Professional Documents
Culture Documents
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CHAPTER 1
Introduction
Espasol is a soft, chewy and shaped into long cylinders Frilipino rice cake
and made from glutinuos rice flour,coconut oil, condensed milk,sugar, salt, vanilla
extract, and originally from the Laguna region, where it is a hailed as a local
areas such as Mon, Karen, and Tanintharyi. Durian is a large tree. The trunk is
large and tall. Durian grows better on red gravel ground. There is old gold on the
back and on the other hand, it is a light green color. Durian is a thorny fruit that is
full of thorns all over fruit. If you divide the fruit with these thorns, you will see
many canals. Among these canals are the flesh of various colors, such as greens,
Durian is often made of durian ice cream, in addition, made Durian Jam.
Some people use butter to make durian jam. In areas that are rich in durian fruit
such as Dawei and Myeik, only salt, and sugar are used to make durian jam.
durian can also stimulate the digestive system. This stimulus can reduce
constipation, obstruction of the intestinal tract, abdominal pain, and does not
cause colon cancer. Durian is an insoluble fiber that helps prevent diarrhea.
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new change of flour add in ingredients of espasol instead of glutinous rice flour
that others use, we used adlai rice flour and to creat a new combination and to
promote our local fruits and speciality ingridients like durian, espasol that’s why
we creat this research our product is very nutritious because our product has a
rich source of fiber, vitamin C, potassium, and B vitamins and contains minerals
that are very important for the production of red blood cells. It contains iron and
copper, which essential for the proper functioning of red blood cells. We know that
this research help other researchers in the future because of the information that
Espasol that’s why we create something new for their taste buds.
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Conceptual Framework
overview of the flow of the activities in the Espasol filled with Durian Jam.
FEEDBACK
The figure 1 shown on the preceding page. Input (I) contains the
ingredients and materials needed for making Espasol filled with Durian Jam, the
ingredients are Adlai Rice Flour, Durian Jam, Condensed Milk, Coconut Milk and
Brown Sugar, the materials were use are a Bowl, Pan, Hand mixer and Container.
The cost of ingredients and materials are based on their flavor, texture, color, and
In the process box, the preparation of Espasol filled with durian jam was
described in Grinding, Mixing, Heating, Chilling and Evaluation of the finished
Overrun, and Flavor. Data gathering; statistical treatment; and analysis and
Interpretation of Data.
The study's output box was an Espasol filled with Durian Jam that was
highly acceptable.
1. What are the ingredients, tools, utensils, and procedure for preparing
2.1 Appearance;
2.4 Flavor?
Hypothesis
The scope of the study covered the Espasol filled with Durian Jam. To
assess the flavor of the Espasol in terms of appearance, overall taste, overrun,
and flavor. The Espasol filled with Durian Jam was prepared for the teachers and
researchers have a lot of limitations regarding this study, the covid19 pandemic is
on going while the study is being researched and the budget is limited. This study
was limited to thirty (30) selected respondents which were composed of (10)
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experts in making Espasol and Jam in Metro Manila, and (15) consumers in
Sampaloc, Manila. This study was conducted from October 2022-July 2023.
specifically, the ice cream along with two compound vegetables, the purple yam
and squash together with a salted egg. Furthermore, the outcome of this
Researchers. The output of the study provided them with insights into the
Potential Consumers. They are the ones who have purchased the
product. This aims to give them insights and overviews about the product and
up a business. This can be used to learn how to make a profitable product and
sell it with a good strategy plan. To enlighten their thinking concerning the reality
ones, for they are aware of its limits and risk for medicinal users. Government and
as to learn and understand. Researchers may have acquired new skills and
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knowledge that they can use to navigate. By this, they would also be interested in
Definition of Terms
The following words are hereby defined conceptually and operationally for
Adlai Rice Flour – Adlai Rice flour was obtained after polishing and milling
Brown Sugar - it's simply sugar that contains molasses, with the molasses
Durian – Durian fruit is a tropical fruit known for its unusual, spiky
the mouth.
Grinding – The process of breaking solid food items into smaller particles.
Heating –
Jam – consists of fruit that’s crushed or chopped and cooked with sugar
until the pieces of fruit are soft and lose their shape.
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food.
CHAPTER 2
Local Literature
made from dairy products, such as milk and cream, and often combined with fruits
substitutes. Ice cream is one of the most delicious dessert people can have. It has
varieties of flavors and all of it is the best for every people, especially for kids. This
kind of dessert gives satisfaction to every person especially when the summer
season comes. Whenever they feel hot and sweat, ice cream is the best
medication for it. A lot of people loved Ice cream, but we all know some people
can’t have it because they are concerned about their healthy habits. That is why a
Veggie Ice cream business comes up in our minds. Veggie Ice Cream is soft-
serve ice cream that is flavored with veggies or vegetables. This Veggie Ice
cream would come up with different kinds of vegetables such as carrot, moringa
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oleifera or “malunggay”, and bitter gourd that would bring people a healthy happy
eating dessert. Ice creams are contained sweet ingredients and everyday eating
of Ice cream may have a bad effect. But because of our Veggie Ice cream
businesspeople may love eating ice cream with no harm. People would beloved
Veggie Ice cream not just because it is sweet and delicious, but it is also healthy.
10817, this act is instituting the Philippine Halal Export Development and
targets, strategies and activities for the growth of Halal industries producing or
certification from accredited Halal certification bodies may apply and be granted
facilities. This law also encourages and supports the establishment of a single
standards. This law also aims to give scholarship programs for the
underprivileged but deserving college and post graduate students who are taking
agriculture and fisheries; and for technical- vocational courses for farmers,
plants producing or providing Halal products, processes, and services. The State
compensate for the loss of nutrients due to the processing and/or storage of food.
