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    G 4 Squash Polvoron

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    JOANNE ROANNE FELICIANO
    This document summarizes a research study on developing a healthier version of polvoron, a traditional Filipino snack, by adding squash. The study will examine how different factors like the amount of squash added and cooking time and temperature affect the quality of the squash polvoron. A survey will be conducted with 100 respondents to determine if they prefer the new squash flavor over the classic polvoron. The results will be analyzed using statistical methods like frequency distribution and mean to identify the most salient factors and level of satisfaction with the new product.

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    © All Rights Reserved
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    G 4 Squash Polvoron

    Uploaded by

    JOANNE ROANNE FELICIANO
    230 views11 pages
    This document summarizes a research study on developing a healthier version of polvoron, a traditional Filipino snack, by adding squash. The study will examine how different factors like the amount of squash added and cooking time and temperature affect the quality of the squash polvoron. A survey will be conducted with 100 respondents to determine if they prefer the new squash flavor over the classic polvoron. The results will be analyzed using statistical methods like frequency distribution and mean to identify the most salient factors and level of satisfaction with the new product.

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    g 4 Squash Polvoron

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    This document summarizes a research study on developing a healthier version of polvoron, a traditional Filipino snack, by adding squash. The study will examine how different factors like the amount of squash added and cooking time and temperature affect the quality of the squash polvoron. A survey will be conducted with 100 respondents to determine if they prefer the new squash flavor over the classic polvoron. The results will be analyzed using statistical methods like frequency distribution and mean to identify the most salient factors and level of satisfaction with the new product.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    230 views11 pages

    G 4 Squash Polvoron

    Uploaded by

    JOANNE ROANNE FELICIANO
    This document summarizes a research study on developing a healthier version of polvoron, a traditional Filipino snack, by adding squash. The study will examine how different factors like the amount of squash added and cooking time and temperature affect the quality of the squash polvoron. A survey will be conducted with 100 respondents to determine if they prefer the new squash flavor over the classic polvoron. The results will be analyzed using statistical methods like frequency distribution and mean to identify the most salient factors and level of satisfaction with the new product.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 11

    SQUASH POLVORON

    • Chapter 1
    Introduction

    The background of the study on “Squash Polvoron” focuses on the


    exploration and analysis of the process involved in making squash
    polvoron. Polvoron is a traditional Filipino sweet delicacy made from
    toasted flour, powdered milk, sugar, and butter. It is typically shaped into
    small, bite-sized cake.
    The research will involve a systematic examination of the pumpkin
    polvoron making process, including the selection and preparation of
    ingredients, the proportion of pumpkin to other components, and the
    cooking and shaping techniques. Various factors such as the amount of
    pumpkin used, the cooking temperature, and the duration of cooking will
    be considered to determine the optimal conditions for producing high-
    quality Squash polvoron.
    Polvoron is a Filipino-style shortbread made of toasted flour,
    powdered milk, sugar Robins and butter. Its origins are
    believed to be polvorones, traditional Spanish Christmas
    biscuits made with almonds, flour, butter, sugar, vanilla extract
    and salt. In Spanish, ‘polvo’ means powder or dust. Like dust,
    the Spanish polvorones crumble in your mouth. It is often
    sprinkled with powdered sugar on top. Polvoron or Pulboron is
    a popular dessert in the Philippines, it is sold on some sari-sari
    stores and bakeries, and that’s how popular Polvoron is in the
    Philippines. It is said that the Polvoron is not originally made in
    the Philippines or a Filipino creation. The original Polvoron is
    actually a type of Spanish short bread that is made from flour,
    sugar, milk, and nuts. It is said that the Polvoron is a popular
    treat during Christmas in Spain.
    Research Problem

    1.What are the common factors that can affect our product?

    2.What are the health benefits of squash?


    SCOPE AND DELIMITATION
    This product proposal is conducted primarily for the purpose
    of innovating a healthier polvoron added with Squash. This
    study focuses on comparing the two types of flavor of
    polvoron which is the Squash polvoron and the classic
    polvoron,it is focuses in making squash as a most chosen
    flavor of polvoron in-order to make a low-cost product with
    nutritional and medicinal benefits. The researchers need to
    powderize the squash and mix it on the other ingridients
    RESEARCH DESIGN

    This research study Employed A Descriptive


    Quantitative Research. The Researchers Need to
    identify the total number of Respondents who choose
    the Squash polvoron (New flavor) Rather than the
    traditional one [Classic]
    RESPONDENTS
    Atleast 100 people who went in Plaza Magalang, We
    will count the total number of Respondents who
    choose the squash Polvoron rather than the traditional
    (Classic) flavor of Polvoron
    Research Instrument

    This study used a survey questionnaire that consists of


    a set of questions to collect information from a
    respondents
    PROCEDURE

    The Research was Conducted on the 2nd week of march On the


    day of survey
    Questionnaires will be given to 100 individual. Respondents
    will answer the questionnaire within the given time .The
    analysis of data occurred right after the answered
    questionnaire were gathered
    STATISTICAL ANALYSIS OF
    DATA
    To achieve the purpose of the study, the researchers analyzed the data by using the following statistical procedures:
    Frequency distribution, for the rating and interpretation of every satisfied customer on squash polvoron
    Mean, for the average rating of each factor and determining the salient factor.
    The satisfaction of the respondents was determined by using the Likert Scale as follows:

    Numerical Rating Descriptive Rating


    3 Strongly Agree
    2 Agree
    1 Disagree
    REFERENCES
    https://www.bartleby.com/essay/Utilization-of-Squash-Flour-in-Polvoro
    n-Making-P3U8CCJE36ZZS#google_vignette
    https://scielo.figshare.com/articles/dataset/Morphological_study_of_s
    quash_seeds_at_different_stages_of_maturation_through_the_use_of
    _X-ray/14327077/
    https://www.coursehero.com/file/218503810/PAN-RESEARCH-SQUASH
    CucurbitaMaximaPOLVORONdocx/
    https://www.base-search.net/Record/bc93554bd4e201ef83a664708c6
    0a4e1749abbed87f10be2c8f7294be99b5c34
    https://www.base-search.net/Record/11b5454ae966813ff17b8e63341
    8e66fca67449d21a1df80d9f0dc5715817b85/
    https://www.base-search.net/Record/ff01f5b2dba87e57407c4b2d7f9d
    dbaa9c79d31b0b4bdd14d51ec6f71401d25c/
    https://www.scribd.com/document/428919187/research

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