SENSORY EVALUATION AND CONSUMER ACCEPTANCE OF SQUASH
(CUCURBITA MAXIMA) DONUTS AS A PRODUCT INNOVATION IN HOME
ECONOMICS
A Research Proposal Presented to the Faculty of the
Senior High School Department
SAN NICOLAS NATIONAL HIGH SCHOOL
San Nicolas, Ilocos Norte
In Partial Fulfilment of the Requirements in
Practical Research 1
Kayezelle Dela Cruz
Pinky Paras
Allan Ramos
Melissa Gaget
May Anne Aceret
Geriel Diaz
Xian Nicolas
Researchers
February 2025
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INTRODUCTION
Background of the Study
In recent years, there has been growing interest in incorporating nutrient-dense
ingredients into traditional food products to address nutritional deficiencies and promote
healthier eating habits. According to the World Health Organization (WHO, 2020), a healthy diet
should include a variety of vegetables, as they are rich in essential vitamins, minerals, and
dietary fiber. Squash (Cucurbita maxima), a widely available and affordable vegetable, is an
excellent candidate for food innovation due to its high nutritional value and versatility in culinary
applications. It is particularly rich in beta-carotene, vitamin C, and potassium, making it a
functional ingredient for enhancing the nutritional profile of food products (WHO, 2020).
Donuts, a popular snack, are often criticized for their high sugar and fat content, which
contributes to unhealthy dietary patterns (Stone & Sidel, 2004). By integrating squash into donut
recipes, this study aims to create a healthier alternative that retains the sensory appeal of
traditional donuts while enhancing their nutritional value. Sensory evaluation, as defined by
Lawless and Heymann (2010), is a scientific method used to measure and interpret the sensory
attributes of food products, such as appearance, aroma, taste, and texture. This approach is
critical in determining consumer acceptance of new food innovations.
Home economics, as a discipline, emphasizes the application of scientific principles to
improve food preparation, nutrition, and consumer satisfaction. This study aligns with the goals
of home economics by exploring the potential of squash donuts as a product innovation that
balances taste, texture, and nutritional benefits. According to Moskowitz et al. (2006), consumer
acceptance is a key factor in the success of new food products, as it reflects the likelihood of
adoption and long-term consumption. Sensory evaluation and consumer acceptance are therefore
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critical components of product development, providing insights into how well the new product is
likely to be received by the target market.
Statement of the Problem
The study seeks to answer the following questions:
1. What are the sensory characteristics (appearance, aroma, taste, and texture) of squash
donuts compared to traditional donuts?
2. How do consumers perceive the acceptability of squash donuts in terms of taste, texture,
and overall satisfaction?
3. What factors influence consumer acceptance or rejection of squash donuts as a healthier
alternative to traditional donuts?
Hypothesis
1. The integration of squash into donut recipes will enhance the nutritional value of the
product without significantly affecting its sensory attributes such as taste, texture, and
appearance.
2. Consumers will highly accept squash-infused donuts, appreciating the product's
nutritional benefits while retaining the sensory qualities typical of traditional donuts.
Scope and Delimitation
The study focuses on the sensory evaluation and consumer acceptance of squash donuts
as a product innovation. It involves the development of a squash donut recipe, sensory testing by
a panel of evaluators, and a consumer acceptance survey.
The study is limited to a specific geographic area and a sample population of home
economics students, teachers, and local consumers. The research does not explore the long-term
market viability or commercial production of squash donuts.
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Significance of the Study
Students
This study will guide students in exploring innovative ways to incorporate nutritious
ingredients like squash into popular food products. It will also enhance their understanding of
sensory evaluation and consumer acceptance, providing them with practical skills in product
development and food innovation within the field of home economics.
Teachers
This study will provide teachers with valuable insights into the process of developing and
evaluating new food products. By using squash donuts as an example, teachers can demonstrate
the importance of balancing taste, texture, and nutrition, while also encouraging students to think
creatively about healthier food alternatives.
School
The study will help schools promote healthier eating habits among students by
introducing nutritious and innovative food options like squash donuts. It can also serve as a
practical example for home economics classes, enriching the curriculum and fostering a culture
of health-consciousness within the school community.
Community
This study will offer the community a healthier alternative to traditional snacks by
showcasing the potential of squash as a functional ingredient in food products. It will raise
awareness about the benefits of incorporating vegetables into everyday diets, contributing to
improved public health and nutrition.
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Researchers
The study will serve as a foundation for future research on the use of squash and other
vegetables in food innovation. It will provide valuable data on sensory evaluation and consumer
acceptance, which can be used as a reference for developing other nutritious and appealing food
products.
Theoretical Framework
The study is grounded in the following theories:
1. Sensory Evaluation Theory: This theory emphasizes the importance of human senses in
assessing food quality and acceptability. It provides a framework for evaluating the
appearance, aroma, taste, and texture of squash donuts.
2. Consumer Acceptance Theory: This theory explores the factors that influence consumer
preferences and decision-making, such as taste, health benefits, and cultural influences.
3. Innovation Diffusion Theory: This theory explains how new products, such as squash
donuts, are adopted by consumers over time.
Conceptual Framework
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Definition of Terms
Sensory Evaluation: The scientific method used to measure and interpret the sensory
attributes of food products.
Consumer Acceptance: The degree to which consumers find a product appealing and
are willing to purchase or consume it.
Squash Donuts: Donuts made with squash (Cucurbita maxima) as a primary ingredient.
Product Innovation: The introduction of a new or improved product to meet consumer
needs or preferences.
Home Economics: A field of study that applies scientific principles to improve household
management, nutrition, and consumer satisfaction.
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REFERENCES
Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and
Practices. Springer.
Moskowitz, H. R., Beckley, J. H., & Resurreccion, A. V. A. (2006). Sensory and
Consumer Research in Food Product Design and Development. Wiley-Blackwell.
Rogers, E. M. (2003). Diffusion of Innovations. Free Press.
Stone, H., & Sidel, J. L. (2004). Sensory Evaluation Practices. Academic Press.
World Health Organization (WHO). (2020). Healthy Diet. Retrieved
from https://www.who.int/news-room/fact-sheets/detail/healthy-diet
