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CHAPTER 1

Introduction

Background of the Study

One of the most nifty and appealing vegetables available throughout the world and

beneficial in terms of health and medicine is squash. Squash is also capable in giving our

body enough nutrients and energy that requires in order for us to do our daily task or

activities. Squash can be grown in both wet and dry season. It can be consumed anytime

of the day because it is very common offered in the market in the Philippines.

Cucurbita Maxima, called squash or “kalabasa”, was believed to be first cultivated in

Mexico and Central America, with original seed dating back 12,000 years to caves in

Ecuador. Squash remains a staple food in those areas. The word squash is derived from

the Massachusetts Indian word askutasquash, meaning “eaten raw or uncooked.” It has

two varieties: Summer and winter. The plant can grow up to 3 feet in height, with a

spread of between 2 and 4 feet. All belongs to genus Cucurbita shares common

characteristics. The individual species include dozens of varieties, including buttercup

squash, Hubbard squash, cushaw squash, pumpkins, acorn squash, summer squash,

zucchini, autumn squash, and winter squash. Squash plants grow quickly. They prefer

plenty of sunlight during sprouting. Just apply chicken manure and combine into the soil.

For best result, plowing and harrowing the field two to three times is recommended.
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When it is usually mature green in color and has waxy appearance meaning it is ready to

harvest. Depending on its price in the market, harvesting is done twice or thrice.

When it comes to culinary applications, squash is really flexible. It can be added to a

soup, use for salads, can be baked whole or sliced in half, steam and can used as

substitute for other ingredients. The seeds of squash are also edible, and can be made into

a number of different forms or oil when extracted. And now this study presenting the

Squash Jam. Jam is a thick mixture and sugar that is boiled moderately but quickly until

it becomes soft and thick enough that it spreads easily.

The potential of the product is high because of nutrients that squash contains, mostly

carbohydrates that provide us energy, little protein and almost no fat. As its yellow color

indicates, squash is filled with the mineral provitamin A that plays a critical role in

maintaining a healthy eye vision. Squash is filled with soluble vegetable fiber, as well as

significant amount of vitamin C, vitamin E and vitamin B6 may all promote good health.

The soluble fiber in squash provides a mild laxative effect, making it important for

digestive health. Squash especially the skin provides a huge supply of antioxidants. The

antioxidant supply in squash is linked to cancer prevention. Having low level in saturated

fat is also helpful for protection against heart disease.

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Statement of the Problem

The main aim of the research was to develop jam utilizing locally available squash that is

very common in the market. Specifically, it sought answers to the following questions:

1. Profile of the respondents in terms of:

a. Age

b. Sex

c. Year Level

2. What are the sensory characteristics of Squash Jam in terms of:

i. Appearance

ii. Flavor

iii. Texture

Hypothesis

At the end of the study, it aims to answer all the given questions and to evaluate the

overall assessment, acceptance of the product in terms of appearance, texture and flavor

and also to know the potential of the product and the safeness of squash jam for human

consumption. It is expected that majority of the consumer or respondents will eat squash

jam and will have high acceptability. The squash jam is safe for human consumption.
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Theoretical Framework

In making Squash jam, the proponents started with the gathering ingredients such as

squash, sugar and milk. The equipment needed in the development of squash will be

used. After gathering all the materials, tools and equipment, the next concern was the

boiling of squash mixture with sugar. The procedure is very simple. Then after the finish

product, next is the sensory evaluation. This includes the characteristics of the squash jam

in terms of appearance, flavor and texture. The amount of sugar was also determined. The

main goals are: to give a unique kind of jam that has an impact in human health and how

the respondents will accept the product. Give them a new taste of jam/spread and to be

preferred by the children who does not into vegetable and to adult to give them the

nutrients offered by squash that can be used in daily activities.

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Conceptual Framework

INPUT PROCESS OUTPUT

Squash
Boiling
Sugar Squash Jam
Sensory Evaluation
Milk

Figure 1. Conceptual Paradigm

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Significance of the Study

The utilization of the locally available squash into a jam can bring benefits to some sector

of the country such as:

Respondents/Consumers: To taste a unique kind of jam and to be informed to the health

benefits of squash. The squash jam will provide a value-added product that is nutritious

and affordable.

