30Nov
ABSTRACT
This study examined the Production and Market Acceptance of squash cupcakes conducted at Nasugbu East Senior High School. Descriptive research design was used in the study to explain its overall conclusions. The sample population for this study consists of forty-two (42) teachers. The conclusion implies that squash can be incorporated into cupcake recipes and serves as a healthier option than traditional cupcakes.
Participants revealed that squash cupcakes have several health benefits and vitamins compared to traditional cupcakes. Also, squash exceeds the consumers’ impression and is satisfied with the overall outcome of squash cupcakes. Moreover, the researchers recommended that the market should accept and recognize squash cupcake as an inclusion in several food products for consumer interests.
Moreover, squash cupcake should be incorporated into cupcake recipes for a healthier cupcake option. And, squash should be incorporated into recipes of TVL Commercial Cooking Students.
Introduction
Squash (Cucurbita) is a genius of herbaceous fruits in the gourd family and is also known for its nutritional benefits and health advantages. Squash, rich and full of minerals, vitamins, and antioxidants, has often been used in culinary practices including baking, boiling and sauteing methods. Lately, there has been a rise of interest in incorporating various types of vegetables and fruits including squash into creative food items to boost their nutritional content.
According to Ena C. Mercadal, Squash is one of the vegetables that are well- known to be nutritious food in the Philippines. A great way to acquaint squash with Filipinos in a delectable manner is by serving them in form of tasty snacks such as puto or cupcakes.
Furthermore, Cucurbita maxima Duch., commonly known as squash, is widely used as a vegetable and a source of vitamin A, iron, phosphorus, and calcium. The great thing about squash, besides its varieties, versatility and delicious flavor, is its nutritional content.
In addition, squash nutritional background consists of various organic compounds, nutrients, vitamins, and minerals that are responsible for providing all its impressive health benefits (Kulzcynski and Gramza Michaloska, 2019).
Researchers from Nasugbu East Senior High aim to investigate the possibility of creating and selling Squash cupcakes. They will attempt to address the following questions: 1.) What are the nutritional benefits of squash that make it suitable for cupcake production; 2.) What is the market acceptance and consumers preference for squash cupcake in terms of taste, price, and overall willingness to purchase; 3.) How can TVL Commercial Cooking Student effectively incorporate squash into cupcake recipe?
Therefore, the researchers utilized the descriptive research design to determine the acceptance and market potential of Squash Cupcakes among different consumers, at Nasugbu East Senior High School. The findings were bases for developing a recipe that will provide valuable insights into the production and market acceptance of Squash- incorporated cupcakes, paving the way for a successful product launch.
Methodology
The study adopted a descriptive research design with a quantitative approach, exploring the feasibility and potential impact of introducing “Squash cupcake”. According to McCombes (2023), Descriptive research aims to accurately and systematically describe a population, situation or phenomenon. It can answer what, where, when and how questions, but not why questions.
The study was conducted in Nasugbu East Senior High School, located at Brgy. Lumbangan, Nasugbu, Batangas. The school has been founded since 2016 headed by Principal II, with fifty (51) teachers and four (4) non-teaching staff. To ensure representative samples, the researchers selected TVL Teachers as respondents using Slovin’s formula. Slovin’s formula is used to calculate the sample size necessary to achieve a certain confidence level of 95 percent and Precision Level or margin of error of 5 percent. After thorough study of the problem, the respondents were chosen using Simple Random Sampling (SRS) which involves selecting individuals from the population in such a way that every individual has an equal chance of being chosen. This sampling method has an equal and likely possibility of getting selected in the sample. Since the selection of item completely depends on the possibility, therefore this method is called “Method of chance Selection”.
Data collection primarily relied on a survey questionnaire administered to the selected TVL Teachers. This questionnaire included both close-ended and Likert scale questions, covering aspects such as awareness of health benefits, overall willingness to purchase a product, and feedback on products’ taste and price.
Ethical considerations, such as informed consent, confidentiality, and voluntary participation, were strictly adhered to throughout the research process.
To analyze the feasibility study of the product and collection data, the researchers conducted the survey through direct dissemination of the questionnaires. The questionnaire design includes a cover letter explaining the study’s purpose and ensuring strict confidentiality between researchers and respond.
The Likert scale questions were coded and analyzed using descriptive statistics, including percentages, weighted means, and standard deviation. The findings were presented through tables, facilitating further analysis and comparison.
Results and Discussion
This part presents the data gathered, analyses and interpretation to answer the problem which this study aims to achieve.
