CARROT ICE CREAM

A Research
Presented to the Members of the
faculty of the Technical – Vocational – Livelihood Track of
Ilocos Sur National High School – Senior High School
Heritage of Vigan City

In partial fulfilment of the requirements of the subject

Inquiries, Investigation, and Immersion

Jenny Rose Pabo

Angela ballalio
Bernadette Pescador
Lenie Pineda
Vivian Joyce Torres
Yessamin Joy Avecilla
Ronalie Bautista
Reyniel Pagud

Chapter I
The Problem
Introduction

According to Organic Facts that carrots are one of the most widely used and enjoyed vegetables

in the world, partly because they grow relatively easily and are very versatile in a number of dishes and

cultural cuisines. Carrots come in different colors such as orange, purple, white, yellow, and red. It also

has benefits that we can get for our body. Like it can prevent heart diseases, lower blood pressure, boost

immunity, help in digestion, prevent cancer, reduce macular degeneration, improve eyesight, improve oral

health, and reduce the risk of stroke.

This has many benefits. This is one of the reasons why the researchers try to make a new flavor

of ice cream with an vegetable. Ice cream is one of the foods that people love. Chocolate, cheese, ube,

strawberry, mango, vanilla and many more are samples of flavors of ice cream. Ice cream is a sweetened

frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and
cream, and often combined with the fruits but it is just fruit which can be a flavor of ice cream? The

researchers want to test if vegetables can be made as a flavor of ice cream.

This carrot ice cream will be combined with a chocolate syrup. Chocolate has benefits too like

carrots. According to Medical News Today that lowering cholesterol levels, preventing cognitive decline,

and reducing the risk of cardiovascular problems are some of its benefits. Do you want to know what it

will taste? Want to taste it? What do you think it will taste? This ice cream is coming now your way to

change your look into the flavor of ice creams.

Statement of the Problem

This study aims to assess the Ice Cream Made from Carrot.

Specially this aims to answer the following questions.

1. What are the ingredients of Ice Cream?

2. What are the steps in doing a Ice Cream made from Carrot?

3. What is the evaluation of the sensory evaluators on the Ice Cream made from Carrot?

a) Color

b) Taste

c) Aroma

d) Texture

4. Is there a significant difference in the evaluation of the sensory evaluators on the Ice Cream made from

Carrot along the dimension cited above.

Significance of the Study

The result of the study will provide ready and available information on the utilization of Carrot

for production of the Ice Cream. In addition, students this research will engage the students to eat
vegetables through ice cream and provide them a healthy body. Furthermore, teachers this research will

benefit the teacher to give importance of the health conditions of his/her students. Moreover, parents this

research will help the parents to be aware of the health of their children, also encourage them to be

conscious to their food intake. As for readers this research will provide a further knowledge about the

carrot. As well as future researchers the research could be their reference and serve as a basis for their

research.

Scope and Delimitation of the Study

The researchers delimited their study to the Assessment of Ice Cream made from Carrot in Vigan

City Ilocos Sur.

This study will be conducted from the local ice cream shops that sells carrot ice cream and find

out the ingredients used in the making of the ice cream, and the steps in making the carrot ice cream

This study aims to determine the evaluation of the sensory evaluators of the ice cream made from

carrot in the several ice cream shops that sells carrot ice cream based on the following; Color, Taste,

Aroma, Texture. Furthermore, the study also aims to find out if there is a significant difference in the

evaluation of the sensory evaluators on the Ice Cream made from Carrot along the dimension cited above.

Theoretical framework

This following discussion is composed of the studies and literature that are some how connected

to the product Carrot Ice Cream.

Review of Related literature and studies

Kauret Al. (2010) The Carrot (Daucus Carota) is root vegetable, usually orange, purple, red,

white, or yellow on color, with a crisp texture when fresh. It is rich source of carotene and contains other

vitamin, like thiamine, riboflavin, vitamin B-complex and minerals reported the consumption of carrot

mainly as raw, juice, salad, cooked vegetable, sweet dishes etc. Fruit and vegetable juices become
important in recent years due to overall increase in natural juice consumption as an alternative to the

traditional caffeine containing beverage such as coffee tea, or carbonated soft drinks.

