Chapter 1

The Research Problem

Introduction

Kabocha squash is a round squash with dark green skin. It is a winter squash,
harvested in the late summer or early fall. It has a hard rind and orange flesh. Also
called Japanese pumpkin, kabocha is a favorite food in Japan but is grown around the
world, including in South Africa, Thailand, and California. As squash began to appear in
different parts of the world, new varieties were cultivated. Kabocha was first grown in
South America. In the sixteenth century, Portuguese sailors brought the sweet squash
to Japan where it became a culinary staple. The trade route passed through Cambodia,
so kabocha was first called Cambodia abo’bora Portuguese for pumpkin. The words
were combined to create the unique name Kabocha. The mustard color flesh of the
Kabocha squash is very sweet and rich tasting. Its texture is floury dry, like a balance
between a sweet potato and a pumpkin. It has the highest sugar content of any squash,
and is excellent baked as a side dish or stuffed.¹

Kabocha is packed with nutrients that are related to preventing diabetes,

boosting the immune system, preventing cancer, treating inflammation, and promoting
heart health. Kabocha provides Vitamins A, and C, some B vitamins, fiber, magnesium,
potassium, and antioxidants. According to the University of Washington, Michigan
University and Harvard T.H. Chan School of Public Health, Kabocha, along with other
winter squashes, is packed with the following nutrients with significant health benefits:
Vitamin A: squash is a rich source of carotenoids, a precursor to Vitamin A, which plays
an important role in immune function, eye health, and bone development. Soluble
fiber/complex polysaccharides: high fiber content from the complex polysaccharides in
Kabocha contribute to long-term satiety, thus helping you manage your appetite and
control your blood sugar levels. Research also demonstrates that soluble fiber, which
absorbs water and moves waste along your intestinal tract, plays an important role in
reducing the incidence of colon cancer. Kabocha can help boost immune health, as its
high vitamin C content aids tissue repair and regeneration. Vitamin C is also needed to
make collagen, a key in many systems in our body, and promotes iron-absorption.
Kabocha is rich in potassium, which can help to counteract the negative effects of
sodium on blood pressure. Antioxidants and anti-inflammatory compounds: These
compounds neutralize free radicals, which contribute to illnesses, premature aging, and
heart disease. B vitamins contribute to the efficient breakdown of macronutrients (fat,
carbs, protein), support of immune system and brain health, and management of heart
health via homocysteine maintenance. The TCM World Foundation states that Kabocha
has strong digestive properties and pairs well with ginger, another digestive aid.²

According to Bella Cariasa (The Philstar Global), a ranking official of the

Department of Agriculture (DA) confirmed that more areas have suffered an oversupply
of squash as the farm gate of squash dropped to seven to eight pesos per kilo. Also
many kalabasa farmers are struggling to sell their harvested squash because many
people are not buying squash, thus they are left to rot.

Masipag National Office reported last June 13, 2023 that in the Philippines,
approximately one hundred thousand tons of unsold farmer- produced squash will most
probably so to waste. These tons squash are currently left lying around unsold at a
warehouse in a barangay in Nueva Ecija alone. Massive over production of squash in
the country has been observed for three straight years and yet the government has yet
to find a solution to address the present problem.

While the government allocated Php 1.18 billion of development fund in working
on the GM Golden Rice to solve Vitamin A deficiency in the country; this present study
will innovate different recipes using kabocha squash. The researchers will make flour
using kabocha squash and with Kabocha squash flour to Cheesy puto kabocha squash,
kabocha squash cookies, kabocha squash empanada with a twist, as the filling of the
empanada will consist of mashed squash mixed with ground pork and other seasonings.
Lastly, the study will use the pumpkin skin and make into chips.

The reason for conducting this study is to assist kabocha squash farmers who
are having a difficult time selling their crops. With these new food products such as
kabocha squash flour, cookies, puto, chips, and an alternative filling for empanadas,
these farmers may process their kabocha squash into these products.

Statement of the Problem

This study aims to innovate new products using kabocha squash such as
kabocha squash flour, kabocha squash cookies, kabocha squash empanada, cheesy
puto kabocha squash, and kabocha squash chips. By innovating new products from
kabocha squash, the range of food options available to consumers can be diversified.
This can be particularly beneficial for individuals seeking healthier and more nutritious
alternatives, as kabocha squash is rich is vitamins, minerals and dietary fiber.
Innovating new products using kabocha squash can promote sustainability by
encouraging its cultivation and reducing the dependency on less sustainable crops.
Introducing products using kabocha squash can create new economic opportunities for
farmers, manufactures, and entrepreneurs. It can stimulate the local economy and
generate employment opportunities in farming, processing, packaging, and distribution
sectors. It can also encourage culinary creativity and enable chefs, home cooks, and
food companies to develop exciting dishes/snacks.

The farmers have suffered an oversupply of squash as the farm gate price of
squash dropped to 7 pesos-8 pesos per kilo. Many farmers are struggling to sell their
harvested pumpkin, thus these are left to rot. As the solution to this problem, new
products will be innovated using squash to make sure the squash will not go into waste,
and so that people will have ideas and knowledge on how to cook/create squash in
various ways using innovation instead of wasting and letting the pumpkin rot.

The current study will answer the following questions:

1. What are the ingredients and procedure in making-

a. Kabocha squash flour;

b. Cheesy puto kabocha squash;

c. Kabocha squash cookies;

d. Kabocha squash empanada; and

e. Kabocha squash chips.

2. Ratings of kabocha squash empanada, puto, chips and cookies in terms of

appearance, aroma, taste, texture, and color.

3. Suggestions given by the respondents to improve the new food products as

well as their must liked product and most disliked.

Significance of the Study

The findings of this study, according to the researchers, would greatly benefit the
following:

To kalabasa farmers: This study will help the kalabasa farmers to cook and create
different products using kabocha squash instead of letting the squash rot when they are
struggling to sell their squash, or when there is so much produce and less demand.
To individuals with eye health concerns: This study will benefit individuals with eye
health concerns because kabocha squash is known for its high Vitamin A content, which
is essential for maintaining good eye health. Vitamin A promotes proper vision,
especially in low-light conditions, and helps prevent age-related macular degeneration.
Therefore, individuals with eye health concerns or those who are looking to support their
vision can benefit from consuming kabocha squash products.

To athletes and fitness enthusiasts: This study will benefit the athletes and fitness
enthusiasts because kabocha squash products contains high potassium content.
Potassium is an electrolyte that helps maintain proper hydration, muscle function, and
overall performance during exercise. Including kabocha squash products in their diet
can help replenish electrolytes lost through sweat and support port-workout everyday.

To children: Kabocha squash is rich in vitamins and minerals, including vitamin A, C,

potassium and magnesium. These nutrients are essential for proper growth and
development in children.

To individuals with diabetes: Kabocha squash has a low glycemic index, meaning it
has a minimal impact on blood sugar levels. Including kabocha squash based foods in
the diet can be beneficial for individuals with diabetes by helping maintain stable blood
sugar levels.

To pregnant women: Kabocha squash is a good source of folate, which is crucial for
the healthy development of the baby’s neural tube in early pregnancy. It can help
pregnant women meet their folate requirements and support the proper growth of the
baby.

To individuals on a weight management plan: Kabocha squash is low in calories and

high in fiber, making it a filling and nutritious option for those who are looking to manage
their weight. Kabocha squash based foods can help promote satiety and control hunger,
leading to a healthy and balanced diet.

To health-conscious individuals: Squash products are rich in essential nutrients like

Vitamins A and C, potassium, magnesium, and fiber. These nutrients contribute to a
healthy immune system, improved cardiovascular health, and proper digestion.
Health-conscious individuals looking for nutrient dense foods will benefit from
incorporating kabocha squash products into their diet.

