ACCEPTABILITY OF TOMATO ICE CREAM

A Research Paper

Presented to the Faculty

Of Senior High School Department

Infanta National High School

In partial fulfillment of the requirements

In Inquiries, Investigation and Immersion

Submitted to

Mr. Reymund T. Caparros

By

RAMOS, NEL JULIANE D.

 APPROVAL SHEET

This research entitled “ACCEPTABILITY OF TOMATO ICE CREAM” prepared and

submitted by Nel Juliane D. Ramos in partial fulfillment of the requirements in
Inquiries, Investigation and Immersion has been examined and is recommended for
approval and acceptance.

REYMUND T. CAPARROS

Research Adviser
 ACKNOWLEDGEMENT

The completion of this undertaking could not have been possible without the
participation and assistance of so many people whose names may not all be
enumerated. Their contribution are sincerely appreciated and gratefully
acknowledged. However, I would like to express their deep appreciation and
indebtedness particularly the following:
To Mr. Raymund T. Caparros, my Research teacher for guiding us to be
responsible enough to make this study complete and teaching us ideas and
guidelines to make this research successful one.
To all relatives, friends, and others who in one way shared their support, either
morally, financially and physically, Thank you!
Most of all, to our Almighty God, the father who is always all my side through thick
and thin, upon doing this study and making this study complete and possible and for
giving me the courage, wisdom, and strength.
Thank you.
 ABSTRACT

This experimental research was conducted to determine the sensory acceptability

of tomato of different proportions in making ice cream in terms of appearance, color,
taste, odor, packaging and general acceptability. The respondents of the study were
15 householders in Barangay Anibong Infanta, Quezon who were selected through
random sampling. The respondents evaluated the finished product using a modified
sensory evaluation score sheet based on Five Point Hedonic. The result of the study
led to the conclusion that there is a significant difference that existed in the level of
acceptability of tomato in making ice cream in terms of appearance, color, taste,
odor, packaging and general acceptability.
 TABLE OF CONTENTS

Pages

Title Page 1

Approval Sheet i

Acknowledgement ii

Abstract iii

Table of Contents iv

CHAPTER 1 THE RPOBLEM AND ITS BACKGROUND 2

Introduction 2

Significance of the Study 3

Conceptual Framework 4

Statement of the Problem 5

Operational Definition of Variables 5

Scope and Delimitations of the Study 6

CHAPTER 2 REVIEW OF RELATED LITERATURE AND STUDIES 7

CHAPTER 3 METHODOLOGY 11

Research Design 11

Data Gathering Instrument 11

Sampling Procedure 12

Data Gathering Procedure 12

Statistical Technique Used 12

CHAPTER 4 PRESENTATION, ANALYSIS, AND INTERPRETATION 14

CHAPTER 5 SUMMARY OF FINDINGS, CONCLUSIONS, 16

AND RECCOMENDATIONS
Summary of findings 16

Conclusions 16

Recommendations 17
 CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Ice cream is a frozen dessert made from dairy products such as milk and cream
combined with flavorings and sweeteners such as sugar. In some cases, artificial
flavorings and colorings are added instead of natural ingredients. It is considered to
be a junk food that children love to eat. Mostly, they eat this kind of food which is high
in sugar and fats, the less they like the fresh and natural foods like fruit and
vegetables. So to make a change, the researcher decided to study on producing a
nutritious ice cream using tomato.

Tomato is a nutrient-dense super food that offers benefit to a range of bodily

systems. Tomatoes are affluent in carbohydrate, protein, moisture, fat, vitamin C, K,
B6, B3, E, magnesium, potassium, phosphorus, manganese and lycopene. Beta-
carotene is a carotenoid plentifully found in tomatoes, mostly related to the anti-
oxidant capacity and pro-vitamin A activity, interesting for the food industry due to its
red colour and its functional properties. For the nutritional characteristics and its
attractive colour and appearance, tomato is used in the production of many dairy
products. As for example, functional processed cheese and yogurt are now prepared
using tomato.

Several studies have revealed that ice creams are ideal matrices for the
incorporation of the ingredients with functional properties, such as probiotics. Many
fruits are added to enrich the ice cream. Fresh, frozen, canned or preserved fruits
and fruit paste or pulps are usually used in ice cream mixes plus other fruits including
fig, concentrated cactus pulp, guava etc. Fruit juices and fruit fibres were also added
to ice cream mixes including grape juice, kiwi juice, citrus fibres and dale fibres.
Because of ice cream’s high nutritional calorie density, it is an important milk product.
Although ice cream is rich in calories, it is poor in some of natural anti-oxidants,
dietary fibres and minerals. Among several advantages of using tomato in ice cream
production can cause some improvement in colour and nutritional quality.

