This study determined the organoleptic traits and acceptability of dragon fruit fortified with citrus and ginger in making ice cream in terms of color, texture, taste, flavor, and overall acceptability.
Sensory evaluation was done by 10 food panelists using 9-point Hedonic scale. Data gathered were subjected to Analysis of Variance (ANOVA). Treatment 4 showed the best proportion as seen in the highest rating obtained. The experimental treatments received scores which were not significantly different from the control. All of the finished products were adjudged to be acceptable and "liked extremely" and were comparable with the control.
The experimental treatments were adjudged to have a very desirable color and appearance than the control. The color combination if citrus and ginger when fortified with dragon fruit ice cream mixture resulted to a pleasing or appetizing color and appearance of the finished products. All treatments showed no significant difference in texture. The very desirable texture of the experimental treatments compared favourably with the control. Dragon fruit ice cream was rated to be less desirable in flavor and taste when fortified with ginger due to the distinct flavor and hot taste of ginger. However, when dragon fruit ice cream was fortified with citrus and ginger combine, it was observed to produce a favorable and very desirable flavor and taste.
The finished products of ice cream utilizing dragon fruit fortified with citrus and ginger were rated to be acceptable and "liked extremely" and were comparable with the control (pure dragon fruit).

Thesis (Bachelor of Science in Home Technology—Food and Nutrition)

Includes appendices and bibliographical references