"The Feasibility of Squash (Cucurbita maxima) with Peelings as an Ice Cream"

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ABSTRACT

Squash is a kind of vegetable that is commonly raised throughout the year in abundance. Ice cream is a frozen dessert made from dairy products, such as milk and cream. Because the squash is commonly raised througout the year, the researcher would like to study about squash as ice cream.

The researcher gathered the materials needed. The researcher washed and sliced the squash. It is boiled within 15 minutes after that the researcher let it cool. While waiting to the squash to cool the reseacher cooked the cornstarch and added sugar and condence milk. By using the blender the reseacher mix the squash and the mixed sugar, condence milk and cornstarch. After that the researcher put it on a container and freezed it.

The result of the study is, the people who taste the squash ice cream fill-up an evaluation paper. Many of them agree that the taste, smell, color and appearance were satisfying. Few only agree that it needs improvement.

The researcher therefore conclude that squash ice cream is cheaper than the other ice cream. It is also nutritious because it is made up of squash. And we all that squash has lots of nutrients. About the taste of the ice cream, it is delicious because of the dairy products added.

ACKNOWLEDGEMENT

I the researcher would like to acknowledge the following people who made this study successful:

To my beloved Research teacher Ms. Balve Granido who helped me to improve my work. To my relativeswho gave moral and financail support in making this project possible. To my friends who gave some ideas about this project. And specially I would like to thank God who gives knowledge and wisdom.

INTRODUCTION

Background of the study

Squash is a kind of vegetable that is commonly raised throughout the year in abundance. One squash plant could bear fruits of more or less 200 before it dies. According to phytonutrient research, squash has health benefits. It has nutrients that makre our body healthy.

Ice cream is a frozen dessert made from dairy products, such as milk and cream, combined with flavorings and sweeteners, such as sugar. And we all know that lots of people like ice cream. So I the researchercome up with an idea to make a nutritious and delicious ice cream out of squash with peelings. I want to make this ice cream because this ice cream is nutritious and we can also sell this so that we can earn money.

General Objective

To enhance our ability in making things that give benefits to us.

Specific Objective

To be able to prove that squash with peelings can be made into an ice cream.

Statement of the Problem

Can squash with peelings be made into an ice cream?

Hypothesis

Squash with peelings can be made into an ice cream.

Significance of the Study

This study is significant because it aims to promote the use of squash. It may also lessen the expenses for ice cream. This study can also be use for business. We can sell the ice cream so that we can earn money. Ice cream out of squash is rich in nutrients so this can help to our body.

Scope and Limitation

The researche's study is only limited to squash peelings and flesh because it takes time if the researcher will study the whole part of squash.

Definition of Terms

• squash- edible fruit of various trailing annuals of the gourd family



• peelings- skin or outer layer



• ice cream- a frozen dessert made from dairy products



• container- anything that serves to contain



• measuring materials- materials that measure liquids or anything



• dairy products- a commercial establishment that process or manufactures milk products

REVIEW OF RELATED STUDIES

Squash pulp is used as poultice for carbuncles, boils and ulcers. For venomous insect bites, the fruit stalk in contact with ripe gourd is cut, dried, and made into a paste and applied to venomous insect bites, especially centipedes. The fresh seeds are used as antihelminthiceeds are eaten fresh to expel worms from the stomach. This are some uses of squash.

http://www.stuarxchange.org/kalabasa.html

Squash is best when steamed or baked; some people even use it in soup. The Hubbard squash, due to its hard shell, is usually baked in the shell. Squash may be used to add variety to the menu. Summer squash is boiled or steamed and served as a vegetable with drawn butter or cream sauce, or it may be served mashed. The delicate flavor of summer squash is lost by boiling it in large quantities of water and, of course, nutrients are lost when the cooking water is thrown away.

http://www.health-care-clinic.org/fruits/squash.html

Squash, in all its rich array of shapes, sizes and colors, has come a long way in the past few years as interest in the sweetly mild vegetable has intensified. Just as the family of varieties is rich, so too are the many uses of the vegetable in the kitchen: baked and stuffed; whipped into a velvety soup; or grilled, whole or sliced, to name a few. Discovering the many culinary uses of summer squash becomes one of the pleasures of the season.

