Acceptability of squash (maxima cucurbita) in making patty
Acceptability of squash (maxima cucurbita) in making patty
Glacielyn R. Galicia...[et.al].
- 2014
- 49 leaves : illustrations ; 28 cm.
EXECUTIVE SUMMARY: The study aimed to evaluate the ACCEPTABILITY OF SQUASH FLOWER (Maxima cucurbita) IN MAKING PATTY. This study determined the general Acceptability of Squash Flower in Making Patty using subjective evaluation with the used of hedonic scale and score sheet. This was limited to measure the Acceptability of Squash Flower Patty in terms of appearance, aroma, color, flavor and texture. The study was undertaken at the University of Rizal System-Morong, Rizal at the Food Laboratory Room during the School year 2013-2014. The respondents were the ten (10) HRM professors and twenty (20) HRM students. Weighted mean was used to measure the level of acceptability of squash flower respondents were the ten (10) HRM professors and twenty (20) HRM students. Weighted mean was used to measure the level of acceptability of squash flower patty while independent T-test was used to determine the significant difference on the acceptability of squash flower in making patty in terms of appearance, aroma, color, flavor and texture. Based on the analysis of the gathered data, the following findings were hereby summarized; On the level of acceptability of squash flower in making patty as perceived by the group of HRM professor with respect to appearance, aroma, color, flavor it obtained a weighted mean of 4.1, 4.3, 4.4, 4.2, respectively and verbally interpreted as very much accepted. The other variable is texture which obtained a weighted mean of 4.0 respectively and verbally interpreted as much accepted. While the group of HRM students with respect to appearance, aroma, color, flavor, texture it obtained a weighted mean of 4.2, 4.2, 4.6, 4.2, 4.2 respectively and verbally interpreted as very much accepted. On the general acceptability of squash flower in making patty as perceived by the respondents, it obtained a weighted mean of 7.4 revealed by the HRM professors which is verbally interpreted as liked very much, while the HRM students obtained a weighted mean of 8.0 which is verbally interpreted as liked very much. On the significant difference as revealed by the two groups of respondents, variables obtain a mean difference of .1 with 28 degree of freedom at .05 level of difference got a computed t-vale of .43 is less than the tabulated t-value of 2.048 thus the null hypothesis is accepted and verbally interpreted as not significant. Based on the findings of the study, it was concluded that squash flower patty is very much acceptable in terms of appearance, aroma, color, flavor and texture. The overall average weighted mean is 7.4 and rated liked very much. The null hypothesis is accepted and verbally interpreted as not significant. As the result of the foregoing findings and conclusions, the following recommendations are hereby offered: Future researchers should be recommended to improve the appearance aroma, color, flavor and texture of Squash Flower Patty. Further research and other studies should be considered in terms of characteristics and variables like nutritive value and price.
Cooking -- Squashes.
QK 495 / .Ac19 2014
EXECUTIVE SUMMARY: The study aimed to evaluate the ACCEPTABILITY OF SQUASH FLOWER (Maxima cucurbita) IN MAKING PATTY. This study determined the general Acceptability of Squash Flower in Making Patty using subjective evaluation with the used of hedonic scale and score sheet. This was limited to measure the Acceptability of Squash Flower Patty in terms of appearance, aroma, color, flavor and texture. The study was undertaken at the University of Rizal System-Morong, Rizal at the Food Laboratory Room during the School year 2013-2014. The respondents were the ten (10) HRM professors and twenty (20) HRM students. Weighted mean was used to measure the level of acceptability of squash flower respondents were the ten (10) HRM professors and twenty (20) HRM students. Weighted mean was used to measure the level of acceptability of squash flower patty while independent T-test was used to determine the significant difference on the acceptability of squash flower in making patty in terms of appearance, aroma, color, flavor and texture. Based on the analysis of the gathered data, the following findings were hereby summarized; On the level of acceptability of squash flower in making patty as perceived by the group of HRM professor with respect to appearance, aroma, color, flavor it obtained a weighted mean of 4.1, 4.3, 4.4, 4.2, respectively and verbally interpreted as very much accepted. The other variable is texture which obtained a weighted mean of 4.0 respectively and verbally interpreted as much accepted. While the group of HRM students with respect to appearance, aroma, color, flavor, texture it obtained a weighted mean of 4.2, 4.2, 4.6, 4.2, 4.2 respectively and verbally interpreted as very much accepted. On the general acceptability of squash flower in making patty as perceived by the respondents, it obtained a weighted mean of 7.4 revealed by the HRM professors which is verbally interpreted as liked very much, while the HRM students obtained a weighted mean of 8.0 which is verbally interpreted as liked very much. On the significant difference as revealed by the two groups of respondents, variables obtain a mean difference of .1 with 28 degree of freedom at .05 level of difference got a computed t-vale of .43 is less than the tabulated t-value of 2.048 thus the null hypothesis is accepted and verbally interpreted as not significant. Based on the findings of the study, it was concluded that squash flower patty is very much acceptable in terms of appearance, aroma, color, flavor and texture. The overall average weighted mean is 7.4 and rated liked very much. The null hypothesis is accepted and verbally interpreted as not significant. As the result of the foregoing findings and conclusions, the following recommendations are hereby offered: Future researchers should be recommended to improve the appearance aroma, color, flavor and texture of Squash Flower Patty. Further research and other studies should be considered in terms of characteristics and variables like nutritive value and price.
Cooking -- Squashes.
QK 495 / .Ac19 2014