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This includes processes that could help the researcher’s in making a new
version of polvoron.
five senses namely taste, sight, touch, smell, and hearing. People or selected
consumers are being evaluated with the produced product with their perception
or feedback about the presented product, it is the first step to do when producing
a new product to test first and to evaluate feedbacks from the consumers if they
will like the product or not. The results from the test determines if the product will
or will not reach the consumers and the market and to know whether the product
Now a day's food and drink companies do use sensory evaluation before
releasing their product wherein they can pick selected consumer panels or
randomly pick them. Yet randomly selecting consumers would likely to have high
possibility of rational and out bias feedback since the consumers are selected
randomly through this way a company could really evaluate the effectiveness,
(Mckinley, 2017).
making, the researchers know now that they should also consider the sensory
evaluation test because this helps the researchers to determine the suitability,
acceptable or not and the improvements they would do for the betterment of
their product.
The respondents involved in the study were 29 students that came from
the Junior High School Department. They were chosen through convenient
sampling technique where the available students when the respondents did their
This presents the expenses used in making the squash polvoron and for the
printing of the manuscript and questionnaires.
The ingredients the researchers used in making the Squash Polvoron was
Preparation of Ingredients
1.1 Selecting of good squash, it should not be ripe and have bruises.
1.2 After selecting a good quality squash, the researchers will peel the outer skin
of the squash. Wash the hands before performing the process. Using plastic
1.3 The peeled squash will be slice into thin cubes, after wash the sliced squash
in the water.
2.1 Prepare a pot with water, place a steamer on top, and bring the water to a
boil.
2.2 When the water is boiling, put the sliced squash on the steamer batch by
batch. Steam the squash for about 5- 10 minutes until the squashes are still crisp
2.3 When the steaming process is done; drain the steamed squash with a
strainer and immerse it to cold water, after this process transfer the steamed
squash on a bowl.
2.4 Pre- heat the oven in 50-55(Celsius) or 122-131 (Fahrenheit) for about 5
minutes.
2.5 Prepare a tray; cover it with foil so the squashes will not stick into it. Put
squashes on the tray; assure that all squash have ample space. Put it in a pre-
heated oven. Dry the squashes in the oven for about 20- 30 minutes each batch.
3.1 After drying transfer the dried squash in a bowl/ container allow it to cool for
about 3- 5 minutes.
3.2 Put the dried squash in the grinder, grind it for about 1- 2 minutes, strain it
using a strainer and put it again to the grinder. Continue to repeat this process
4.1 Prepare a pan, pre- heat it and toast the squash flour in it for about 5- 10
4.2 While the squash flour is still on the pan, put sugar on it and stir it well. Mix it
4.3 After add the skimmed milk, mix the mixture occasionally do this for about 3
minutes.
4.5 Put the melted margarine on the polvoron mixture while still in low heat. Stir
4.6 Turn off the heat; allow the mixture to cool for about 5 minutes.
Packaging and Labeling
process.
2. In a plate put some of the mixture and mold it using a molder. Put the molded
3. Put the molded squash polvorones in the refrigerator for about 30 minutes to
an hour, this process is done so the squash polvorones will be firm and ensure
its shape.
4. When the polvorones are firm enough, the polvoron undergo to the wrapping
5. Put the cellophane in diamond angle and put the polvoron on the center of it.
Fold the excess cellophane to the middle. and twist each end to seal it.
The Squash Polvoron could last for about 2-3 weeks as the researchers
Preparation of Ingredients
A. Cleaning, peeling, and cutting the squash.
B. Measuring ingredients and melting the butter.
Procedure
A. Process in making the flour
Blanching Grinding
Oven Drying
B. Process in making the Polvoron.
Toasting
Mixing