Family: It is perfect for any members of the family. For kids and adults to enjoy a spread

and obtain the nutrients that are presented to a squash.

Farmers: This study could inspire them to grow and cultivate more squash since it can

be planted in almost all type of soil and will provide them a good source of income.

Researchers: The result of the study can be basis for making a squash into a jam thus

producing a high value product which offers additional health benefits.

Students: The study will serve as a source of information for any of their project or

researchers.

Entrepreneurs: If the product will be accepted by large number of people this will be a

great opportunity for small and medium entrepreneurs for expanding their source of

income through squash jam.

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Country: Making a jam with this kind of vegetable is economically important for the

country. It will minimize the use of imported jams and encourage farmers to cultivate

more squash.

Scope and Limitations of the Study

The study focused on the development of jam using squash that can be found in the local

market. The squash was converted into jam. It substituted to the fruit flavored jams that

are frequently bought or usually have at home. It follows a step-by-step procedure in

making a jam.

The finished products were subjected to sensory evaluation. For its sensory characteristic

in terms of appearance, flavor and texture that will be conducted by a face-to-face

interview to the respondents and giving them an actual sample. The study attempted to

know the acceptability of people towards squash jam. The study aims to know that will

be the outcome and the potential of the product. The research was not concerned to any

proximate composition of nutrient content of squash jam and any microbial load of the

squash. The coverage of the study was limited to the appearance of the finish product

and the respondent’s acceptability.

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Definition of Terms

Squash- The word squash is derived from the Massachusetts Indian word

“askutasquash”, meaning “eaten raw or uncooked.”

Jam- is a thick mixture and sugar that is boiled moderately but quickly until it becomes

soft and thick enough that it spreads easily.

Acceptability- This research was made to know the acceptability of squash jam.

One of the main aims of the research were to develop jam that is different and new to the

taste of people.

Appearance- In this research, it will show how the squash jam looks like.

Texture- it will appear after mixing all the ingredients.

Flavor- it will observe if there are changes in the sense of taste after a week of storing

Sensory Evaluation- This includes the characteristics of the squash jam in terms of

appearance, flavor and texture.

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CHAPTER 2

Review of Related Literature

This chapter presents the related literature and studies relevant to the study. It also

includes the theoretical framework, conceptual framework, synthesis and the state of the

art, and gap bridged by the study. Related literature vegetable market continuously

generates novel products by following the trends of consumers whose preferences are

increasing towards ready-to-use foods. Among these, fresh cut fruits and vegetables are at

the top of the list and are stimulating a great effort of research in this area. In fact, their

market has grown rapidly in recent years as a result of the changes in consumer habits.

Therefore, there is a real need to find new methods for preservation of processed food

products able to achieve widespread acceptance by the industry. Food appearance

remains the most required attribute, strongly affecting consumer decision to buy it or not.

In addition, food texture is also a fundamental feature determining product acceptability,

appearance, and texture changes being very tightly linked markers of food deterioration.

Several studies about extending the life of vegetable for a better yield has been conducted

in the market, and one of this is the squash as a raw material with its yielding contents.

Squash fruit provides cheap but nutritious vegetable dish to the family meal. Squash is

the rich source of B-carotene Vitamin A which is necessary for good eyesight, clear and

healthy skin and hair and for resistance against infections. Squash is also a good source if
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iron. These minerals can be obtained out of eating vegetables such as squash with

delicious taste. Squash is the fruit of vines of genus Cucurbita, classified as summer

squash or winter squash depending on when they are harvested. Summers quashes (such

as zucchini) are harvested small. They are consumed almost immediately and require

little or non-cooking. Winter squashes (such as Hubbard, acorn or Cucurbita pepo) are

harvested at the end of summer generally cured to further harden the skin and stored in a

cool place for eating latter. Squash fruit provide cheaper but nutritious vegetable dish to

the family meal. Squash is rich in of Beta-carotene Vitamin A which is good for eyesight

for clears and healthier skin and hair, as well as for body resistance free against infection.

