000			02173nam a22001817a 4500
003			OSt
005			20250402161152.0
008			250402b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aSaguiped, Lolita Bambico
245			_aDeveopmelnt of ginger-flavored ice cream (sorbetes) enriched with squash (cucurbita maxima L.) and sweet potato (ipomoea batatas)/ _cLolita Bambico Saguiped
260			_aBayombong: _bNueva Vizcaya State University, _c2005
300			_axi, 56 leaves : _billustrations, photos ; _c28 cm.
500			_a 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".
500			_aThesis (Master of Science-Home Technology)
504			_aIncludes appendices and bibliographical references
942			_2ddc _cTH _n0
999			_c741 _d741