CHAPTER III
METHODOLOGY
3.1
Research Design
This study aims to determine the suitability and the
quality of the squash in powder form as an additive for
different
food
experimental
preparations.
research
design
The
to
research
develop
utilizes
squash
an
powder
through the use of a spray drying equipment and solar drying
equipment.
Trial and error will be done to arrive to an
acceptable product. A sensory evaluation will be done based
on Nine-point Hedonic Scale.
3.2
Materials and Equipment
3.2.1
Equipment
3.2.1.1
Single Stage Spray dryer
3.2.1.2
Solar Dyer
3.2.1.3
Grinder
3.2.2
Materials
3.2.2.1
Knife
3.2.2.2
Peeler
3.2.2.3
Blender
3.2.2.4
Sieve
3.2.3
Ingredients
3.2.3.1
Raw Squash
3.2.3.2
Brown Sugar
3.2.3.3
Iodized Salt
3.3
Experimental Set-Up
Legend:
A Squash Powder only
B Squash powder added with Brown Sugar
C Squash powder added with Iodized Salt
X Ginataang Squash
Y Cake
Z Pandesal
Table 1. Evaluation of Different Squash Powder Samples with its
Various Food Applications Using Score Card
SQUASH
FOOD
Y
Aroma
Color
Texture
Taste
Aroma
Color
Texture
Taste
Aroma
Color
Texture
Taste
Table 2. Evaluation of the Overall Acceptability of the Samples
of Squash Powder Using Nine-point Hedonic Scale
General
Acceptability
Like Extremely
Like Very Much
Like Moderately
Like Slightly
Neither Like Nor
Dislike
Dislike Slightly
Dislike Moderately
Dislike Very Much
Dislike Extremely
SQUASH
B
3.4
General Procedure
Selection of Raw Squash
Preparation of Raw Squash
Ten or more squashes in different sizes that are fresh,
clean and mature will be gathered. It will be washed, peeled,
sliced in cubes and grated.
Pulverization Process
The
grated
squash
will
now
be
air-dried,
with
the
preservatives added, which will remove the water from the grated
squash. It will then be grinded using a grinder, to produce the
squash powder.
3.5
Sampling Design
Random sampling design will be used in this study. The
researchers
will
select
the
respondents
through
giving
the
different food product in which the squash samples were used to
passers-by.
The
number
of
respondents
will
be
limited
to
30
people which will evaluate the products using the Score Card for
rating
the
characteristics
and
the
Hedonic
Scale
for
the
satisfactoriness.
3.6
Instruments in Data Gathering
In data gathering, the instruments that will be employed are
the score card and the Nine-point Hedonic Scale. For sensory
evaluation of the products by the evaluators, the Score Card will
be used. The Hedonic Scale will be used for the acceptability of
the products for the evaluators. The tables below show how the
Score Card and Nine-point Hedonic Scale will be used.
Table 3. Score Card Scale for the Characteristics of the Squash
Powder
Rating
Description
Color
Texture
Texture
Yellow
Very Smooth
Very Smooth
Yellowish
Smooth
Smooth
Light Brown
Slightly Smooth
Slightly Smooth
Brown/Brownish
Rough
Rough
Color
Very Rough
Very Rough
Table 4. Hedonic Scale for the Acceptability
3.7
Rating
General Acceptability
Like Extremely
Like Very Much
Like Moderately
Like Slightly
Neither Like Nor Dislike
Dislike Slightly
Dislike Moderately
Dislike Very Much
Dislike Extremely
Product Evaluation
Each evaluator in the panel will be given the score card as
well as the Hedonic scale to assess the different samples of the
squash
powder
used
in
various
food
applications.
The
characteristics of each of the sample product will be rated by
using a numerical assessment from 1-5, where 5 being the highest
and 1 being the lowest rate given. The specific description per
characteristic is shown in Table 3 and 4 for easy reference and
assessment as well as to minimize biases.
The Hedonic Scale will be used to evaluate the overall or
general acceptability of the samples of squash powder. It will be
rated by using numerical values from 1-9, where 1 is the lowest
which corresponds to dislike extremely and 9 is the highest
which corresponds to like extremely. The numerical value 1 can
also refer to being the least accepted and 9 as the most accepted
product which corresponds to the value with their corresponding
meanings in table 4.
Statistical Tools for Data Analysis
The overall rating of the product is determined by analyzing
and interpreting the data gathered. The weighted mean will be
used to determine the characteristics and acceptability of the
different samples of the squash powder. The statistical tool that
will be used is the Kruskal-Wallis H Test to know if there is a
substantial difference among the samples. The equation is given
below:
X=
w i xi
N
Where:
X = responses
N = total number of respondents
wi = frequency
xi = weighted mean
The results will be interpreted using the tables below as a
reference.
Table 5. Score Card Interpretation Guide
Mean
General
Description
Interpretatio
Color
Texture
Texture
Excellent
Yellow
Very Smooth
Very Smooth
Very good
Yellowish
Smooth
Smooth
Good
Light Brown
Slightly
Slightly
Smooth
Smooth
Rough
Rough
Very Rough
Very Rough
Rating
4.20 5.003.40
4.19
2.60 3.39
1.80 2.591.00
Satisfactory Brown/Brownish
Poor
Color
1.79
Table 6. Hedonic Scale Interpretation Guide
Mean Rating
General Acceptability
8.12 - 9.00
Like Extremely
7.23 - 8.11
Like Very Much
6.34 - 7.22
Like Moderately
5.45 - 6.33
Like Slightly
4.56 - 5.44
3.67 - 4.55
Neither Like Nor
Dislike
Dislike Slightly
2.78 - 3.66
Dislike Moderately
1.89 - 2.77
Dislike Very Much
1.00 - 1.88
Dislike Extremely
Sources:
Corrigan, V. K., Hurst, P. L., and Potter, J. F. (2001). Winter Squash
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Pearson,
B.
(1976).
The
Chemical
Analysis
of
Food.
th
Edition.
Churchil Livingstone, London and New York. of Crop and Horticultural
science, 29: 111- 124.
Yeshajahu Pomeranz and Meloan C. (1994). Food Analysis, Theory and
Practice. 3rd Edition. Chapman and Hall. New York.
Fedha,
M.
(2008). Physicochemical
Characterization
and
Food
Application Potential of Pumpkin (Cucurbita Sp.) Fruit and Seed Kernel
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thesis).
Jomo
Kenyatta
Agriculture and Technology. Retrieved September 2, 2016.
University
of
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and
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733-747.
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J.H.
2014.
Handbook
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