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1. Squash as an Innovative Ingredients in Making Cake
Frosting
For Research Subject
Technical Vocational Livelihood – Home Economics
Bukidnon National High School
Researchers;
Madeline Cara Miasco
Divine Grace Ortiz
Mario Gamil Secretaria
Jayvee Baja
Researchers from;
Grade 12 Escoffier

2. CHAPTER 1
INTRODUCTION
As of today we are noticing that most of the individuals do not involve
themselves eating vegetables frequently for many reasons regardless
whether these are valid or not based on their recommended diet. Some are
eating various vegetables but usually depend on the taste these vegetables
are in favor of the consumer’s appetite preference. Most of the individuals
that belong to the early stage of their lives are the probable persons who
are not attract to eat vegetables. As studied by (Science Daily 2011) there’s
an existential crisis that often happens at dinner tables across the country.
It is natural for children or even adults to refuse to eat vegetables
such as squash, carrots, and broccoli. This can be attributed to the fact that
children hate color, smell, and taste of the said vegetables. Children and
teenagers are so stable with their decision to avoid eating those vegetables
despite the fact that squash is one of the healthiest vegetable available in
the market.

3. The many vitamins, minerals, and antioxidants found in squash
provide several health benefits. The antioxidants in squash can play an
important role in reducing oxidation stress. In turn, may help with
cancer prevention.
Other health benefits provided by squash include improved eye
health. The vitamin C and beta-carotene found in squash may help to
slow the progression of muscular degeneration and reduce the
chances or selected vision loss. Food rich in vitamin C can also help
prevent cataracts. Several types of squash are rich in vitamins C, which
is important for growing and repairing cell tissue. Squash is also high in
fiber, which aids in digestion.
Importance of the Study
A food stable during the fall season, squash is comforting,
delicious, and healthy. It’s often steam or roasted, but its names
actually derive from a Native American term for raw or uncooked
vegetables.

4. Squash is the one of the most versatile types of the produce. There
are two main categories: summer squash, which is harvested when
immature, and winter squash, which spends more time on the vine and
typically has a rigid exterior.
Several specific varieties of squash are available, including acorn,
spaghetti, butternut, and kabocha squash. These vary greatly in terms of
size, shape, color, and flavor. While it is often treated as a vegetable
squash is actually a type of fruit. As it comes from a flower and contains
seeds. You can enjoy these seeds, as well as the flesh and in many cases,
the skin. With most types of winter squash, however, you may prefer to
scoop out the flesh and discard what’s left. No matter how you eat it,
this tasty treat is chock-full of fiber and antioxidants.

5. Background of the Study
Squash is a moderate to high intensity intermittent exercise. Players are
active 50 to 70% of the playing time. 80% of the time, the ball is in play 10
seconds or less. The rest intervals fit a normal distribution with an average
duration of 8 seconds. Heart rate increases rapidly in the first minutes of play
and remains stable at approximately 160 beasts/min for the whole match no
matter what levels the players are. The energy expenditure for medium-
skilled players is approximately 2850 kJ/h and over 3000 kJ/h for A grade
players. The thermal and metabolic response to squash is similar to that of
moderate intensity running. Hyperglycemia, elevated free fatty acids and
growth hormone levels, and low serum insulin values are the common
metabolic changes. Blood lactate levels are understandably low due to the
very short work to rest pattern of play. Injuries are not frequent in squash but
they can occur. Serious eye injuries have been documented and as a result
protective equipment is highly recommended to reduce the possibility of
sudden death on the court or after the game, older players that present some
risk factors for cardiovascular disease should be warned against smoking after
the game and informed of the serious implications of the development of
chest pain, or undue tiredness before, during or after squash.

6. As argument become more pronounced that meat consumption harms
the environment, public health, and animals, meat eaters should experience
increased pressure to justify their behavior. Results of a first study showed that
male undergraduates used direct strategies to justify eating meat, including
endorsing pro-meat attitudes, denying animal suffering, believing that animals
are lower in a hierarchy than humans and that it is human fate to eat animals,
and providing religious and health justification for eating animals. Female
undergraduates used the more indirect strategies of dissociating animals from
food and avoiding thinking about the treatment of these meals strategies was
related to masculinity. In the two studies, male justification strategies were
correlated with greater meat consumption, whereas endorsement of female
justification strategies was correlated with less meat and more vegetarian
consumption. These findings are among the first to empirically verify Adams’s
(1990) theory on the sexual politics of meat linking feminism and
vegetarianism. They suggest that to simply make an informational appeal about
the benefits of a vegetarian diet may ignore a primary reason why men eat
meat.