Republic Act No. 8976 states that the manufacturers of processed foods or food
products shall include on the label a statement of "nutrition facts" indicating the
nutrients and the quantities of said nutrients added to the food. In addition to that,
the agencies charged with the implementation of this Act shall establish a quality
or food products shall also establish their quality assurance system under the
The proposed product would be named K & R Ice Cream Delight. This ice cream
would be marketed as healthy ice cream. The canistel fruits are particularly rich in
carotene and niacin. They also have a god amount of ascorbic acid. The product
plastic cups. The study aimed to achieve the following objectives: (1) compete
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with other existing sellers of local ice cream in Calamba; (2) expand the business
by broadening the range of the target market and selling the product to other
Barangays in Calamba City after five years; and (3) produce a new variety of ice
cream flavor. It was found that the proposed business is feasible, viable, and
that there is a demand for K & R ice cream Delight. Based on the surveys
conducted, 67% of the respondents were willing to buy the product. 2. In the
technical aspect, it shows that the raw materials and equipment needed in the
project are available in the area of the business. 3. The financial analysis of the
study shows that the proposed business is financially viable and would lead to the
fruits, the Philippines offers a lot of delicacies and desserts made from these
harvests. The most common flavors are ube (purple yam), macapuno (sweet
coconut), mango, langka (jackfruit), and avocado. These are usually mixed with
nuts and marshmallows for a more delicious taste. Other ice cream flavors are
durian, calamansi (local lime), and sweet corn. If you can’t stomach the smell of
real durian fruit, you can settle for a durian ice cream instead because its stench
is a lot less intimidating. If you have a cold but are still craving some sweet
just maybe, it will serve as a natural remedy for your cold. Finally, if you love to try
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eating corn with a twist, the sweet corn ice cream will surely captivate your taste
buds.
flavors are sampaguita (Arabian jasmine), malunggay, and chili. sampaguita is the
Philippine national flower. It’s not enough just to see and smell this small white
blossom – you also must taste it! Ilustrado Restaurant in Intramuros converts this
fragrant flower into a rich creamy dessert. Also, if you want to stay healthy without
cutting back the sweets, the malunggay-flavored ice cream is your best pick.
interesting feat. Bicolano’s, famous for their extra spicy food, made the first ever
hot and spicy dessert in the Philippines. Colonial Grill of Legazpi City made chili-
flavored ice cream and is now gaining a lot of popularity because of it.
nutritious dessert or snack and a good source of Vitamin A which is good for the
eyes and a good source of calcium for the bones. The proposed project aimed to
be recognized not only in Los Baños but also in nearby towns and cities. It also
aimed to expand the business if it becomes successful in the next five years. The
proposed business’ initial investment would only take 1 year. The average return
business is desirable because the profitability index is more than Php 1.00. It
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means that for every Php 1.00 invested, there would be a return of Php 10.04.
Because the net present value is positive, the decision is to accept the project.
but what about fish-flavored ice cream? Central Luzon State University or CLSU
in Nueva Ecija is known for coming up with tilapia ice cream. A lot of people might
become skeptical about it at first, but it’s worth a try! Once you taste this, you’d be
surprised with how they were able to eliminate the fishy smell and taste of the
tilapia. It’s just plain ice cream but made extra creamy because of the cheese that
was mixed into it. What’s distinct with it though is its texture since it’s topped off
with some tilapia flakes and walnuts. You can buy tilapia ice cream from CLSU for
Foreign Literature
cream has completed a remarkable transformation into one of the most widely
consumed desserts in the United States. The story of this transformation is partly
cream was considered a summertime dessert and the methods of procuring ice in
the summer were available to a tiny percentage of the population. But the story of
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history of ice cream is filled with chefs, entrepreneurs, cookbook authors, and
others who helped popularize ice cream and a variety of related desserts. Jeri
overview of this frozen treat from its origins to the beginnings of industrialized ice
cream production. Starting with seventeenth-century Italian ices and iced creams,
Quinzio follows the spread and transformation of these new desserts to France
and England in the eighteenth and nineteenth centuries. In its earliest form, ice
written by household managers containing recipes that call for rare and expensive
ingredients. From these elite origins, ice cream became a delicacy sold at
According to Sarah Iohman (2012), There are only a few more official days
of summer left, so I’m going to use them to their best advantage by devouring as
much ice cream as possible. But chocolate or vanilla? A very important question.
According to the International Ice Cream Association, 30% of ice cream eaters
prefer vanilla, while a mere 10% prefer chocolate. Some of the earliest frozen
desserts were scoops of snow or shaved ice topped with flavored sugar syrups;
sometimes, these were made into icy drinks. In the Middle East, they were known
as sherbets or serbets–the origin of the words sorbet and sherbet. Because of the
precedent of frozen drinks, some of the earliest ice cream flavors were drinks, like
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coffee and tea. Which is why chocolate ice cream was invented long before
vanilla. The first frozen chocolate recipe was published in Naples, Italy in 1692 in
the book The Modern Steward. “Chocolate” was a popular hot drink in 17th-
century Europe, and was commonly mixed with spices like cinnamon, chili
peppers, anise, almonds, or musk (glandular extracts from the musk deer.
Spanish court, not how it was served by the ancient peoples of Mexico.
