ACCEPTABILITY OF SQUASH BLOSSOM (Cucurbita Pepo)

AS AN ADDITIVE TO LECHE FLAN

Research Paper
Presented to The Faculty of
LIBON COMMUNITY COLLEGE
Libon, Albay

In Partial Fulfillment of the

Requirements for the Degree of
Bachelor of Technical – Vocational Teacher Education (BTVTED)
Major in Food & Service Management

Angelica Casaul
Carmela Casaul
Lilan Lazaro
Kenith Kien Peletina
Rizza Mae Peletina

December 2024

CHAPTER 1
 THE PROBLEM

Introduction

In the Philippines, Leche Flan is the top dessert of all time. During
celebrations such as parties and town fiesta, the dining table won’t be complete
without it. The key is to have the inside of the dish be smooth so that the flan
traps easily out of the pan in one piece with the dish is turned over into a plate.
The key to good flan is precision in following instruction meticulousness in
attention to the process.

Leche flan is also known as a crème caramel flan. It is one of the

contributions of the Spanish colonialism in the Philippines. Leche flan is usually
prepared using either carabao's milk or a combination of canned condensed milk
and canned evaporated milk. Leche flan is rich in cholesterol due to the fact that it
has a lot of eggs by knowing that the researchers come up with an idea to make a
healthy version of leche flan with Banana as it is flavoring ingredients.

Food is known as the major source of energy. Squash blossom is the

edible flower of Squash, and it's botanically called Cucurbita pepo or in our
common knowledge as bulaklak nang kalabasa. It is abundant all year round and
can be produced in any weather condition. Squash blossom is reach in vitamins
such as vitamin C and vitamin A. Also, it can give calcium and iron needed by the
children to make them brighter and smarter at school. Furthermore, it is high in
calcium, which is essential for building strong bones; iron, an essential mineral
the body needs to make hemoglobin; and plenty of vitamin C and vitamin A in
squash blossoms, which helps the body repair body tissues and helps the
immune system function properly.

As an individual, the researchers play an important role in setting a good

example for encouraging people into good dietary habits to stay fit and healthy,
teach them to choose healthy food and be active from an early age, adopting a
healthy lifestyle helps us all to feel fitter, look better and concentrate better in
everything we do. Researchers decide to undergo a study on the development of
leche flan with squash blossom, as its flavoring ingredients to enhance its
nutritional value.

This research aimed to give idea to the people in making new product
using the combination of ingredients and making exceptive procedure of squash
blossom in making homemade leche flan, which will serve as a source of income
because it is easy to plant where the squash blossom can sell in the market that
help our daily need, the income that may gathered from this selling squash
blossom can be of great help to the family. Millions of people in the world do not
get enough food to eat most of the time, are at the risk of malnutrition.
Malnutrition is the condition that occurs when a person’s body is not getting
enough nutrients. Malnutrition ---occurs because of the lack of single vitamins in
the diet.

Squash blossoms (called courgette in Great Britain) are the edible flowers
of Cucurbita species, particularly Cucurbita pepo, the species that produces
zucchini (courgette), marrow, spaghetti squash, and many other types of squash,
(BBC Good Food, 2020) usually blooming in the summer or the winter in some
countries. Squashes are the flowering plant of the gourd family. Usually comes in
different types, the most common one in the Philippines being the Cucurbita
maxima L. (calabasa) commonly grown throughout the Philippines and
blossoming in October to December and May to July. (Magsasaka, 2020).

Squashes from edible blossoms are called squash blossoms. They are the
blossoming flowers of the squash plant and come in shades of yellow or orange.
The impressive bloom fades from a light green to a plate yellow, then back to a
brilliant orange (Weg. 2018). Squashes are monoecious, bearing both female and
male blossoms. Female blossoms produce the fruit while male blossoms are
used as dishes. (Bolanos, Hernandez, Lozano, Servia, & Guzman, 2013). The
role of male blossoms is to pollinate the female blossoms, because of this, the
male squash blossoms are mostly eaten. But because of their bright color and
mild flavor, blossoms are eaten and used as an ingredient in the kitchen. Either
stuffed, fried, baked, or cooked. Yet due to its brightly colored nature, it can more
or so be utilized as a food colorant.