Carrot pomace is a by-product obtained during carrot juice processing. It has good residual

amount of all the vitamins, minerals and dietary fiber. So far the left over pomace, received after juice

extraction of carrot, does not find proper utilization. The carrot pomace contains high level of moisture,

which needs to be reduced to safe level.

Drying of vegetable as a means of improving storability has been produced for many

centuries. As compared to fresh vegetables which can be kept for few days only under ambient

conditions, dry products can be stored for months or even years without appreciable loss of nutrients.

Drying of vegetables also reduces the bulk weight thus facilitating ease of transportation. In some cases

drying may lead to a considerable reduction in volume and hence reduction in storage space requirements.

Ron Siojo (2012) Sorbetes is the Philippines version of ice cream commonly peddled from

cats in the streets of the boat or van and rural districts. It is usually herb with small sugar icons or water ,

and recently with buns . It is usually made from coconut milk or carabao's (water buffalo) milk ,unlike

others that are made from cow's milk. Usually there ice cream peddler (Sorbetero) ring his belt to make

notice that the ice cream seller just arrived . Whenever the children heard the bell rings , the kids run to

street to buy.

Tinig ng marino (2013) said that carrots are known as the vegetable that easy to grow , tasty

and high nutrition . Both children and adults like carrots because of its sweet taste and crunchy texture .

Carrot (Daucus Carota) is available year round in north America in each grown in mountain

areas that have cold temperature in moist , approximately in height of 1200 meters above sea level.

There are over 100 different varieties of carrots throughout the world that vary in size which

is ranging from two inches to three feet and colors which are orange purple yellow and white.
 Carrots are one of the most popular and will love vegetable this because it's provides a lot of

nutrition to the body . It's also prevent cancer, improve vision, prevent heart disease, reduce the risk of

stroke , nourish skin , anti - aging and health. Apart from the carrots are also good sources of vitamin b1,

vitamin b2, vitamin b6, vitamin k ,biotin fiber, potassium, and thiamine.

Carrots are really an amazing vegetable. There are many benefits of carrots and they are easy

to add to your diet without much extra preparation. Carrots, either as raw fruit juice or in cooked from

are good for health.

Our Dailybreadbr(2011) Carrot probably originated around Afghanistan where there is the

greatest variety of carrots today. Usually only the root is consumed, although the leaves are also edible

although primarily used as a food source ,carrots have also traditionally been used to treat infantile

diarrhea. Carrot roots have been used to treat digestive problems, intestinal parasites and tonsillitis other

potential uses include vitamin A deficiency ,antioxidant activity, constipation, and anemia. More research

is need in all of these areas as the currently available research is of low quality

Related terms for carrots ; Alpha carotene ,anthocyanins, beta carotene, carotenoid,

carotenoists, carrot cake, carrot jam, carrot juice, carrot, pure carrot soup, daucus carota,dietary fiber,

grated carrots ,lycopene, lycopene red carrots myristicin ,purple carrots, red carrots ,umbeliferae (family)

vitamin A white carrots

UK Essays (2015) ice cream we call glaces a la crème in French. Base on the book written by

Shannon Jackson Arnold, that in France, sundaes are called coupes after the wide-mouthed. (Shannom

Jackson Arnold 2004) write one the book and the title of the book is Everybody Loves ice cream.

Shannon fond that got so matter that influence people want to eat ice cream.

Ice cream as we recognize it today has been in existence for at least 300 years, though it's

origins probably date much further back ( C. Clarke 2004 ). Ice cream is one of global market, because

almost every country in the world eaten and made ice cream. In the worldwide production of ice cream is
around 14.4 billion litters in 2001. ( C. Clarke 2004 ) people in the world like to sales ice cream because

of the weather advertising. For example in France, 65% of sale are made between June and September,

the weather one of the reason a substantial impact on sales, especially at the certain time. Such as on the

weekends. ( C Clarke 2004 ) ice cream famous in may flavor, brand, and also packages. In book ice

cream by Robert T. Marshall et all state that Compositional standards differ around the world, as does the

understanding of what constituries ice cream.

