Research Journal No.

16

Vernice V. Fernandez. November 29,2019

8-Amaryllis. Group No. 2

GINGER ROOTS (Zingiber officinale) AS ICE CREAM

ABSTRACT

This study was focused on the production of new ice cream from the roots of Ginger. The acceptability of the additive

in terms of aroma, taste, texture and appearance were evaluated using the sensory evaluation test. The study was

conducted at Brgy. Manueva, Santa, Ilocos Sur on January 21 to February 7, 2017.

Half of the total ginger was grated and the remaining ginger was chopped and cooked with sugar and water for 5

minutes. Then, its extract was mixed with the ice cream base (that was made by beating the cream until it had a

foamy texture then adding the condensed milk after). Then the grated ginger was added to the mixture. Lastly, the

mixture was placed in plastic cups and froze it overnight. After a day, sensory evaluation test was done.

The computed mean of the Ginger ice cream in terms of aroma, taste, texture and appearance is 3.91 which is

“acceptable”, while the commercial ice cream’s computed mean is 3.73 which is also described as “acceptable”.

However, the ginger ice cream has active components that reduces cholesterol, lowers the risk of blood clotting,

helps maintain healthy blood sugar levels and can treat heart disease and diabetes.

The researchers therefore concluded that the ginger root as an ice cream is acceptable in terms of aroma and taste.

The appearance of the ice cream especially the texture should be improved.

The researchers recommend further research about the other components of Ginger as an ice cream that will benefit

the diabetic people in such a way that they can still eat ice cream. Other compositions of the product should be

improved especially the texture to achieve a better mixture and produce a better outcome.

CHAPTER 1

INTRODUCTION

Background of the Study

Ginger (Zingiber officinale) is a common ingredient used as a spice, folk medicine or turmeric and one of the most

consumed dietary condiments in the world. It is also used for treating numerous ailments because of its many

medicinal properties for centuries. It is recognized by the U.S. Food and Drug Administration (FDA) as a food additive

that is 'generally recognized as safe'. Ginger is nutritious, and sometimes cooked with other vegetables. Ginger plant

can also be consumed fresh, dried, in oil form or as juice. But almost all children don’t like to taste or eat one

because of its taste which always ends up unconsumed. However it’s been said that ginger has possible health

benefits. Ginger is commonly used to treat various types of "stomach problems," including motion sickness, morning

sickness, colic, upset stomach, gas, diarrhea, irritable bowel syndrome (IBS), nausea caused by cancer treatment,

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nausea caused by HIV/AIDS treatment, nausea and vomiting after surgery, as well as loss of appetite. Knowing that

almost all children don’t like ginger, it might lead them in lacking of vitamins and minerals.

Because of this, the researchers thought of ginger as flavoring for an ice cream knowing that children love to

consume ice cream. Ginger roots provide a variety of vitamins and minerals such as fiber, protein, calcium, iron,

potassium, vitamin c, zinc, etc. which are helpful for parents to convince their child or children to eat vegetable/s.

So instead of letting this plant unconsumed, people may use it as an ice cream since it is rich in nutrients that can

relieve digestive problems, nausea, pain reduction and inflammation.

The dried ginger roots mixing it with heavy milk, vanilla extract and sugar as an ice cream will be observed.

Statement of the Problem

This study was conducted to find out if ginger roots (Zingiber Officinale Roscoe) can be used as an ice cream.

Specifically, it aimed to answer the following:

1. What are the active components of ginger root that can be used as an ice cream?

2. What is the level of acceptability of the ice cream made with ginger roots in terms of aroma, taste, texture and

appearance?

3. What is the mean difference between the ice cream made with ginger roots and commercial ice cream in terms of

aroma, taste, texture and appearance?

Scope and Limitation of the Study

This study about “Ginger Roots as an Ice Cream” covers the process of how ginger roots can really be an ice cream.