According to Rebecca Rupp (2014), Given our passion for vanilla, it seems
peculiar that “plain vanilla” is the going synonym for anything basic, bland, or blah.
whistles; plain-vanilla automobiles miss out on chrome, fins, and flashy hood
ornaments; and plain-vanilla music is the sort of soulless drone that afflicts us in
elevators. The truth is, though, that plain vanilla is anything but dull. Vanilla is a
species. Vanilla is a native of South and Central America and the Caribbean, and
the first people to have cultivated it seem to have been the Totonacs of Mexico’s
east coast. The Aztecs acquired vanilla when they conquered the Totonacs in the
15th Century; the Spanish, in turn, got it when they conquered the Aztecs. One
the time it was eclipsed by his other American imports, which included jaguars,
bouncing rubber balls. The problem with vanilla is that it’s pricey. Vanilla is the
second most expensive spice in the world (after saffron) because its production is
feet, from which sprout pale greenish-yellow flowers, about four inches in
diameter.
duck eggs in damp, heavily salted charcoal (made into a black clayish paste),
have been eaten for a long time ago. Because the egg, salt, and charcoal (often
referred to as “Black Gold”) are all strong symbols of wealth and prosperity to the
Chinese, the Salted Egg, being a preserved delicacy, has come to powerfully
represent Sustained Providence. In Ancient China, during the time of the first
Emperor, there lived an army officer who retired honorably after he got injured
fighting rebels. For his heroic act, the emperor rewarded him with a good pension
and allowed him to relocate to a small town by the sea in the Southern regions of
the vast country. There he lived a very peaceful and contented life in a modest
house with his wife, four young children, and his aged parents. After a time,
however, because of corrupt officials who withheld his pension payments, his
family fell into relative poverty and he took to being a woodsman in the forest
behind his house, cutting wood for a living. His old injuries bothered him from time
to time, but he was brave and hardworking and never one to complain or become
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reliant on others. He could still wield a heavy axe as skillfully as anyone much
7th Edition focuses on the science and technology of frozen dessert production
and quality. It explores the entire scope of the ice cream and frozen dessert
industry, from the chemical, physical, engineering, and biological principles of the
industry and teachers and students in dairy or food science or related disciplines.
are provided, to ensure its relevance to the global frozen dessert industry.
According to Tori Avey (2012). There are several myths about the origin of
ice cream. Some say Marco Polo brought it back from his travels to the Far East.
Others say that Catherine de Medici introduced it to France when she relocated to
marry King Henry II. Neither tale is likely to be true, though both are romantic. Ice
cream has a much more ancient history. Its earliest form holds very little
resemblance to the ice cream we eat today. Biblical passages refer to King
Solomon enjoying cooling iced drinks during harvest season. Alexander the Great
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of ancient Greece loved to indulge in icy drinks flavored with honey or wine.
During Nero’s reign of Rome from 54-68 BC, ice was harvested from nearby
mountains and held in ice houses deep pits covered with straw. This practice of
keeping ice in place of refrigeration would be common for centuries to come. For
most Americans, the phrase ice cream conjures up memories of summer, like
slurping melted cones, banana splits, hot fudge sundaes, root beer floats, and
buying a scoop from the drug store when it only cost a dime. Ice cream is the
ultimate old-fashioned treat. This dessert has a very worldly history that stretches
all around the globe. In India, there's kulfi. In Italy, gelato. In Japan, mochi. It
seems every country has its spin on the delicious frozen confection we Americans
perceived quality of ice cream depend in large part on the small size of ice
the disc-shaped crystals found in ice cream will greatly aid manufacturers in
predicting how processing and formulation changes will affect their products.
Because the ice cream mix is opaque, it has not yet been possible to observe ice
crystallization in ice cream in situ. Studies to date, therefore, have used analogs
elements of the crystallization mechanism are well accepted. Because of the large
supercooling at the freezer wall, ice nucleates there before being swept into the
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bulk of the freezer. In the bulk, heat and mass transfer cause some crystals to
melt and others to grow. By the time the ice cream reaches the freezer exit, the
examines the field of young adult literature, comparing it to ice cream--its various
flavors and levels of richness. The article proclaims the profundity of the field and
the quality of its writers, summarizes historical highlights, defends it against its
choices by talking about books and having them available in our classrooms. The
author also states his personal preferences along with his concern about the
(2003). Completely re-written with two new co-authors who provide expertise in
explores the entire scope of the ice cream industry, from the chemical, physical,
and distribution of the finished product. This Sixth Edition builds on the strengths
of previous editions with its coverage of the history, production and consumption,
sanitizing, safety, and quality of ice cream and related frozen desserts.
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safety are expanded. SI units have been incorporated throughout, also with easy
reports and the newest equipment produced by the supplying industry. Data on
the composition of typical frozen desserts are presented, including more than 50
formulas and 85 special recipes. Outstanding in its breadth and coherence, Ice
full revision of previous editions and includes an updating of the areas that have
been affected by changes and new technology. The ice cream industry has
composed of large and small businesses manufacturing ice cream and related
regulations. The latter area has now become more stabilized, and the Frozen
Desserts Definitions and Standards of Identity are now more clearly defined, as
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are an ingredient and nutritional labeling specifications. The chapters that include
basic information on ice cream technology remain for the most part unchanged to
chapters, major revisions and the incorporation of new material have been made.