7. Statement of the Problem
This study was conducted to determine the acceptability of squash cake
frosting as observed by the resident of Zone 5 brgy. Bantuanon Lantapan.
Specifically, this study would try to answer the following.
1. What is the level of acceptability of Squash Cake Frosting on:
a. Taste
b. Aroma
c. Appearance
2. What are the respondent’s preference terms of?
a. Willingness to buy
b. Frequency of consumption
3. What are the possible outcomes of Squash Cake Frosting?

8. Objective of the Study
1.Evaluate the level of acceptability of Squash Cake Frosting
a. Taste
b. Aroma
c. Appearance
2. Identify the respondent’s preference in terms of
a. Willingness to buy
b. Frequency of consumption
3. Know the possible outcome of Squash Cake Frosting
Significance of the Study
This study aims to determine the impact of appearance and
preferences of young aged people and adult in the process of promoting
squash as the main ingredients in make cake frosting. This product would
be beneficial to the following groups of people:

9. This research will benefit teachers because this paper can be used as an
instrument for education. It is also a big help for the teacher to introduce to his/her
students about the procedure of making cake frosting.
This study will benefit the students they are the primary beneficiaries of the
study and this study would help the students to realize the importance of consuming
squash. Also, it would be beneficial to them because this product would be
convenient to eat.
The communities will benefits this newly discovered product in a way that it
taught people to use Squash as the main ingredients in making cake frosting.
Moreover, the community will surely benefit this study because of its various
nutrients, vitamins and minerals that it could give.
This study will also benefit the future researcher in a way that it will give them
the ideas on how the study was done. It could also serve as a reference for future
studies to be conducted by future researcher.
Scope and Delimitation
This study experiments to determine the acceptability of squash cake
frosting. Especially, this study will concentrate in the mixing procedure as the main
process of making cake frosting. The coverage of this study is for the residents of
Zone 5 Brgy. Bantuanon Lantapan.

10. CHAPTER 2
REVIEW OF RELATED LITERATOR
Frosting is a sweet often creamy glaze made of sugar with a liquid, such
are water or milk, that is often enriched with ingredients like butter, egg
whites, cream cheese, or flavorings. It is used between layers of cake it is
known as a filling. The main requirement for frosting or icing is that it be thick
enough to adhere to the item being coated, yet soft enough to spread easily
(Basis Baking FSM5).
Frosting are typically a sweet sugar-based soft mixture use to fill, coat, add
flavor, and improve the appearance and texture, they are used on baked recipes
such as cakes, cupcakes, cookies and pastries, or formed and used when
decorating as crafty baker, ranging from simple to elaborate. The filling is applied
before the frosting or glaze is applied. In addition to sugar, frosting can contain a
combination of other ingredients including milk, water, eggs and various
flavorings. It can be cooked or uncooked, and can range from thick to thin. There
are so many choices. The flavors, color and consistencies should complement
what’s inside, one should overpower the other. Some are cooked, while other
can uncooked, and many can be purchased ready-made from a baking supply
store online. Make sure you understand the storage requirements of each.

