Squash (Cucurbita spp.) Powder for Various Food

Preparation

ELIZA CHRISTY Achay AMBASITTIE ASIA Pangcoga PAU-TIN

What was the study all about?

Main Problem

The problem of this study is how to pulverize squash into powder.

Sub-Problems What are the characteristics of squash

powder in terms of; Color Texture Aroma?

Which preservative is better in terms of shelf-life and the characteristics of the powder;

Salt Sugar?

What was the scope of the study?

Adding squash powder to various food preparations is limited only in this study. The future researchers will produce squash powder, evaluate its characteristics using Score Card and the Hedonic Scale. If this is acceptable, then squash powder will be used to determine which food preparation is more suitable for it in terms of palatability.

Flowchart (Procedures Done)

Collection and

Preparation of Materials

WashingAnd

Peeling of Raw Squash

GratingOf

Raw Squash

Adding of Preservatives

SunDryingRoasting

Grinding Process

Finished Product:SQUASH POWDER

COLLECTION & PREPARATION OF MATERIALS

PEELING & GRATING OF RAW SQUASH

Adding of Preservativesand Sun-Drying

Roasting & Grinding Process

Dried Squash Powder and Pulverized Squash Powder