Key classical references and information have been retained or added to keep
intact those portions of the book which students have found most useful and
Local Studies
Julie Ann Martin and her work titled “Consumer Preferences of Vanilla Ice
Cream” (2018). Every consumer has a variety of ice cream available for purchase
through retail stores, including standard commercial, specialty store, organic, and
acceptance of four vanilla ice creams based on taste. Despite the preference for
organic ice cream, it was unable to determine if consumers were willing to pay a
higher price for perceived higher-quality organic ice cream. This research was
compared to nonorganic ice creams, but the nutritional analysis was performed,
Jomel Montero (2019) and his work titled “Acceptability and Commercial
Ice Cream” That this study developed ice cream using healthy ingredients such
as malunggay and mangosteen to make it suitable for any ages. The sensory
attributes of the product in terms of appearance and texture both obtained and
acceptability both gained an adjectival rating of pleasing while the odor is good
Andrea G. Chico and her work titled “The Acceptability of the Bitter Gourd
Flavored Ice Cream Through Different Preparations of the Bitter Gourd Leaves”
(2017). The study was conducted to determine the acceptability of the bitter gourd
bitter gourd leaves such as fresh, dried, and blanched were used as the flavoring
of the ice cream. Based on the sensory evaluation, all four treatments have
Treatment A has the highest amount of potassium, and the lowest amount was
Claire Balquiedra and Louise Miraflor of STEM102-D and their work titled
vitamins, minerals, and plant chemicals. In that case, it is essential to have a diet
high in fruit and vegetables to protect an individual against cancer, diabetes, and
heart disease. The study should be able to determine how carrot and papaya as
ice cream will be feasible for the efficacy of the product. This includes flavor, body
and texture, melting quality, color, package, appearance, and influence quality,
of fruit and vegetable-flavored ice cream to the market in the first quarter of 2017
to create a highly nutritious product that would not only suit the taste of the
citizens in all ages but would help them for their wellness, especially children who
are refusing to eat healthy foods. Also, ice cream is suitable for this season, the
In the study conducted by Rica Princess L. Macalinao with her work titled
“Pitaya Sorbet Dragon Fruit Ice Cream, A Feasibility Study Presented to the
Faculty of Graduate School Lipa City” (2020). Dragon fruit is used by diabetics to
substitute food for rice and to enhance the fiber content of the diet. Dragon fruit
ice cream is much more than just ice cream and refreshment. It works for more
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combination of nutrients to deliver a specific benefit to get you through your day.
The healthy ice cream will provide customers to provide the quality, reasonably
priced products in the industry. Brief background of the study ice cream ranks as
one of the most popular desserts in the world. It is usually made from dairy
products, such as milk and cream, and often combined with fruits or other
ingredients and flavors. Most varieties contain sugar, although some are made
Antares and her work titled “CocoBano Ice Cream: A Feasibility Study” (2019).
Their mission is to make and serve a delicious and healthy product such as the
health care needs. To give a new flavor of ice cream, to increase the demand for
healthy products in the market thus promoting a healthy type of living. To improve
of food. The researchers come up to produce a product that will serve people a
good quality ice cream that contains healthy ingredients. They name it
“CocoBano” which is a derived word from the two fruit which is the Guyabano and
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the Coconut. This ice cream is rich in essential nutrients. The flavor of this ice
Allen Charles A. Uy, Reiner D. Sarsuela, and Leah B. Garlitos and their work titled
This study aims to show how effective milkfish can be in an ice cream that is very
popular with everyone. The result of this study will serve as proof that a simple
According to the tests that have been carried out, as written by Deniarko, the
benefits of milkfish as a source of nutrition contains more omega-3 than the other
types of fish. The nutritional contents in 100 grams of milkfish or bangus contain
minimal fat. Milkfish or bangus source of several vitamins and nutrients including
vitamin A.
F. Senobio, and Jeramie C. Umali and their work titled “Dreamer’s Ice Cream: A
Feasibility Study on Ice Cream Parlor” (2015). Ice cream is one of the favorite
comfort food of Filipinos of all ages. It sweetness, the ecstatic flavor, and an
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overwhelming feeling that it gives, that you want to have more. All of us had the
same experience when it comes to ice cream and that is the reason why we came
up with this business. And that is to provide you, with the same experience when
you are enjoying your ice cream. Ice cream is frozen food, typically eaten as a
snack or dessert, usually made from dairy products, such as milk and cream, and
sweetened with sucrose, corn syrup, cane sugar, beef sugar, and/or other
mixture is stirred to incorporate air spaces and cooled below the freezing point of
According to the Senior High School Faculty of STI College of Sta. Cruz
and their work titled “Malunggay Leaves with Cucumber Ice Cream as a Source of
Cruz, Laguna” (2017). There are numerous sorts of vegetables that teenagers in
this generation do not prefer to eat. In some cases, they think that it is not good to
taste because of its texture, color, and most likely, it’s appearance. In any case,
what they do not know is that the sort of food that they would prefer not to eat is
Cucumis sativus are made up of mostly 95% water, like watermelon, which means
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eating them on a hot summer day can help you stay hydrated. So, if the
researchers will use vegetables like malunggay and cucumber as the ingredients
in preparing ice cream, they will notice that vegetables are pleasant to taste. Even
though it is ice cream, the real taste of malunggay and cucumber won’t change
and the nutrients it contains won’t be lessened. They will appreciate and enjoy
Remedios Doblon – Merilles and Teresita Villa G. Lacaba, D.M and their work
titled “Sensory Evaluation of Rose Petal (Rosaceae) Ice Cream” (2019). This
study aims to conduct a Rose Petal Ice Cream for the nutritious cravings of all
people. Studies have revealed that cravings for ice cream or anything sweet could
help after mood swings. In addition, according to health.com, the reason behind
the cravings is often associated with long-term patterns such as our childhood
sweet memories. Ice cream was introduced at the same time cooling devices like
refrigerators are thought in during the time of America colonization. The main
ingredients of ice cream are cow’s milk and carabao milk both kinds of milk are
widely used these days. Coconut milk and cassava flour are other ingredients
used to make local ice creams making sorbets distinct from ice cream in other
countries.