11. The goal in frosting is to put it smoothly, while keeping the cake crumbs out
it also adds a protective shield that preserves freshness in a baked dessert.
Usually two layers of frosting are put on a crumb coat or a thin layer and a final
coat. Sometimes a third icing coat can be applied, if necessary. After finishing the
cake, it will stay fresh at least a couple of days, depending on the type of icing and
filling used. Once cut, keep the cut edges of the main cake covered with plastic
wrap or waxed or parchment paper.
Squash, in Hiligaynon, karbasa; in Filipino, kalabasa belongs to the family
cucurbitaceae of Gourd Family. It is a tender tendril-bearing and vine-like plant
regarded as one of the tastiest vegetables. There have been studies made on
baking cake with mixture of variety of ingredients, but not with squash. Reaching
a length of 4 meters or more and flowering throughout the year, squash has a
very course, prostate or climbing annual, herbaceous vine. The fruits have
markings with peduncle that is large, soft and corky on the surface while at
maturity, they are large variable in shape, size and color.
According to (Beyth, et al) he describes squash as a fleshy vegetables
protected by hard rind. As part of the plant family that includes melons and
cucumbers, it becomes a valuable source of vitamins A and C as well as calcium
and iron. Possessing very low calories, it becomes essential to be a component in
one’s diet plan. Likewise, the skin and rind of summer squash are also stuffed with
the nutrient bate carotene, but the fleshy portion of this vegetable is not.

12. On other side, according to [Blanco], he emphasized the widely used of
squash as a vegetable in the Philippines, considered as green vegetable its young
shoots and flower. It contains an excellent source of food nutrients like calcium,
phosphorus, protein, iron, zinc and vitamins A and B.
For Watson a researcher, he further pointed out that it is a nourishing and
healthful food emphasizing that it is a permissible part of nearly everyone’s diet
and can be safely consumed on a regular basis. Some people dislike taste of squash,
but with mild flavor, the vegetable can be easily mixed into casseroles, blended
vegetable serving, and other dishes. Butter and other oily topping should be added
in moderation to maintain the nutritional value of squash.
The utilization of squash, which is readily available in and beyond the backyard
to most Filipino family homes, could enhance the given variables of a cake, like the
attempt in this study as well as a good source of nourishing substances. To use
easily available and nutritive means to develop and enrich a product is the chief
purpose of the researchers. Highly due to the nutritional value, affordability,
availability, and benefit of squash which is abundant in the locality, this study is put
to fore.

13. The visual search characteristics of expert and novice squash players were
compared in two experiments. In the first experiment subjects were required to
predict the forthcoming direction and force of an opponent’s stroke from a film
display. This film display was designed to simulate the normal display available to
the defending player in squash and involved the use of variable temporal cut-offs
to force the subjects to use advance cues in their prediction. Systematic
differences in the information pick-up of the experts and novices were observed
on the film task but these differences were achieved with only relatively minor
between-group variations in visual search strategy. In the second experiment, set
in the natural field setting, no expert–novice differences in either fixation
distribution. This provided further support for the conclusion that the limiting
factor in the perceptual performance of the novices is not an inappropriate
search strategy but rather an inability to make full use of the information
available from fixated display features (Bruce Abernethy 1990).
Conceptual Framework
This study was undergone the following process based in the framework
designed to facilitate evaluation of the service.
The input includes the ingredients materials, tools, and equipment use in the
development of squash cake frosting.

14. Ingredients; Procedure ; Result;
- Squash - Mixing - Icing
- Icing Sugar - Stirring
- Vanilla Extract - Melting
- Milk - Frosting
- Margarine
- Egg
Input Process Output
The process covers the procedure on how the cake frosting was made.
The output of the study is the finished product which is the squash cake
frosting.

15. Definition of Term
Frosting is a thick fluffy with a squash or cream base. The word frosting is often
used interchangeably. And that’s fine. Certainly you can call them as you see
them, but we think there’s a difference with an actual distinction.
Squash is a tender tendril-bearing and vine-like plant regarded as one of the
tastiest vegetables.
Appearance – appearance is the way that someone or something looks.
Taste – taste is the sensation of flavor perceived in the mouth and throat on
contact with a substance.
Price – price is the amount of money expected required or given in payment for
something.

16. CHAPTER 3
METHODOLOGY
This study retains the methods that this study will be using. Especially, in the
chapter the design of the study will be determined the respondents of the
study, the place/setting where the study will be conducted, the instruments
that will be use how the data will be gathered and how the data are analyzed.
Research Design
This research used experimental design whereas the researchers controls
the variables related the factors to a certain phenomenon. The researchers try
to manipulate or change one or more factor to determine the acceptability and
palatability of squash cake frosting. The researchers will be giving survey from
that serves as the respondent’s reaction paper. Data’s and information from
294 residents of Zone 5 Bantuanon will be gathered.
Research Locate
Bantuanon is a barangay from the Municipality of Lantapan province of
Bukidnon. Its population as determined by the by the 2020-2021 Census was
857. This represent 8.57% of the population of Lantapan.

