations in terms of appearance 35
6. ANOVA Results for Differences in Acceptability 42
7. LSD Table for the General Acceptability of Squash seed polvoron in
Different Formulations. Dependent Variable: General acceptability 4

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Squash (Cucurbita maxima) Seed Polvoron

the Faculty of Bachelor of Industrial Technology

Iloilo Science and Technology University-Miagao Campus

of the Requirements for the Degree

Bachelor of Industrial Technology major in Food Technology

Qhuenie Marie G. Ecorpion

Mark Andrew E.Garmillos

Zarah Joy, Garingalao

Fatima Mae F. Nadanga

Ronuel Patrick B. Salazar

Reizel Ann L. Triño

This research paper entitled “Squash seed polvoron (cucurbita maxima)

prepared and submitted by Argelyn F. Batarilan, Analyn C. Capitle, Qhuenie Marie

G. Ecorpion, Juvelyn N. Fajarito, Mark Andrew E.Garmillos, Zarah Joy, Garingalao,

fulfillment of the requirements for the degree Bachelor of Industrial Technology-

Major in Food Technology, is hereby approved.

Approved by the Panel of Examiners as PASSED on_________, 2023.

Bachelor of Industrial Technology- Major in Food Technology.

RAMON N. EMMANUEL JR. Ph.D.

study a successful one.

encouragement and inspirational for the completion of the study;

effort in checking and analyzing the results of the study;

improvement of the paper;

reader/editor, for the time spent in editing the manuscript;

the evaluators of the selected barangays of the research study;

lot for the completion of this research, and;

in the realization of this research endeavor.

This study was conducted to determine the level of perceptions of squash

Technology University-Miagao Campus. They were chosen through purposive

determine the perception of the evaluators on the characteristic of the finished

indigenous ingredients in making delicacies.

Background of the Study 1

Statement of the Problem 2

Significance of the study 5

Scope and Delimitation 6

Definition of Terms 7-8

2 REVIEW OF RELATED LITERATURE

Pumpkin Seed Processing 9

Preparation Method of Pumpkin Seeds Powder 10

Nutrients Content of Squash Seed 13

Squash Seeds Flour 14

Different Flavors of Polvoron 14-15

Nutrition Facts of Polvoron 15

Related Studies 17-23

Evaluators of the Study 24

Data Gathering Instruments 26

Data Gathering Procedures 27

Data Processing Techniques 30

4 RESULTS AND DISCUSSION

5 SUMMARY, CONCLUSION AND RECOMMENDATIONS

Summary of the Findings 46-48

A Letter to the Campus Administrator

B Letter to the Evaluators

C Sensory Evaluation Checklist

1. Preparation of the Squash Seed Polvoron 29

2. Level of perception on Squash (Cucurbita maxima) seed polvoron

Three formulations in terms of aroma 32

3. Level of perception on Squash (Cucurbita maxima) seed polvoron