Dulay (2001). Studies on the production of low-fat ice cream using carabao
milk. A study was conducted to produce a low-fat ice cream using fresh carabao
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milk as the main liquid dairy ingredient. The ice cream recipes that were
with the normally formulated ice cream containing 10% fat. As an additional
source of ice cream solids, young coconut milk puree ("buko") and old coconut
meat puree ("alangan") were used at 20% and 12% respectively, to treatments
lots. For this study, chocolate-flavored ice cream samples were prepared. Results
of the study indicated that the chocolate-flavored low-fat ice cream containing
young and old coconut meat did not differ significantly from normally formulated
ice cream (control) for flavor and aroma, body and texture, color, and general
acceptability. It was also shown based on the sensory scores and response of the
taste panels that the difference in stabilizers and low-fat levels used in this study
did not adversely affect the quality of the experimental ice cream. It was, however,
noted that the percent overrun in all lots of ice cream was abnormally low (29 to
35%). Since this level of overrun was also observed in the control lot, it may
suggest that the low overrun was not due to the character of the ice cream freezer
Foreign Studies
their work titled “Sensory Characteristics of Ice Cream Produced in the USA and
Italy” (2009). This study was conducted to define and compare sensory
In general, gelato obtained higher overall fruity and fruit identification scores,
chocolate gelato obtained higher chocolate and cocoa notes and vanilla gelato
obtained higher vanilla and lower vanillin intensities than most U.S ice creams. In
addition to compositional differences, gelato and ice cream quality differ based on
batch freezer and is extruded immediately. Gelato is held and served at -11C (12-
15F), a semi-frozen state. Many studies have measured the sensory properties of
ice cream to examine the relationship between various ingredients and sensory
In the study conducted by Mi-Jung Choi and Kwang-Soon Shin and their
work titled “Studies on Physical and Sensory Properties of Premium Vanilla Ice
Cream Distributed in Korean Market” (2014). The object of this study was to
ice creams. The physical properties of the various ice creams were compared by
manufacturing brand. In the Korean ice cream market, there are several ice cream
names depending on the ice cream company, each of which has its formulations
as well. Many studies are present in the journal literature about the creation of
new ice cream formulations (Dervisoglu, 2006; Dervisoglu and Yazici, 2006;
Karaman and Kayacier, 2012). Milk fat acts as a thermal insulator which affects
the melting process of ice cream. In general, ice cream containing high milk fat
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content could take a longer time to melt, so it has potential advantages in handling
According to the study conducted by R.S Cadena and H.M.A Bolini and
their work titled “Reduced Fat and Sugar Vanilla Ice Creams: Sensory Profiling
and External Preference Mapping” (2012). The aim of this study is to sensory
attributes of vanilla ice cream with reduced fat and sugar and to determine drivers
between descriptive attributes and hedonic judgments using the partial least
squares method. The attributes of brightness and sweet aftertaste for the sample
and creaminess (appearance and texture) and sweet aroma contributed positively
to the acceptance of ice cream samples. The attributes of aeration, powdered milk
aroma and flavor, and white chocolate aroma and flavor contributed positively to
the acceptance of the ice creams. The attributes of hydrogenated fat aroma and
flavor were responsible for the lower acceptance of samples. The reduction in fat
and sugar did not necessarily cause a decrease in acceptance. The most
important factors were the selection of the appropriate sweetener system and the
According to Su-Jung Yeon, Ji-Han Kim, and Chi-Ho Lee and their work
Pepper Powder” (2017). This study was conducted to investigate the physical and
sensory properties of ice cream containing fermented pepper powder. Three ice
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EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
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powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun
pepper powder were harder and maintained their forms longer than the controls.
0.2% fermented pepper powder added to ice cream had no pungency as much as
that of the control and overall sensory attribute was not significantly different from
the control. Therefore, ice cream containing fermented pepper powder maintained
physical and sensory properties similar to the controls, and maintenance was
better. It means fermented pepper powder ice cream can be utilized as the
and the title itself is “Development of Coconut Milk-Based Spicy Ice Cream as a
(2021). In this study, coconut milk-based spicy ice cream was developed in
compliance with the Sri Lankan standard to introduce a new perception of flavor
using spices to the ice cream industry. Although coconut ice cream is
commercially available in the local market, spicy-flavored coconut ice cream is not
white pepper (Piper nigrum) are the spices used in the preparation of the ice
cream as they are freely available and used as complementary spices in Sri
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Lanka. Coconut milk-based spicy ice cream could be introduced to the market as
a potential marketable nondairy product with spicy flavor, aroma, and smooth
texture.
According to Bo-Kang Liou and his work titled “Sensory Analysis of Low-
Fat Strawberry Ice Creams Prepared with Different Flavor Chemicals and Fat
creams. Fat mimetics are already used in the manufacture of low-fat and fat-free
ice creams. However, the use of fat mimetics affected the flavor and texture
consumers. Strawberry flavor was chosen for this study because little information
is available on the effect of fat reduction on the flavor profile of strawberry ice
cream (Miettinen and others 1999). Nevertheless, the strawberry flavor is one of
the most popular ice cream flavors, but, unlike vanilla, it has more than one
character impact compound. However, the aroma profile of strawberry has been
extensively studied (Larsen and Wattkins 1995; Zabetakis and Holden 1997;
Ibanez and others 1998; Gomes da Silva and Chaves das Neves 1999), which
popular flavors of ice cream in Japan, and matcha ice cream features its bright
green color and its unique aroma and taste. Matcha ice cream is one of the
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EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila
successful examples of the application of Matcha, which was originally only for a
drink in the tea ceremony, to sweets. Matcha is now one of the popular ice cream
the nutty notes of pecan with rich butter and a hint of sweet vanilla extract. The
distinctive flavor of the pecan is hard to pinpoint – even for experts – but is
perhaps best described as having sweet, fat, and roasted undertones. Pecans, in
combined with butter and vanilla extract, the butter pecan profile is quite
distinctive.
form of one block, which is separated into three distinct flavors – most commonly
vanilla, chocolate, and strawberry. Off course, many variations exist and many
more toppings and flavors can be introduced to the recipe. Because of its blocky
form and ability to travel far while being frozen, Italian immigrants quickly brought
this cold treat to the United States, where they introduced it as Spumoni in the
ice cream very quickly conquered the entire world, enabling countless cooks to
not only use it in ice cream recipes but also as one of the most sought ice cake
ingredients.
