METHODOLOGY

This chapter describes the materials needed for the study, the step by step
procedure of how the study will be conducted, the research design that will be
adapted, the participants of the study, the instruments, the analysis and statistical
treatment of data to be used for the study.

Materials
The raw materials used in the study were as follows:

Squash salt

white sugar eggs

butter milk

vanilla extract all-purpose flour

vegetable oil bread flour

Kitchen Utensils and Equipment

The following kitchen utensils and equipment were used:

rubber spatula ramequin

mixing bowl electric mixer

pastry blender wire rack

wire whirls measuring cup

measuring spoon
Methods

The ingredients specifically, the squash will be process directly from the
farmers near the researchers while the other ingredient was purchased from the
market. For the syrup peel the squash and cut into cubes, boil the water in a pot wait
until the squash is tender. When the squash is tender removed the squash into pot
and let it rest for a couple of minutes and when the squash is cool put in a blender
wait until it becomes liquefy or puree. For the cone Whisk together the eggs and
sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually
whisk in the flour, salt and squash puree until smooth and thin. Heat a small skillet or
griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter
onto the skillet and turn to spread out the batter into a thin circle. When the underside
is golden brown, flip over and cook until golden on the other side. Remove from the
pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire
rack to cool and harden completely. Repeat with the remaining batter.

Research Design

The researchers initially engaged in viewpoints of respondents about the

product Squash Cone given in the premises of the school. The research utilizes a
descriptive and experimental method of research. The descriptive method is used to
record, described, interprets, analyzed and compared a research study. It uses
questionnaires forms in the premises of the school, to support and recorded the data
analyzing purposes. Experimental method focuses on the process of experimental
used to make squash as main ingredient in a cone. Trial and error will be done to
arrive to an acceptable product. A sensory evaluation will be done based on Nine-
point Hedonic Scale.

Experimental research method was used in the study for its appropriate to the
type of research and expected outcome of the study. This type of research attempted
to identify the general acceptability of squash as substitute to a regular cone to
respondents, and the researchers by changing variables to each treatment. This
design is suitable to the researchers since they tried to answer the problems stated
by actual testing and not depending in theories. Also, this design was suitable the
respondents are different from each other.
 Experimental Treatment
The following will be the treatments to be tested in developing the Squash Cone and
determine the best treatment. The Squash Cone will use four treatment processes but
without lemon.

The treatments made were the following;

Treatment 1 –85g of All-Purpose Flour with 71g kalabasa

Treatment 2 - 85g of Bread Flour with 71g kalabasa

Treatment 3 42.5g of Bread Flour and 42.5g All-Purpose Flour with 71g kalabasa

Treatments Contents

Squash White Egg Milk Vanilla All- Butter Bread

Sugar White Purpose Flour
Flour

Treatment 71g 100g 60ml 45ml 7.5ml 85g 28.3g

1

Treatment
2 71g 100g 60ml 45ml 7.5ml 28.3g 85g

Treatment
3 71g 100g 60ml 45ml 7.5ml 42.5g 28.3g 42.5g

Data Gathering

The questionaries’ evaluation will be answered by random students of Cavite State

ang, Cavite especially from Home Economics Vocational and Technical Education
Department (HEVTED). The selected respondents will be asked to evaluate the research
product. The questionnaire will be explained to the respondents by the researchers for a
better understanding of the directions. The research product will be given to the
respondents. Completed questionaries’ evaluation will be collected immediately after the
evaluation and it will analyze, recorded and interpreted.

Data Gathering Procedure

START

Researchers will go room to room to give questionnaires to random

selected students

Researchers will explain the questionnaire to the

respondents

Give the product to the respondents

Wait until questionnaires are full

answered

Collect the questionnaires from the

respondents

Analyze and interpret the gathered data

Statistical treatment of Data

To interpret the data gathered, the researcher used the following treatment to prove
the validity of the data. The statistical means refers to average or central tendency of the
data gathered. It was determined by adding all data points in a population and dividing the
total by the number of points. In addition, Likert scale was used for interpretation of sensory
properties and level of acceptability of squash cone as substitute to a regular cone.

Table1. Overall rating for color properties of Squash Cone as substitute to a regular cone.

SCALE DESCRIPTIVE INTERPRETATION

5 Extremely golden brown
4 Very brown
3 Yellow
2 Slight Yellow
1 Almost yellow

Table2. Overall rating for aroma properties of Squash Cone as substitute to a regular cone.

SCALE DESCRIPTIVE INTERPRETATION

5 Extremely Strong Squash Cone Essence
4 Very Strong Squash Cone Essence
3 Squash Cone Essence
2 Slight Squash Cone Essence
1 Almost Squash Cone Essence

Table3. Overall rating for taste properties of Squash Cone as substitute to a regular cone.

SCALE DESCRIPTIVE INTERPRETATION

5 Extremely Strong Squash Taste
4 Very Strong Squash Taste
3 Squash Taste
2 Slight Squash Taste
1 Almost Squash Taste

Table4. Overall rating for texture properties of Squash Cone as substitute to a regular cone.

SCALE DESCRIPTIVE INTERPRETATION

5 Neither Like nor Dislike Crispy
 4 Dislike Slightly Crispy
3 Dislike Moderately Crispy
2 Dislike Very Much Crispy
1 Dislike Extremely Crispy

Table5. Overall rating for general acceptability properties of Squash Cone as substitute to a
regular cone.

SCALE DESCRIPTIVE INTERPRETATION

9 Like Extremely Acceptable
8 Like Very Much Acceptable
7 Like Moderately Acceptable
6 Like Slightly Acceptable
5 Neither Like nor Dislike Acceptable
4 Dislike Slightly Acceptable
3 Dislike Moderately Acceptable
2 Dislike Very Much Acceptable
1 Dislike Extremely Acceptable

Data Analysis

The researchers will use statistical tools to come up with reliable materials and
interpretation of data. The data that will be gathered from the evaluation using the laboratory
and customer panelists will be analyzed using mean to derive at central tendency of the data
in question. It will be determined by adding all the data points in a population and then
dividing the total by the number of points. The resulting number will be known as the
average.