To individuals aiming for healthier skin: The vitamins and antioxidants found in
Kabocha squash products can contribute to healthy skin. Vitamin A promotes cell
turnover and collagen production, which can reduce the appearance of wrinkles and
promote a youthful complexion. Antioxidants like vitamin C help protect skin from
oxidative stress and damage cause by free radicals. Incorporating kabocha squash
products into their diet can help nourish the skin from within and improve overall skin
health.

Theoretical Framework

According to Kristen Wood, this is how to make cassava flour and the researchers
will use this as a model in making flour using kabocha squash. Boil the yuca (cassava
root) in water for about 15 minutes, or until it is soft. Drain the root and let it cool before
handling. Once the cassava root is cool enough to handle, place it in a blender or food
processor and blend until it forms a smooth paste. Pour the blended mixture through a
strainer or cheesecloth into a bowl to catch any remaining solids. Place the strained
mixture on a baking sheet lined with parchment paper and spread it into an even layer.
Bake it at 200°F for about an hour, or until the mixture is completely dry once the
mixture is dry, transfer it to a food processor or high powered blender and blend until it
forms a fine powder. Sift the powder through a fine-mesh strainer to remove any
clumps. Store the cassava flour in an airtight container at room temperature for up to six
months.⁴

According to Jomelyn Mauermann, this is how to make ube puto, and the
researchers will use this as a model in making kalabasa puto. Sift together all the dry
ingredients in a bowl such as all purpose flour, baking powder, sugar and salt. In a
separate mixing bowl, combine all the wet ingredients, including milk, egg, melted
butter, and ube extract. Mix well until everything is well blended. Combine the wet and
dry ingredients. Using a pot, pour about 4 cups of water with 1 tsp of salt and let it boil.
Meanwhile, pour batter into a puto molder and fill until ¾ cup. Transfer them into a
steamer and steam them for 10 minutes. To check if they are ready, insert a toothpick; if
it comes out clean, they are ready. To slightly melt the cheese, top them with sliced
cheese and steam for one more minute. Remove from the molder once it is cold.⁵

According to ALMALOU, this is how to make potato chips, and the present study
will use this as a model in making kalabasa chips. Transfer potato slices to a large bowl
of cold water as you slice them. Drain slices and rinse under cold water. Refill the bowl
with water, add 3 tbsp salt, and put slices back in the bowl. Let potatoes soak in the
salty water for at least 30 minutes. Drain and rinse slices again then pat dry. Heat oil in
a deep fryer to 365 degrees F (185 degrees C). Fry potatoes until golden. Remove with
a slotted spoon and drain on paper towels. Continue until all of the slices are fried.
Season potato chips with additional salt if desired.⁶
 According to Martha Stewart, this is how to make coconut cookies, and the present
study will use this as a model in making kalabasa cookies. Preheat the oven at 350
degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining
coconut in a food processor along with sugar, salt and baking powder; process until
finely ground. Add butter, and process until no lumps remain. Add egg and vanilla;
process until smooth. Add flour; pulse until a crumbly dough begins to form, scraping
sides of bowl as needed (do not overmix). Forming 5 to 6 at a time, scoop level of
tablespoons of dough, and place in reserved coconut. Roll into balls, coating with
coconut. Arrange balls, about 2 inches apart on baking sheets. Bake until lightly golden,
23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool
completely.⁷

According to Liza Agbanlog, this is how to make Pork Empanada, and the present
study will use this as a model in making kalabasa empanada. In a skillet, heat oil over
medium heat. Add onion and garlic and saute for 2 minutes. Add ground pork and saute
for 2-3 minutes until meat is no longer pink. Stir in soy sauce, carrots, potato, and frozen
green peas. Cover and cook for 5 minutes. Add oyster sauce and raisins; mix
thoroughly. Season with salt and pepper to taste. Set aside and cool completely. To
make the dough, combine flour, sugar, baking powder and salt in a medium bowl. Add
the butter cubes. Using a fork, break up the butter into the flour mixture until it is fully
incorporated. Add the water and egg; mix until soft dough is formed. Preheat oven to
400 degrees F. Line baking sheet with parchment paper. Take heaping tablespoonfulls
of dough and form into balls. On a floured surface and using a rolling pin, flatten the
dough balls into desired thickness. Place about a tablespoon of the filling in the center
of the dough. Top with a slice of hard boiled egg. Wet the edge of one side of dough
with water and then fold over to form a half moon shape. Seal the edge by folding and
pressing them on top of each other, continue with the rest of the dough and filling. Place
the empanadas on the prepared pan. Generously brush top and sides of empanadas
with egg wash (whisk 1 egg with 1 tablespoon cold water) and bake for about 20-25
minutes or until lightly browned.⁸

Conceptual Framework

Figure 1. Conceptual Framework for Kabocha Squash Flour

Figure 1 shows the ingredient and the procedure in making the kabocha squash flour.
 Figure 2. Conceptual Framework for Kabocha Squash Chips

Figure 2 shows the ingredient and the procedure in making kabocha squash chips.

Figure 3. Conceptual Framework for Kabocha Squash Cookies

Figure 3 shows the ingredient and the procedure in making the kabocha squash
cookies.
 Figure 4. Conceptual Framework for Kabocha Squash Puto

Figure 4 shows the ingredient and the procedure in making kabocha squash puto.

Figure 5. Conceptual Framework for Kabocha Squash Empanada

Figure 5 shows the ingredient and procedure in making the kabocha squash empanada.

Hypothesis

The squash can be used to make kabocha squash flour, kabocha squash empanada,
cheesy puto kabocha squash, kabocha squash cookies and kabocha squash chips. And
these are the different ways to prepare the kabocha squash:

Kabocha squash flour procedure

Wash and peel the kabocha squash, remove core and seeds. Slice into 1×cm.
Dry in an oven at about 50-55°C. Grind and strain several times. Pack in plastic bag/jar
and cover tightly.

Kabocha squash chips procedure

Using a vegetable peeler, carefully peel the squash skin and cut into similar
sized pieces. Mix the oil, salt, and stir in the squash skins ensuring they are evenly
coated. Spread evenly on a baking tray and cook in a preheated oven at 200°C for 10
minutes. Keep an eye on things as they can easily burn.

Kabocha squash cookies procedure

Sift together the kabocha squash flour, baking powder, salt and spices. In large
mixing bowl, cream together shortening and sugar until light and fluffy. Add eggs one at
a time, beat well after each addition and blend mashed cooked kabocha squash. Add
kabocha squash mixture all at once, stir until well blended. Reserve 2 tablespoon of
nuts and raisins. Stir remaining nuts and raisins into batter. Drop by rounded tablespoon
onto greased baking sheets. Sprinkle ⅓ of the cookies with reserved nuts, ⅓ with
reserved raisins and the remaining plain. Bake at 400°F for from 12-15 minutes or until
slightly brown.

Kabocha squash empanada procedure

For the empanada dough: Combine the kabocha squash flour, baking powder,
sugar, and salt in a large bowl. Cut in the lard with a pastry blender until the mixtures
resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the
stock. Add the egg mixture to the kabocha squash flour mixture and knead until a dough
forms. Cover and refrigerate for 30 minutes. Meanwhile for the empanada filling: in a
large non stick skillet, heat 1 tablespoon of oil over medium heat. Add the ground pork
and garlic, salt, and cook until the pork is completely cooked. Add the mashed cooked
kabocha squash and seasonings. Lightly flour a work surface and roll out the dough to
¼ inch thick. Cut out 4-5 or 6 inch rounds, depending on how large you prefer. Add
some meat filling to each empanada dough and fold the dough over in half to enclose
the filling. Use a fork to press and seal the edges closed. Heat the oil in a deep fryer to
350 degrees F. Fry the empanadas until golden brown.

