Chapter IV

RESULT AND DISCUSSIONS

This chapter presents the data using the analysis and interpretations of data,

conclusions and recommendations.

Descriptive Analysis

Table 2 presents the result on the level of perceptions of evaluators in Squash

(cucurbita maxima) seed polvoron in (3) three formulations in terms of appearance,

aroma, taste, texture, and general acceptability.

Level of perception on Squash (cucurbita maxima) seed polvoron in (3) three

formulations in terms of appearance, aroma, taste, texture, and general acceptability.

APPEARANCE N Mean (SD) DESCRIPTION

A 30 4.80(.407) Liked Moderately

B 30 4.50(.630) Liked Moderately

C 30 4.73(.450) Liked Moderately

Result of the table showed that as to Appearance; Formulation A, was rated by the

evaluator as “Liked Moderately” (M= 4.80, SD .407), Formulation B was rated “Liked

Moderately” (M= 4.50, SD .630) and Formulation C was rated “Liked Moderately’’ (M=

4.73, SD .450).

This implied that the appearance of the product depends upon the quantity of the

squash seed mix to other ingredients in making polvoron.

 Table 3 presents the result on the level of perceptions of evaluators in Squash

(cucurbita maxima) seed polvoron in (3) three formulations in terms of appearance,

aroma, taste, texture, and general acceptability.

Level of perception on Squash (cucurbita maxima) seed polvoron in (3) three

formulations in terms of appearance, aroma, taste, texture, and general acceptability.

AROMA N Mean (SD) DESCRIPTION

A 30 4.40 (.563) Very Much Squash Seed

B 30 4.27(.828) Very Much Squash Seed

C 30 3.83(1.511) Moderately Squash Seed

Result of the table showed that as to Aroma; Formulation A, was rated by the

evaluator as “Very Much Squash Seed” (M= 4.40, SD .563), Formulation B was rated

“Very Much Squash Seed” (M= 4.27, SD .828) and Formulation C was rated

“Moderately squash Seed’’ (M= 3.83, SD 1.511).

As to aroma, the result showed that as to aroma there was a significant difference

in the evaluator’s perceptions of Squash seed polvoron, with the obtained p-value of .096,

which is higher than the significant of .05.

This implied that the aroma of squash seed depends upon the quantity of blended

squash seed added to the mixture, the greater amount of squash seed, the stronger it

creates aromatic smell.

 Table 4 presents the result on the level of perceptions of evaluators in Squash

(cucurbita maxima) seed polvoron in (3) three formulations in terms of appearance,

aroma, taste, texture, and general acceptability.

Level of perception on Squash (cucurbita maxima) seed polvoron in (3) three

formulations in terms of appearance, aroma, taste, texture, and general acceptability.

TASTE N Mean (SD) DESCRIPTION

A 30 4.57(.626) Very Much Squash Seed

B 30 4.37(.718) Very Much Squash Seed

C 30 3.83(1.510) Moderately Squash Seed

Result of the table showed that as to Taste; Formulation A, was rated by the

evaluator as “Very Much Squash Seed” (M= 4.57, SD .626), Formulation B was rated

“Very Much Squash Seed” (M= 4.37, SD .718) and Formulation C was rated

“Moderately squash Seed’’ (M= 3.83, SD 1.510).

As to taste, the result showed that as to taste there was no significant difference in

the evaluator’s perception of Squash Seed Polvoron, with the obtained p-value of .021,

which is less than to the significant of 0.05.

This meant that in terms of taste the squash seed polvoron in different

formulations were not the same except the Formulation C which is the Control.
 Table 5 presents the result on the level of perceptions of evaluators in Squash

(cucurbita maxima) seed polvoron in (3) three formulations in terms of appearance,

aroma, taste, texture, and general acceptability.

Level of perception on Squash (cucurbita maxima) seed polvoron in (3) three

formulations in terms of appearance, aroma, taste, texture, and general acceptability.