17. Research Instrument/Participants
The respondents of the study will be the residents of Zone 5 brgy.
Bantuanon. There will be 30 of 294 to chosen to be the respondents. Especially
that in this study the survey from will be answered by the respondents using
the sample of the squash turn into cake frosting.
Data Gathering
Researchers went brgy. Bantuanon to conduct the data gathering
procedure. The researchers allowed the tasting of the Squash Cake Frosting
then let the respondents answer the provided questionnaires.
Data Analysis
The qualitative data analyzed through narrative analysis. The survey form
was categorized to indicate the responds of the selected respondents. Through
analysis, the researchers will be able to strongly validate the data’s and
information from the respondents.

18. CHAPTER 4
This chapter presents, analyzes and interprets the data gathered from the
residents of Zone 5 brgy. Bantuanon Lantapan Bukidnon in determining the
level acceptability of Squash Cake Frosting in terms of taste, Appearance and
Price.
Table 1
Frequency and percentage distribution of the residents of Zone 5 brgy.
Bantuanon Lantapan in terms of age.
Age Frequency Percentage
18-22 8 26.67%
23-27 8 26.67%
28-42 8 26.67%
43-47 1 3.34%
48-52 2 6.67%
53-57 1 3.34%
58-63 2 6.67%
Total: 30 100%

19. Table 1 shows the distribution of frequencies and percentage of the respondents
in terms of age. Respondent’s age were categorized as legal (for ages 18 and above).
As presented in table 1, out of 294 residents of Zone 5 brgy. Bantuanon
Lantapan who took the survey questionnaires, 8 or 26.67% were to be 18-22 years
old, 8 or 26.67% were found to be 23-27 years old, 8 or 26.67% were found to be 28-
42 years old, 1 or 3.34% were found to be 53-57% years old, and 2 or 6.67% were
found to be 58-63 years old. The highest percentage comes from the 18-42 years old
while the lowest percentage comes from the 43-63 years old.
Table 2
Frequency and Percentage Distribution of the Residents of Zone 5 brgy.
Bantuanon Lantapan in terms of gender.
Gender Frequency Percentage
Male 12 40%
Female 18 60%
Total: 30 100%

20. Table 2 shows the distribution of frequency and percentage of the respondents in
terms of gender. A respondent’s gender was categorized as either Male or Female.
As presented in table 2, out of 200 residents of Zone 5 brgy. Bantuanon
Lantapan who took the survey questionnaires, 12 or 60% were found to Male
respondents and 12 or 40% were found to be Female respondents.
Table 3
Mean level and standard Deviation of Acceptability of Squash Cake Frosting as
observed by the Respondents in Terms of Taste, Price, and Appearance.

21. Taste Mean SD Remarks Verbal
Interpretation
1. Squash as the flavor/main ingredient of the
Cake Frosting.
4.97 2.53 Satisfied Acceptable
2. The pudginess of icing. 4.24 1.96 Satisfied Acceptable
3. The sweetness and taste as a whole. 4.7 2.40 Very Satisfied Highly Acceptable
Price
1. The product could cost 10 pesos each (with a
cupcake).
4.94 2.52 Very Satisfied Highly Acceptable
2. The amount of serving is worth the price. 4.9 2.44 Satisfied Acceptable
3. The product is affordable. 4.53 1.56 Very Satisfied Highly Acceptable
Appearance
1. The shape of the product. 4.53 1.56 Very Satisfied Highly Acceptable
2. The texture of the product. 4.34 2.23 Very Satisfied Highly Acceptable
3. The presentation of the product. 4.6 2.35 Satisfied Acceptable