Krishan Datt Sharma Journal of Food Science and Technology (2012) Carrot is one of the

important root vegetables rich in bioactive compounds like carotenoids and dietary fiber with appreciable

levels of several other functional components having significant health-promoting properties. The

consumptions of carrot and its products is increasing steadily due to is recognition as an important source

of natural antioxidants having anticancer activity. Apart from carrot roots being traditionally used in salad

and preparation of curries in India, these could commercially into nutritionally rich possessed products

like juice, concentrate, dried powder, canned, preserve, candy, pickle, and gazrailla. Carrot pomace

containing about 50% of -carotene could profitably be utilized for the supplementation of products like

cake, bread, biscuits and preparation of several types of functional products . The present review

highlights the nutritional composition, health promoting phytonutrients, functional properties, products

development and by products utilization of carrot and carrot promace along with their potential

application.

Dr. Lydila Marero (2010) of Food and Nutrition Research Institute (FNRI) of the

Department of Science and Technology (DOST) stated that carrots are credited with many natural

medicine properties they are said to Cleanse the intestines and to be diuretic, reminalizing, antidiarrheal

and overall tonic and anti-anemic. Carrot is rich in alkaline elements which purify and revitalize the

blood. " She added that carrot also nourish the entire system and help in the maintenance of acid-alkaline

balance in the body. The carrot also has a reputation as a vegetable that helps to maintain good eyesight. it
is a rich source of carotenoids, chemical found in plants which are now being studied for their cancer-

fighting activity.

Medical News Today (2017) they are two seasons a year for carrots, and local carrots are

available in the spring and fall. However, they can be found in supermarkets all year. They can be bought

fresh, frozen, canned, or pickled. Carrots are best stored in the refrigerator in a sealed plastic bag. If the

greens are still attached to the top of the carrot, remove them before storing to prevent the greens from

drawing out moisture and nutrients from the roots. Carrots should be peeled and washed before

consuming. They are a versatile vegetable. They can be eaten raw, steam, Boiled, roasted, and as an

ingredient in many soups and stews.

McShea et al., (2008) Chocolate continues to amaze us with its numerous health benefits. Its

intake improves cerebral blood flow which may have a positive impact on cerebrovascular disease and an

improvement in neural function and visual contrast sensitivity {field, Williams, & Butler, 2011}. These

findings should be further explored as it would be great to include improved vision as one of the benefits

provided by chocolate consumption.

Chocolate use has been found beneficial in lowering blood pressure, improving lipid profiles and

decreasing the risk for cardiovascular disease, as well as improving mood and neuronal function. Studies

have addressed these health benefits with different amounts of chocolate and varying time periods and

most have reported positive outcomes. A few studies do show contradicting results. Yet, its impressive

uses throughout history and the unusual health.

Tod Perry(2017)"A possible explanation for increased alertness is the simple presence of

consuming breakfast versus not consuming breakfast", Xatie Barfoot, a Nutritional Psychology Doctoral

Researcher at Reading University, told The Telegraph, "Our brain needs glucose to function, and a high

glucose meal will aid mental capacity considerably compared to fasted brain. This, however, does not
condone eating dessert for breakfast. Plus as the Business Insider points out, the sugar in our diets is far

worse than fat, and is a major cause of weight gain and obesity".

So if your looking for an additional kick alertness and an overall sense of chili in the AM, why

not try adding just a little ice cream to your daily morning meal? A small scoop of strawberry could really

jazz up your smoothie. Or a dab of vanilla may take your waffles and mental response time to the next

level. But really, who needs an excuse to eat ice cream? If it's good for your brain or not, there's no need

to drum up an excuse just to enjoy a scoop.

Conceptual Framework

Below is the paradigm of the study.

Research Paradigm

Input

Preparation of ingredients

Steps in cooking

Process

Evaluation by Sensory

Evaluators, in terms of:

a.Color

b. Taste

c. Aroma
d. Texture

Output

Final result:

Carrot Ice Cream

Figure 1. Research Paradigm

The figure shows the conceptual framework of the study. The input contains the preparation of

ingredients and steps in cooking and through process it often contains the evaluation by sensory

evaluators, in terms of: color, taste, aroma and texture and output which is the final result of Carrot Ice

Cream.