It also covers the aspect of how can materials from nature be an effective ice cream.

The ginger roots were collected at Cabuloan, Santa Catalina, Ilocos Sur. Ginger roots were used for good quality and

taste. Ginger roots as an ice cream in terms of aroma, taste, texture and appearance were evaluated using the

sensory evaluation test and compared with the ice cream without ginger. The researchers used a total of thirty (30)

respondents to answer some question including the aroma, taste, texture and appearance of the ice cream. The

researchers asked some ice cream maker experts to evaluate the acceptability of the ginger ice cream. This study

was conducted on January 21 to February 7, 2017 at Brgy. Manueva, Santa, Ilocos Sur.

Significance of the Study

The study was conducted to help people or parents use ginger roots in more efficient way rather than wasted and

unconsumed. The utilization of the ginger roots as an ice cream is beneficial or advantageous to people especially

ice cream factory owners. It helps to improve and innovate the quality of ice cream since ginger roots were known of

its beneficial components such minerals that are essential to people.

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Hypothesis

1. The active components of ginger contain over 400 different compounds. The major constituents in ginger rhizomes

are carbohydrates (50–70%), lipids (3–8%), terpenes, and phenolic compounds. Besides these, amino acids, raw

fiber, ash, protein, phytosterols, vitamins (e.g., nicotinic acid and vitamin A), and minerals are also present.

2. Ice cream made with ginger roots is acceptable in terms of aroma, taste and appearance.

3. Ginger ice cream is comparable to the commercial ice cream in terms of aroma, taste, and appearance.

Definition of Terms

Additive. It is a substance added to food to preserve flavor or enhance its taste and appearance.

Ginger root. It is a common ingredient in Asian and Indian cuisine. It has been used as a spice, folk medicine or

turmeric because of its many medicinal properties for centuries.

Aroma. It is a characteristic, usually pleasant odor, as of plant, spice or food.

Drying. It is a method of preservation in which food is dried.

Ice cream. It is a soft frozen food made with sweetened and flavored milk fat.

Sensory Analysis. It is a scientific discipline that applies principles of experimental design to use human sense for

the purpose for evaluating consumer product, focused in aroma, taste and appearance.

CHAPTER II

REVIEW OF RELATED LITERATURE

In a certain study conducted, ginger roots were used for filtration process to determine the effectiveness to remove

any residual cooking odors or taste from the oil in purifying used cooking oil through boiling.

Ginger roots have been used for a few purposes. It is used as a medicine many years ago and it is also widely used

as a cooking herb, condiment, spice and home remedy. In medicinal uses, the ginger root is an effective treatment

for nausea caused by motion sickness or other sickness. This kind of medical usage was found by earlier

researchers, D.B Mourey and D.E Clayson. Ginger extract also has long been used in traditional medical practices to

decrease inflammation. Ginger oil is also used in the treatment of fractures, rheumatism, arthritis, bruising, nausea,

hangovers, travel and sea sickness, colds and flu, catarrh, congestion, coughs, sinusitis, sores on the skin, sore

throat, diarrhea, colic, cramps, chills and fever.

Studies evaluating the effectiveness of ginger roots in patients with osteoarthritis have controversial results. One

study showed ginger root extract to have a statistically significant effect on reducing symptoms of osteoarthritis of the

knee. In another study, the effect of ginger in osteoarthritis was significant only in the first period of treatment. In gout

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as a rheumatic disease of joints, shogaol has strong anti-inflammatory and antioxidant effects and can be used as a

curative agent.

The health-promoting perspectives of ginger are well known. It can treat a wide range of diseases via

immunonutrition and anti-inflammatory responses. As a result of anti-inflammatory effect of ginger, it can reduce

muscle pain after intense physical activity. Likewise, the anticancer potential of ginger is well documented and its

functional ingredients like gingerols, shogaol, and paradols are the valuable ingredients which can prevent various

cancers, angiogenesis and metastasis, induction of apoptosis, and inhibition of cell-cycle progression.