22. Legend
Rating Range Description Verbal Interpretation
5 4.20-5.00 Very Satisfied Highly Acceptable
4 3.40-4.19 Satisfied Acceptable
3 2.60-3.39 Neither Satisfied Moderately Acceptable
2 1.80-2.59 Dissatisfied Less Acceptable
1 1.00-1.79 Strongly Dissatisfied Not Acceptable
Table 3 shows the mean level and standard deviation of acceptability of cake frosting
as observed by the respondents in terms of taste, price and appearance and over-all
quality. Each factor was marked as Very Satisfied, Satisfied, Neither Satisfied,
Dissatisfied and Very Dissatisfied.
In terms Taste, statement 1, 2 and 3 have a mean of 2.97, 4.24 and 4.7,
respectively with a standard deviation of 2.53, 1.96 and 2.40. Both statement 1 and 2
were interpreted as acceptable while statement 3 were interpreted as acceptable.
In terms of Price, statement 1, 2 and 3 have a mean of 4.94, 4.9 and 4.53,
respectively with a standard deviation of 1.65, 2.23 and 2.35. Both statement 1 and 3
were interpreted as highly acceptable while statement 2 were interpreted as
acceptable.

23. In terms of Appearance, statement 1, 2 and 3 have mean of 4.53, 4.47 and 4.6,
respectively with standard deviation of 1.65, 2.35. Both statement 1 and 2 were
interpreted as highly acceptable while statement 3 were interpreted as acceptable.
The study found out that the means of taste, price and appearance ate similar to
each other. This implies that the squash cake frosting is almost acceptable by the
community because of the questionnaire taken by the residents of Zone 5 brgy.
Bantuanon that serve as our respondents.
CHAPTER 5
This chapter presents the highlight of the study, which include the summary of
finding, conclusion and recommendation.
Summary of findings
From the analysis of date presented in the study, the following results were
obtained.
1. Profile of the Respondents
1.1 Age. Based from the data gathered majority of the respondents were belong to 18-
42 years old with 80% followed by the ages of 58-63 with 20%.
1.2 Sex. Majority of the respondents are female with the total number of 18 with 60%
while the male has total number of 12 with 40%.

24. 2. Sensory Quality
2.1 Taste. The respondents are very satisfied that the taste of Squash as the main
ingredient of Cake Frosting with weighed mean of 2.97, followed by the pudginess of
icing with a total mean of 4.24 were interpreted as very satisfied, next is the
sweetness and taste as a whole gained a mean of 4.7 were interpreted as satisfied.
The overall weighed mean of the squash cake frosting in terms of taste is 4.63 which
verbally interpreted to highly acceptable.
2.2 Price. The respondents are very satisfied that the price of the product could cost
10 pesos each (with a cupcake) with the weighed mean of 4.94, followed by the
amount of serving is worth the price with the total mean 4.9, followed by the amount
of serving is worth the price with the total mean 4.9 were interpreted to be very
satisfied. The overall weighed mean of the squash cake frosting in terms of price is
4.79 which verbally interpreted to be highly acceptable.
2.3 Appearance. The respondents are very satisfied to the shape of the product with
the weighed mean of 4.53, followed by the texture of the product with the total mean
of 4.34 were interpreted as very satisfied, next is the presentation of the product
gained a mean of 4.6 were interpreted as satisfied. The overall weighed mean of
squash cake frosting in terms of appearance is 4.49 which verbally interpreted to
highly acceptable.

25. It can be seen that Taste, Price and Appearance registered highly acceptable with
their Grand weighed mean with the percent of 4.55 as stated on the interpretation
result conducted among 30 respondents from Zone 5 brgy. Bantuanon.
Conclusion and Recommendation
Variation in the proportion of squash in cake frosting resulted in significant
differences in its general sensory acceptability and in terms of taste, price and
appearance. Squash being cheap, very nutritious and is locally abundant, should be
maximized as a key ingredient in cake frosting. Since the use of squash in making
icing is proved to be very acceptable, wide dissemination of the result of this study is
encouraged in venues like trainings and workshops as product of research for
community knowledge enhancement. For commercial reasons, makers who produce
icing may consider using squash as one of the flavours or ingredients to promote
healthy pastries. It should also highlight that the cake product be sold at an affordable
price. This research study may be replicated by other researchers who might be
interested to further look into the essentials of making a icing with squash as main
ingredients utilizing other sets of respondents and variables that would further
validate the results of this study. A further investigation to determine the shelf-life of
the produce is also recommended.

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