1. Squash (Cucurbita spp.) Powder for Various Food Preparation
ELIZA CHRISTY Achay AMBA
SITTIE ASIA Pangcoga PAU-TIN

2. What was the study all about?

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

4. 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?

5. 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.

6. Flowchart (Procedures Done)
Collection and Preparation of Materials
Washing
And
Peeling of Raw Squash
Grating Of
Raw
Squash
Sun
Drying
Adding of Preservatives
Roasting
Grinding
Process
Finished Product:
SQUASH POWDER

7. COLLECTION & PREPARATION OF MATERIALS

8. PEELING & GRATING OF RAW SQUASH

9. Adding of Preservatives and Sun-Drying

10. Roasting & Grinding Process

11. Dried Squash Powder and Pulverized Squash Powder