Significance of the Study

The result of the study will provide ready and available information on the utilization
of tomato for the production of Ice Cream.

This study is significant to the following:

Students - This research will engaged the students to eat vegetables through ice
cream and provide them a healthy body.

Teachers – This research will benefit the teacher to give importance of the health
conditions of his/her students.

Entrepreneur – This will benefit the entrepreneurs to come up a new product. It also
increases the demand in vegetables.
Readers – This research will provide a further knowledge about tomato

Future Researchers – This research could be their reference and serve as a basis
for their research.

Conceptual Framework

INPUT PROCESS OUTPUT

1. Demographic Data Gathering Acceptability of

profile of the Survey Tomato Ice Cream
respondents:
Observation
1.1 Age
Computation
1.2 Gender
2. Level of
acceptability of ice
cream made from
tomato in terms of:
2.1 Appearance
2.2 Color
2.3 Taste
2.4 Odor
2.5 Packaging

The figure shows the conceptual framework of the study. The input contains the
demographic profile of the respondents in terms of age and gender. Likewise, the
output contains the acceptability of ice cream made from tomato in terms of
appearance, color, taste, odor and packaging. The process contains the data.
Statement of the Problem

The study aims to assess the acceptability of Ice Cream made from tomato.
Specifically the researcher would like to seek the answer to the following:

1. What is the demographic profile of the respondents in terms of:

1.1 Age

1.2 Gender

2. What is the level of acceptability of ice cream made from tomato in terms of:

2.1 Appearance

2.2 Color

2.3 Taste

2.4 Odor

2.5 Packaging

Operational Definition of Variables

Beta Carotene – is a red-orange pigment found in plants and fruits, especially

carrots and colorful vegetables

Calorie – refer to the energy people get from the food and drink they consume, and
the energy they use in physical activity.

Dairy – a building, room or establishment for the storage, processing, and

distribution of milk and milk products

Fig – a soft pear-shaped fruit with sweet dark flesh and many small seeds, eaten
fresh or dried.

Ice Cream – a soft frozen food made with sweetened and flavored milk fat.

Juice – a drink made from the extraction or pressing of the natural liquid contained in
fruit and vegetables.

Tomato – the edible berry of the plant solanum lycopersicum, commonly known as a
tomato plant.

Scope and Delimitations of the Study

The scope of this study was the acceptance of Ice Cream made from tomato in
Barangay Anibong Infanta, Quezon Year 2020-2021 first semester. 15 householders
will be covered as a part of respondents for sensory evaluation techniques.
 CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

The tomato is the edible berry of the plant solanum lycopeprsicum, commonly
known as a tomato plant. The species originated in Western South America and
Central America. The Nahvalt word tomato gave rise to the Spanish word tomate,
from which the English word tomato derived.

The center of origin of tomatoes have been debated by many, some are
suggesting the center to be the dry coastal desert of Peru (Jenkins, 1948, Preedy
and Watson, 2008, Blanca et al., 2012), while others a dual center with one part in
the coastal region between the Andes (Blanca et al., 2012) and the ocean and the
second part from South Mexico to Guatemala (Bauchet and Mathilde, 2012). Wild
relatives of tomato are distributed in the Andes from Ecuador, through Peru and to
Chile (Peralta et al., 2012) in diverse climatic conditions. The domestication is still
unclear but linguistic evidence has postulated Peru and Mexico as the major regions
of domestication (Peralta et al., 2006). Tomatoes are known to be used in cooking in
Mexico by the Aztecs already 500 BC and were transferred to the rest of the world by
the conquistadors after the capture of the Aztecs territory (Bergougnox, 2014).

Taxonomically, tomato belongs to the Solanaceae family. The cultivated tomato

belongs to the species Solanum lycopersicum, while solanum pimpinellifolium is the
closest wild relative with a divergence of only 0.6% nucleotide base pairs (The
Tomato Genome et al., 2012). A range of other wild tomato relatives are available,
e.g. Solanum chmiewelskii, Solanum neorickii, Solanum chilense, Solanum
habrochaites, Solanumpennilli, Solanumjuglandifolium, Solanumochranthum,
Solanumlycopersicoides, Solanum sitiens, Solanum corneliomuelleri, Solanum
arranum and Solanum galapagense (PERALTA ET AL., 2006). Despite the fact that
wild tomato relatives have contributed limitedly with desirable phenotypic traits to
current cultivated tomatoes, interesting alleles for future tomato breeding may still be
available in uninvestigated tomato collections (Rendon-Anaya and Herrera-Estrella,
2017).

