Invetigatory Project
Squash Pancake (Squash an additive in making pancake)
An Investigatory Project
In Partial Fulfillment for Requirement in
Research I
Erika Mae Agnes
Shiella Mae Ganiban
Katrina Joyce Macaraeg
Researchers
Ms. Maile Balisacan
Subject Teacher
Chapter I
Introduction
Background of the Study:
• Squashes generally refer to four species of the genus cucurbita, also called marrows (mainly in British English). Kalabasa cucurbita maxima, a squash with orange flesh, is popular in Filipino cuisine, it is species of cucurbita family of squashes that includes pumpkins that are familiar to growers in temperate climates. Cucurbita squashes all have orange, yellow or green exteriors with creases running from bottom to top. Filipinos sometimes refer to kalabasa seeds are popular snacks I the Philippines. Now we made a dessert pancake, squash an additive in making pancake.
Statement of a problem:
• This study primarily aimed for the acceptability of squash to be utilized as an additive in making pancake.
1. What are the specific proportions to be used in making pancakes from squash?
2. What is the acceptability level of each treatment of the products to the respondents in terms of taste, texture, aroma and color?
Null Hypothesis:
• Squash is not acceptable as an additive in making pancakes in terms of taste, texture, aroma and color.
Significance of the study:
• The study will be beneficial to consumers who love eating sweets for they will have nutritious dessert after their meal or it can be also their snack
• To gather evidence that squash can be a pancake, and the squash pancake can be a business to help other people in their money responsibilities.
• The study will be beneficial into squash haters ,the one that don’t eat squash will be squash lover, the squash will be as an additive in making pancake or sweets.
Scope and limitations:
• The study views to the
An Investigatory Project
In Partial Fulfillment for Requirement in
Research I
Erika Mae Agnes
Shiella Mae Ganiban
Katrina Joyce Macaraeg
Researchers
Ms. Maile Balisacan
Subject Teacher
Chapter I
Introduction
Background of the Study:
• Squashes generally refer to four species of the genus cucurbita, also called marrows (mainly in British English). Kalabasa cucurbita maxima, a squash with orange flesh, is popular in Filipino cuisine, it is species of cucurbita family of squashes that includes pumpkins that are familiar to growers in temperate climates. Cucurbita squashes all have orange, yellow or green exteriors with creases running from bottom to top. Filipinos sometimes refer to kalabasa seeds are popular snacks I the Philippines. Now we made a dessert pancake, squash an additive in making pancake.
Statement of a problem:
• This study primarily aimed for the acceptability of squash to be utilized as an additive in making pancake.
1. What are the specific proportions to be used in making pancakes from squash?
2. What is the acceptability level of each treatment of the products to the respondents in terms of taste, texture, aroma and color?
Null Hypothesis:
• Squash is not acceptable as an additive in making pancakes in terms of taste, texture, aroma and color.
Significance of the study:
• The study will be beneficial to consumers who love eating sweets for they will have nutritious dessert after their meal or it can be also their snack
• To gather evidence that squash can be a pancake, and the squash pancake can be a business to help other people in their money responsibilities.
• The study will be beneficial into squash haters ,the one that don’t eat squash will be squash lover, the squash will be as an additive in making pancake or sweets.
Scope and limitations:
• The study views to the