Likewise, squash is also a good source of iron for these minerals are needed for normal

blood circulation. A lot of nutrients found in summer and the making of jellies and other

preserves is an old and popular process, providing a means of keeping fruits far beyond

their normal storage life and sometimes making use of blemished or off-grade fruits that

may not be ideal for fresh consumption. In jelly making, the goal is to produce a clear,

brilliant gel from the juice of a chosen fruit. Jams are made from the entire fruit,

including the pulp, while preserves are essentially jellies that contain whole or large

pieces. Marmalade, usually made from citrus fruit, is a jellylike concentrate of prepared

juice and sliced peel. The essential ingredients for a successful preserve are sugar, acid,

and pectin. These three ingredients lower the pH of the preserve and bind available water,
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thus creating an environment in which the growth of microorganisms is retarded. In some

cases, the fruit can provide all the pectin and acid that are needed. If the acid content of

the fruit is low, external sources such as lemon juice can be added. Similarly, if the

planned mix of fruit is low in sugar, a commercial source may be used. Sugar is always

added, and in general all of the three essential ingredients have to be added in order to

create a successful product.

The making of preserves begins with an initial mix containing not less than 45 parts by

weight fruit for every 55 parts by weight sugar solids. The sugar solids are added after the

fruit is crushed, and the mix is then cooked. Cooking may be done in a highly controlled

vacuum kettle, in which flavor volatiles are captured and returned to the product. The

cooking process continues until the heated mix is concentrated to a predetermined level

of soluble solids. A generally accepted level is 65 percent soluble solids; at this

concentration the boiling temperature is 7° to 12° above the boiling point of water. The

product is then transferred to containers and sealed as a shelf-stable product.

The exact amount of sugar needed depends on the acidity level, the natural sugar content,

and the type of product desired. If sugar content is too low, the resulting jelly will be

tough; excessive sugar, on the other hand, will create a “soft set” that can be broken

easily. Appropriate amounts of acid and sugar are added during the cooking process. The

pH must be adjusted to an acidic level of approximately 3.1. Increased acidity reduces the
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amount of sugar needed in the blend, although excessive acidity can cause syneresis, or a

separation

of liquid from the gel. If the sugar level is inadequate, then the preserve will not “set”;

that is, not enough water will be bound to create a complete gel.

Fruit preservation

Since fruits are generally acidic, they are naturally amenable to preservation. The premier

role of acidity in preservation is to stop bacterial growth. Second, increased acidity can

activate chemical reactions such as pectin set, which lowers water activity and reduces

the possibility of microbial growth.

Dehydration

Dehydration is among the oldest and most common forms of fruit preservation. In

dehydration, moisture in the fruit is driven off, leaving a stable food that has a moisture

content below that at which microorganisms can grow. There are three basic systems for

dehydration: sun drying, such as that used for raisins; hot-air dehydration; and freeze-

drying.

Dehydration has a number of advantages. Dehydrated fruit has a virtually unlimited shelf

life when held under proper storage conditions. Drying does not significantly reduce the
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calories or minerals, and vitamin losses are similar to other preservation methods. In

addition, by reducing the weight and the need for refrigeration, handling and

transportation costs can be reduced dramatically. Dehydrated fruits are typically reduced

in weight by 75 to 90 percent. Although dehydration offers a convenient product form, it

usually requires a careful inactivation of enzymes. This is usually accomplished by

blanching of the fruit or by chemical inactivation.

Typically, sulfur dioxide is added for its antioxidant and preservative effects. In order to

control browning, the fruit is often treated prior to dehydration with sodium sulfite and

sodium bisulfite.

Thermal Processes

In thermal processing, heat is used to destroy spoilage organisms and to inactivate

troublesome enzymes. Enzymes are typically responsible for browning, softening, and

the development of off-flavors. For high-acid fruit products the most typical thermal

process is canning, in which fruit or fruit products are hot-filled or heated in a

hermetically sealed container. The process temperature is generally in the range of 88 °C

(190 °F).

Chemical Preservation
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Chemicals also can be used as a preservative, either through artificial addition or through

the action of microorganisms. An example of the latter method is yeast fermentation,

which can cause an increase in ethyl alcohol sufficient to preserve the fruit product.