A large variation has been ascribed to the tomatoes as related to differences in

shape, color, flavor and other parameters. Wild tomato are generally small compared
with the domesticated ones (Bergougnoux, 2014), and the differences in size is
regarded as a result of changes in a total of six quantitative traits loci (QTL) during
the domestication process (Bai and Lindhout, 2007, Bergougnoux, 2014).

Tomatoes are currently an important food component globally. The tomatoes are
in fact the second largest vegetable both in terms of production and consumption
(FAQ, 2016. Reports from the United States show tomato as the second most
summed fresh vegetable with 6kg/person in 2017 (USDA, 2016). Tomatoes known
as a source of vitamins and pro-vitamins (vitamin c, pro-vitamins A, b carotene,
folate), minerals such as potassium, and secondary metabolites such as lycopene,
flavonoids, phytosterols and polyphenols (Beecher, 1998, Luthria et al., 2006). Thus,
100 g of fresh tomato provides over 46%, 8% and 3.4% of the daily requirements of
vitamin A (being 900 UE), vitamin C (being 82.5 mg) and potassium (being 3500
mg) , respectively (Gebharrdt and Thomas, 2002, Canene-Adams et al., 2005).
Furthermore, processed tomato such as soup, paste, concentrate, juice, and ketchup
(Bergougnoux, 2014) also contribute positively to human health by the content of the
mentioned compounds in these products.
 Tomato is produced in temperate, subtropical and tropical areas around the world
(Blanca et al., 2012) and it si the second horticultural crop produced in terms of yield
in the world (FAQ, 2016). Numbers from 2016 showed United States, China, India
and Turkey as the countries with the largest production area (FAQ, 2016, USDA,
2016). Fresh tomato production reached 163.719.357 tons in the world in 2013, and
around 4.5% of the produced tomatoes are traded. The same year, the relatively
highest tomatoes export was reported from Mexico followed by the Netherlands and
Jordan, exporting 20%, 13% and 8% of their produced tomatoes, respectively. The
revenue for the tomato export from these countries during the same year was 1195,
1675 and 517 US dollar/ton. Countries with the highest relative tomato import were
during the same time Russia, followed by Germany and France with 12%, 10.3% and
7.8% respectively (FAOSTAT, 2013). Tomatoes are produced on field, but also
controlled conditions during autumn and winter. They are also produced in colder
climates such as in the Scandinavian countries. Controlled conditions certify
tomatoes production by the use of artificial lighting, increased temperature using
heaters, as well as fertigation to produce high quality tomatoes (Oda and Saito,
2006).

Tomato production is expensive (USDA, 2016). The investments start by the use
of certified seeds (Tuzel and Oztekin, 2017). Breeding and seed production are
carried out in order to sustain the desires from growers, including desirable traits
such as high yield and disease resistance, but also based on the destination of the
cultivation and on consumer preferences (Carbonell et al., 20118 Yamamote et al.,
2016)

During production, recent technologies are used to maximize yield and product
quality, and to reduce use of pesticides. Use of seedbeds, mulch, branch conduction,
pruning, drip irrigation, and application of specific macro and micro nutrients during
each development phase of all tomatoes contribute towards reaching the potential
yield provided by the certified seeds (Tuzel and Oztekin, 2017). In open field
production, mechanical harvest is used for fruits destined to industrial purposes and
hand-picked harvesting for fruit destined to fresh consumption (USDA, 2016).

Fresh tomato prices have been found to suffer more from price variation than
processed tomatoes, and the price is clearly dependent on the shipping-point price. It
has been estimated that one-fourth of the final price is paid by the shipment chain
(USDA, 2016).

Usually most of ice cream manufacture was made by experiential work in

kitchens, thought years of work and experience making it a handcrafted work,
proving most of the knowledge we have to day making Angelo Corvitto (Corvitto
2011), the main source of information for culinary proposals.

According to the United States Food and Drug Administration (U.S. FDA), ice
cream is a combination of milk fat, nonfat milk solids, and water. The composition of
ice cream varies based on where it is created, but there are standards for its
composition. In the United States, the U.S. Government standards define ice cream
as containing at least 10% milk fat, 20% total milk solids, and minimum weight of
0.54 kg per liter or 4.5 lbs. per gallon (6, 13, 14). In the United Kingdom, frozen food
items are required to contain at least 5% fat and 2.5% milk protein.
 CHAPTER 3

METHODOLOGY

This chapter presented the methodology that was used in conducting this study
that includes the discussion of research design, data gathering instrument, sampling
procedure, data gathering procedure and statistical technique used.

