ACCEPTABILITY OF SQUASH AS PIE, COOKIES, AND MUFFINS

By
Sanchez, Seth Justine B.
Rasonable, Ivan Carl A.
Rasonable, Keth Bryan A.
Pangadlao, Janmar P.
Tingal, Justine T.
Leyva, Daniela B.
Chavez, Edgel T.
Almaquer, Crystalene N.
Delo Santos, Glenda V.

A Thesis Proposal Presented to

The Faculty of the College of Business and Management
State University of Northern Negros

In Partial Fulfillment of the Requirements for the Degree

Bachelor of Science in Hospitality Management

June, 2025

1
 Table of Contents

Title page Pages

Chapter 1. Introduction
Rationale 3
Statement of the Problem 6
Hypothesis 6
Framework 7
Scope 10
Significance of the Study 11
Definition of Terms 12

Chapter 2. Methodology
Research Design 13
Source of Data 13
Population 13
Sample Size 13
Sampling Technique 12
Data Gathering Instrument 13
Validity of the Data Gathering Instrument 14
Reliability of the Data Gathering Instrument 15
Data Gathering Procedure 15
Ethical Considerations 15
Statistical Treatment of Data 16

References 18
Appendices
Sensory Food Product Evaluation 23

2
 Chapter 1

Introduction

Squash (Cucurbita maxima) commonly known in the Visayan language

as kalabasa, have long been used in the Philippines as fleshy vegetables

(Moreno 2015). Because of its abundance of minerals, nutrients, vitamins,

and organic components that keep people's lives healthy, squash (Cucurbita

maxima), also called kalabasa in Filipino, is a highly recommended vegetable

(Mercadal et al. 2022). Because of occasional overabundance, these are

either wasted or used only as animal fodder. A member of the Cucurbita

family, squash comes in a multitude of sizes, shapes, textures, and flavors

(Valencerina 2018). Squash has been a staple of the diets of rural and some

urban people around the world since ancient times, but it is currently a crop

that is neglected in terms of production, marketing, industrialization, and

research (Jacobo-Valenzuela et al. 2011). Cucurbita maxima or squash is a

chief source of vitamin A. Squash fruits contain some nutritional compounds

for human feeding such as moderate quantity of mineral salts like Potassium

(K), Phosphorus (P), Magnesium (Mg), Iron (Fe) and Selenium (Se), while the

seeds contain unsaturated fatty acids and some minerals (Escarez and

Magsino 2018).

Squash, is increasingly being utilized in pastry products due to its

naturally sweet flavor, smooth texture, and high nutritional value (M. Y. Kim et

al. 2012). Moreover, squash's soft texture blends well into pastry dough and

fillings, maintaining the desired structure while enhancing the nutritional profile

(Yadav, Yadav, and Dhull 2012). Butter, which has a high cholesterol and

saturated fat content, is one of the primary components used to make muffins,

3
a product that consumers greatly value. But in recent years, consumers have

been demanding healthier ingredients that taste like their original (Arifin, M.A.,

and Huda-Faujan 2019).

Muffins, are known for their high energy content and low nutritional

value (Samokhvalova et al. 2020). Pie is rich in cholesterol because it has

many eggs, milk, and butter. Hence, the researchers made a healthy version

of pie, that is, a squash-flavored pie, to enhance the nutritional value because

squash has vitamin A, which is a powerful antioxidant that is essential for

good skin, vision, and mucous membranes (Gragasin et al. 2020). The

ingredients for pie crust are wheat, water, and butter; the fat is added in rather

big clumps to give the pastry its characteristic crunch (Kokawa et al. 2015).

The use of squash in cookies not only enhances the nutritional value by

adding vitamins and minerals but also allows for the creation of a moist and

flavorful product that can cater to the growing consumer demand for healthier

snack options, thus positioning squash cookies as a viable alternative in the

competitive snack market where health trends are increasingly influencing

purchasing decisions (Davis & Green, 2021).

Cucurbita moschata, or squash, is a very healthy vegetable that is rich

in vitamins (Bugtai et al 2024). The acceptability of squash as an ingredient in

muffins, cookies, and pies is a complex issue influenced by several factors.