"Kalabasa, Pampalinaw ng Mata" is a phrase taught by teachers to

students. However, this is rarely applied in real situations by picky eaters
particularly children. Children consider vegetables such as squash blossom as
soft and taste mildly like the squash itself. Leche flan is a popular Filipino sweet
delicacy made with a healthy twist. This recipe was brought to the Philippines
since the Spanish colonization and the name "leche" means milk. Leche flan is a
custard cake, traditionally made with lots of egg yolks which are known to have
high cholesterol that is not good for our health. So, in order to have nutritious
value the researcher added squash blossom to the ingredients of leche flan.
Squash blossom is a nutritious alternative to the usual leche flan because squash
blossom or "bulaklak ng kalabasa" is an excellent source of vitamin C and A, low
in calories and has dietary fiber so it will help balance the fat that you get from
egg yolk. The fact that most kids are not fund of eating vegetables, so this is the
perfect way to encourage them to eat healthy foods, also to those people who
loved eating leche flan.

To have nutritious value the researcher added squash blossom to the

ingredients of leche flan. Squash blossom is a nutritious alternative to the usual
leche flan because blossom squash or "bulaklak nang kalabasa" is an excellent
source of vitamin C and A, low in calories and has dietary fiber so it will help
balance the fat that you get from egg yolk. Squash blossom Leche Flan is a
nutritious alternative to the usual leche flan because squash blossom or bulaklak
nang kalabasa is added in this dessert, Squash blossom is an excellent source of
Vitamin A and C, low in calories and has dietary fiber so it helps balance the fat
that you get from the egg yolks. The advantage it can give to us and into our diet
concerns. To break the barrier between your body and the healthier version it
could possibly become, here are some of the benefits that bulaklak nang
kalabasa has to offer. Since this plant contains high levels of fiber- that means
that your digestion will be slowed down and therefore, would make you feel "full"
in a longer period.

Blossom squash has an ability to help you retain that sharp vision- and
possibly, also improve it. That benefit it because of the enormous amount of beta-
carotene in which it has to offer- the nutrient, which is further converted to Vitamin
A, the ever-essential inorganic nutrient for your eye health. Beta-carotene is your
one-call away hero when it comes to optical health but another function that it is
admired for is its capability to help you fight the possibility of obtaining
degenerative diseases such as prostate and lung cancer. Also, Kalabasa is
proven to contain nutrients beneficial to improve your skin, which then is because
of the following: It contains. high levels of carotenoids such as beta-carotene,
which has already stated is converted into vitamin A and serves as the natural
sunblock for the body.

This research aimed to provide idea in making new product using the
combination of ingredients and making exceptive procedure of blossom squash in
making homemade leche flan. The fact that many people are not fund of eating
vegetables, so this is the perfect way to encourage them to eat healthy foods,
also to those people who loves to eat leche flan. It would even surprise them to
know that they have eating dessert with vegetables.

RECOMMENDATIONS:

1. Add legal basis of the study (ex. FDA mandate/criteria in

making nutritious foods).
2.

Statement of the Problem

The study aimed to determine the acceptability of squash blossom

(Cucurbita pepo) in leche flan production to the Food Service and Management
(FSM) students in Licom Community College of Libon Albay

Specifically, the researchers sought answers to the following questions:

 1. What is the personal profile of the respondents in terms of:
1.1. Age
1.2. Sex
2. What is the acceptability level of the squash blossom cucurbita pepo
leche flan in terms of the following:
2.1. Appearance
2.2. Taste
2.3. Texture
3. What is the profitability of the squash blossom (Cucurbita Pepo) leche
flan?
4. What recommendations can be made to improve the production of
Leche Plan using squash blossom (Cucurbita Pepo)?

Significance of Study

The study attempted to improve and construct crème caramel product

called leche flan which will be flavored with squash blossom, the outcome of this
study sought the benefit to the following.