1. Nutritional Benefits of Squash Cupcake compared to other traditional snacks options.
Table 1 shows Nutritional Benefits of Squash Cupcake compared to other traditional snacks options. Based on the ten(10) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents' answers regarding Squash Cupcake is a healthier option compared to traditional snacks-with weighted mean of 3.88 (SD= 3.35), Squash is considered a healthier alternative to traditional cupcake ingredients with weighted mean of 3.88 (SD= 3.35), qualitatively described as strongly agree. However, the lowest weighted mean is indicator 3 with a weighted mean of 3.71 (SD=3.20), which indicate that Squash Cupcake aligns with my dietary preference for healthier snacks, qualitatively described as strongly agree.
Overall results show that respondents “strongly agree” on the Health Considerations on with grand weighted mean of 3.79(SD=3.29).
This result is related to the study conducted by Beyth (2019), who stated that the researcher highlights the nutritional value of Squash, which contain essential vitamins like vitamins C, vitamins A, B6, and beta-carotene.
Table 1 Nutritional benefits of Squash that makes it Suitable for Cupcake production
2. Market Acceptance and Consumer Preference for Squash Cupcake in terms of:
2.1 Taste
Table 2 shows Market acceptance and consumers’ preference in terms of Taste. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey. The highest weighted Mean is the respondents answer regarding Squash has a pleasant taste with the weighed mean 3.90 (SD=3.3)., qualitatively described as strong agree. However, the lowest weighted mean are indicator 5 with a weighted mean of 3.71(SD=3.39) and indicator 2 with weighted mean 3.81(SD=9.33), which indicate that squash cupcake enhance the overall taste cupcake recipe and maintains its flavor and texture when cooked in qualitatively describe as strongly agree. Overall results show that respondents strongly agree on Market acceptance and consumers preference for squash cupcake in terms of taste with grand weighted mean of 3.81(SD=9.33).
Table 2 Market Acceptance and Consumer Preference for Squash Cupcake in terms of
2.2 Price
Table 3 shows market acceptance and consumer preference for squash Cake in terms of price. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest weighted mean is the respondents answer regarding the pricing of the squash is competitive with weighted mean of 3.90 (SD = 2.69), qualitative described as strongly agree. However, the lowest weighted means are indicator 1 with a weighted mean of 3.80 (SD = 2.90) which indicate that the price of squash Cake ring is reasonable, and I am to pay a premium for squash.
Overall results show that respondents "strongly agree" with the market acceptance and consumer preference for squash cupcake grand weighted mean of 0.45(SD = 0.33)
This result is related to the study conducted by Gwahula and Salvio (2024) who stated that the marketing strategies for squash effectively utilize place, price, products and promotion increasing market opportunity and evaluation performance across various dimensions.
Table 3 Market acceptance and consumers preference in terms of price
2.3 Overall willingness to purchase
Table 4 shows Market acceptance and consumers’ preference in terms of overall willingness to purchase. Based on the five (5) indicator which is presented to the respondents during the conduct of the survey. The highest weighted Mean is the respondents answer regarding satisfaction in the overall experience of Squash Cupcake with the weighted mean 3.88 (SD=3.35), qualitatively described as strong agree. However, the lowest weighted means are indicator 5 with a weighted mean of 3.78 (SD=3.24) and indicator 2 with weighted mean 3.84 (SD=3.30), which indicate that squash cupcake enhances the overall taste cupcake recipe and maintain its flavor and texture when cooked, both qualitatively describe as strongly agree.
Overall results show that respondents mark “strongly agree” on Market acceptance and consumers preference in terms of overall willingness to purchase. with grand weighted mean of 3.84 (SD=3.30).
Table 4 Market acceptance and consumers preference in terms of overall willingness to purchase
2.3 Overall Willingness to Purchase
3. Effective Incorporation of squash cupcake into Recipes
Table 5 shows Effective Incorporation of squash cupcake into Recipes by TVL Cookery Students. Based on the five (5) indicator which is presented to the respondents during the conduct of the survey. The highest weighted Mean is the respondents answer regarding Squash can be easily incorporated into cupcake recipe with weighted mean of 3.92 (SD=3.40), qualitatively described as strong agree. However, the lowest weighted means are indicator 5 with a weighted mean of 3.88(SD=3.34) and indicator 2 with a weighted mean of 3.90 (SD=3.36), which indicate that squash cupcake enhance the overall taste cupcake recipe and maintain its flavor and texture when cooked in qualitatively describe as strongly agree.
Overall results show that respondents strongly agree on the effective incorporation of squash cupcake into Recipe TVL Cookery Students in Recipe Development with grand weighted mean of 3.90 (SD=3.37).