While squash offers nutritional benefits and a unique flavor profile, its inherent

moisture content and slightly earthy taste may not appeal to all consumers. In

muffins, the moist texture of squash can be advantageous, contributing to a

tender crumb. A study by (Valencerina 2018) discovered that adding squash

to muffins enhanced their flavor, texture, and aroma. They also stayed stable

4
for up to a week without the need for preservatives. Its moisture

concentration, however, may adversely affect texture in cookies, producing a

less crisp end product. Research by Guzman and Tayangan (2020) suggests

that the addition of squash can positively influence the appearance, texture,

flavor, and overall acceptability of baked goods, including cookies and tarts.

Pies, on the other hand, could benefit from squash's moisture, creating a

moist filling, but the flavor pairing would need careful consideration to avoid

clashing with traditional pie flavors. They also reported that the incorporation

of squash improved the sensory qualities of pies, making them more

acceptable to consumers. Therefore, the success of squash in these baked

goods hinges on careful recipe formulation, balancing the desirable qualities

of squash with the expected characteristics of each baked good. Consumer

acceptance will ultimately depend on successful integration of flavor and

texture, potentially requiring adjustments to traditional recipes to

accommodate squash's unique properties.

The integration of squash (cucurbita maxima) into food products like

pie, cookies, and muffins could address a significant gap in current research.

We directly address identified knowledge gaps in the literature, focuses on

acceptability of squash as pie, cookies, and muffins. This contributes new

understanding and insights. Particularly in the context of utilizing locally

abundant, nutrient-rich plants in the food industry. Since ancient times it has

been essential in the diet of rural communities and some urban areas

worldwide, mainly in the nowadays squash is a marginalized crop in terms of

cultivation, marketing, industrialization and research (Jacobo-Valenzuela et al.

2011). Additionally, this approach supports innovation in product development

5
while aligning organizations with global trends in sustainability and nutrition,

fostering long-term growth and consumer trust. By tapping into its unique

properties, food innovators can bridge the gap between nutrition and

functionality, contributing to a healthier and more sustainable future (Ingente

and Anselmo 2024) Addressing this gap could lead to the development of

innovative and nutritious food products that met growing consumer demand

for health conscious alternatives in traditional recipes (S. Kim et al. 2023).

Statement of the Problem

The study aims to evaluate the acceptability of squash as an ingredient

in pie, cookies, and muffin.

1. What is the level of acceptability of squash as pie, cookies, and muffins in

terms of aroma, taste, texture and appearance as assessed by students,

teachers, and restaurants owners when they are taken collectively and

group according to respondent category?

2. Is there a significant difference in the level of acceptability of squash as pie,

cookies, and muffins in terms of aroma, taste, texture and appearance as

assessed by students, teachers, and restaurants owners when they are group

according to respondent category?

Hypothesis

There is no significant difference in the level of acceptability of squash

as pie, cookies, and muffins in terms of aroma, taste, texture and appearance

as assessed by students, teachers, and restaurants owners when they are

group according to respondent category.

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Theoretical Framework

The present study of squash's adoption as a pastry component is

grounded in several established theoretical positions that provide a

comprehensive framework for understanding both product development

and consumer behavior. At the core of this study is the concept of food

innovation, which comprises incorporating novel or underutilized

ingredients to improve the nutritional value and aesthetic appeal of

traditional food products. (Fuller 2011) highlights the need to be attentive

to consumer needs, particularly those pertaining to sustainability, dietary

preferences, and health, in order to create food products that are effective.

This study uses the Theory of Planned Behavior (TPB), a widely validated

psychological theory developed by (Ajzen 1991), to understand consumer

response to such innovation. TPB holds that behavioral intention—such as

the willingness to try or accept new food products—are shaped by

attitudes, subjective norms, and perceived behavioral control.

Squash has the potential to be a functional food component in this

sense because it is high in dietary fiber, beta-carotene, and vital vitamins,

which are in line with the framework (Roberfroid 2000) that defines

functional foods as those that deliver health benefits beyond basic

nutrition. In order to forecast consumer behavior with regard to sustainable

consumption, new ingredients, and health food choices, this model has

been widely used in food-related research(Armitage and Conner 2002).

TPB offers a framework for evaluating how consumer perceptions of the

health advantages, social effects, and perceived accessibility or ease of

7
 preparation affect their acceptance of squash-based pastries in the context

of this study.

Furthermore, the Sensory-Specific Satiety hypothesis provides an

insightful viewpoint for analyzing the ways in which sensory attributes

impact customer satisfaction and product attractiveness. (Rolls et al. 1981)

highlight the significance of sensory variety in food innovation by defining

sensory-specific satiety as the reduction in pleasure experienced after

repeatedly consuming the same sensory stimuli. As a result, assessing the

squash-infused pastries' texture, flavor, scent, and aesthetic appeal

becomes crucial.