According to the Indian Food Composition Tables, 2017, fresh ginger contains 81.3% moisture, 2.2% protein, 0.9%

fat, 1.2% minerals, 5.4% fibre and 9% carbohydrates. The minerals significantly present in ginger are potassium,

calcium, magnesium, phosphorous and iron. It also contains vitamins such as thiamine, riboflavin, niacin, folic acid,

vitamin A and C. The nutrient composition of ginger varies with its variety (fresh or dry), agronomic conditions,

processing, cooking and storage conditions.

In some studies, ice cream was mixed to other medicinal plants, particularly malunggay (Moringa oleifera). The

research study conducted in October 2008 and fulfilled after January 2009.

According to the U.S. Department of Agriculture, one-half cup of vanilla ice cream provides 137 kilocalories of

energy, about twice the amount in one-half cup of whole milk. Ice cream is also a dietary source of several important

minerals. It is particularly rich in calcium and phosphorus, with about 10 percent of the adult recommended dietary

allowance, or RDA, of these minerals in a single, one-half-cup serving. Ice cream also contains many vitamins,

including vitamins A, C, D and E, as well as thiamin, riboflavin, niacin, folate and vitamins B-6 and B-12. It also

provides a small amount of vitamin K, an important blood-clotting factor.

Though, ice cream is also a high-fat food, since it must contain greater than 10 percent milk fat to be designated ice

cream, with some products having as much as 16 percent, according to the University of Guelph. Milk fat is largely

cholesterol, a saturated fat. Ice cream is also high in sugar, which makes up the majority of its carbohydrate content.

The Mayo Clinic website warns that consumption of too much sugar may contribute to health problems such as

weight gain, cavities and increased levels of blood triglycerides, another unhealthy type of fat.

CHAPTER III

METHODOLOGY

The following materials, equipment and procedure were used in conducting the study.

Materials/Equipment

The materials used were ½ kg of ginger roots, grater, knife, 5 tbsp. of sugar, sauce pan, strainer, all-purpose cream,

condensed milk, bowl, 15 plastic cups.

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General Procedure

A. Ginger root Collection and Preparation

The plant ginger was gathered. The ginger root was peeled by the use of a knife and washed. The half of the total

ginger was grated. The remaining ginger was coarsely chopped using a knife and cooked with sugar and water for 5

minutes using a sauce pan. The strainer was used to separate the ginger from the extract.

B. Making of Ice cream

In a large bowl, the ice cream base (that was made by beating the cream until it had a foamy texture then adding the

condensed milk after) and the ginger extract were mixed. After adding, the grated fresh ginger was added into the ice

cream. Then, the ice cream was stored in plastic cups with lid and put the ice cream in the freezer overnight.

C. Evaluation of the Product

The evaluation of this study had 30 respondents for the taste test preparations. Ten (10) ice cream maker experts,

ten (10) high school students and another ten (10) teachers for each treatment. They evaluated the ginger roots as

ice cream in terms of aroma, taste, texture and appearance.

The following scale was used:

Rating Description

5 Highly Acceptable

4 Acceptable

3 Moderately Acceptable

2 Slightly Acceptable

1 Not Acceptable

The actual norms for interpretation used are as follows:

Mean Rating Descriptive Rating

4.21-5.00 Highly Acceptable

3.41-4.20 Acceptable

2.61-3.40 Moderately Acceptable

1.81-2.60 Slightly Acceptable

1.00-1.80 Not Acceptable

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 FLOW CHART

Ginger roots
collection and
preparation

Making of Ice
Cream

Evaluation

Analysis and
Interpretation
of Results

The figure illustrates the experimental design which shows the process of the study.

CHAPTER 4

RESULTS AND DISCUSSION

This chapter presents the findings, analyses and interpretation of the data gathered in the conduct of the

study.

