This study aimed to develop a cheaper and healthier version of ice cream -the mellorine by incorporating different levels of squash formulation
Specifically, this study aimed to determine the effects of different levels (40, 50, and 60%) of squash pulp as mango pulp substitute on the quality and acceptability of mellorine.
Sensory evaluation was made by 10 laboratory panelists using the 9-point Hedonic Scale to determine the general acceptability, flavor/taste and the 5-point descriptive quality scoring to evaluate the desirability of the texture of the products.
Results of the study show that the use of 50-60% squash pulp in the mellorine formulation causes a negative effect on the flavor/taste and general acceptability of the resulting product. The mellorine formulation with the lowest level (40%) of squash pulp was found to be as acceptable as the control in terms of quality and general acceptability. Their mean ratings which ranged from 8.5 to 8.9 have a descriptive equivalent of "like very much" to "like extremely". No significant difference was observed on the texture of the different formulations which ranged from moderately fine to very fine.

Includes appendices and bibliographical references