Therefore, evaluating the texture, taste, aroma, and visual appeal of

squash-infused pastries becomes critical. By combining these theoretical

frameworks—food innovation, functional foods, TPB, and sensory-specific

satiety—the study is situated within a strong conceptual foundation that

supports both the development of squash as a functional pastry ingredient

and the investigation of its acceptability among consumers (Ajzen 1991).

(Lawless and Heymann 2010) support this idea, arguing that sensory

evaluation is essential to predicting consumer acceptance and guiding

successful food product development.

Conceptual Framework

In order to explain the relationship between important factors

influencing the consumer acceptability of squash as an ingredient in pastry

items, researchers developed the Squash Acceptability Framework (SAF).

Narrower ideas like sensory appeal (taste, aroma, texture, appearance),

nutritional perception, consumer attitude, and market exposure are the

8
foundation of this framework. Although it is tailored to the particular setting of

squash-based pastries, the SAF is based on pre-existing theories of

consumer behavior and food acceptance, especially the Theory of Planned

Behavior (Ajzen 1991). The researcher suggests that consumers' propensity

to accept and buy squash-infused pastries is directly influenced by the

perceived health benefits of squash, as well as by positive sensory attributes

and effective marketing techniques. This conceptual theory is intended to

direct the study investigation by outlining how variables interact to shape

consumer acceptance, even though it is not an empirically tested nor widely

recognized model (Harden et al. 2012). Its ultimate objective is to advance the

creation of healthier, more palatable pastry items using squash and add to the

practical understanding of food innovation (Camp 2001).

Schematic Diagram

Pie
 Starchy
 Savory
 Flakiness of crust
 Softness of filling

Acceptability of Squash Cookies

 Aroma  Buttery
 Taste  Sweetness
 Texture  Crunchiness
 Appearance  Browning

Muffins
 Earthy
 Creaminess
 Softness
 Crumb Structure
9
Figure 1. The relationship between the dependent and independent variables

is shown in the schematic diagram.

The diagram shows that the acceptability of squash is potentially

influenced by the characteristics of these three baked goods. The arrows

indicate that the qualities of the muffins, cookies, and squash pie might affect

how people perceive the acceptability of the squash. It suggests a research

design where different types of muffins, cookies, and squash pies (with

varying characteristics) might be presented alongside squash to see how the

baked goods influence the ratings of the squash's acceptability.

Scope and Limitation

The study aims to produce new and unique innovation of pie, cookies,

and muffins from Squash. The study focused on the acceptability of Squash

Pie, Squash Cookies, and Squash Muffins to the respondents from State

University of Northern Negros students, faculties and also restaurant owners.

The study includes the procedure on making pie, cookies, and muffins using

squash as the main ingredients.

The analysis of the topic under consideration was based primarily on

the response from the respondents in terms of Aroma, Taste, Texture, and

Appearance of the product. Finally, the study was limited to the context and

procedure followed by the researcher in data collection, the theoretical

framework of the study, as well as the statistical tools and technique

employed in analyzing the data.

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Significance of the Study

Students. Students in culinary arts, food technology, and hospitality

management programs will find this study valuable for understanding the

practical aspects of product development, from ingredient selection to sensory

evaluation. It provides a case study on integrating local produce into

mainstream food products, aligning with sustainable and health-focused

culinary trends.

Faculty. Faculty members can integrate the study's findings into their

curriculum, particularly in courses related to food science, nutrition, and

culinary arts. This inclusion can provide students with practical insights into

product development and the application of local ingredients in mainstream

food products.

Restaurant Owners. Restaurant owners can utilize the insights from this

study to evaluate the feasibility of incorporating squash-based baked goods

into their menus. Understanding consumer preferences and acceptability can

guide menu innovation, catering to health-conscious customers seeking

nutritious and novel dessert options.

Future Researcher. The findings of this study will serve as a guide for other

researchers to be made.

Researchers. In food science and nutrition will benefit from this study by

gaining empirical data on the sensory attributes (taste, texture, aroma,

appearance) of squash-enriched baked goods. This contributes to the broader

understanding of utilizing local vegetables like squash to enhance the

nutritional profile of traditional baked products.