The result is related to the study conducted by bell M. B. S. et.al (2017) who stated that squash can be processed into pumpkin, Flour,Cheese,cream milk. Additionally, the study of Amazon et.al (2022) indicated can be substituted from cupcake powder in making squash cupcake.
Table 5 Effective Incorporation of Squash Cupcake into Recipes by TVL Cookery Students
Conclusion and Recommendations
Conclusions:
1. Respondents strongly agree on the nutritional value of squash cupcakes and as a healthier option compared to traditional cupcakes.
2. Squash is proposed to be incorporated into cupcake recipes and have obtained market acceptance and consumer preference in terms of taste, price, and overall willingness to purchase.
3. TVL Commercial Cooking Students can effectively incorporate squash into cupcake recipes.
Recommendations:
1. Squash cupcake should be incorporated into recipe for a more healthier Cupcake option.
2. Market should accept and recognize Squash cupcake as an inclusion in several food products for consumer interests.
3. Squash cupcake should be incorporated into recipes of TVL Commercial Cooking Students.
Bibliography
1. “Acceptability of Kalabasa Shake with Melon- CHAPTER I PROMBLEM AND BACKGROUND OF THE STUDY This- Studocu” Academic year 2021-2022- https://www.studocu.com/ph/document/university-of-rizal-system/business-research/acceptability-of-kalabasa-shake-with-melon/22585674
2. Sensory Acceptability of Squash (Cucurbita maxima) Cupcake in the Municipality of Isabel, Leyte. Vol 6 Iss 4, pages 59-69, October-December 2022.- https://www.researchgate.net/publication/367344399_Sensory_Acceptability_of_Squash_Cucurbita_maxima_Cupcake_in_The_Municipality_of_Isabel_Leytehttps://www.researchgate.net/publication/367344399_Sensory_Acceptability_of_Squash_Cucurbita_maxima_Cupcake_in_The_Municipality_of_Isabel_Leytehttps://www.researchgate.net/publication/367344399_Sensory_Acceptability_of_Squash_Cucurbita_maxima_Cupcake_in_The_Municipality_of_Isabel_Leyte
3. “Squash – RRL Squash Blossom According to an article written by Stephen Albert. By Christine Pido, University of Northern Philippines. Academic year 2019-2020. -https://www.studocu.com/ph/u/34530299?sid=01725193772
4. Assessing the genetic diversity of squash (Cucurbita pepo L.) genotypes based on agromorphological traits and genetic analysis (2022). - squash-pepo-L.)-Sajid-Sarker/ https://www.semanticscholar.org/paper/Assessing-the-genetic-diversityof1c4d0bbdfeacb92f9c0913c498b93b4d08dab109?utm_source=direct_link
CUPCAKE RECIPE
1 cup all-purpose flour
½ teaspoon salt
1 cup sugar (can sub coconut sugar for unrefined and less sweet)
1 teaspoon of baking soda 3 cups of boiled Squash (add another cup if needed)
½ cup non-GMO canola oil or other neutral oil
2 eggs, beaten
½ teaspoon ground cinnamon ½ teaspoon yeast
Procedure for making Squash Cupcake
1. First ripe the squash then cut it into cube sizes, after that wash the squash then put it in a stewpot then put some water in it and let it boil with the squash for 10-20 minutes until the squash is fully soft.
2. Prepare your dry ingredients while you are boiling the squash, first put some 1 cup flour in the mixing bowl then add 1 cup sugar, ½ teaspoon salt, ½ teaspoon cinnamon, 1 teaspoon baking soda, ½ teaspoon yeast.
3. In a separate bowl put the boiled squash in it then smash the squash until it's completely pureed then add ½ cup cooking oil(any oil will do), 2 eggs, then mix it until all the wet ingredients is fully combined .
4. Combine the dry and wet ingredients together, make sure to mix it well.
5. Pre-heat your oven to 375°F, then grease your cupcake liner so that the cupcake won't stick on the cupcake liner.
6. Then after pre-heating put the cupcake in the oven and look at it from time to time so it won't burn, poke it with a toothpick to see if it's cooked or not.
FROSTING
2 sticks unsalted butter firm but not cold
3 1/2 cups confectioners’ sugar sifted
1/2 tsp milk* at a time, up to 1/4 to 1/2 cup if needed
1/2 tsp vanilla 1/8 tsp salt Procedure for cupcake icing
1. In a bowl put one stick of butter then mix it until it becomes soft and fluffy.
2. if the butter is soft add your powdered sugar little by little at a time, after slowly add the milk and mix it well, then add vanilla. Be careful not to overmix the icing.
3. Then you can put it in the fridge to cool it.
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