Research Design

The experimental and descriptive research approach was used to determine the
level of acceptability of ice cream made from tomato among the householders of
Barangay Anibong Infanta, Quezon. In this study, the researcher conducted an
experiment and survey with regards to their acceptability.

Data Gathering Instrument

This study used a questionnaire checklist specifically designed for the

respondents. The questionnaire consist three parts designed to gather following
information: (1) Profile of Respondents (2) Preference of the Respondents in terms of
Appearance, Color, Taste, Odor and Packaging (3) The Level of Acceptability of Ice
Cream made from tomato. The questionnaire is formulated based on the statement
of the problem, a comprehension review of related literature and studies were done
before the advisers and other teachers for comment and suggestions. The correct
questionnaire was reproduced and distributed to the respondents of the study.

Sampling Technique

The samples of study composed of the householders of Barangay Anibong

Infanta, Quezon it consist of 15 individuals. This study used the purposive sampling
technique. The purpose of the study is to find out the level of acceptance of ice
cream made from tomato. To support the study, the researcher conducted a survey
only to the residents of Barangay Anibong Infanta, Quezon.

Data Gathering Procedure

The research sought permission from the administration upon the validation of the
questionnaire. To ensure high retrieval rate, the researcher personally administered
the survey to the respondents. The respondents were briefed as to the purpose of
the study and were guided accordingly for an effective accomplishment of the
questionnaire.
Statistical Technique Used

The following statistical tools were used to treat the data gathered from the
survey.

Percentage – It was used for the frequency distribution particularly in the profile of
the respondents

Perception on the level of acceptability of the respondents were described and

reported using liker scale with the following descriptive equivalent

Interpretation:

5 – Very Satisfied

4 – Satisfied

3 – Undecided

2 – Unsatisfied

1 – Very Unsatisfied
 CHAPTER 4

PRESENTATION, ANALYSIS, AND INTERPRETATION

This chapter introduces the presentation, analysis and interpretation of the data;
the views and opinion of the respondents with regards to Tomato Ice Cream; in this
chapter, also the researcher knows the effectiveness of Tomato Ice Cream to the
respondents which is involved to judge the new product; the researcher see how the
participants react with the Tomato Ice Cream as additional flavor of ice cream.

General Profile

Distribution and Percentage of the Respondents according to their gender

Gender Number of Respondents Percentage%

Male 7 47%
Female 8 53%
Total 15 100%
Shows the number and percentage of the respondents according to their gender,
result shows that the majority of the respondents are Female with the total number of
8 or 47% and the remaining is Male with the total of 7 or 47%.

Mean Distribution of the Respondents in terms of Appearance, Color, Taste, Odor

and Packaging

Appearance Taste Color Odor Packaging

5 5 5 5 5

Category Total Mean Description

Appearance 5 Very Satisfied
Color 5 Very Satisfied
Taste 5 Very Satisfied
Odor 5 Very Satisfied
Packaging 5 Very Satisfied
Total Evaluation 5 Very Satisfied
 CHAPTER 5

SUMMARY OF FINDINGS, CONCLUSIONS AND RECCOMENDATIONS

Summary of Findings

The purpose of this study is the development of Acceptability of Tomato Ice

Cream in terms of Appearance, Color, Taste, Odor, Packaging; Through conducting
this research and gathering data we come up to a result of the level of acceptability
of this product.

The researcher concluded that the ice cream made from tomato has an
acceptable rating by the respondents with the total of 100%.

Conclusion

The following conclusions were derived based on the results and summary of
findings;

 The Ice cream made from tomato was rated very satisfied as a new flavor of
ice cream.
 The color of the ice cream made from tomato is natural and pleasant.
 The taste was also rated very satisfied it is well balanced and has a good
taste.
 The smell of ice cream made from tomato is pleasant and appetizing to eat
 The packaging is nicely placed and appropriate to the product.

Recommendations

In making ice cream, it is important to consider the appearance, color, taste,

odor, packaging and its nutritional benefits at the same time. It is recommended that
the local ice cream makers will use tomato in making ice cream because it is
acceptable and it contains high nutritional value. Farmers are encourage to plant
more tomato because aside from using it in cooking it can be used also in
developing new products like ice cream, etc. While for educators and parents it is
highly suggested to serve tomato ice cream for children as an alternative nutritional
ice cream and try to develop more recipes using tomato as main ingredient. It is
recommended also that a study shall be conducted focusing on the nutritional value
of tomato ice cream.