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Squash Peel Flour for Sustainable Lasagna

This study explores the use of squash (Cucurbita maxima) peels as an alternative flour for making lasagna, focusing on taste, appearance, and color comparisons with traditional flour. It also investigates the anticipated shelf life of the squash peel pasta versus conventional pasta. Participants are surveyed on their experiences with sustainable food products and their perceptions of squash peel flour.

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johnpaul10343
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26 views2 pages

Squash Peel Flour for Sustainable Lasagna

This study explores the use of squash (Cucurbita maxima) peels as an alternative flour for making lasagna, focusing on taste, appearance, and color comparisons with traditional flour. It also investigates the anticipated shelf life of the squash peel pasta versus conventional pasta. Participants are surveyed on their experiences with sustainable food products and their perceptions of squash peel flour.

Uploaded by

johnpaul10343
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Repurposing Squash (Cucurbita Maxima) peels into flour for sustainable use

This study aims that the lasagna will be made by using kalabasa peels as a subtitute flour for the
flat noodles of the lasagna. With this the study aims the following: (1) How may the squash (Cucurbita
maxima) peel lasagna be described in terms of: (a) taste (b) appearance; and (c) color. (2) Is there a
significant difference between squash (Cucurbita maxima) peels as an alternative flour and the
traditional flour in terms of: (a) taste; (b) appearance; and (c) color. (3) What is the anticipated shelf life
of pasta made with squash (Cucurbita maxima) peels in place of traditional flour, and how might this
differ from the shelf life of conventional pasta?

CONSENT: I willingly consent to participate in the research, understanding the procedures, potential
risks, voluntary nature, confidentiality of information collected, and my right to withdraw without
penalty.

_______________________________________

Participant’s signature over printed name

Name (Optional): _______________________________________

Age: ___________

Sex (M or F) : _____

Grade & Section: _____________________

Direction: Please shade the small circle of your answer.

1. Do you have any experience of sustainable food products made from vegetable waste?
o Yes
o No

2. How familiar are you with Squash (Cucurbita Maxima) peels being used in food products?
o Very familiar
o Somewhat familiar
o Not familiar at all

3. Do you think it's important to turn food waste into products that can be used, like flour?
o Strongly agree
o Agree
o Neutral
o Disagree
o Strongly disagree

4. If squash peel flour were sold in stores, would you buy a product made by it?
o Yes, definitely
o Maybe
o No

5. What would be the most crucial element in your choice if you were to try such a product?
o Taste
o Nutritional benefits
o Price
o Other
________________________________

6. Would you recommend products made with squash peels flour to friends or family if you
enjoyed them?
o Yes, definitely
o Maybe
o No

Directions: Please check the box according to preference from strongly agree to strongly disagree.

Repurposing Squash (Cucurbita maxima) peels into flour


Strongly Agree Agree Neutral Disagree Strongly Disagree
1. Is the taste
enjoyable to eat?
2. Is the
appearance
appealing to eat?
3. Is the color
visually
appealing?
4. Is the smell
appetizing?

Write any suggestions and comments about your thoughts on this product.

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

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