Farmers. This study will help the farmers to engage in producing more
squash blossom considering their product can be alternative ingredients in Leche
Plan production. This will give them additional source of income

Food Entrepreneur/Businessman. The develop project will improve their

knowledge as entrepreneur about leche plan production given the proper
attention and information. This can be replicated by other barangays for additional
source of income.

Consumers. This study gives the consumers a product that contains

nutritional benefits of squash blossom with reasonable price.

Researcher. The result of this study will help and inspire the future
researchers to conduct similar research. This study may be beneficial for the
future researchers to dig more information that is related with the study. This may
also serve as tools for references and materials to future researchers that will
undergo the same requirements.

Scope and Delimitation

The study aimed to assess the production of leche flan product with the
use of vegetables as an additive, which were specifically the squash blossom.
The squash blossom were the additives used in making the leche flan following
the egg yolks, condensed milk and evaporated milk, granulated sugar, vanilla
extract proportions

This study was delimited on determining the nutrients content of squash

blossom, determining the correct proportions and other ingredients in preparing
the selected food products, evaluation of the prepared food product in terms of
appearance, texture and taste, and computation of the cost of production of
squash blossom leche flan.

This study limited its scope to the 2nd year Bachelor of Technical-
Vocational Teacher Education (BTVTEd) major in Food & Service Management of
Libon Community College. Other students from other courses and year level are
not considered as the respondents in this study.

Definition of Terms

In order to have a better understanding of the study, the following terms have
been defined conceptually and operationally.

Squash blossom. They are edible flowers of squash plant and usually
come in yellow and orange shades. Squash blossoms are soft, delicate, and taste
mildly like the squash itself. It is also used as an additive to leche flan
 Appearance. This is one of the criteria to be evaluated to determine the
acceptability of the beverage product through the way you look at it. As used in
this study, it is one of the parameters to be evaluated using the sense of smell.

Taste. It is referring to the flavor of the leche flan product. To know the
acceptability of the taste where in sense of taste is use. As used in this study, it is
one of the parameters to be assessed by sense of taste.

Texture. It is the physical structure of fruit preserve, another criterion to be

evaluated to determine the acceptability of the food preserved product using
sense of touch.

NOTES

1. (Use APA Format 2017 Edition)

 CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents some important literature and studies, some of the
related literature and studies were compiled and collected from foreign and local
readings. All these readings are related to the present studies. This also presents
the discussion on the synthesis of the state-of-the-art, gap to be bridged by the
study, conceptual and theoretical frameworks and paradigms.

Related Literature

The concepts and principles were gathered by the researchers in various

links on the internet. This related literature and studies serve as fundamental
information for the researchers in conducting this study where squash blossom
started.

Leche Flan or Creme Caramel is a Filipino dessert made with egg yolks,
milk, sugar, and vanilla extract. It is steamed in small baking pan called Llanera.
This delicious dessert is known throughout the world. It has been a regular item in
the menu of most restaurants because of its taste, ease in preparation and long
shelf life. It can also be added as a component to build other great tasting dessert
creations.
 According to an article written by Stephen Albert (indicate year), squash
blossoms are the big, satiny yellow or orange, and edible flowers of the pumpkin,
squash, and zucchini. The squash blossoms you are most likely to find in spring
will be zucchini blossoms, but it won't be much later that the blossoms of winter
squashes and pumpkins will come along. As long as squash, zucchini, and
pumpkins are flowering in your region, squash blossoms are in season.

Squash is one of the most underrated vegetables that people tend to

overlook. Squash (under genus Cucurbita) is a variety of blooming plants in the
gourd family (Cucurbitaceae), many of which are widely cultivated as vegetables
for food and livestock feed. Squashes are local to the new world, where they are
developed by local farming groups before European settlement. The product of
the consumable species is normally filled in as a cooked vegetable, and the
seeds and blooms may be cooked and eaten. Summer and winter squash are full
of nutrients, containing trace amounts of B vitamins and healthy doses of iron,
calcium, and magnesium. and potassium. The rinds of squash contain beta-
carotene. Squash is a staple food for many weight-loss regimens because of its
potential health benefits.