Table 1. Nutritional Value of Ginger per 100 grams

Nutritional facts/contents Amount

Energy (kj) 262

Water (g) 84.1

Protein (g) 1.2

Carbohydrates (g) 11.5

Vitamin C (mg) 5.0

Potassium (mg) 260

Calcium (mg) 20.0

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 Iron (mg) 2.0

Magnesium (mg) 40.00

Zinc (mg) 2.20

Phosphorus (mg) 30.0

Based on the table, the ginger root is composed with essential and beneficial components for our body that

can cure sickness such as colds, flu, catarrh, congestion, coughs and boosts the immune system.

Table 2. Evaluation of ice cream made with ginger roots in terms of aroma, taste, texture and appearance

Variables Mean Description

Aroma 4.03 Acceptable

Taste 4.3 Highly Acceptable

Texture 3.23 Moderately Acceptable

Appearance 4.03 Acceptable

Over-all Rating 3.91 Acceptable

Table 3. Evaluation of commercial ice cream in terms of aroma, taste, texture and appearance

Variables Mean Description

Aroma 3.9 Acceptable

Taste 4.2 Acceptable

Texture 3.1 Moderately Acceptable

Appearance 3.7 Acceptable

Over-all Rating 3.73 Acceptable

Based on table 2 and 3, the evaluation of Ginger ice cream is comparable to the commercial ice cream based on the

computed mean difference. However, the ginger ice cream has active components that reduces cholesterol, lowers

the risk of blood clotting, helps maintain healthy blood sugar levels and can treat heart disease and diabetes.

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 Chapter V

CONCLUSIONS AND RECOMMENDATIONS

This chapter provides a summary of the investigation undertaken, the conclusions arrived at and given

recommendations based on the findings.

Conclusions

Based from the data gathered, it was concluded that ginger can be an effective ice cream. The ginger roots prove to

be a potent component in making an ice cream. The finished product offer ideas to the producers to innovate a

regular ice cream to a tasty and healthier ice cream. Therefore, the ginger roots as an ice cream is acceptable in

terms of aroma and taste. The appearance of the ice cream especially the texture should be improved.

It was further disclosed that the computed mean of ginger ice cream is 3.91 which is “acceptable” and 3.73 is the

computed mean of the commercial ice cream. Therefore, it was found out that ginger ice cream is comparable to a

commercial ice cream since the mean difference is 0.18.

Recommendations

The researchers recommend further research about the other components of Ginger as ice cream that will boon the

diabetic people in such a way that they can still eat ice cream. Other compositions of the product should be improved

especially the texture to achieve a better mixture and produce a better outcome.

BIBLIOGRAPHY

Ann M. Bode and Zigang Dong (2011) “The Amazing and Mighty Ginger”. Retrieved from

https://www.ncbi.nlm.nih.gov/books/NBK92775/

Altman RD, Marcussen KC (2001) “Effects of a ginger extract on knee pain in patients with osteoarthritis”. Retrieved

from

https://www.ncbi.nlm.nih.gov/pubmed/11710709

Hallnet, RFI Media Ltd (2017) “Ginger Root Benefits and Information”. Retrieved from

http://www.herbwisdom.com/herb-ginger-root.html

Im Jas Caranyagan (2016). Retrieved from: https://www.scribd.com/document/276497357/Ginger-as-

Used-Cooking-Oil-Purifier

Lisa Richards (2017) "How Ginger Is Used In Traditional & Modern Medicine”. Retrieved from

https://www.thecandidadiet.com/ginger-traditional-and-modern-medicine/

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Linda B. White, MD (2014) “7 Health Benefits of Ginger”. Everyday Health Media, LLC. Retrieved from

https://www.everydayhealth.com/columns/white-seeber-grogan-the-remedy-chicks/health-benefits-ginger/