Pickling is another example of chemical preservation. In the case of pickling, the product

may be preserved by the addition of salt, sugar, acetic acid (vinegar), and alcohol. High

sugar content also acts as a fruit preservative by tying up all available moisture so that

microorganism cannot grow.

Irradiation

Although irradiation is an expensive method, it has been shown to be an effective means

of extending the shelf life of fresh fruits. Irradiated fruit products have not been well

received by the public, even in light of evidence supporting the healthfulness and safety

of such foods.

Freezing

Freezing of fruits and fruit products is a common consumer practice. Cold temperatures

act to retard the spoilage of fruit by inhibiting microbial action and slowing metabolic

processes. In order to achieve extended storage life, the product must be held well below

the freezing point of water—typically at a minimum of −23 °C (−10 °F). Generally, rapid

freezing leads to an improved texture upon thawing.

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A prerequisite for effective freezing is inactivation of fruit enzymes. Traditionally, this is

done through blanching or by the addition of a chemical. Blanching consists of heating

the fruit for a short time in water or steam prior to cooling and subsequent freezing. The

blanch step is intended to inactivate enzyme systems responsible for off-flavors,

browning, and softening.

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CHAPTER 3

Methodology

This study aimed to ascertain the sensory acceptability of using different proportions of

squash in making squash jam. Specifically, it aimed to determine the level of sensory

acceptability of squash jam in terms of appearance, taste, color, texture and general

acceptability; and find out the significant differences in the level of acceptability in four

various quantities of proportion of evaporated milk in the production of squash jam as to

appearance, taste, color, texture and general acceptability.

Research Design

This study utilized quasi-experimental research to determine the acceptability level of

squash jam among respondents as to general acceptability, appearance, taste, color, and

texture. Quasi-experimental research is an experimental study used to estimate the casual

impact of an intervention on its target population. It is a form of research where the

investigator has no control over the independent variable but has power over how the
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dependent variable is measured. In this study, the squash mixture was prepared, in the

amount of evaporated milk was added in different proportions.

Experimental Procedure

I. Pre-experimental Stage

This stage shows the list of the ingredients, materials, tools and equipment, needed in the

experiment.

A. Raw Material

Squash comes on shapes round and elongated, scalloped and pear-shaped with flesh that

ranges from golden-yellow to brilliant orange. This plant is vine type plant whose fruit

are harvested when fully mature. We use it as our main primary ingredients.

Sugar is made in sugarcane with different varieties consisting essentially of sucrose and

use as sweetener in food and drink. We use it to make palatable jam.

Milk (Evaporated milk) an opaque white or bluish-white liquid secreted by the

mammary glands of female mammals. Evaporated milk is a canned, shelf-stable, highly

concentrated (typically 2 percent) milk. We use it to add sweetness, richness and creamy.
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Cornstarch sometimes referred to as corn flour, is a carbohydrate extracted from the

endosperm of corn. We use it as thickening agent.

B. Tools and Equipment

Measuring spoon, we use measuring spoon to measure small amount of ingredients to

have an accurate measurement of ingredients.

Measuring cups, we use measuring cups to measure big amounts of wet ingredients to

have an accurate measurement.

Cooking pot, we use cooking pot to cook our main ingredients which is squash to turn it

into a jam

Ladle, we use ladle to stir the mixture during diluting process

Gas stove, we use gas stove to boil the squash and

Jar, we use jar as the container and an airlock to prevent bacteria from entering

Strainer, we use strainer to strain excess water from squash after boiling

C. Preparation of Ingredients
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Preparation of Squash Vegetable. We buy fresh squash from a market. Then wash to

remove dirt and dust. Peeled it accordingly, removed the tough skin and the inner fibrous

strand and seeds. We cut the squash to large chunks. We measured it with measuring cup

and put to colander to be washed. We boiled it in 2 cups water for a maximum heat

temperature of 100 C for 5 to 10 minutes until slightly soften the texture of squash. We

removed the squash from boiling. We mash the squash until there is no traces of.

