Squash Powder For Various Food Preparation
Squash Powder For Various Food Preparation
Squash Powder For Various Food Preparation
INTRODUCTION
a. Color
b. Texture
c. Aroma?
2) Is there a significant difference on the characteristic of the
uncooked and cooked squash with squash powder in terms of
color, texture and aroma?
3) Which food preparation is more suitable for the squash powder
in terms of palatability:
a. Baking
b. Steaming?
4) Is there a significant difference of the palatability of raw squash
and squash powder for each food preparation?
5) What other food preparation that can be easily done using
squash powder rather than squash in its pure form?
6) Which preservative is better in terms of shelf-life for the squash
powder?
a. Salt
b. Sugar
7) What are the advantages and disadvantages of the squash
powder?
C. Hypotheses
1) There is no significant difference on the characteristic of the
uncooked and cooked squash with squash powder in terms of
color, texture and aroma.
G. Definition of Terms
Aroma
Baking
Color
Palatability
Powder form
Preservation
Preservatives
Pulverization
Pure form
Shelf-life
Squash
Texture
CHAPTER II
REVIEW OF RELATED LITERATURE AND RELATED STUDIES
Vegetable powders are used to tuck more nutrition and flavor into the
things people cook (Willson, n.d.). These days some vegetables and other fruits
mostly spices like tomato, chili, pepper, and onion, are made into powder for
easy use. Vegetable powder can be added to juices or as a base for soups to
make it more nutritious (Sundstrom, 2011). It provides value-added thickening for
soups (Willson, n.d.). For example, squash.
and C, calcium and iron. It has very low calories (Nutritional Value of Squash |
Healthy Living Tips, 2009). It is also rich in fiber, which lowers rates heart
diseases, and protects from colon cancer by working to get rid the body of
harmful substances (OBrien, 2009). Due to its healthy benefits, the future
researchers are determined to produce squash powder out of raw squash for
easy use. To make this powder last longer, preservatives are added,
Preservatives are substances used or added to products to preserve or
avoid spoiling of food. They are also called additives. There are available
chemical preservatives, but natural preservatives are commonly used. Common
food preservatives are salt, sugar and vinegar. The researchers will be using salt
and sugar as their food preservatives.
Salt has been used as a natural food preservative since ancient times,
especially for meat. Salted meat can last for many years. The phenomenon
behind adding salt as a preservative is that it dehydrates microbes through the
process of osmosis. Thus, it inhibits the bacteria that cause food spoilage. Salt
also protects food from yeasts and molds. It increases the shelf-life of various
food stuffs.
Sugar, an organic compound in the form of carbohydrate, has been used
as a natural food preservative in many of the food items. Sugar sweetens the
food product and inhibits the growth of microorganisms through the phenomenon
of osmosis. Foods can be stored either in sugar syrup or in crystallized form,
where the food to be stored is cooked in sugar till the point of crystallization.
Sugar acts by drawing out water from the bacteria and other microorganisms,
which either kills the bacteria or inhibits their growth.
Preserving food is accomplished by controlling and where possible the
agents of food spoilage are destroyed, in other words, it is a method of storing
raw and cooked food for a very long time by using food preservatives. Since the
ancient times, people have been using a number of natural products to preserve
their foods. But before using the advent of preservatives, food was commonly
stored inside clay jars to avoid food spoilage. The earliest preservative that was
used was salt, during the Middle Ages.
Many processes designed to preserve food will involve a number of food
preservation methods. Preserving fruit, by turning it into jam, for example,
involves boiling (to reduce the fruits moisture content and to kill the bacteria,
yeasts.atc.), sugaring (to prevent their re-growth; examples are fruit juices and
condensed milk) and sealing with an airtight jar (to prevent recontamination).
(Food Preservation, n.d.)
Other ways include freezing. Foods which spoil readily are frozen for
transportation, and must be kept packed in ice until used (examples: fish and
poultry). Smoking is the method where some foods after being salted are hung in
a closed room for several hours, where hickory wood is allowed to smother.
Examples are ham, beef, and fish. Preserving by oil, examples; sardines,
anchovies, etc; Pickling, exclusion of air, canning, drying and vacuum treatment
are also ways to preserve food. (Farmer, 1918)
A study was conducted on pulverizing a vegetable for convenience.