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EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila
cream man, wearing his business attire, whenever I heard his bell ringing from the
ice-cream trolley that he pushed along the road. I remember everyone called his
mobile shop an “ice-cream-wearing suit”, which became his signature. His ice-
cream is like soft icy flakes with coconut milk flavoring, topped with corn kernels
and Lod Chong. It was a light and refreshing dessert compared to western-style
Synthesis
The related literature and studies, both local and foreign were found to be
relevant to the present study especially in the theories, concepts, and principles in
the preparation of Purple Yam & Squash Ice Cream with Salted Egg.
The local and foreign literature named process and production flour were parallel
to the present study. Dulay (2001), Dina Ramos (2014), Paul (2014), Azuelo,
Rosales (2011), Gonzales (2015),.. They both dealt with the preparation,
ingredients, and qualities of ice cream that were soft and smooth. The formula in
purple yam, squash ice cream preparation depends on the kind of milk ranging
The local and foreign studies named Kellen Becker (2011), Sarah Iohman
(2012), Rebecca Rupp (2014), Min (2014), H. Douglas Gloff and Richard W.
Hartel (2013), Tori Avey (2012), K. L. K Cook, R. W. Hartel (2010), Gallo, Don
factors, and level of Purple Yam & Squash Ice Cream with Salted Egg in terms
CHAPTER 3
Methodology
Research Design
accurate, it does not gather the causes behind a situation. Descriptive research is
the exploration of existing phenomena and facts that are not known to the
persons.
determine the quality characteristics and the level of acceptability of Purple Yam &
This study used simple random sampling to select the respondents. Simple
the population in such a way that every set of respondents has an equal choice of
the probability of being selected there. Simple random sampling gives everyone in
Table 1
ice cream and ten (10) expert respondents who were quality assurance/faculty.
their sex, age, and civil status was congregated and tabulated as follows:
Table 2
gender.
Table 3
Respondents According to Age
age.
age range 21-30 years old, and 2 or 20 % belong to the age 31-40 years old, and
the age range 15-20 years old, 1 or 5 percent are 21-30 years old, 6 or 30 percent
are 31-40 percent and 3 or 15 percent belongs to ages 41-50 years old.
Generally, there are 10 or 33.33 percent that belong to the age range 15-
20 years old, 4 or 13.33 percent are 21-30 years old, 8 or 26.67 percent belong to
the age range 31-40 years old and 8 or 26.67 percent belongs to the age ranges
Table 4
civil status.
Research Instrument
squash ice cream with salted egg. This was used to assess the level of
acceptability of Purple yam & Squash ice cream with salted egg in terms of
subject instructor.
researchers.
The following statistical tools were used in the treatment of the data:
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Frequency. it was used to quantify the number of people who were chosen
as respondents.
Formula:
Where:
%= percentage
f= frequency
N= total number of respondents
the quality and test the acceptability of the Purple yam & Squash ice cream with
salted egg.
Formula:
Where:
X= weighted mean
f= frequency
n= total of the respondents
Likert Scale. The responses on the evaluation as to the Purple yam &
Squash ice cream with salted egg were assigned using “The Five Point Likert
Scale” and equivalent point. The five (5) categories and the equivalent points for
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EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
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the level of Purple Yam & Squash Ice Cream with Salted Egg by the selected
Formula:
Where:
CHAPTER 4
Table 5
Extended
Quantity Unit Specification Unit Cost
Cost
Purple yam
1 kilo Squash 50 pesos 50 pesos
1 kilo Guar gum 30 pesos 30 pesos
1 Tsp Half and half(half fresh 15 pesos 15pesos
1 liter milk, half cream) 95 pesos 95pesos
1 1/2 Cups Sugar 60 pesos 60 pesos
2 Pieces Salted egg 15 pesos 15pesos
Table 6
Procedures
1. Assemble all the ingredients and tools in the preparation of Purple Yam,
2. Put the cooked squash and purple yum in the food processor to make it
3. Use a hand mixer and mix the half and half milk until double as shown in
figure 4
4. Add 2 cups of sugar, and 2 tsp of guar gum and dissolve using a hand
5. Separate the mixture into two bowls to add the squash and purple yam
as shown in figure 6.
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EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
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6. Add the salted egg and mix until it’s well blended as shown in figure 7.
7. Pack the mixture in the container and freeze for 3-6 hours as shown in
figure 8.
7. Freeze
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Squash Ice Cream with Salted Egg as evaluated by the respondents in terms
Table 8
Composite
Experts Consumers Weighted Rank
CRITERIA
Mean
WM VI WM VI WM VI
Appearance 4.44 HA 4.88 HA 4.66 HA 1
Overall taste 4.44 HA 4.60 HA 4.52 HA 2
Overrun 3.80 A 4.36 HA 4.08 A 3
Flavor 3.60 A 4.04 A 3.82 A 4
Overall
4.07 A 4.47 HA 4.27 HA
Weighted Mean
acceptability of the developed Purple Yam & Squash Ice Cream with Salted Egg
is shown in Table 6.
Acceptable the variables appearance, overall taste, and “flavor” of the developed
Purple Yam & Squash Ice Cream with Salted Egg as evident by their respective
reinforced by their respective weighted mean of 3.80 and 3.60, and yielded an
mean of 4.88, 4.60, 4.36, and 4.76. Meanwhile, they rated Acceptable the
acceptability of the developed Purple Yam & Squash Ice Cream with Salted Egg
confirmed by the composite weighted mean of 4.60. Rank no. 3 is “overall taste”
mean of 3.82.
This indicates that the developed Purple Yam & Squash Ice Cream with
Salted Egg was highly acceptable to the experts and consumer respondents in
terms of appearance, overall taste, overrun, and flavor as reflected by the overall
Table 8
t-ratio
Standard
Respondents Mean Compute Verbal
Deviation Decision
d t-value Interpretation
Expert 4.14 0.3899
2.1112 Reject Ho Significant
Consumer 4.53 0.3406
Degrees of Freedom = 28
Critical value at .05 = 2.048
between the evaluation of the experts and consumer respondents on the level of
acceptability of the developed Purple Yam & Squash Ice Cream with Salted Egg
obtained a computed T-value of 2.1112 is greater than the critical value of 2.048
overrun, and flavor on the level of acceptability of the developed Purple Yam &
The results indicate that the experts and consumer respondents gave
different evaluations in terms of the appearance, overall taste, overrun, and flavor
on the level of acceptability of the developed Purple Yam & Squash Ice Cream
The results show that Purple Yam & Squash Ice Cream with Salted Egg
and Omega 3.