Preparation of Tools and Equipment, before conducting the experiment tools and

equipment are washed, rinsed and dry to ensure the safety and cleanliness of the

materials. When the tools and equipment are dried, we are ready to conduct the

experiment.

D. Main Ingredients of Squash Jam

Treatment A and B

Ingredients Quantity

Raw squash 2 cups

Milk ½ cup

Cornstarch ½ tbsp

Sugar ½ cup
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Water 2 cups

I. Experimental stage

This stage shows the actual process of jam making. The experiment had two

observations. Observation 1 and observation 2. Observation 1 is stored on a cool dry

place and observation 2 is stored in freezer. This is to differentiate the results of two

experiments on the longevity in shelf life in different storage. This will evaluate the

results in terms of aroma, taste and appearance. In this experiment, the researcher must

follow the procedures and methods to prevent errors in conducting an experiment.

Mixing Procedure

After preparing the tools and equipment; and ingredients, the nest step is the mixing

procedure.

In a cooking pan we put the mashed squash. We added the sugar and milk to dissolved

while stirring nonstop. After the ingredients is completely combined. We added the

cornstarch mixture to thicken the texture and consistency. We let it cooldown for at least

5 mins before putting to container for storing, observation process and data gathering.

Always remember keep your materials clean to avoid bacterial contamination.

Storing the Squash

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After cooking the jam, we put it in a jar container with air lock. Each jar contains 340

grams. We prepared two bottles. 1 is label for 1 week on cool and dark place, another jar

for 1 week is put on refrigerator and will be observed every day. We make sure that the

jar is completely closed and airlock.

Storing Squash Jam for Observation

After we cook and ready the jam mixture, we put it in the container. Each container

contains 350 ml jam mixture. We prepared two containers, one container jar is stored on

a room temperature and the other jar is stored on cool place. We will observe every day.

We made sure that the jars are airlock and tightly close to prevent dust and other

unnecessary components enter the jam mixture during the observation.

II. Post Experimental Stage

Observation Process

The two bottles stored on different types of storage. For treatment 1, one bottles stored on

a room temperature and for observation 2 is stored on freezer, each container is observed

and tasted if there are changes in aroma, taste and appearance. Each day both containers

is observed for changes.

Evaluation of the Product

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Before the evaluation of the product, we will conduct a short orientation to the

respondents on how they will evaluate the product. We will use 5 like scale score card for

the taste, aroma and taste that will be provided to each panelist.

Data Gathering Procedure

This thesis proposal was submitted to a research teacher and undergone series of defense

before it was approved. After its approval this research will be conducted through an

experiment. We researcher will provide all the necessary materials and ingredients used

in the experiment. During the preparation of ingredients, all data are gathered and listed.

During the observation process, all data are gathered for this study by observing the

squash jam weekly or daily during its storing process to determine its changes in terms of

taste, aroma and appearance to determine the shelf life of jam.

Economic Analysis

This determined the Return on Working Capital (ROWC) as economic indicator

presented below.

Table 1. Expenses (Expenses is categorized into three; pre-experimental, experimental

and post experimental.)

Pre-Experimental
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Particulars Items Price

Raw Materials Note 1 P74.00

Tools and Equipment’s Note 2 P50.00

Miscellaneous Note 3 P30.00

Experimental

Tools and Equipment’s 0 0

Post-Experimental

Materials Note 5 P110.00

Miscellaneous Note 6 P30.00

TOTAL EXPENSES P194.00

Note 1

Items Quantity Price

Squash ½ kilo P30.00

Milk 350 ml P28.00

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Sugar ¼ kilo P

15.00

Cornstarch 1tbsp. P 1.00

Sub Total P

74.00

Note 2

Jar 2 pcs P50.00

Sub Total P50.00

Note 3

Transportation P30.00

Note 4

Bond papers 1 pack P50.00

Pen 1pc. P6.00

Printing P 50.00
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Sub Total P106.00

Note 5

Transportation P60.00

Snacks for panelist P50.00

Sub Total P110.00

Table 2. Projected Income

Quantity Unit Price Revenue

2 Jars P50.00 P100.00

Total Revenue P100.00

Table 3. Projected Profit

Revenue P 100.00

Expenses P421.00

Profit P321.00
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CHAPTER 4

Presentation, Analysis and Interpretation of Data

The results of the sensory analysis for the formulation of squash jam after storage for 2

weeks. The colour was the most appreciated attribute due to the attractive yellow colour

of the jam, and the ordinary jam showed a high score for this parameter even after storage

for 2 weeks. The addition of cornstarch and condensed milk to squash jam resulted in

high scores for texture, flavour, sweetness, and overall acceptability and low scores for

colour after 2 weeks of storage.