Jubelags (2008) study entitled Carrot (Daucus Carota) Powder for Various Food
Preparation, aimed to make carrots in powdered form for convenience in
cooking and the younger ones who does not like eating it, not to notice that they
are already taking in carrots, which is a very healthy vegetable. The researcher
has produced the carrot powder with table sugar as its preservative, but was not
able to make the carrot powder using table salt. It is recommended in this study
to find a way for the powder not to affect the foods taste, color and odor, and to
find out the exact amount of preservative, to be added to a given volume of the
vegetables extract that is to be powdered.
Previous studies were made and used different vegetables in making into
powder form. From the study above, after producing the carrot powder, the
researcher just randomly added the powder to some available food, like ice
cream, and just taste to see if the powder is suitable in terms of palatability. The
future researchers modify some method for various food preparation, such as
baking and steaming, to see if which food preparation is more suitable for the
powder in terms of palatability.
CHAPTER III
METHODOLOGY
A. Research Design
This research aims to determine the suitability or the acceptability
of squash in the form of powder for various food preparations. The
research employs experimental research design to develop squash
powder. Trial and error will be done to arrive to an acceptable product.
Materials
Knife (2 pcs)
Peeler (1 pc)
Grater (1 pc)
Equipments
Ingredients
meat grinder (1 pc)
Raw squash
table salt
table sugar
C. Experimental Set-Up
Legend:
Characteristics
Color
Aroma
Texture
A
B
C
D
Legend:
A Ginataang Squash
B Cake
C Puto
Table C2.
Food
Addition of
Raw Squash
Color
Aroma
Texture
A
B
C
D. General Procedure
Preparation of Raw Squash
Powdered Squash
Taste
Color
Aroma
Texture
Taste
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.
E. Product Development
Trials will be conducted after each trial to achieve a desired
product. The research adviser will evaluate the product and give her
suggestions for the improvement and enhancement of the product of the
research for each trial. Trials will end until an acceptable product will be
achieved base on the evaluation of the research adviser.
F. Sampling Design
The researchers will use Random Sampling by identifying panel of
evaluators using the Fishbowl Technique. The names of the IDS Junior
students will be written on a piece of paper, rolled and placed in a bowl.
Thirty names will be drawn to evaluate the product of the researchers
using the Score Card for the characteristics and the Hedonic Scale for
acceptability.
the evaluators; while the Hedonic Scale is for measuring the acceptance
for the valuators as shown in the tables below.
Table G1. Score Card Scale for the Characteristics of the Squash Powder
Rating
Description
Color
Texture
Aroma
Brilliant
Coffee like
Pleasant
Slightly Brilliant
Slightly Pleasant
Average
Average
Average
Slightly
Like
Not Brilliant
not
Coffee Slightly
Pleasant
Not Pleasant
H. Product Evaluation
General Acceptability
Like Extremely
Like Very Much
Like Moderately
Like Slightly
Neither Like Nor Dislike
Dislike Slightly
Dislike Moderately
Dislike Very Much
Dislike Extremely
not
The panel of evaluator will be given the Score Card and Hedonic
Scale to evaluate the different samples of squash powder prepared in
various ways.
X=
w i xi
N
Where:
xi = weighted mean
wi = frequency
N = total number of respondents
X = responses
= Sum of all weighted mean
General
Interpretation
4.20 - 5.00
Description
Color
Texture
Odor
Excellent
Yellow
Very Smooth
Very Pleasant
3.40 - 4.19
Very good
Yellowish
Smooth
Pleasant
2.60 - 3.39
Good
Light Brown
Slightly
Smooth
Moderately
Pleasant
1.80 - 2.59
Satisfactory
Brown/Brownish
Rough
Unpleasant
1.00 - 1.79
Poor
Dark Brown
Very Rough
Very
Unpleasant
General Acceptability
8.12 - 9.00
Like Extremely
7.23 - 8.11
6.34 - 7.22
Like Moderately
5.45 - 6.33
Like Slightly
4.56 - 5.44
3.67 - 4.55
Dislike Slightly
2.78 - 3.66
Dislike Moderately
1.89 - 2.77
1.00 - 1.88
Dislike Extremely
Grating of raw
squash
Adding of Preservatives
Air-dry
Grinding Process
Product:
Figure I3. FlowchartFinished
of the Experimental
Procedure
Squash Powder