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EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila
CHAPTER 5
Summary Findings
Ingredients. Purple yam, Squash, Salted Egg, Sugar, half and half( half
Procedure. Purple Yam & Squash Ice Cream with Salted Egg. Preparation
of all the ingredients needed. The making of ice cream. Put the purple yam and
the squash into boiling water until it’s cooked. Cut the purple yam and the squash
into small pieces and put them in the food processor until they smooth. In a bowl,
beat the full cream until it thickens, and then add sugar to it and continue to beat
until the sugar dissolves. In a separate bowl, add half of the milk and squash
gradually and mix it until it smoothness. Repeat the process, in a separate bowl,
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EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
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add the purple yam puree gradually and mix it until it smoothness. Then add 2tsp
of guar gum in both mixtures and mix it again until the guar gum dissolves. In a
separate container, mix the mixture you create consisting of squash together with
the purple yam puree and put it in the freezer for 5-8 hrs. Serve.
developed Purple Yam & Squash Ice Cream with Salted Egg. The Purple Yam
& Squash Ice Cream with Salted Egg was highly acceptable to the expert and
Squash Ice Cream with Salted Egg. The results of the significant difference in
acceptability of the developed Purple Yam & Squash Ice Cream with Salted Egg
obtained a computed T-value of 2.1112 is greater than the critical value of 2.048
Squash Ice Cream with Salted Egg. The results show that Purple Yam &
Squash Ice Cream with Salted Egg contains 13% or 17 kcal protein; 22% or
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Conclusions
formulated.
1. Purple Yam & Squash Ice Cream with Salted Egg can be used as
2. Purple Yam & Squash Ice Cream with Salted Egg was highly acceptable
3. The results of statistical analysis indicate that the consumer and expert
respondents rated the developed Purple Yam & Squash Ice Cream with Salted
4. The results of the nutritional analysis show that Purple Yam & Squash
Ice Cream with Salted Egg contains 13% or 17 kcal protein; 22% or 28kcal of Fat;
Recommendations
In light of the findings and conclusions of the study, the following are
recommended.
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1. Future researchers shall also find other ways to promote the usefulness
3. Change the ratio of cream and milk to 1cup of cream and 2 cups of milk
4. Add more salted egg to give a salty flavor to the ice cream.
5. Future researchers can also use other native Filipino ingredients to have
REFERENCES
Andrea G. Chico (2017) “The Acceptability of the Bitter Gourd Flavored Ice
Cream Through Different Preparations of the Bitter Gourd Leaves”.
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gourd-flavored-ice-cream-through-different-preparations-of-the-bitter-
gourd-leaves/
Angelo Bonifacio (2014) as a country abundant with tropical fruits, the Philippines
offers a lot of delicacies and desserts made from these harvests. The most
common flavors are ube (purple yam), macapuno (sweet coconut), mango,
langka (jackfruit), and avocado.
https://www.vigattintourism.com/tourism/articles/Unique-Ice-Cream-
Flavors-Taste-the-Philippines-in-a-Scoop
Angelo Bonifacio (2014) among these exotic ice cream flavors are sampaguita
(Arabian jasmine), malunggay, and chili. sampaguita is the Philippine
national flower. https://www.vigattintourism.com/tourism/articles/Unique-
Ice-Cream-Flavors-Taste-the-Philippines-in-a-Scoop
Dina Ramos (2014). All Alligator ice cream a restaurant in Davao City has come
up with the unusually flavoured frozen dessert after the owners were
offered some eggs from the crocodile park next door, where the animals
are raised for their meat and skin. https://www.dailymail.co.uk/travel/article-
2658391/Restaurant-Philippines-comes-crocodile-ice-cream.html
Dulay (2001). Studies on the production of low-fat ice cream using carabao's milk.
https://agris.fao.org/agris-search/search.do?recordID=PH2002001416
Gallo, Don (2010). From a 40-year perspective, Don Gallo examines the field of
young adult literature, comparing it to ice cream--its various flavors and
levels of richness. https://eric.ed.gov/?q=Ice+cream&pg=2&id=EJ882393
H. Douglas Gloff and Richard W. Hartel (2013). Ice Cream, 7th Edition focuses on
the science and technology of frozen dessert production and quality.
https://link.springer.com/book/10.1007/978-1-4614-6096-1
Ivon L. Lavilla, Cenby Eppie G. Gaytos, Remedios Doblon –Merilles and Teresita
Villa G. Lacaba, D.M and their work titled “Sensory Evaluation of Rose
Petal (Rosaceae) Ice Cream” (2019). This study aims to conduct a Rose
Petal Ice Cream for the nutritious and cravings of all the people.
https://www.academia.edu/40286678/SENSORY_EVALUATION_OF-
ROSE_PETAL_Rosaceae_ICE_CREAM
Jomel Montero (2019) and his work titled “Acceptability and Commercial Potential
of Malunggay (Moringa Oleifara)-Mangosteen (Garciana Mangostana) Ice
Cream” That this study developed ice cream using healthy ingredients
such as malunggay and mangosteen to make it suitable for any ages.
https://papers.ssrn.com/sol3/papers.cfm?abstract_id=3521253
Julie Ann Martin and her work titled “Consumer Preferences of Vanilla Ice Cream”
(2018). Every consumer has a variety of ice cream available for purchase
through retail stores, including standard commercial, specialty store,
organic, and premium commercial options.