Kabocha squash puto procedure

Sift the kabocha squash flour, sugar, and baking powder. Combine melted butter,
egg, nestle all purpose cream, water and mashed squash. Mix in wet ingredients to dry
ingredients until smooth. Brush muffin pan with butter. Pour puto mixture ¾ of the way
of the muffin pan. Top with cheese slices. Steam over high heat for 15-20 minutes or
until a toothpick comes out clean when inserted in the puto. Set aside to cool
completely.

Scope and Delimitation

The present study will make use of kabocha squash as the main ingredient. And
the following food products will be kabocha squash flour, kabocha squash cookies,
cheesy puto kabocha squash, kabocha squash chips, and kabocha squash empanada.
The scope of our research will also include conducting sensory evaluations and
consumer surveys to random students and teachers of Gallanosa National High School
to gather feedback on the acceptability and preferences of the innovative products.

Definition of Terms

Kabocha squash chips- a healthy snack alternative to regular chips. Made from thinly
sliced and fried pieces of kabocha squash.

Kabocha squash flour- a type of flour made from ground kabocha squash.

Cheesy puto kabocha squash- a Filipino delicacy steamed cake made with grated
kabocha squash.

Kabocha squash empanada- a Filipino dish where the kabocha squash is mashed or
pureed and mixed with other ingredients such as ground meat, onion, garlic and spices.
Kabocha squash cookies- typically made by blending or pureeing cooked kabocha
squash and incorporating it into the cookie dough.

End of Chapter Notes

¹Julia Marnadi “Try Winter Squash for a Nutritious November. “ Article posted on
November 19, 2018, Retrieved September 15, 2023 from
[Link]

²Kris Swartzendruber, Michigan State University Extension “Enjoy the Taste and Health
Benefits of Squash.” Article published on September 24, 2012, Retrieved September
15, 2023 from
[Link]

MASIPAG National Office “Creating Problems for Corporates to Solve” and profit with: Golden
Rice and the wastage of Kalabasa Surplus.” June 13, 2023. Retrieved December 12, 2023 at
[Link]
e-and-the-wastage-of-kalabasa-surplus/

³Bella Cariasa (The Philstar Global) “More Areas Report Squash Oversupply as Prices
Drop” Article published on June 9, 2023, Retrieved September 13, 2023 from
[Link]
supply-prices-drop/amp/

⁴Kristen Wood “How to Make Cassava Flour” Article published on January 11, 2022,
Retrieved September 13, 2023 from
[Link]

⁵Jomelyn Mauermann “Ube Puto” Article published on November 24, 2022, Retrieved
September 13, 2023 from [Link]
⁶Taste of Home “Homemade Potato Chips” Published on June 30, 2023, Retrieved
September 11, 2023 from
[Link]

⁷Martha Stewart Test Kitchen “Coconut Cookies” Published on February 18, 2021,
Retrieved September 13, 2023 from
[Link]

⁸Liza Agbanlog “Filipino Pork Empanada” Published on August 11, 2015, Retrieved
September 11, 2023 from [Link]

Chapter 2

Review of Related Literature

This chapter includes the discussion on various aspects related to kabocha

squash. It begins with a description of kabocha squash and its shelf life. The chapter
also explores the taste and texture of kabocha squash, along with its nutritional value.
Additionally, the chapter includes information on different products and recipes that can
be made using kabocha squash, such as kabocha squash flour, kabocha squash
cookies, kabocha squash empanada, kabocha squash chips, and cheesy kabocha
squash puto. It also provides detailed instructions on how to make these kabocha
squash products including the necessary ingredients and procedure.

Description of Kabocha Squash

Kabocha squash is a type of Japanese winter squash variety from the species
cucurbita maxima. Also known as Japanese squash or Japanese pumpkin, at first
glance, it’s easy to mistake this squash for a funny-looking green pumpkin. In the same
family as hubbard squash, turban squash, and buttercup squash. The kabocha squash
has a hard and tough exterior, dull, knobby-looking, dark green skin and shape nearly
identical to a round squash sugar pumpkin. On the inside, you’ll find bright
yellow-orange flesh with small seeds. It is a fruit that grows in bushes but is eaten as a
vegetable. It can be round or oblate and weighs from 1-3 pounds. Kabocha squash is
known for its specially sweet flavor. Kabocha squash has a finely grained, dry, tender
texture with a buttery, sweet and rich, nutty flavor reminiscent of sweet potato and
pumpkin. Even sweeter that butternut squash. It has a light, fluffy, velvety texture, and
tastes like a combination of sweet potatoes and pumpkin. Kabocha squash tastes the
best when it is fully ripe one or a few months after harvest. During harvest, it has high
starch content and less sugar. During ripening after harvests, the starch gets converted
into sugars, improving its texture and sweetness. Under these conditions, kabocha
squash is acceptable for up to 2 weeks. Squash stored at refrigerator temperature have
a shelf life of 4 days.¹

Nutritional Value and Health Benefits of Kabocha Squash

Kabocha is packed with nutrients that are related to preventing diabetes,

boosting the immune system, preventing cancer, treating inflammation, and promoting
heart health. Kabocha provides Vitamins A, and C, some B vitamins, fiber, magnesium,
potassium, and antioxidants. According to the University of Washington, Michigan
University and Harvard T.H. Chan School of Public Health, Kabocha, along with other
winter squashes, is packed with the following nutrients with significant health benefits:
Vitamin A: squash is a rich source of carotenoids, a precursor to Vitamin A, which plays
an important role in immune function, eye health, and bone development. Soluble
fiber/complex polysaccharides: high fiber content from the complex polysaccharides in
Kabocha contribute to long-term satiety, thus helping you manage your appetite and
control your blood sugar levels. Research also demonstrates that soluble fiber, which
absorbs water and moves waste along your intestinal tract, plays an important role in
reducing the incidence of colon cancer. Kabocha can help boost immune health, as its
high vitamin C content aids tissue repair and regeneration. Vitamin C is also needed to
make collagen, a key in many systems in our body, and promotes iron-absorption.
Kabocha is rich in potassium, which can help to counteract the negative effects of
sodium on blood pressure. Antioxidants and anti-inflammatory compounds: These
compounds neutralize free radicals, which contribute to illnesses, premature aging, and
heart disease. B vitamins contribute to the efficient breakdown of macronutrients (fat,
carbs, protein), support of immune system and brain health, and management of heart
health via homocysteine maintenance. The TCM World Foundation states that Kabocha
has strong digestive properties and pairs well with ginger, another digestive aid.²

Ingredients and Procedure of Kabocha Squash Flour

 In making kabocha squash flour, kabocha squash is the only ingredient needed
and this is how kabocha squash flour is prepared: wash and peel the kabocha squash,
remove the core and seeds. Slice into 1x cm and soak in 0.01 sodium metabisulfite to
preserve the natural food ingredients. Wash in tap water then drain. Blanch for 15
minutes then drain. Dry in an oven at about 50-55 C. Grind and strain several times and
pack in plastic container and cover tightly.³