TEXTURE N Mean (SD) DESCRIPTION

A 30 4.43(.817) Very Much Squash Seed

B 30 4.27(.785) Very Much Squash Seed

C 30 4.27(.785) Very Much Squash Seed

Result of the table showed that as to Taste; Formulation A, was rated by the

evaluator as “Very Much Squash Seed” (M= 4.43, SD .817), Formulation B was rated

“Very Much Squash Seed” (M= 4.27, SD .785) and Formulation C was rated “Ver Much

Squash Seed’’ (M= 4.27, SD .785).

As the texture, the result showed that as to texture there was no significant

difference in the perceptions of Tomato-Potato Waffle, with the obtained p-value of .343,

which is higher than the significant of 0.05.

This meant that in terms of texture, the squash seed polvoron in different

formulation are the same to each other, they have very much squash seed in description.

This implied that the presence of squash seed added in different formulation is the same

in the texture of the product.

 Table 6 presents the result on the level of perceptions of evaluators in Squash

(cucurbita maxima) seed polvoron in (3) three formulations in terms of appearance,

aroma, taste, texture, and general acceptability.

Level of perception on Squash (cucurbita maxima) seed polvoron in (3) three

formulations in terms of appearance, aroma, taste, texture, and general acceptability.

GENERAL N Mean (SD) DESCRIPTION

ACCEPTABILITY

A 30 8.60(.498) Like Very Much

B 30 8.20(.997) Like Very Much

C 30 8.60(.675) Like Very Much

Result of the table showed that as to General Acceptability; Formulation A, was

rated by the evaluator as “Very Much Squash Seed” (M= 8.60, SD .498), Formulation B

was rated “Very Much Squash Seed” (M= 8.20, SD .997) and Formulation C was rated

“Moderately squash Seed’’ (M= 8.60, SD .675).

In terms of general acceptability, results revealed that the obtained p-value of .065

was higher than the probability value of 0.05 significant. This means that there was no

significant difference in the perception of the evaluator’s as to general acceptability of

Squash seed in making polvoron.

This implied that the general acceptability of squash seed with 100g. squash seed

flour, 100g. all-purpose flour, 150g. squash seed flour, 50g. all-purpose flour, and 200g.

all-purpose flour for control as evaluated by the evaluators like extremely.

 Inferential Data Analysis

Inferential data analysis used ANOVA test to determine the significance of the

difference in the mean. The mean difference is significant at the 0.05 level. Results were

shown on the following tables.

Table 7: The Annova Result

Sum of df Mean F Sig.

Squares Square
Between Groups 1.489 2 .744 2.922 .059

Appearance Within Groups 22.167 87 .255

Total 23.656 89
Between Groups 5.267 2 2.633 2.406 .096
Aroma Within Groups 95.233 87 1.095
Total 100.500 89

Between Groups 8.622 2 4.311 4.055 .021

Taste Within Groups 92.500 87 1.063
Total 101.122 89
Between Groups 2.022 2 1.011 1.085 .343
Texture Within Groups 81.100 87 .932
Total 83.122 89
Between Groups 3.200 2 1.600 2.829 .065

General Acceptability Within Groups 49.200 87 .566

Total 52.400 89
ANOVA results for differences in perception of Squash seed polvoron (cucurbita
maxima) as to appearance, aroma, texture, taste, and general acceptability.
 Table 7 presents the result on the level of perceptions of evaluators in Squash

(cucurbita maxima) seed polvoron in (3) three formulations in terms of appearance,

aroma, taste, texture, and general acceptability.

