This study was conducted to develop a novel ice cream that is flavored with ginger and enriched with squash and/or sweet potato Specifically this study aims to determine the quality of different formulations of ice cream in terms of color/appearance, texture, body and overrun and find out their corresponding degree of acceptability.

A panel of 60 evaluators, 30 adults and 30 children evaluated the finished product.

Results showed Treatment 2 (G) and Treatment 5 (GSSP) had the same cream color as the control. Statistical analysis showed significant difference in color or appearance between the different treatments. The formulation with the best appearance was Treatment 3 which was described as very desirable by majority (86.6%) of the panelist.

Treatments 5, 4 and 3 were described to have a very smooth texture while Treatment 2 and the control had moderately smooth texture Analysis of variance on the smoothness revealed a significant difference among treatments.

Treatments 4 (GSP) was the most stable with 4 minutes and 3 seconds before the peak of the cone melts and drip Treatment 3 (GS) was the least stable from among all the treatments. Treatment 2 (G) was adjudged by majority of the respondents to have a strong characteristics flavor.

Treatment 5 (GSSP) was significantly tasted to be the most desirable flavor among all formulation.

The overall acceptability of the respondents in all treatments was described to be "like very much".

Thesis (Master of Science-Home Technology)

Includes appendices and bibliographical references