Ingredients and Procedure of Kabocha Squash Cookies

The following are the ingredients needed to make kabocha squash cookies: 30
grams kabocha squash, 30 grams unsalted butter, 25 grams sugar, 1 dash salt, 60
grams kabocha squash flour, 2 grams cornstarch and 1 pumpkin seeds. The procedure
used to prepare kabocha squash cookies is as follows: Prepare the ingredients: Put the
butter in a bowl and allow to come to room temperature. Sift the flours together. Cut the
kabocha squash, with seeds and skin removed, into fairly small pieces and put into a
heatproof bowl. Loosely cover with plastic wrap and microwave. When a toothpick goes
through a piece easily, mash up roughly with a wooden spatula or similar. Pass the
mash through a sieve to turn into a puree. Whip the room-temperature butter, and add
the sugar in 2 batches, mixing well after each addition. When the mixture has turned
white and fluffy, add the salt and mix in. Mix the pureed kabocha squash into the batter.
Add the flours in 2 batches. Use a rubber spatula to cut it in. When the dough has about
come together, fold it over itself in the bottom of the bowl, and it won’t crack. Bring the
dough together, wrap up with plastic wrap and chill in the refrigerator for about 30
minutes. You can also freeze it so that the dough is easy to handle, so if you are in a big
hurry you can get by without chilling it, but do chill it if you can. Divide the dough (it
should be around 13g each depending on how moist they are) and roll into balls. Press
lightly from above so that they are shaped like little buns. Preheat the oven to
320F/170C. Make indentations in the cookie balls with a toothpick to form pumpkin
shapes. Decorate each cookie ball with a pumpkin seed. Bake the cookies on a
parchment paper-lined baking sheet for 17-20 minutes. It’s best to insert the pumpkin
seeds fairly deeply. If the cookies are just lightly colored they’re okay. Take them out of
the oven, lower the oven temperature to 285F/140C, and put the cookies back in for
another 10 minutes. If you prefer soft cookies, omit this second baking. Line a cookie
rack with some paper towels before putting the cookies on the rack to cool. This is to
prevent the oil in the cookies from getting on the rack.⁴

Ingredients and Procedure of Kabocha Squash Chips

The following are the ingredients needed to make kabocha squash cookies:
kabocha squash, oil for frying, salt, cheese powder, and barbecue powder to taste. To
prepare the kabocha squash chips the first thing to do is wash and remove seeds from
kabocha squash, there is no need to peel. Fill fryer with oil according to instructions and
set heat to 375 degrees F. Using mandolin, slice to the thinnest setting and fry in small
batches. Drain on paper towel and put salt or cheese powder immediately.⁵

Ingredients and Procedure of Cheesy Kabocha Squash Puto

The following are the ingredients needed to make cheesy kabocha squash puto:
1 cup mashed kabocha squash, 1 cup kabocha squash flour, 1 tablespoon baking
powder, ¼ cup evaporated milk, ⅔ cup sugar, ¼ teaspoon salt, ¾ cup water, 2
tablespoon melted butter, 1 large egg and cheese slices for toppings. To make cheesy
kabocha squash, the first thing to do is sift the kabocha squash flour. Mix the kabocha
squash flour, baking powder, salt and sugar. Once the dry ingredients are well mixed,
add the water, evaporated milk, egg and melted butter then mix until smooth. Add the
mashed kabocha squash and mix until the batter is smooth. Brush the puto molder with
butter. Pour puto mixture in the puto molder. Top with cheese slices. Steam over high
heat for 15-20 minutes or until a toothpick comes out clean when inserted in the puto.⁶

Ingredients and Procedure of Kabocha Squash Empanada

The following are the ingredients needed to make kabocha squash empanada: 2
tablespoon oil, 1 pound ground pork, 5 gloves of garlic, minced, 1 chopped red bell
pepper, 1 chopped onion, 2 tablespoon oyster sauce, ¼ cup raisins, hard boiled egg
slices 2 cups of mashed kabocha squash, 1 tablespoon brown sugar, and salt and
pepper to taste. For the empanada dough: Combine the flour, baking powder, sugar and
salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture
resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the
stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover
and refrigerate for 30 minutes. Meanwhile, for the empanada filling: In a large nonstick
skillet, heat 1 tablespoon oil over medium heat. Add the ground pork and salt and cook
until the pork is cooked completely. Drain the grease and set the pork aside. In the
same pan, heat the remaining 1 tablespoon oil. Add the garlic, bell peppers, mashed
kabocha squash and onions. Cook until softened, 8 to 10 minutes. Add the pork and
season it with oyster sauce, soy sauce, and pepper to taste. Add the raisins and sliced
hard boiled egg then mix. The mixture should be moist but not dripping wet. To fill the
empanadas: Lightly flour a work surface and roll out the dough to ¼ inch thick. Cut out
4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to
each empanada and fold the dough over in half to enclose the filling. Use a fork to press
and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3
hours. Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden
brown, 6 to 7 minutes.⁷
 Summary

The procedure for making kabocha squash flour that the researchers found on
the internet suggests soaking the kabocha squash in 0.01% sodium metabisulfite.
However, there will be some changes made by the researchers. Kabocha squash will be
dried out and ground into powder without being soaked in sodium metabisulfite. Also,
the source we obtained information from is that it does not indicate an author and the
date of its publication. The researchers suggests to include the author’s name and the
article’s publication date in their next article. The present study also suggests to create
more innovative products using discarded fruits and vegetables because it helps many
beneficiaries in our society like farmers business person and many more.
 End of Chapter Notes

¹Jessica Randhawa “Kabocha Squash (Japanese Squash)” Published on September

15, 2021, Retrieved September 25, 2023 from
[Link]

²Kris Swartzendruber, Michigan State University Extension “Enjoy the Taste and Health
Benefits of Squash” Article published on September 24, 2021, Retrieved October 13,
2023 from
[Link]

³PB “How to Make Squash Flour and Squash Vinegar” Published on April 13, 2017,
Retrieved October 13, 2023 from
[Link]
h-vinegar/?amp

⁴Juri Austin “Japanese Kabocha Squash Cookies (Vegan)” Published on November 6,

2020, Retrieved October 13, 2023 from
[Link]

⁵Lindsay “Keto Crispy Kabocha Chips” Published on October 6, 2020, Retrieved

October 13, 2023 from [Link]

⁶Yan Magcamit “For the healthy and the picky: Easy meriendas you can make with
squash” Published 3 years ago, Retrieved October 13, 2023 from
[Link]
422/amp/

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 Chapter 3

Research Design and Methodology

This chapter contains the discussion on the researchers design, sampling

method and sample, research instrument, data collection procedure and plan for data
analysis.

Research Design

The present study will use the quantitative and experimental research in which
the researchers will innovate five different products using kabocha squash as the main
ingredient. The researchers will make kabocha squash flour, kabocha squash cookies,
kabocha squash empanada, kabocha squash chips, and cheesy kabocha squash puto.
Also, the researchers will use questionnaires as the research method to find out the
product preferences.

Sampling Method and Sample

Random sampling was used in selecting the participants of the study. The
researchers will give questionnaires to random students and teachers of Gallanosa
National High School. They were chosen because the researchers wanted to guarantee
that every student and teachers at Gallanosa National High School had an equal
chance of being chosen. Also, a volunteer in sampling was used.

The researchers will collect information from the best-fit respondents, because
the data sources are a close-fit with the research context and also not an effective
method of data collection from a large population.

The Demographics of the Respondents

Table 1.1 The Respondents’ Gender

 GENDER:

Male 19

Female 31

TOTAL: 50

Table 1.1 shows the gender of the respondents. This study has 19 male
respondents and 31 female respondents. A total of 50 respondents.