11
Definition of Terms

Acceptability- the quality of being satisfactory and able to be agreed to or

approved of (“Acceptability” 2025).As used in this study, this refers to the

acceptance of squash as pie, cookies, and muffins.

Squash Squash (Cucurbita maxima) commonly known in the Visayan

language as kalabasa, have long been used in the Philippines as fleshy

vegetables (Moreno,2015). As used in this study, this refers to the main

ingredients.

Pie- a baked dish which is usually made of a pastry dough casing that

contains a filling of various sweet or savory ingredients.(Pie ,2025). As used in

this study, serves as one of the products tested for consumer acceptability.

Cookies- a small sweet cake, typically round and flat and having a crisp or

chewy texture (Cookie,2025) As used in this study, cookies are modified by

incorporating squash into the recipe.

Muffins- is an individually portioned baked product; however, the term can

refer to one of two distinct items a part-raised flatbread (like a crumpet) that is

baked and then cooked on a griddle (typically unsweetened), or a (often

sweetened) quick bread that is chemically leavened and then baked in a

mold.

This study involves making muffins using squash as a key ingredient.

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 Chapter 2

Methodology

This chapter administers the methods of research used. It includes the

research design, respondents of the study, sampling technique, instruments

of the study, validity and reliability and data gathering.

Research Design

This study employed the new product development and descriptive

research design. New food product development (NFPD) in a research

context is the systematic process of conceptualizing, designing, and

commercializing new food products. This process involves understanding

consumer needs, conducting market research, developing recipes, testing

product prototypes, and ensuring regulatory compliance. It's an iterative

process that balances product quality, cost-effectiveness, and consumer

appeal (Horvat et al. 2019). Descriptive research is an exploratory research

method. It enables researchers to precisely and methodically describe a

population, circumstance, or phenomenon. As the name suggests, descriptive

research describes the characteristics of the group, situation, or phenomenon

being studied without manipulating variables or testing hypotheses. This can

be reported using surveys, observational studies, and case studies. You can

use both quantitative and qualitative methods to compile the data

(“Descriptive Research: Design, Methods, Examples, and FAQs” 2023).

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Research Respondents and Sampling Technique

The respondents of the study were the SUNN students, the faculty, and

the restaurant owner. The sample size of 100 is determined using Slovin’s

formula with a margin of error of .05. A simple random sampling technique

was used to determine the number of the respondents to be chosen from

different respondents. Each element in the population has a known and equal

probability of selection. Each possible sample of a given size (n) has a known

and equal probability of being the sample actually selected. This implies the

given element is selected independently of every other element.

Research Instrument, Validity and Reliability

In this study, the researcher will be using the standard 9-point hedonic

scale sensory evaluation test to test the acceptability of the product. The

standard sensory evaluation scale from 1-9 is called 9 – point Hedonic scale

by (David Peryam) and colleagues developed the scale quartermaster food

and container institute. Sensory evaluation standards are instrumental in the

assessment of consumer products by the human senses (sight, smell, taste,

touch, and hearing) (“Sensory Evaluation Standards ,” n.d.).

The research Sensory Food Product Evaluation compromised the two

parts. The first part is the demographic profile of the respondent such as

name, age, sex, and occupation. The second part is the questionnaire of

acceptability of squash as pie, cookies, and muffins in terms of aroma, taste,

texture and appearance.

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 In establishing the research instrument validity, the researcher will

define first the purpose of the test and construct by aroma, taste, texture, and

appearance that represent the construct.

The reliability of the instrument was showed through internal

consistency reliability test with the used of Cronbach alpha. The survey was

valid by the use of SPSS.

Data Gathering Procedure

A letter of request to conduct the study is prepared and submitted. The

researcher constructed a Sensory Food Product Evaluation and distributed.

The researcher conducts the research in Sagay City through food trade test,

because of the advantages of the survey method. The researcher rubric,

validated by the professor of the subject then the Sensory Food Product

Evaluation explains to the respondents the importance of their response to the

study. The researcher clarifies some terms to the respondents to that the

respondents can answer the Sensory Food Product Evaluation with full

knowledge of their responsibility as the subject of the study. The researcher

requested the respondents to answer with all honesty. The researcher uses

simple random sampling.

In this study since the researcher goal is to determine the Acceptability

of Squash as Squash Pie, Muffins, and Cookies, the researcher believes that

this method is the most appropriate in choosing the sample for the research.