Flow of Research

The figure presented below shows the flow of research on how the study started and the

methods and procedure.

In process 1: We prepared all the ingredients and cut the squash into slices, peel it and

dice it.
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In process 2: We boiled the squash to low heat. Set aside, let it cool and smash using

ladle. Put water in cornstarch to melt it.

In process 3: We combined condensed, evaporated milk, sugar, dissolved cornstarch and

squash in a clean cooking pan. Simmer the jam for about 10 minutes to thicken it.

In process 4: Spoon the jam into sterilized jars, close them tightly and preserve the jam

for weeks. Keep in dark and dry place.

Figure 1. Flow of Research

Squash Jam and its Level

of Acceptability

Squash (Cucurbita
Maxima)

Body of Research

Procedure and Methods

Prepared all the ingredients and cut the

Process 1 squash into slices, peel it and dice it. Output

Boiled the squash to low heat. Set aside,

Process 2 let it cool and smash using ladle. Put
water in cornstarch to melt it.

Combined condensed, evaporated milk,

sugar, dissolved cornstarch and squash Pomelo Wine
Process 3
in a clean cooking pan. Simmer the jam
for about 10 minutes to thicken it.
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Figure 2: Flow of Research

Process 1: Prepared all the ingredients and cut the squash into slices, peel it and dice it

Process 2: Boiled the squash to low heat. Set aside, let it cool and smash using ladle. Put
water in cornstarch to melt it.

Process 3: Combined condensed, evaporated milk, sugar, dissolved cornstarch and squash
in a clean cooking pan. Simmer the jam for about 10 minutes to thicken it.
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Process 4: Spoon the jam into sterilized jars, close them tightly and preserve the jam for

weeks. Keep in dark and dry place.

Qualities of Jam made from Squash after two weeks fermentation using Treatment

A and Treatment B.

Table 1 showed that there is a significant difference existed in the level of squash jam in

different treatments as to texture, flavor and appearance. This implies that treatments

were not the same before and after two weeks of observation. According to the

appearance of Treatment A, it had light yellow color and wet. When it comes to texture it

has lumps even though I used mixer to crushed the squash. The flavor of the squash jam

is not too sweet. After 2 weeks of storing, the color is more vivid. The texture becomes

smooth and the flavor become sweeter. The aroma is just right. The outcome of not

refrigerated squash jam after 2weeks has a mold, bad odor and not safe to eat.
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For homemade jam using sugar and processed by canning in a hot water bath, you can

expect to get about two years of shelf life when stored in a cool, dry place. Once opened,

keep your homemade jam in the refrigerator for up to three months.

Table 1. Observation on the Qualities of Squash Jam after 2 week of observation using

Treatment A and Treatment B.

Observation

Qualities Treatment A Treatment B

Appearance The color of the squash jam is light The color of squash

yellow. jam is more vivid.

Texture The texture of squash jam has a The texture becomes

present of lumps even though I smooth.

used mixer for crushing.

Flavor The flavor of the squash jam is not The flavor of the
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too sweet. squash jam is

sweeter.

CHAPTER 5

Summary, Conclusion and Recommendation

The study “Squash (Cucurbita Maxima) Jam’’ generally aimed to determine its sensory

attributes in terms of appearance, flavor, texture and its general acceptability to help

determine the best treatment. It also aimed to determine the level of consumers level of
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acceptability, its theoretical nutrient and its recipe cost. This study utilized experimental

research design. It is defined as a method or procedure involving the control or

manipulation of condition for the purpose of studying the relative effect of various

treatment applied to members of different samples.