The term "squash blossoms" generally refers to zucchini blossoms, though

almost every member of the squash genus (Cucurbita) produces edible flowers.
Those flowers can be either male or female and if you're buying them at the
farmers market, telling the difference between them is simple: Pick up a punnet of
blossoms and you're getting male blossoms; buy baby summer squashes with
blossoms at the end of them and you're getting female blossoms.

The gender distinction doesn't matter much if you're buying your blossoms-
they can, of course, be used in the same ways. And both the female and male
reproductive parts inside the blossoms are edible, as is the calyx, the green leaf-
like base though some people prefer to remove all non-petal parts due to their
crunch factor.

Squash blossoms transform from edible flowers to plump gourds when left
to grow on the vine. From butternut squash to chayote to cucumber, there are as
many kinds of blossoms as there are squash in the plant's sprawling family tree.
humans have been eating squash since Indigenous peoples learned to cultivate
the native fruit in Mesoamerica, and European colonization and global trade later
brought the seeds worldwide, where they were bred into the hundreds of gourds,
pumpkin, and squash varieties that exist today. One of the most beloved blooms
comes from the variety known as zucchini. Also called courgetti flower, Flor de
calabaza, and marrow flower, zucchini flowers are highly perishable, so look for
them at local farmer's markets rather than national chain stores.

The combined vitamin A and c content of squash blossom make it ideal for
those who would like to maintain a healthy diet. It strengthens one immune
system while making sure that harmful viruses and bacteria are prohibited from
entering the body. Those who are anemic or suffering from a low count of red
blood cells (RBC) may find it interesting that this edible flower is rich in iron. With
this content, much efficient production of red blood cells is possible. Squash
blossoms are high in the content of calcium! So, if you are one of those who
worries about having a brittle bone, including this flower as part of your meal can
bring you a step ahead of your fears. With its beauty, no wonder that there are
those people who thought of making use of this one as an ingredient in preparing
food. Emerging from squash, someone may have been very interested in its
flowers and decided to explore it fully and include it as part of cooking or
garnishing other food.

Squash is the collective name given to several spices of plants the genus
cucurbita, including c. реро, maxima c. mashata and c. pepo, which are widely
grown for their edible fruit. Squash plant is herbaceour annual plants which re
either trailing vines or bush like in morphology A. Martinez, A Aapparelli, C
Bartoli vegetation history (2018). Plants domestication is a complex process in
which natural and cultural factors that plays an important role delaminating
evolutionary pathways of plants under cultivation, Squash plants produced yellow
or orange flower and green, white or yellow fruit in variety of shapes and sizes
with smooth or ridged skin. Vining squash varieties can reach several meters in
length and, as annuals, survive only in growing seasons. The five species are
grown worldwide for their edible fruit, variously known as squash, pumpkins, ar
gourds depending on species variety and local parlance and their seeds. (YZ.
Zheng, Al Alverson, QF Wang, 20-13 Wiley Online Library. Abstract the genus
cucurbita (cucurbitaceae) include five species that were domesticated
independently in the Americas giving rise to an immense diversity of squashes,
pumpkins, and gourds.

Related studies

Squash blossoms are edible flowers, usually blossoming from summer or

winter squashes. They usually come in shades of yellow or orange. (World
Farmers, n.d.). Squashes, usually come in different types, the most common one
in the Philippines being Cucurbita maxima L. (calabasa). commonly grown in the
Philippines throughout the year, it is usually grown in home gardens and
commercial scales. (Magsasaka, 2023)

Squash plants are monoecious, meaning they bear both male and female
blossoms in one plant. Female flowers produce the fruit, which is squash, and
male blossoms pollinate the females. (Aquino- Bolaños et al., 2013). Male
blossoms can quickly outnumber female blossoms. Female flowers usually
appear a week or two after the males, growing low to the ground and close to the
vine. (Ly, 2022).

Squash blossoms are highly perishable and delicate, keeping them for too
long will result in them having an unusual taste and the blossom being not as
fresh thus it should be consumed immediately. (Aquino-Bolaños et al., 2013).

