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
(Cucurbita Maxima): texture, sensory, chemical and physical measures.
New Zealand Journal
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

Flours (Unpublished

master's

thesis).

Jomo

Kenyatta

Agriculture and Technology. Retrieved September 2, 2016.

University

of

Lim, J. (2011, June 6). Hedonic scaling: A review of methods and

theory. Food

Quality

and

Preference, 22(2011),

733-747.

Retrieved

September 4, 2016.

McDonald,

J.H.

2014.

Handbook

of

Biological

Statistics

(3rd

ed.).

Sparky House Publishing, Baltimore, Maryland.

Roongruangsri, W., & Bronlund, J. (n.d.). A Review of Drying Processes
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the

Production

of

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Food