Megan Ware RDN LD (2017) “Ginger: Health benefits and dietary tips” Retrieved from

https://www.medicalnewstoday.com/articles/265990.php

Mercola (2017) “What is Ginger Good For?”. Retrieved from http://foodfacts.mercola.com/ginger.html

Taylor and Francis Group, LLC (2011) “Turmeric, the Golden Spice: Herbal Medicine”. U.S. National Library of

Medicine. Retrieved from

https://www.ncbi.nlm.nih.gov/books/NBK92752/

The George Mateljan (2017) “Ginger”. Retrieved from

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=72

WebMD, LLC (2015) “ginger: Uses, Side effects, Interactions, and Warnings”. Retrieved from

https://www.webmd.com/vitamins-supplements/ingredientmono-961-ginger.aspx?activeingredientid=961

Wikipedia, the Free Encyclopedia (2017) “Food Additive”. Retrieved from

https://en.wikipedia.org/wiki/Food_additive

Wikipedia, the Free Encyclopedia (2017) “Sensory Analysis”. Retrieved from

https://en.wikipedia.org/wiki/Sensory_analysis

Wikipedia, the Free Encyclopedia (2017) “Ginger”. Retrieved from

https://en.wikipedia.org/wiki/Ginger

4C Medical Group (2016) “The Power of Ginger Tonics”. Retrieved from

https://www.4cmedicalgroup.com/the-power-of-ginger-tonics/

GLOSSARY

 Turmeric- the boiled, dried, and usually ground rhizome of

the turmeric plant used as a coloring agent, a flavoring, or

a stimulant

 Phytosterols- any of various sterols derived from plants

 Residual- such as
a : the difference between results obtained by observation and
by computation from a formula or between the mean of several observations and any
one of them

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b : a residual product or substance
c : an internal aftereffect of experience or activity that influences later behavior; especia
lly : a disability remaining from a disease or operation

 Remedy-

a medicine or treatment that relieves pain or cures a usually minor ill

ness

 Rheumatism- a disease that causes stiffness and pain in

the muscles and swelling and pain in the joints

 Nausea- the feeling you have in your stomach when you think you

are going to vomit

 Sinusitis- painful swelling of the tissues inside the sinuses

 Osteoarthritis-

a disease that causes the joints to become very painful and stiffGout

 Rheumatic- of, relating to, characteristic of,

or affected with RHEUMATISM

 Curative- able to cure diseases and heal people

 Angiogenesis- the formation and differentiation of blood vessels

 Metastasis- a : change of position, state, or form

b : the spread of a disease-

producing agency (such as cancer cells) from the initial or primary site of disease to ano
ther part of the body metastasis of breast cancer to bone —
Medical Physics; also : the process by which such spreading occurs

 Apoptosis- a genetically directed process of cell self-

destruction that is marked by the fragmentation of nuclear DNA,

is activated either by the presence of a stimulus or removal of

a suppressing agent or stimulus, is

a normal physiological process eliminating DNA-damaged, superfluous,

or unwanted cells, and when halted (as by genetic mutation)

may result in uncontrolled cell growth and tumor formation —

called also cell suicide, programmed cell death

 Riboflavin-

a natural substance (called a vitamin) that is found in

certain foods (such as milk, eggs, and leafy vegetables)

and that helps your body to be healthy

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 Agronomic-

a science that deals with the methods used by farmers to raise crops

and care for the soil

 Thiamin-

a natural substance (called a vitamin) that is found in certain foods a

nd that helps your body to be healthy

 Niacin-

a type of natural substance (called a vitamin) that is found in certain

foods and that helps your body to be healthy

 Folate- Folic acid

 Grated- to reduce to small particles by rubbing on something rough

 Catarrh-

a condition in which the nose andair passages become filled with mu

cus

 Congestion- to concentrate in a small or narrow space

 Innovate- to do something in a new

way : to have new ideas about how something can be done

 Potent- achieving or bringing about a particular result

 Boon- benefit

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