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The General Development and Acceptability of Chilli As Potential Flavouring of Ice Cream

This study explores using chilli at 4%, 6%, and 8% levels as a potential flavoring in ice cream compared to a control with vanilla flavoring. Adding chilli resulted in lower fat, protein, sugars, and total solids but higher acidity, especially at higher chilli levels. Chilli increased viscosity and melting resistance of mixes and ice cream. A 4% chilli level produced ice cream suitable for flavoring that was preferred over the control for sensory attributes like body and texture up to 6% chilli. Higher levels decreased scores. The study aims to determine if chilli is a generally acceptable flavoring for ice cream.

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Andre Jay Bartolome
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2K views6 pages

The General Development and Acceptability of Chilli As Potential Flavouring of Ice Cream

This study explores using chilli at 4%, 6%, and 8% levels as a potential flavoring in ice cream compared to a control with vanilla flavoring. Adding chilli resulted in lower fat, protein, sugars, and total solids but higher acidity, especially at higher chilli levels. Chilli increased viscosity and melting resistance of mixes and ice cream. A 4% chilli level produced ice cream suitable for flavoring that was preferred over the control for sensory attributes like body and texture up to 6% chilli. Higher levels decreased scores. The study aims to determine if chilli is a generally acceptable flavoring for ice cream.

Uploaded by

Andre Jay Bartolome
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

STA.

CRUZ NATIONAL HIGH SCHOOL

THE GENERAL DEVELOPMENT AND ACCEPTABILITY OF


CHILLI AS POTENTIAL FLAVOURING OF ICE CREAM

A Research study presented to the Senior High School Department


Sta. Cruz National High School
Sta. Cruz, Rosario, Agusan del Sur

In Partial Fulfillment of the Requirements for the PRACTICAL RESEARCH 2


In the SENIOR HIGH SCHOOL Curriculum
With Specialization in Home Economics of Technical Vocational Livelihood
Track

Cherel B. Nuñez
Emaly S. Adobas
Lorraine Mae C. Marca
Jushua B. Nuñez
Rica Baliling

BENJIEVER D. CATALBAS
Teacher II
Adviser

June 2022

i
ABSTRACT

Chilli ice cream was prepared in an “ice and salt” type hand freezer using chilli at 4, 6 and 8
% levels of ice cream mix and compared with control made using vanilla flavouring. The
basic ice cream mix had 12% fat, 11% MSNF, 15% sucrose, 0.25% sodium alginate and 0.15%
glycerol mono-stearate. Addition of chilli resulted in decrease in all the compositional
attributes (fat, protein, sugars and total solids) and pH and an increase in acidity, which was
significant especially at higher levels of shred addition. The chilli tended to increase the
viscosity of ice cream mixes and melting resistance of ice cream significantly, especially at
higher levels of its addition. The shreds had an adverse effect on overrun in ice cream. Ice
cream containing 4% chilliwas found suitable for preparing ‘Chilli ice cream’; it had an edge
over control with regard to sensory perception. The body and texture score of such ice
cream increased significantly up to 6% addition, beyond which the score tended to
decrease.
Keywords: Chilli, Overrun, Melting resistance, Flavouring, Viscosity, Whipping ability.

ACKNOWLEDGMENT

This work would not be possible without the guidance of our Almighty God who
always gives us knowledge and wisdom. We are especially indebted to our family who
support our financial needs throughout the creation of this study and the never ending
support in our emotional breakdowns.
I would especially like to thank our subject teacher, Sir Benjiever D. Catalbas, for his
guidance, patience, and constructive ideas that shaped this study. It is with his supervision
that make this work come into its existence.
To our beloved friends who always makes us laugh in times when we can no longer
take the pressure in school and in making this study.
I would like to extend our gratitude to our school, Sta. Cruz National High School,
and also to our classmates whom we have had the pleasure to work with during this study.

May the Almighty God bless all of you.

ii
TRANSMITAL LETTER

This thesis entitled “The General Development and Acceptability of Chilli as


Flavouring of Ice Cream”, prepared and submitted by Cherel B. Nuñez in partial fulfillment
of requirements for the Practical Research 2 subject in Senior High School Curriculum with
the specialization in Home Economics of Technical Vocational Livelihood is hereby accepted
and endorsed:

BENJIEVER CATALBAS
Adviser

iii
TABLE OF CONTENTS

Title Page ……………….. i

Abstact ……………….. ii

Acknowledgement …………………ii

Transmittal Letter ………………...iii

Table of Contents …………………iv

Chapter 1: The Problem And Literature Review

1.1 Background Of The Study …………………….1

1.2 Literature Review …………………….2

1.3 Statement Of The Problem …………………….3

1.4 Significant Of The Study …………………….4

1.5 Scope And Definition Of The Study …………………….5

1.6 Definition Of Terms …………………….5

Chapter 2: Methods

2.1 Research Design …………………….5

2.2 Sampling And Participants …………………….6

2.3 Setting Of The Study ……………………6

2.4 Research Instrument …………………….7

2.5 Data Gathering Procedure ………………….7

2.6 Data Analysis ……………….…10

iv
Chapter 3: Results And Discussion

3.1 Results …………………….11

3.2 Discussion …………………….11

Chapter 4: Presentation Analysis And Interpretation Of Data

4.1 Analysis …………………….17

4.2 Interpretation …………………….18

Chapter 5: Conclusion, Interpretation and Discussion

5.1 Summary ……………………… 14

5.2 Conclusion ……………………… 14

References ……………………… 15

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