http://www.highbeam.com/doc/1P2-597139.html

An absolute staple in our kitchen is kalabasa or a winter squash. Most hard-shelled squashes, which are apparently a fruit related to more luscious and juicy cousins, the melons, are referred to as Winter Squashes, even if they grow all year round. This highly economical, highly nutritious and pleasantly tasting fruit/vegetable is incredibly versatile and we use it in soups, baked with brown sugar, fried in tempura batter, in coconut milk bases dishes, or in pinakbet.

http://www.marketmanila.com/archives/kalabasa-winter-squash-2

METHODOLOGY

Materials

• 1 kg of squash
• 3/4 kg white sugar
• 1/4 kg of cornstarch
• knife
• blender
• freezer
• condensed milk
• container
• strainer
• water

Procedure

• Gathering all materials.
• Washing the squash.
• Slicing the squash into cubes.
• Boiling the squash within 15 minutes.
• Straining the squash from the water.
• Letting it cool for a few minutes.
• While cooling the squash, we will cook the cornstarch
• Adding sugar and condensed milk to the cooked cornstarch and mix it
• Using a blender we will mix the squash and the mixed sugar, condensed milk and cornstarch,
• After that we will put it on a container.
• And freezing it.

RESULT AND DISCUSSION

TABLE 1: Taste Rating of Squash Ice Cream
Rating Number of Correspondents Percent
1 7 29
2 10 42
3 7 29
TOTAL 24 100

This table shows the taste rating of squash ice cream. 7 respondents rated 1
(very satisfying) and it is equal to 29%. 10 respondents rated 2 (satisfying) and it is equal to 42%. 7 respondents rated 3 (needs improvement) and it is equal to 29%.

TABLE 2: Smell Rating of Squash Ice Cream
Rating Number of Correspondents Percent
1 5 21
2 17 71
3 2 8
TOTAL 24 100

This table shows the taste smell of squash ice cream. 5 respondents rated 1
(very satisfying) and it is equal to 21%. 17 respondents rated 2 (satisfying) and it is equal to 71%. 2 respondents rated 3 (needs improvement) and it is equal to 8%.

TABLE 3: Color Rating of Squash Ice Cream
Rating Number of Correspondents Percent
1 5 21
2 16 67
3 3 12
TOTAL 24 100

This table shows the color rating of squash ice cream. 5 respondents rated 1
(very satisfying) and it is equal to 21%. 16 respondents rated 2 (satisfying) and it is equal to 67%. 3 respondents rated 3 (needs improvement) and it is equal to 12%.

TABLE 4: Appearance Rating of Squash Ice Cream

Rating Number of Correspondents Percent
1 6 25
2 13 54
3 5 21
TOTAL 24 100

This table shows the appearance rating of squash ice cream. 6 respondents rated 1
(very satisfying) and it is equal to 25%. 13 respondents rated 2 (satisfying) and it is equal to 54%. 5 respondents rated 3 (needs improvement) and it is equal to 21%.

SUMMARY

Squash is identified as a natural adhesive by other country. The researcher based on the experimentation on this concept after analyzing that squash with peelings can be made into ice cream. The study them was tasted by the students and they fill-up an evaluation paper. The researcher then proved that squash with peelings could be a good ice cream.

CONCLUSION

Based on the foregoing data and analysis, the researcher then conclude the squash, particularly not only the flesh and peelings but the whole parts of squash can be used as a natural adhesive.

Therefore, squash with peelings can also be made into an ice cream. After having done the experiment, the researcher found out that it is reliable enough.

RECOMMENDATION

The researcher prove that squash with peelings is reliable enough and is not comparable with commercial ice cream.

The reseacher then recommend to enhance the study in the sense that squash has a "multiple use", that could contribute to the needs of our country.

