This study focused on evaluating the desirability and general acceptability of novel ice cream formulations, exploring different ingredient combinations and proportions.
Desirability Level on the Quality of Ice Cream. Treatment 4, with 1 cup of soymilk with ½ cup each of squash and carrot, emerged as notably desirable in terms of color and appearance. This treatment showcased an overall level of desirability, excelling in texture, flavor, and taste compared to other experimental treatments and the control treatment.
General Acceptability. Treatments 3 and 4 were identified as highly favored, receiving judgments of "liked very much." These treatments were adjudged as the most acceptable combinations and proportions for ice cream preparations with squash and carrot as nutrient fortificants indicating a strong preference among the panel of food tasters.
Test of Significant Difference in Desirability of Ice Cream. The study revealed no statistically significant differences in color and appearance, texture, flavor, and taste among various ingredient combinations. Importantly, all treatments demonstrated desirable qualities, suggesting a consistent level of appeal for the innovative ice cream preparation regardless of specific formulation.

Keywords: Organoleptic traits, Fortificants, Soymilk, Desirability level

Thesis (Bachelor of Science in Hospitality Management)

Includes appendices and bibliographical references