Squash blossoms also contain combined vitamins A and C, which makes

them ideal for those who would like to maintain a healthy diet. One cup of squash
blossoms only contains five calories, with also has one gram of carbohydrates
and less than one gram of protein but they are also highly rich in calcium.
(Organic Authority, 2018).
 Mulík et al., 2022, The squash blossom (Cucurbita pepo L.) is a species
native to Mesoamerica and is probably one of the most gastronomically important
edible flowers worldwide due to the number of recipes that include it and its year-
round availability. Various studies have reported that fresh squash blossoms have
high protein (219 mg/g) and carbohydrate (471 mg/g) content compared to other
edible flowers.

Sotelo et al.,( 2007). Nutrient and antinutritional/toxic factors present in

some edible flowers consumed in Mexico were determined. The edible flowers
were Agave salmiana, Aloe vera, Arbutus xalapensis, Cucurbita pepo (cultivated),
Erythrina americana, Erythrina caribaea, Euphorbia radians benth and Yucca
filifera. The nutrient content in the flowers studied is similar to that of the edible
leaves and flowers studied mainly in Africa. The moisture content of the flowers
varied from 860 to 932 g kg (-1). Crude protein (CP) was between 113 to 275 g kg
(-1) DM, crude fiber, 104 to 177 g kg (-1) DM and the nitrogen free extract,
between 425 to 667 g kg (-1) DM. The highest chemical score (CS) was found in
E. americana and A. salmiana; in five samples the limiting amino acid was lysine,
and in three of them it was tryptophan. Trypsin inhibitors and hemaglutinnins had
a very low concentration. Alkaloids were present in both the Erythrina species and
the saponins in A. salmiana and Y. filifera. Cyanogenic glucosides

Some of the most popular edible flowers in Mexico include squash

blossoms, coral tree flowers, yucca flowers, Mexican marigolds, dahlias, cactus
flowers, and funeral tree flowers. These flowers are considered an important part
of Mexican culture and cuisine, with many of them having good nutritional
properties, such as quality protein content and bioactive compounds with
antioxidant activity (Mulík and Ozuna, 2020.

Pinedo-Espinoza et al., 2020; Sotelo et al., 2007). According to

traditional Mexican recipes, they are typically cooked, not eaten raw, and are
often combined with maize, eggs, or dairy products to prepare a variety of dishes
that include stews, croquettes, stuffed peppers, and soups, as well as Mexican
staples such as tamales, tacos, and quesadillas.
 The quantity and frequency of consumption of these flowers varies among
regions, but the consumption of these flowers is preserved in traditional diets
[6,14]. Different concentrations of vitamins, minerals, fiber, crude protein, amino
acids, fatty acids, and phenolic compounds, such as quercetin, coumaric acid,
ferulic acid and kaempferol, have been reported in izote flowers [15,16]. High
contents of fiber, proteins, amino acids, phenolic acids, flavonoids, carotenoids,
ascorbic acid, and minerals have been detected in maguey inflorescences. The
flowers' crude protein content was indirectly measured by nitrogen determination,
using a nitrogen-to-protein conversion factor (NPCF) of 6.25, as already reported
by several authors. The Cucurbita flowers showed the highest crude protein
content.

Additionally, squash blossoms have been associated with beneficial health

effects attributed to the antioxidant properties of their bioactive compound. Dietary
consumption of these flowers can improve the body's immunological response.
Numerous studies have found that edible flowers are important for the treatment
of chronic conditions including diabetes and Alzheimer's. The delicate texture and
slightly sweet flavor of Cucurbita pepo flowers have made them one of the
favorite ingredients. These flowers are a rich source of healthy constituents such
as phenols and flavonoids (hesperidin, quercetin-3-Oglucoside, catechin,
epicatechin, rutin, and syringic acid as dominant compounds), carotenoids and
are used in traditional medicine (Lu et al., 2016; Dar et al., 2017).

The edible flowers of pumpkin and related species are generally consumed
salted in American and South Asian countries (Ghosh & Rana, 2021). Considered
a source of vitamins (A, B, C, D, and E), pumpkin flowers also have high amounts
of catechin, epicatechin, rutin, and syringic acid in their composition.