After the respondents answered the Sensory Food Product Evaluation, the

researcher collected and tallied the data for interpretation.

Ethical Considerations

15
 This research on food production will be conducted with full adherence

to ethical standards to ensure the rights, privacy, and well-being of all

participants are respected. Informed consent will be obtained from all

individuals involved in the study, such as farmers, agricultural workers, or

other stakeholders, after clearly explaining the purpose, objectives, and

procedures of the research. Participation will be entirely voluntary, and

participants will have the right to withdraw from the study at any time without

any negative consequences.

All information collected will be kept strictly confidential. Personal data

and responses will be anonymized and used solely for academic and

research purposes. No names or identifying details will appear in any

published reports or presentations unless explicit permission is granted. The

data will be securely stored and only accessible to the researcher and

authorized personnel.

Throughout the research process, cultural sensitivity and respect for

local customs and practices will be observed, particularly when engaging with

rural communities or indigenous food producers. The study will be designed to

avoid any form of harm—physical, emotional, or economic—to the

participants. Additionally, the researcher will maintain transparency and

honesty in all aspects of the study, ensuring that participants are aware of

how the data will be used and are given the opportunity to access a summary

of the findings. If necessary, the research will undergo ethical review and

approval by a recognized ethics committee to ensure compliance with

institutional and national ethical guidelines.

16
Statistical Treatment of Data

The statistical treatment of data in this study aims to analyze the

acceptability of squash as an ingredient in pies, cookies, and muffins based

on sensory attributes such as aroma, taste, texture, and appearance, as

assessed by different respondent groups (students, teachers, and restaurant

owners). To begin with, descriptive statistics will be employed to summarize

the respondents’ evaluations. Additionally, the standard deviation will be used

to assess the variation in responses, indicating whether the opinions of

respondents are largely consistent or varied.

Inferential statistics, particularly One-Way Analysis of Variance

(ANOVA), will be used to test the hypothesis that there is no significant

difference in the level of acceptability of squash-based products among the

three groups (students, teachers, and restaurant owners). ANOVA will

compare the mean acceptability ratings of aroma, taste, texture, and

appearance across these categories. If a significant difference is found (p-

value < 0.05), post-hoc tests like Tukey's HSD will be conducted to identify

which specific groups differ from one another. Additionally, a Chi-Square test

for independence may be used to examine the relationship between

categorical variables, such as respondent category and the acceptability of

the product.

To ensure the reliability of the survey instrument, Cronbach’s Alpha will

be calculated to test internal consistency, with a value of 0.7 or higher

indicating good reliability. Pearson correlation analysis will also be conducted

to explore the relationship between different sensory attributes (aroma, taste,

17
texture, and appearance) and the overall acceptability of the product. The

results of these analyses will help in understanding how the sensory qualities

of the squash-based pastries influence their overall acceptability among

different groups of respondents. The statistical tools will provide valuable

insights, guiding the study toward conclusions regarding the potential for

squash as a viable and accepted ingredient in these baked goods. Lastly, the

hypothesis testing will help determine if there are significant differences in the

acceptability ratings based on respondent category, thereby addressing the

main research questions.

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 Sensory Food Product Evaluation

This research employs a comprehensive sensory analysis to evaluate

a specific food product across four key sensory attributes: aroma, taste,

texture, and appearance. The findings from this evaluation will provide

valuable insights into consumer perception and contribute to the

understanding of how these sensory characteristics influence overall product

preference and acceptance.

Please complete the survey instrument according to your decision the given

samples that you will observe (Aroma, Taste, Texture, Appearance).

Name (optional): _________________________________ Age: _____

Date: ________ Sex: _________ Occupation: __________

Direction: Evaluate the Squash – Pie, Cookies, Muffins sample please put

check (/) mark provided space to indicate how much your like or dislike each

product using the scale below.

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9-Like extremely 8-Like very much 7-Like moderately 6-Like slightly 5-

Like or dislike 4-Dislike slightly 3-Dislike moderately 2-Dislike very much

1-Dislike extremely

Name of the

Product: Squash Scale

Pie

1 2 3 4 5 6 7 8 9

Aroma

Taste

Texture

Appearance

Name of the

Product: Squash Scale

Cookies

1 2 3 4 5 6 7 8 9

Aroma

Taste

Texture

Appearance

Name of the

Product: Squash Scale

Muffins

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 1 2 3 4 5 6 7 8 9

Aroma

Taste

Texture

Appearance

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