@book{741,
	author = {Saguiped, Lolita Bambico},
	title = {Deveopmelnt of ginger-flavored ice cream (sorbetes) enriched with squash (cucurbita maxima L.) and sweet potato (ipomoea batatas)/},
	publisher = {Nueva Vizcaya State University,},
	year = {2005},
	address = {Bayombong:},
	note = {	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".

}
}