TABLE 1.2 Age of the Respondents

AGE MALE FEMALE

16 years old 3 3

17 years old 7 17

18 years old 7 7

19 years old 1 1

20 years old 0 1

25 years old 1 0

44-54 years old 0 2

TOTAL: 19
TOTAL: 31
​ Table 1.2 shows the age of the respondents. There are three male and three
female respondents aged 16 years old, seven male and 17 female who are 17 years
old. Seven male and seven female respondents aged 18 years old. One male and one
female aged 19 years old. One female that aged 20 years old, and one male that is 25
years old. Two female respondents belong to the 44 and 54 years old age group.

TABLE 1.3 The Respondents’ Strand

STRAND MALE FEMALE

STEM 4 6

HOME ECONOMICS 3 11

GAS 2 7

ABM 2 5

EIM 4 0

SMAW 3 0

TOTAL: 18 TOTAL: 29

Table 1.3 shows the respondent’s strand. There are four male and six female
respondents in the Science, Technology, Engineering, and Mathematics strand, three
male and 11 female respondents, in Home Economics strand, two male and seven
female in General Academic Strand. In Accountancy, Business, and Management
strand, there are two male and five female respondents. In Electrical Installation and
Maintenance strand, there are four male respondents while in Shielded Metal Arc
Welding strand there are three male respondents.

Table 1.4 Address of the Respondents

 ADDRESS MALE FEMALE

Patag 1 3

San Pedro 4 2

San Agustin 2 1

Casini 2 4

Monbon 3 2

Carriedo 1 5

Bacolod 3 7

Macawayan 1 2

Mapaso 1 2

Batang 1 3

TOTAL: 19 TOTAL: 31

Table 1.4 shows the address of the respondents. One male and three female
respondents lives in Patag, Irosin, Sorsogon. Four male and two female respondents
lives in San Pedro, Irosin, Sorsogon. Two male and one female respondent lives in San
Agustin, Irosin, Sorsogon. Two male and four female respondents lives in Casini, Irosin,
Sorsogon. Three male and two female respondents lives in Monbon, Irosin, Sorsogon.
One male and five female respondents lives in Carriedo, Irosin, Sorsogon. Three male
and seven female respondents lives in Bacolod, Irosin, Sorsogon. One male and two
female respondents lives in Macawayan, Irosin, Sorsogon. One male and two female
respondents lives in Mapaso, Irosin, Sorsogon, and one male and three female
respondents lives in Batang, Irosin, Sorsogon.

Table 1.5 Civil Status of the Respondents

CIVIL STATUS

MALE FEMALE
 Single 12 21

In a relationship 7 8

Married 0 2

TOTAL: 19 TOTAL: 31

Table 1.5 shows the civil status of the respondents. In male, there are 12 single
men, and seven men who are in a relationship. In female, there are 21 single female,
eight females that are in a relationship, and the other two are married.

Research Instrument

A. Direction: Complete the following demographics information. Please note that

all personal information will be kept completely confidential and none of the
responses you provide will be connected to your name, email address, or
other identifying information.

Age (In years): __________

Grade level: ____

Educational Attainment: ___ Elementary Graduate ___ Highschool

Undergraduate

___ Highschool Graduate ___ College Graduate

Address: ______________

Gender (Select one): ___Male ___Female

Civil Status: ___ Single ___ In a relationship ___ Married

 B. Direction: Rate the four products according to category. Enter the ratings
(Use 1 for very poor; 2 for poor; 3 for acceptable; 4 for good and 5 for very
good).

Products Being Evaluated:

Product A: Kabocha squash cookies

Product B: Kabocha squash empanada

Product C: Kabocha squash chips

Product D: Kabocha squash puto

Category A B C D
Products:

Appearance of the product

Aroma/smell of the
product

Taste/flavor of the product

Texture/mouth-feel of the
product

Color of the product

C. Direction: Answer the following questions to share your thoughts about our
product.

1. On a scale from 1-5, how would you rate our products?

a. Kabocha squash cookies

1 ⬜ 2⬜ 3⬜ 4⬜ 5⬜
b. Kabocha squash empanada

1 ⬜ 2⬜ 3⬜ 4⬜ 5⬜
 c. Kabocha squash chips

1 ⬜ 2⬜ 3⬜ 4⬜ 5⬜
d. Kabocha squash puto

1 ⬜ 2⬜ 3⬜ 4⬜ 5⬜
2. If you could change one thing about kabocha squash empanada,
cookies, puto, and chips, what would it be?
_____________________________

3. What do you like about the products?

•Kabocha squash empanada

•Kabocha squash cookies

•Kabocha squash puto

•Kabocha squash chips

4. What do you dislike about the products?

•Kabocha squash empanada

•Kabocha squash cookies

•Kabocha squash puto

•Kabocha squash chips

Data Collection Procedure

The present study will use a questionnaire as a research method and this is how
the researchers will plan for data collection procedure:

PHASE 1

Kabocha squash flour

st
1 trial
Wash and peel the kabocha squash, remove core and seeds. Slice into 1×cm. Dry in an
oven at about 20-25°C.

nd
2 trial

Wash and peel the kabocha squash, remove core and seeds. Slice into 1×cm. Dry in an
oven at about 30-35°C.

rd
3 trial

Wash and peel the kabocha squash, remove core and seeds. Slice into 1×cm. Dry in an
oven at about 50-55°C.

Kabocha squash chips

st
1 trial

Using a vegetable peeler, carefully peel the squash skin and cut into similar sized
pieces. Mix the oil, salt, and stir in the squash skins ensuring they are evenly coated.
Spread evenly on a baking tray and cook in a preheated oven at 200°C for 10 minutes.

nd
2 trial

The researchers made a change in the procedure. Instead of baking the kabocha
squash chips, we decided to double deep fry the kabocha squash skin to to make it
more crunchy.

rd
3 trial

To improve the taste, the researchers added some barbecue powder and cheese
powder into the kabocha squash chips.

Kabocha squash cookies

 st
1 trial

Sift together the kabocha squash flour, baking powder, salt and spices. In large mixing
bowl, cream together shortening and sugar until light and fluffy. Add eggs, beat well
after each addition and blend mashed cooked kabocha squash. Add kabocha squash
mixture all at once, stir until well blended. Reserve 1 tablespoon of nuts and raisins. Stir
remaining nuts and raisins into batter. Drop by rounded tablespoon onto greased baking
sheets. Sprinkle ⅓ of the cookies with reserved nuts, ⅓ with reserved raisins and the
remaining plain. Bake at 350°F for from 12-15 minutes or until slightly brown.

nd
2 trial

The mixture was over-mixed and the egg was improperly positioned, which prevented
the egg from rising. The oven’s heat setting should have been 400°F.

rd
3 trial

To ensure the mixture is okay, add each egg one at a time, and don’t overmix. Bake it
for 12–15 minutes at 400°F.

Kabocha squash empanada

st
1 trial

For the empanada dough: Combine the kabocha squash flour, baking powder, sugar,
and salt in a large bowl. Cut in the lard with a pastry blender until the mixtures
resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the
stock. Add the egg mixture to the kabocha squash flour mixture and knead until a dough
forms. Cover and refrigerate for 20 minutes. Meanwhile for the empanada filling: in a
large non stick skillet, heat 1 tablespoon of oil over medium heat. Add the ground pork
and garlic, salt, and cook until the pork is completely cooked. Add the mashed cooked
kabocha squash and seasonings. Lightly flour a work surface and roll out the dough to
¼ inch thick. Cut out 4-5 or 6 inch rounds, depending on how large you prefer. Add
some meat filling to each empanada dough and fold the dough over in half to enclose
the filling. Use a fork to press and seal the edges closed. Heat the oil in a deep fryer to
300 degrees F. Fry the empanadas until golden brown. If you think about it, the
empanada didn’t look good because the oven didn’t cook it long enough, and the fridge
didn’t get it in a timely manner.

nd
2 trial

Its appearance is unattractive and its shape is imperfect as a result of the excessive
amount of time it took to prepare.

rd
3 trial

On the third attempt, the researchers repeated this, adjusted the ingredient placement
to ensure a good mixture, chilled it for 30 minutes, and then baked it at 350°C to
achieve the desired appearance of the empanada.