Conclusion

This study aimed to ascertain the sensory acceptability of using different proportions of

squash in making squash jam. The result showed that all treatments were liked

moderately and its appearance was comparable. However, the result revealed that

condensed milk affects the taste, color, texture, and taste of the different treatments.

Condensed milk gives sweet taste, give desirable yellowish coloration and unique flavor

and its water binding property produces better texture in food products. The researchers

have to be innovative to find alternative ways to encourage everybody to eat nutritious

vegetable like the squash. The findings of this study show that the developed product of

squash jam is of good quality and has maximum consumer acceptance. Squash is one

such underutilized vegetable crops which is rich source of nutrients and its utilization is

limited to using it as fresh vegetable. From the obtained results it could be deduced that

squash is suitable for use as value added products where the processed squash jam

treatments scored a very good acceptability sensory attributes with perfect nutritional

properties.
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Recommendation

Based on the result of the study, the researchers would like to recommend the following:

 For future researchers to subject the product to actual laboratory test to determine

the actual nutrient content of the Squash Jam.

 For future researchers to determine the shelf life of Squash Jam

 For future researchers to conduct a further study that can test the cooking period

of making Squash Jam.

 For future researchers to assess the market demand if the Squash Jam is

marketable.

References

https://www.scribd.com/document/446231232/squash-cone-docx

://www.researchgate.net/publication/34273
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Northwestern Visayan Colleges

Kalibo, Aklan

Bachelor of Science in Hospitality Management

6169_SENSORY_ACCEPTABILITY_OF_SQUASH_YEMA_SPREAD_IN_NU

EVA_ECIJA_UNIVESITY_OF_SCIENCE_AND_TECHNOLOGY_SAN_ISID

RO_CAMPUS https

https://www.academia.edu/31612660/

_The_utilization_of_Squash_into_Jam_for_Kids_and_Adults_in_Calumpit_for_y

ear_2017_to_2018_

https://www.iamcountryside.com/canning-kitchen/how-long-does-homemade-

jam-last/

https://www.britanicca.com/topic/fruit-processing/Fruit-preserves-jams-and-

jellies

https://www.coursehero.com/file/38948830/chapter-2docx/

APPENDIX
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Northwestern Visayan Colleges

Kalibo, Aklan

Bachelor of Science in Hospitality Management

Observation Record Sheet

SQUASH JAM

Treatment A

Name of Researcher: _________________ Week No.: ________ Date: ______

Appearance Texture Flavor

SQUASH JAM

Treatment B

Name of Researcher: __________________ Week No.: ________Date: ______

Appearance Texture Flavor

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Northwestern Visayan Colleges

Kalibo, Aklan

Bachelor of Science in Hospitality Management

CURRICULUM VITAE

Name: Julie Ann T. Rodriguez

Age: 22 years old

Address: Aranas, Balete Aklan

Gender: Female

Date of Birth: July 8, 1999

Civil Status: Single

Citizenship: Filipino

Religion: Roman Catholic

Contact No.: 09634330279

E-mail: [email protected]

Educational Background:

Elementary: Balete Elementary School

Secondary: Balete Academy

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Northwestern Visayan Colleges

Kalibo, Aklan

Bachelor of Science in Hospitality Management

Senior High School: Northwestern Visayan Colleges

Tertiary: Northwestern Visayan Colleges

Year/ Course: 4th yr.- Bachelor of Science in Hospitality Management

CURRICULUM VITAE

Name: Harlan Robert A. Vicente

Age: 22 years old

Address: Poblacion, Balete Aklan

Gender: Male

Date of Birth: February 13, 1999

Civil Status: Single

Citizenship: Filipino

Religion: Roman Catholic

Contact No.: 09068638948

E-mail: [email protected]

Educational Background:

Elementary: Buruanga Elementary School

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Northwestern Visayan Colleges

Kalibo, Aklan

Bachelor of Science in Hospitality Management

Secondary: Buruanga Vocational School

Senior High School: Buruanga Vocational School

Tertiary: Northwestern Visayan Colleges

Year/ Course: 4th yr.- Bachelor of Science in Hospitality Management