RECOMMENDATIONS: Mention on the last part of every parangap of related

studies why it is related to the present study, mention only the significant data of
related study.

Synthesis of the State-of-the-Art

 The reviewed related literature in this study helps the researchers to collect
additional information about the raw materials which is the squash blossom.
According to research squash blossom contains essential health benefits which
really help the consumers achieve a healthy living. The product was acceptable in
the community as new nutritious product having a new taste.

All the related studies cited above interlink in the present study “Squash
blossom (Cucurbita Pepo) as an additives to leche flan” in terms of procedures,
proportion, making ,and in sensory evaluation.

RECOMMENDATION: Discuss the similarities of other studies that are related to the
present study.

Gap Bridged by the Study

The main objective of the study was to make a product using squash
blossom (Cucurbita pepo) as an additive in leche flan. The researchers will try to
determine the accurate proportion of ingredients of the product, enumerate the
procedures in making the product using the squash blossom leche flan, calculate
the cost of production of the product, and find out the acceptability of the in terms
of appearance, taste and texture.

RECOMMENDATION: Revise, the paragraph must focus on “what study you

conducted and was not conducted by others”

Theoretical Framework

This study is anchored on three theories: Maslow's Theory, Diffusion of

Innovation Theory, and Assessment Theory. Shown in Figure 1.0 is the theoretical
paradigm of this study.

The Maslow's Hierarchy of Needs was a theory in psychology proposed by

Abraham Maslow in his paper. A Theory of Human Motivation", "physiological",
"safety", "belonging and love", "esteem", and "self-actualization" This study is
based on the human needs. Nowadays eating sweet products was one of the
popular desserts. The researcher found out that the some of sweet products
taken by the human is very common that can be easily seen in the market or in
the food establishments. This theory is very important in this study because the
main priority of the study is the needs of the consumer that will help to their health
and to fulfill the consciousness of the people in taking healthy foods especially
dessert.

Diffusion and Innovation Theory developed by EM Rogers in 1962 this

theory is the adoption of new idea, behavior or product.

According to this theory, a person's creativity and imagination counts much

for better development of a theory and application are desired for a new
development and lead one to innovate. As innovator, the researcher will produce
new product out of the combination of squash blossom in leche flan. And amend
on a formulation that is acceptable to consumers as sweet product. The
imagination, creativity, resourcefulness, was observed as they went the process
of combining raw material to make a good and quality food product after
incorporating squash blossom to leche flan.

The Assessment Theory was anchored in the Kirkpatrick's Four Levels of

Evaluation. This theory refers to each successive evaluation level is linked with
information provided by the lower level, assessment begins with level one, and
then moves through level two, three, and four. Information from each prior level
serves as a base for analyzing and next level information.

This theory relates by using trial and error experimentation to determine

the accurate and standard proportion of the ingredients. By assessing the
product, the researchers get some more information, gathered data, and develop
their own ideas to improve the study about making new product.

RECOMMENDATION: Narrate the variables of the study.

 Squash blossom Leche flan

The Diffusion of
Assessment Innovation
Theory Theory
 Figure 1

Theoretical Paradigm (pagandahin ang layout)

Conceptual Framework

The conceptual paradigm of this study is the Input-Process-Output model.

Input. The input variables in this study are the followings: Determine the accurate
proportion of ingredients of the product, enumerate the procedures in making the
product Squash blossom leche flan, calculate the cost of production of the
product, and find out the acceptability of the in terms of appearance, taste and
texture.

Process. Here includes the determination of the accurate proportion of the

ingredients, making the planned procedure through innovation, sensory
evaluation in terms of appearance, taste, texture, and collecting data.
summarizing analyzing and interpreting the data.

Output. The output of this is the squash blossom leche flan. The acceptability of
the product depends on the accurate measurements of every ingredient and its
procedures.

Feedback. Helpful information or criticism that is given to the product. This will tell
if the product is acceptable to the consumers.