Cheesy puto kabocha squash

st
1 trial

Sift the sugar, baking powder, and flour from kabocha squash. Mashed squash, melted
butter, egg, Nestle all-purpose cream, and water. Until smooth, combine the wet and dry
ingredients. Butter and cheese steam in a muffin pan over high heat for 5–10 minutes,
or until a toothpick inserted in the center comes out clean. When it was taken out, it was
not cooked properly because there were not enough minutes

nd
2 trial

The mixture did not thicken because there was insufficient water added, and the
outcome was too hard.

rd
3 trial
Involves adding the proper proportions of the ingredients. Once the taste is satisfactory,
the mixture is placed in a muffin pan, and the timer is set for 15-20 minutes to ensure
that the puto is cooked through.

PHASE 2

The researchers will go around the entire Gallanosa National High School or in
the rooms of different grade levels during recess to hand out questionnaires and do
some taste test. Before handing out the questionnaire we will first ask the permission of
our respondent and the researchers will first introduce themselves like we are grade
12-Home Economics 1, students of Gallanosa National High School and the
researchers are conducting a research entitled innovating five different products using
kabocha squash. After that, the present study will do a taste test with the respondents
and will give the questionnaire. Also, the researchers will explain to them what is written
to be answered in the questionnaire.

Plan for Data Analysis

Analyzing the data; The researchers will gather information from random
Gallanosa National High School students and teachers randomly selected. The
following steps will be taken in order to analyze the data:

1. The researchers will collect the data information of the respondents; gender,
age, grade level, address, civil status and educational attainment.

2. In frequency counts; The researchers will count the number of times each
answer appear in a given question.

3. Coding the data; After the researchers do the taste test, the researchers
handed out the questionnaire, and the participants fill it out, the
questionnaires will be transformed into a well-organized set of notes including
the opinions, suggestions and feedback of the respondents to find out their
thoughts about the products. Also, the age of the respondents will be break
down into age range like 16-19 years old, 20-25 years old, 26-30 years old,
31-35 years old, 36-40 years old, 41-45 years old and 46-50 years old. The
address of the respondents will be categorized by their baranggay. The
female and male respondents of the study will be counted. The civil status will
be categorized into single, in a relationship, married and widow.
 Chapter 4

Presentation of the Findings and Data Analysis

This chapter contains the discussion on the procedure and ingredients in making
the kabocha squash flour, kabocha squash puto, kabocha squash cookies, kabocha
squash empanada and kabocha squash chips. Rating of kabocha squash empanada,
puto, cookies, and chips in terms of appearance, aroma, taste, texture, and color.
Suggestions given by the respondents to improve the new food products as well as their
most liked product and most disliked.

Ingredients and procedure to make kabocha squash flour

In making kabocha squash flour, kabocha squash is the only ingredient needed
and this is how to make kabocha squash flour: Wash and peel the kabocha squash.
Remove the core and seeds. Slice into 1x cm. Spread and place the kabocha squash in
the winnowing basket. For a week, leave the kabocha squash out in the sun. Once it
has dried, grind it until it becomes powder.

Ingredients and procedure to make kabocha squash puto

The following are the ingredients needed to make cheesy kabocha squash puto:
1 cup mashed kabocha squash, 1 cup kabocha squash flour, 1 tablespoon baking
powder, ¼ cup evaporated milk, ⅔ cup sugar, ¼ teaspoon salt, ¾ cup water, 2
tablespoon melted butter, 1 large egg and cheese slices for toppings. To make kabocha
squash puto, the first thing to do is sift the kabocha squash flour. Mix the kabocha
squash flour, baking powder, salt and sugar. Once the dry ingredients are well mixed,
add the water, evaporated milk, egg and melted butter then mix until smooth. Add the
mashed kabocha squash and mix until the batter is smooth. Brush the puto molder with
butter. Pour puto mixture in the puto molder. Top with cheese slices. Steam over
medium heat for 15 minutes. Remove from the molder once it is cold.

Ingredients and procedure to make kabocha squash cookies

The following are the ingredients needed to make kabocha squash cookies: 30
grams unsalted butter, 25 grams sugar, 1 dash salt, 60 grams kabocha squash flour, 2
grams cornstarch and 1 pumpkin seeds. The procedure used to prepare kabocha
squash cookies is as follows: Prepare the ingredients: Put the butter in a bowl and allow
to come to room temperature. Sift the flours together. Cut the kabocha squash, with
seeds and skin removed, into fairly small pieces and put into a heatproof bowl. Loosely
cover with plastic wrap and microwave. When a toothpick goes through a piece easily,
mash up roughly with a wooden spatula or similar. Pass the mash through a sieve to
turn into a puree. Whip the room-temperature butter, and add the sugar in 2 batches,
mixing well after each addition. When the mixture has turned white and fluffy, add the
salt and mix in. Add the flours in 2 batches. Use a rubber spatula to cut it in. When the
dough has about come together, fold it over itself in the bottom of the bowl, and it won’t
crack. Bring the dough together, wrap up with plastic wrap and chill in the refrigerator for
about 30 minutes. You can also freeze it so that the dough is easy to handle, so if you
are in a big hurry you can get by without chilling it, but do chill it if you can. Divide the
dough (it should be around 13g each depending on how moist they are) and roll into
balls. Press lightly from above so that they are shaped like little buns. Preheat the oven
to 320F/170C. make indentations in the cookie balls with a toothpick to form pumpkin
shapes. Decorate each cookie ball with a pumpkin seed. Bake the cookies on a
parchment paper-lined baking sheet for 17-20 minutes. It’s best to insert the pumpkin
seeds fairly deeply. If the cookies are just lightly colored they’re okay. Take them out of
the oven, lower the oven temperature to 285F/140C, and put the cookies back in for
another 10 minutes. If you prefer soft cookies, omit this second baking. Line a cookie
rack with some paper towels before putting the cookies on the rack to cool. This is to
prevent the oil in the cookies from getting on the rack.

Ingredients and procedure to make kabocha squash empanada

The following are the ingredients needed to make kabocha squash empanada: 2
tablespoon oil, 1 pound ground pork, 5 gloves of garlic, minced, 1 chopped red bell
pepper, 1 chopped onion, 2 tablespoon oyster sauce, ¼ cup raisins, hard boiled egg
slices 2 cups of mashed kabocha squash, 1 tablespoon brown sugar, and salt and
pepper to taste. For the empanada dough: Combine the flour, baking powder, sugar and
salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture
resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the
stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover
and refrigerate for 30 minutes. Meanwhile, for the empanada filling: In a large nonstick
skillet, heat 1 tablespoon oil over medium heat. Add the ground pork and salt and cook
until the pork is cooked completely. Drain the grease and set the pork aside. In the
same pan, heat the remaining 1 tablespoon oil. Add the garlic, bell peppers, mashed
kabocha squash and onions. Cook until softened, 8 to 10 minutes. Add the pork and
season it with oyster sauce, soy sauce, and pepper to taste. Add the raisins and sliced
hard boiled egg then mix. The mixture should be moist but not dripping wet. To fill the
empanadas: Lightly flour a work surface and roll out the dough to ¼ inch thick. Cut out
4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to
each empanada and fold the dough over in half to enclose the filling. Use a fork to press
and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3
hours. Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden
brown, 6 to 7 minutes.