The table 2 showed the differences between 3 formulations of Squash Seed

Polvoron labeled as Formulation A, B, and C. in respect with its 4 categories of

parameters such as appearance, aroma, taste and texture. In appearance it was found out

that between groups are having 1.489 sum of squares with degrees freedom of 2, mean

square of .744. In aroma it was found out that between groups are having 5.267 sum of

squares with the degree’s freedom of 2, mean square of 2.633. In taste it was found out

that between groups are having 8.622 sum of squares with the degree’s freedom of 2,

mean square of 4.311. In texture it was found out that between groups are having 2.022

degrees freedom of 2, mean square of 1.011. In general acceptability it was found out that

between groups are having 3.200 sum of squares with degrees freedom of 2, mean square

of 1.600. For within groups, appearance has a sum of square 22.167 with degrees

freedom of 87, mean square of .255. In aroma has a sum of square 95.233 with degrees

freedom of 87, mean square of 1.095. In taste has a sum of square 92.500 with degrees

freedom of 87, mean square of 1.063. In texture has a sum of 81.100 with degrees

freedom of 87,

mean square of .932. In general acceptability it was found out that within groups are

having 49.200 sum of squares with degrees freedom of 87, mean square of .566.

This further implies that there was a significant different on the level of

acceptability of Squash Seed Polvoron in different categories such as appearance (F=

2.922, Sig.= .059) between groups with a mean of .744. In aroma, (F= 2.406, Sig.= .096)

between groups with a mean of 2.633. In taste, (F= 4.055, Sig.= .021) between groups

with a mean of 4.311. In texture, (F= 1.085, Sig.= .343) between groups with a mean of

1.011. In general acceptability, (F= 2.829, Sig.= .065) between groups with a mean of

1.600. This means that each formulation differs from each other in terms of their

attributes due to the amount of Squash Seed Polvoron being utilized. Moreover,

considering the color properly of Squash Seed Polvoron which was golden brown and

dominate the total attributes of 2 experimental products.

Table 8
LSD Table for the General Acceptability of Squash seed polvoron in Different

Formulations.

Dependent Variable: General acceptability

Multiple Comparisons
Dependent Variable (I) (J) Formulation Mean Difference Std. Error Sig. 95% Confidence Interval
Formulation (I-J) Lower Upper Bound
Bound
Formulation Formulation B .30000* .13033 .024 .0410 .5590
A Formulation C .06667 .13033 .610 -.1924 .3257
Formulation Formulation A -.30000* .13033 .024 -.5590 -.0410
Appearance LSD
B Formulation C -.23333 .13033 .077 -.4924 .0257
Formulation Formulation A -.06667 .13033 .610 -.3257 .1924
C Formulation B .23333 .13033 .077 -.0257 .4924
Formulation Formulation B .13333 .27014 .623 -.4036 .6703
A Formulation C .56667* .27014 .039 .0297 1.1036
Formulation Formulation A -.13333 .27014 .623 -.6703 .4036
Aroma LSD
B Formulation C .43333 .27014 .112 -.1036 .9703
Formulation Formulation A -.56667* .27014 .039 -1.1036 -.0297
C Formulation B -.43333 .27014 .112 -.9703 .1036
Formulation Formulation B .20000 .26624 .455 -.3292 .7292
A Formulation C .73333* .26624 .007 .2042 1.2625
Formulation Formulation A -.20000 .26624 .455 -.7292 .3292
Taste LSD
B Formulation C .53333* .26624 .048 .0042 1.0625
Formulation Formulation A -.73333* .26624 .007 -1.2625 -.2042
C Formulation B -.53333* .26624 .048 -1.0625 -.0042
Formulation Formulation B .16667 .24929 .506 -.3288 .6622
A Formulation C .36667 .24929 .145 -.1288 .8622
Formulation Formulation A -.16667 .24929 .506 -.6622 .3288
Texture LSD
B Formulation C .20000 .24929 .425 -.2955 .6955
Formulation Formulation A -.36667 .24929 .145 -.8622 .1288
C Formulation B -.20000 .24929 .425 -.6955 .2955
Formulation Formulation B .40000* .19417 .042 .0141 .7859
General A Formulation C .00000 .19417 1.000 -.3859 .3859
LSD
Acceptability Formulation Formulation A -.40000* .19417 .042 -.7859 -.0141
B Formulation C -.40000* .19417 .042 -.7859 -.0141

The mean difference is significant at the 0.05 level.

There is a significant difference between Squash seed polvoron in terms of taste.

There is no significant between Squash seed polvoron in terms of appearance, aroma and

texture.