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    The Study Acceptability and Marketability of Squash (Cucurbita Moschata) Pasta

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    Menard Clarin
    This study aims to determine the acceptability and marketability of pasta made from sun-dried squash. The researcher will create pasta with different concentrations of squash (25%, 50%, 75%) and have respondents evaluate the pasta's appearance, odor, taste, texture, and overall acceptability. The study also seeks to determine the purchase intent of the different concentrations of squash pasta. The goal is to innovate a new type of pasta using squash, a nutritious fruit, and identify if it is acceptable and marketable to consumers.

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    The Study Acceptability and Marketability of Squash (Cucurbita Moschata) Pasta

    Uploaded by

    Menard Clarin
    84 views4 pages
    This study aims to determine the acceptability and marketability of pasta made from sun-dried squash. The researcher will create pasta with different concentrations of squash (25%, 50%, 75%) and have respondents evaluate the pasta's appearance, odor, taste, texture, and overall acceptability. The study also seeks to determine the purchase intent of the different concentrations of squash pasta. The goal is to innovate a new type of pasta using squash, a nutritious fruit, and identify if it is acceptable and marketable to consumers.

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    This study aims to determine the acceptability and marketability of pasta made from sun-dried squash. The researcher will create pasta with different concentrations of squash (25%, 50%, 75%) and have respondents evaluate the pasta's appearance, odor, taste, texture, and overall acceptability. The study also seeks to determine the purchase intent of the different concentrations of squash pasta. The goal is to innovate a new type of pasta using squash, a nutritious fruit, and identify if it is acceptable and marketable to consumers.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    84 views4 pages

    The Study Acceptability and Marketability of Squash (Cucurbita Moschata) Pasta

    Uploaded by

    Menard Clarin
    This study aims to determine the acceptability and marketability of pasta made from sun-dried squash. The researcher will create pasta with different concentrations of squash (25%, 50%, 75%) and have respondents evaluate the pasta's appearance, odor, taste, texture, and overall acceptability. The study also seeks to determine the purchase intent of the different concentrations of squash pasta. The goal is to innovate a new type of pasta using squash, a nutritious fruit, and identify if it is acceptable and marketable to consumers.

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    THE STUDY ACCEPTABILITY AND

    MARKETABILITY OF SQUASH
    (CUCURBITA MOSCHATA)
    PASTA

    A Research
    presented to the Faculty of Senior High School Department
    MUNTINLUPA NATIONAL HIGH SCHOOL
    NBP Reservation, Poblacion, Muntinlupa City, Metro Manila

    In partial fulfilment of the requirements in


    Practical Research 2 (Quantitative Research)

    Alfar, John Leur Gabriel A.

    HE 1204

    Ms. Gina C. Tungpalan

    November 10, 2023


    I. INTRODUCTION

    Background of the Study

    Pastas are loved by many, it has variations for different uses in different recipes. It can
    be a substitute food for rice for it has carbohydrates that restores body energy. Although the
    process may seem hard to do, if it is done right, a great result will be the outcome. But, what
    if the usual pasta that we eat is made out of squash? Will it taste different than the usual pasta
    we eat?

    Often confused as a vegetable, squash is a fruit, botanically. It is a starchy fruit that


    contains carbohydrates which is a common thing found in rice and other starchy vegetables.
    In other countries, it is grown seasonally, while in the Philippines, it is grown extensively
    over the year. Squash also contains excellent source of food nutrients such as calcium,
    phosphorus, protein, zinc and vitamins A and B. It is also pointed out by the experts that it is
    a nourishing and healthful food, and that it is a permissible part of almost everyone’s diet and
    can be safely consumed on a regular basis. Despite having many nutritional benefits, many
    still dislikes the taste of squash.

    In this study, the researcher will be focusing on innovating the usual pasta that the
    people used to eat. Squash will be the main component that the researchers will be using in
    innovating the usual pasta. This study also intends to identify the acceptability and the
    marketability of squash pasta.

    Statement of the Problem

    Acceptability and marketability of sun-dried squash as pasta. This study aims to


    determine the acceptability and marketability of sun-dried squash as pasta specifically, the study
    seeks to answer the following questions.

    1. What is the demographic profile of the respondents in terms of:


    a. Gender; and
    b. Strand
    2. What is the acceptability and marketability of sun-dried squash with 25%
    concentration as pasta in terms of:
    a. Appearance
    b. Odor
    c. Taste
    d. Texture, and;
    e. Over-all Acceptability
    3. What is the acceptability and marketability of sun-dried squash with %
    concentration as pasta in terms of:
    a. Appearance
    b. Odor
    c. Taste
    d. Texture, and;
    e. Over-all Acceptability
    4. What is the acceptability and marketability of sun dried squash with 75%
    concentration as pasta in terms of:
    a. Appearance
    b. Odor
    c. Taste
    d. Texture, and;
    e. Over-all Acceptability
    5. What is the purchase talent of sun-dried squash pasta with different
    concentration(25%, 50%, and 75%)?

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