Ingredients and procedure to make kabocha squash chips

The following are the ingredients needed to make kabocha squash chips:
kabocha squash, oil for frying, salt, cheese powder, and barbecue powder to taste. To
prepare the kabocha squash chips the first thing to do is wash and remove seeds from
kabocha squash, there is no need to peel. Fill fryer with oil according to instructions and
set heat to 375 degrees F. Using mandolin, slice to the thinnest setting and fry in small
batches. Drain on paper towel and put salt or cheese powder immediately.

Figure 6 shows the overall ratings for kabocha squash cookies in terms of
appearance, aroma, taste, texture, and color. In terms of appearance, a total of 7
respondents gave a rating of 1, which indicates very poor, a total of 4 respondents gave
a rating of 2, which indicates poor. Seven respondents gave a rating of 3, which
indicates acceptable, while 10 respondents gave a rating of 4, which indicates good,
and a total of 22 respondents gave a rating of 5, which indicates very good. In terms of
aroma, a total of 5 respondents gave a rating of 1, which indicates very poor, a total of 7
respondents gave a rating of 2, which indicates poor. Three respondents gave a rating
of 3, which indicates acceptable, while 16 respondents gave a rating of 4, which
indicates good, and a total of 20 respondents gave a rating of 5, which indicates very
good. In terms of taste, a total of 5 respondents gave a rating of 1, which indicates very
poor, 4 respondents gave a rating of 2, which indicates poor. A total of 11 respondents
gave a rating of 3, which indicates acceptable, while 9 respondents gave a rating of 4,
which indicates good, and 21 respondents gave a rating of 5, which indicates very good.

In terms of texture, a total of 4 respondents gave a rating of 1, which indicates

very poor, 6 respondents gave a rating of 2, which indicates poor. A total of 5
respondents gave a rating of 3, which indicates acceptable, while 15 respondents gave
a rating of 4, which indicates good, and 20 respondents gave a rating of 5, which
indicates very good. In terms of color, only 1 respondent gave a rating of 1, which
indicates very poor, 2 respondents gave a rating of 2, which indicates poor. A total of 5
respondents gave a rating of 3, which indicates acceptable, while 11 respondents gave
a rating of 4, which indicates good, and a total of 21 respondents gave a rating of 5
which indicates very good. The findings shown in Figure 6 suggests that only half of the
respondents liked the kabocha squash cookies in terms of appearance, aroma, taste,
texture, and color, while the other half were not satisfied with the quality of the cookies.

Figure 7 shows the overall ratings for kabocha empanada in terms of

appearance, aroma, taste, texture, and color. In terms of appearance, a total of 6
respondents gave a rating of 3, which indicates acceptable, while 9 respondents gave a
rating of 4, which indicates good and a total of 35 respondents gave a rating of 5, which
indicates very good. In terms of aroma, a total of 3 respondents gave a rating of 1,
which indicates very poor, while 5 respondents gave rating of 2, which indicates poor, 5
respondents gave rating of 3, which indicates acceptable, 10 respondents gave a rating
of 4, which indicates good, and a total of 27 respondents gave a rating of 5, which
indicates very good. In terms of taste, a total of 1 respondent gave a rating of 1, which
indicates very poor, 3 respondents gave a rating of 2, which indicates is poor, 4
respondents gave a rating of 3, which indicates acceptable, 7 respondents gave a rating
of 4, which indicates is good, and a total of 25 respondents gave a rating of 5, which
indicates very good.

In terms of texture, a total of 2 respondents gave a rating of 1, which indicates

very poor, 1 respondent gave a rating of 2, which indicates poor, 5 respondents gave a
rating of 3, which indicates acceptable, 10 respondents gave a rating of 4, which
indicates good, a total of 32 respondents gave a rating of 5, which indicates very good.
In terms of color, a total of 1 gave a rating of 2, which indicates poor, 4 respondents
gave a rating of 3, which indicates acceptable, 19 respondents gave a rating of 4, which
indicates good, a total of 26 respondents gave a rating of 5, which is very good. The
data shown in Figure 7 suggests that all respondents liked the appearance, aroma,
taste, texture, and color of kabocha squash empanada. Only a few respondents gave a
rating of 1, 2, and 3, which indicates very poor, poor, and acceptable.
 Figure 8 shows the overall ratings for kabocha squash chips in terms of
appearance, aroma, taste, texture, and color. In terms of appearance, a total of 17
respondents gave a rating of 1, which indicates very poor, 7 respondents gave a rating
of 2, which indicates very poor. Four respondents gave a rating of 3, which indicates
acceptable, while 9 respondents gave a rating of 4, which indicates good, and 13
respondents gave a rating of 5, which indicates very good. In terms of aroma, a total of
14 respondents gave a rating of 1, which indicates very poor, 14 respondents gave a
rating of 2, which indicates poor. Only two respondents gave a rating of 3, which
indicates acceptable, while 3 respondents gave a rating of 4, which indicates good, and
17 respondents gave a rating of 5, which indicates very good.

In terms of taste, a total of 11 respondents gave a rating of 1, which indicates

very poor, only 2 respondents gave a rating of 2, which indicates poor. A total of 15
respondents gave a rating of 3, which indicates acceptable, while 6 respondents gave a
rating of 4, which indicates good, and 16 respondents gave a rating of 5, which
indicates very good. In terms of texture, a total of 11 respondents gave a rating of 1,
which indicates very poor, 8 respondents gave a rating of 2, which indicates poor. Ten
respondents gave a rating of 3, which indicates acceptable, while 4 respondents gave a
rating of 4, which indicates good, and 17 respondents gave a rating of 5, which
indicates very good. In terms of color, a total of 12 respondents gave a rating of 1, which
indicates very poor, 5 respondents gave a rating of 2, which indicates poor. A total of 9
respondents gave a rating of 3, which indicates acceptable, while 7 respondents gave a
rating of 4, which indicates good, and 17 respondents gave a rating of 5, which
indicates very good.

The data shown in figure 8 suggests that the respondents were not totally
satisfied with the quality of kabocha squash puto.

Figure 9 shows the overall ratings for kabocha squash puto, in terms of
appearance, aroma, taste, texture, and color. In terms of appearance, a total of 4
respondents gave a rating of 2, which indicates poor, while 6 respondents gave a rating
of 3, which indicates acceptable, 6 respondents gave a rating of 4, which indicates
good, and a total of 34 respondents gave a rating of 5, which indicates very good. In
terms of aroma, a total of 5 respondents gave a rating of 2, which indicates poor, while 3
respondents gave rating of 3, which indicates acceptable, 7 respondents gave rating of
4, which indicates poor, a total of 34 respondents gave a rating of 5, which indicates
very good. In terms of taste, a total of 3 respondents gave a rating of 1, which indicates
very poor, 3 respondents gave a rating of 2, which indicates of poor, 1 respondents
gave a rating of 3, which indicates acceptable, 6 respondents gave a rating of 4, which
indicates good, a total of 37 respondens gave a rating of 5, which indicates very good.

In terms of texture, a total of 3 respondents gave a rating of 2, which indicates

poor, 2 respondent gave a rating of 3, which indicates acceptable, 7 respondents gave a
rating of 4, which indicates good, and a total of 38 respondents gave a rating of 5, which
indicates very good. In terms of color, a total of 2 gave a rating of 2, which indicates
poor, 8 respondents gave a rating of 3, which indicates acceptable, 7 respondents gave
a rating of 4, which indicates good, a total of 33 respondents gave a rating of 5, which is
very good.