BIBLIOGRAPHY

http://www.health-care-clinic.org/fruits/squash.html

http://www.highbeam.com/doc/1P2-597139.html

http://www.marketmanila.com/archives/kalabasa-winter-squash-2

The Feasibility of Unused Parts of Cucurbita maxima (Squash) as Floor Wax

CHAPTER I

Background of the Study
Squash is a kind of vegetable that is commonly raised throughout the year in abundance. One squash plant could bear fruits of more or less than 200 before it dies.

Most people know that squash is eaten as vegetable. They have not known that aside from being edible, it has other uses. So I come up an idea to make the unused parts of squash as floor wax.

General Objective
To enhance our ability in making useful things.

Specific Objective
To improve the use of squash.

Statement of the Problem
How can I improve the use of squash?

Hypothesis
I can improve the use of squash by making floor wax out of its unused parts.

Significance of the Study
This study is significance because it aims to promote the unused parts of squash as a floor wax. And if this study is very effective it will solves household problems in the maintenance of cleanliness.

Scope and Limitation
The researcher's study is only limited to the used parts of squash.

Definition of Terms

• Squash-fleshy edible product of a plant of gourd family
• Kerosene-refined petroleum
• Strainer-a vessel for filtering
  
• Floor wax-makes the floor shiny and clean

CHAPTER II

Related Review Literature

Squash is best when steamed or baked; some people even use it in soup. The Hubbard squash, due to its hard shell, is usually baked in the shell. Squash may be used to add variety to the menu. Summer squash is boiled or steamed and served as a vegetable with drawn butter or cream sauce, or it may be served mashed. The delicate flavor of summer squash is lost by boiling it in large quantities of water and, of course, nutrients are lost when the cooking water is thrown away.
http://www.health-care-clinic.org/fruits/squash.html

Squash, in all its rich array of shapes, sizes and colors, has come a long way in the past few years as interest in the sweetly mild vegetable has intensified. Just as the family of varieties is rich, so too are the many uses of the vegetable in the kitchen: baked and stuffed; whipped into a velvety soup; or grilled, whole or sliced, to name a few. Discovering the many culinary uses of summer squash becomes one of the pleasures of the season.
http://www.highbeam.com/doc/1P2-597139.html

Butternut squash is a fruit that can be roasted and also be puréed or mashed into soups, casseroles, breads, and muffins.

In Australia it is regarded as a pumpkin, and used interchangeably with other types of pumpkin.

A common vegetable in South Africa, it makes a very tasty soup and can be cooked on a barbecue (known as a braai in South Africa) wrapped in foil with spices such as nutmeg and cinnamon.
http://en.wikipedia.org/wiki/Butternut_squash

An absolute staple in our kitchen is kalabasa or a winter squash. Most hard-shelled squashes, which are apparently a fruit related to more luscious and juicy cousins, the melons, are referred to as Winter Squashes, even if they grow all year round. This highly economical, highly nutritious and pleasantly tasting fruit/vegetable is incredibly versatile and we use it in soups, baked with brown sugar, fried in tempura batter, in coconut milk bases dishes, or in pinakbet.
http://www.marketmanila.com/archives/kalabasa-winter-squash-2

The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, vegetable marrow, noodle squash, Spaghetti Marrow (in the UK) , is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow or orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Its taste is nothing like spaghetti, however; it has a slight sweetness and, if not overcooked, is crunchy and watery, like cucumber. Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese.

http://en.wikipedia.org/wiki/Spaghetti_squash

CHAPTER III

A. Methodology

Materials:

1. unused parts of squash

2. kerosene

3. water

4. container

5. strainer

6. weighing scale

Procedure

1. Weighing the unused parts of squash.

2. Cooking the unused parts of squash.

3. When tender, we will strain it.

4. Measuring 8 cups of its juice and set aside.

5. Placing 1 cup of kerosene in a can.

6. Boiling it under moderate fire.

7. When kerosene boils, we will pour the squash juice.

8. Stirring it until it gets sticky.

9. Placing it in a container and we will wait until it hardens.

10. Using the floor wax.

11. Testing it or applying it on the floor.

12. Observing the result.

B. Data Gathered