RECOMMENDATION: Narrate the variables and process.

 PROCES OUTPUT
INPUT
S

 Ingredients
 Proper
and
proportion of
procedures
the
 Assessment
ingredients.
along:
 Sensory Squash blossom
A. Appeara
evaluation in leche flan
nce or
terms of
image
appearance
B. Taste
or image,
C. Texture
taste, texture.
 Determinin
 Data
g
gathering,
suggestions
summarizing,
that can
analyzing and
improve
interpreting
the
results.
product.

FEEDBACK
Feedback
 Figure 2

Conceptual Paradigm (ayusin pa)

NOTES

1. (Use APA Format 2017 Edition)

 Chapter 3

RESEACH DESIGN AND METHODOLOGY

This chapter is the presentation of which were used by the researchers in

the analysis and interpretation of gathered data. Here in presented are the
research method, population and sampling technique, research locate, research
instrument, data gathering procedure, data analysis and procedure. It should be
described how much objective of the study will be achieved.

Research Design

This study follows the quantitative-experimental method of research in the

development of additives for leche flan.

The quantitative method emphasizes objective measurement and the

statistical, mathematical, or numerical analysis of data collected through polls,
questioner, and surveys or by manipulating pre-existing statistical data using
computational techniques. It focuses on gathering numerical phenomenon. This
method will be used in discussing, interpreting of the collected data.

Research Method

The descriptive and evaluative methods of research were used in this study.
Developmental method is focused on the progressive changes that occur as it
develops. Descriptive method may be characterized as simply the attempt to
determine, describe or identify something. It involves manipulating one variable
cause changes in another variable.

Evaluative method was used in the process of either improving or

evaluating the product as certain new ideas may arise to catalyze the birth of a
new item, it describes the innovativeness and process of improvement of the
product. Descriptive method was used in getting information, analyzing and
interpreting the finding. The evaluative method determined the correct proportion
of ingredients and procedures in making products like Squash blossom
(Cucurbita pepo) leche flan.

Respondent

The respondents of the researcher in the program of "Special Research Project

Food Exhibit" were the Second Year BTVTED FSM students. The total of the
respondents in squash blossom leche flan are 40 students. Quota sampling was
utilized in this study. Quota sampling method is a non-probability sampling, and it
can be defined as a sampling method of gathering representative data from a
group. Application of quota sampling ensures that simple group represents certain
characteristics of the population chosen by the researcher.

Sampling Technique

To be able to perform the quota sampling, the researchers conduct a

program the "Special Research Project Food Exhibit by this program we've got
respondents, the 50-cube shaped squash blossom leche flan, the respondents
consumed 40 pieces. (Use purposive sampling)

Data Gathering Instrument/Tools

In gathering data, questionnaire-checklist for food service management

was provided by the researchers where the respondents casted their answers.
The survey-questionnaire which is based on the specific questions in the
statement of the problem is the main instrument that was used to gather the
essential information required of this research. The response-gathering tool that
was used in collecting concrete answers of the respondents on the assessment of
the product as to a.) Excellent b.) Very Good c.) Good d.) Fair and e.) Poor.

Observation was also employed during the conduct of the study.

particularly during the administration of the questionnaire which was backed up
by a suggestion and recommendation of the respondents.

Instrument

The products were evaluated in terms of appearance or image, taste,

texture. Using the 5-points Likert scale, the evaluation sheet was personally
handed the respondent together with the sample product as to a.) Excellent b.)
Very Good c.) Good d.) Fair and e.) Poor.

Table 1

Five – Point Likert Scale

Scale Range Verbal Interpretation

5 4.0 – 5.0 Excellent
4 3.40 – 4.19 Very Good
3 2.60 – 3. 39 Good
2 1.80 – 2.59 Fair
1 1.79 – 1.00 Poor

Statistic Tool

The formula of the weighted mean was utilized to interpret the degree of
acceptability of the squash blossom leche flan in terms of parameters.

∑ fx
WM =
N
Where: WM-Weight mean

∑f x = sum of the product of f and x

f = frequency

x= weight

N = number of respondents

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