The data shown in figure 9 suggests that almost all respondents liked the
appearance, aroma, taste, texture, and color of kabocha squash puto. Merely a small
percentage of respondents gave a rating of 1, 2, and 3, which indicates very poor, poor,
and acceptable.

Figure 10 shows the suggestions of the respondents on how to improve the

kabocha squash cookies. Most of the respondents suggested to add sugar to kabocha
squash while the rest of the respondents suggested to improve the taste, make the
cookies more appealing, and change the shape or size of the cookies.​

​ Figure 11 shows the suggestions of the respondents on how to improve

the kabocha squash empanada. Most of the respondents suggested to increase the
flavor of the squash so that the flavor of the meat won’t overpower the taste of the filling,
while the rest of the respondents suggested to add salt, egg, and raisins.
 Figure 12 shows the suggestions of the respondents on how to improve the
kabocha squash chips. Most of the respondents suggested don’t overcook the chips
and double fry it, while the rest suggested to add salt and cheese powder.

Figure 13 shows the suggestions of the respondents on how to improve

the kabocha squash puto. Most of the respondents suggested to change the
color of kabocha squash puto while the other respondents suggested to add
more cheese.

Summary

The results indicate that the kabocha squash puto and empanada are the best
products because of their unique taste, followed by kabocha squash cookies. However,
33 respondents found that the taste and crunchiness of kabocha squash chips are
unsatisfactory, making it the most disliked product.

​
 Chapter 5

Conclusion and Recommendations

Conclusion

The researchers can now conclude that to make kabocha squash cookies, puto,
empanada, and chips you need the following ingredients and you have to follow the
following procedure.

Ingredients and procedure to make kabocha squash puto

The following are the ingredients needed to make kabocha squash puto: 1 cup
mashed kabocha squash, 1 cup kabocha squash flour, 1 tablespoon baking powder, ¼
cup evaporated milk, ⅔ cup sugar, ¼ teaspoon salt, ¾ cup water, 2 tablespoon melted
butter, 1 large egg, and cheese slices for toppings. To make kabocha squash puto, the
first thing to do is sift the kabocha squash flour. Mix the kabocha squash flour, baking
powder, salt, and sugar. Once the dry ingredients are well mixed, add the water,
evaporated milk, egg, and melted butter then mix until smooth. Add the mashed
kabocha squash and mix until the batter is smooth. Brush the puto molder with butter.
Pour puto mixture in the puto molder. Top with cheese slices. Steam over medium heat
for 15 minutes.

These ingredients and procedure became successful which were adapted from
the recipe of Yan Magcamit. The result shows that the majority of respondents, or 5,
represents the best rating. The respondents likes the unique flavor, they like the overall
quality of puto as well.

Ingredients and procedure to make kabocha squash empanada

The following are the ingredients needed to make kabocha squash empanada:
egg, baking powder, kabocha squash flour, 2 tablespoon oil, 1 pound ground pork, 5
gloves of garlic, minced, 1 chopped onion, 2 tablespoon oyster sauce, ¼ cup raisins,
hard boiled egg slices, 2 cups of mashed kabocha squash, 1 tablespoon brown sugar,
salt and pepper. For the empanada dough: combine the flour, baking powder, sugar and
salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture
resembles cornmeal. In a separate bowl beat the egg, and then whisk in the stock. Add
the egg mixture to the flour mixture and knead until a dough forms. Cover and
refrigerate for 30 minutes. Meanwhile for the empanada filling; In a large nonstick skillet,
heat 1 tablespoon of oil over medium heat. Add the ground pork and salt and cook until
the pork cooked completely and set the pork aside. In the same pan heat the remaining
1 tablespoon oil. Add the garlic, onion and mashed kabocha squash cook until softened,
8 to 10 minutes. Add the pork and season it with oyster sauce and pepper. Add the
raisins and sliced hard boiled egg then mix. To fill empanadas: Lightly flour work surface
and roll out the dough to ¼ inch thick. Cut out 4-5 or 6 inch rounds depending on how
large you prefer. Add some meat filling to each empanada and fold the dough over in
half to enclose the filling. Use fork to press and seal the edges closed. Heat the oil in a
deep fryer to 350 degrees. Fry the empanadas until golden brown.

These ingredients and procedure became successful which were adapted from
the recipe of Sarah Menanix. The results shows that the empanada is the second best
product. The respondents liked the appearance, taste, and color of the empanada.

Ingredients and procedure to make kabocha squash chips

The following are the ingredients needed to make squash chips: Kabocha
squash, oil, salt, cheese powder and barbeque powder to taste. To prepare the kabocha
squash chips, the first thing to do is wash and remove seeds from kabocha squash,
there is no need to peel. Fill fryer with oil according to instructions and set heat to 375
degree F. Using mandolin, slice to the thinnest setting and fry in small batches. Drain in
paper towel.

These ingredients and procedure were adapted from the recipe of Lindsay. It
appears that majority of respondents gave a rating of 1, which indicates the worst
product. The respondents suggested making the chips crispy and adding extra spices
because the taste of the chips was bland in taste.

Ingredients and procedure to make kabocha squash cookies

The following are the ingredients needed to make kabocha squash cookies: 30
grams unsalted butter, 23 grams sugar, 1 dash salt, 60 grams kabocha squash flour, 2
grams cornstarch. To prepare kabocha squash cookies: Prepare the ingredients: put the
butter in a bowl and allow to come to room temperature. Sift the flours together, whip
the butter at room temperature – then add sugar in 2 batches mixing well after each
addition. When the mixture has turned white and fluffy, add the salt and mix in; add the
flours in 2 batches. Use a rubber spatula to cut it in. When the dough has about to come
together, wrap up with plastic wrap and chill in refrigerator for 30 minutes; divide the
dough and roll into balls. Press lightly from above so that they are shape like little buns.
Preheat the oven to 320f / 170C. Make indentation in the cookies balls with a toothpick
to form pumpkin shapes. Bake the cookies on a parchment paper-lined baking sheet for
17-20 minutes. If the cookies are just lightly colored they’re okay. Take them out of
oven, lower the oven temperature to 285f / 240C, and put the cookies back in for
another 10 minutes. If you prefer soft cookies, omit this second baking. Line a cookie
rack with some paper towels before putting the cookies on the rack to cool.
 These ingredients and procedure became successful and where adapted from
the recipe of Juri Austin. The result suggests that only half of our respondents like
cookies. The other half were not satisfied with the taste of the cookies.

Recommendations

The present study’s kabocha squash products should be known by consumers

who are looking for a new variety of squash food products to try in their cooking,
farmers and producers interested in growing and selling kabocha squash, food bloggers
and influencers who are interested in featuring kabocha squash products in their
content, food distributors and wholesalers looking to source kabocha squash products,
and health and wellness professionals that will recommend kabocha squash products
as a nutritious food option. The researchers can inform and educate the public about
the findings of the kabocha squash products study through social media campaign. The
researchers will create encouraging content for platforms like Facebook, Twitter,
Instagram, TikTok and LinkedIn, sharing the study’s findings. The researchers will use
visually appealing graphics, infographics, and videos to grab people’s attention and
encourage them to share the information. The present study will also inform the public
about the findings of the kabocha squash products study through printed materials. The
researchers will distribute brochures, pamphlets, or fact sheets summarizing the study’s
findings in places of interest such as farmers’ markets, grocery stores, community
centers, and health clinics.

For future researchers who are planning to conduct experimental research like
kabocha squash puto, double the amount of baking powder to add to the batter (use two
tablespoons instead of one) to make the puto rise more. Also, if you are planning to
make kabocha squash chips or any kind of chips, fry the chips in a medium heat to
make the chips more crunchy and so that the chips wouldn’t be overcooked.