https://uknowledge.uky.edu/foodsci_etds/64/
Kellen Becker (2011). Once a dessert of European royalty, ice cream has
completed a remarkable transformation into one of the most widely
consumed desserts in the United States.
https://muse.jhu.edu/article/450129/pdf?
fbclid=IwAR2XCW0OGw3t6W0_WnGqR
Kelly R. Thompson, Delores H. Chambers, and Edgar Chamber IV and their work
titled “Sensory Characteristics of Ice Cream Produced in the USA and Italy”
(2009). https://onlinelibrary.wiley.com/doi/full/10.1111/j.1745-
459X.2009.00217.x
K. L. K Cook, R. W. Hartel (2010). The smoothness and perceived quality of ice
cream depend in large part on the small size of ice crystals in the product.
https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1541-
4337.2009.00101.x
Mi-Jung Choi and Kwang-Soon Shin and their work titled “Studies on Physical and
Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean
Market” (2014). https://www.researchgate.net/publication/27242599-
Studies-on_Physical and
Sensory_Properties_of_Premium_Vanilla_Ice_Cream_Distributed_in_Kore
an _Market
Min (2014). Salted Eggs, traditionally made by covering fresh duck eggs in damp,
heavily salted charcoal (made into a black clayish paste), have been eaten
for a long time ago. http://studiomc.com.sg/blog/the-origins-of-the-salted-
egg-imagined/
Paul (2014) It happens to be like durian. I don’t love it that much that I have to
have it all the time. But I’m not averse to the smell at all. And I love when I
chance upon a fine specimen with it’s creamy, custardy, silky, musky flesh.
http://tableforthreeplease.com/2014/08/the-durian-ice-cream-incident/
Rebecca Rupp (2014). Given our passion for vanilla, it seems peculiar that “plain
vanilla” is the going synonym for anything basic, and bland.
https://www.nationalgeographic.com/culture/article/plain-vanilla?
fbclid=IwAR2O8xP-
AjoAyzSW4apgztTv9hFvnI2EMA6iodOEVFoAbZhufMLfe2vEF-U
Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
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Rica Princess L. Macalinao with her work titled “Pitaya Sorbet Dragon Fruit Ice
Cream A Feasibility Study Presented to the Faculty of Graduate School
Lipa City” (2020). https://pdfcoffee.com/pitaya-sorbet-a-feasibility-study-of-
dragon-fruit-ice-cream-pdf-free.html
Robert T. Marshall, H Douglas Goff and Richard W. Hartel (2003). Completely re-
written with two new co-authors who provide expertise in physical
chemistry and engineering, the Sixth Edition of this textbook/reference
explores the entire scope of the ice cream industry, from the chemical,
physical, engineering and biological principles of the production process.
https://scholar.google.com/scholar?
hl=en&as_sdt=0%2C5&q=Ice+cream&btnG=#d=gs_qabs&t=16559027059
70&u=%23p%3Dua9nnKWtIO0J
R.S Cadena and H.M.A Bolini and their work titled “Reduced Fat and Sugar
Vanilla Ice Creams: Sensory Profiling and External Preference Mapping”
(2012).
https://www.sciencedirect.com/science/article/pii/S0022030212004985
Sarah Iohman (2012). There are only a few more official days of summer left, so
I’m going to use them to their best advantage by devouring as much ice
cream as possible. http://www.fourpoundsflour.com/origin-of-a-dish-
chocolate-ice-cream/?
fbclid=IwAR3NNKvgVrhi6CO8f6ycvy_NAypw7kzhWpOoJmGsxavaLnS
Senior High School Faculty of STI College of Sta. Cruz and their work titled
“Malunggay Leaves with Cucumber Ice Cream as a Source of Vitamin C to
Boost the Immune System of Grade 7 Students in PGMNHS Sta. Cruz,
Laguna” (2017). https://www.academia.edu/35936427/Sample-research
Su-Jung Yeon, Ji-Han Kim, and Chi-Ho Lee and their work titled “Physical and
Sensory Properties of Ice Cream Containing Fermented Pepper Powder”
Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila
(2017).
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355582/#__ffn_sectitle
tnvalleypecan.com butter pecan (2020) is a flavor that merges the nutty notes of
pecan with rich butter and a hint of sweet vanilla extract.
https://tnvalleypecan.com/blogs/blog/what-is-butter-pecan
Tori Avey (2012). There are several myths about the origin of ice cream. Some
say Marco Polo brought it back from his travels to the Far East.
https://www.pbs.org/food/the-history-kitchen/explore-the-delicious-history-
of-ice-cream/
Wendell S. Arbuckle (2013). This edition of" Ice Cream" is a full revision of
previous editions and includes an update of the areas that have been
affected by changes and new technology.
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hl=en&as_sdt=0%2C5&q=Ice+cream&btnG=#d=gs_qabs&t=16559029555
87&u=%23p%3D-l_g8R8pqIsJ
Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila
APPENDIX
A. LETTER OF PERMISSION
March 2022
S I R:
The undersigned is presently conducting a research study entitled Purple Yam &
Squash Ice Cream with Salted Egg. This study is one of the requirements for
the completion of the degree in Bachelor of Science in Industrial Technology
Major in Food Technology, which aims to make a new flavor.
In this connection, we would like to ask permission from your good office to
administer our survey questionnaire to the selected respondents, to evaluate the
level of Purple Yam & Squash Ice Cream with Salted Egg.
The researcher hopes that this request will merit your kind consideration and
favorable action.
Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila
Noted by:
MARIVIR M. PIELAGO
Research Adviser
Dear Sir/Madam:
The undersigned is presently conducting a research study entitled Purple Yam &
Squash Ice Cream with Salted Egg. Your assessment of this proposed Ice Cream
will help in the innovation of this study.
Your cooperation and assistance are highly appreciated. Rest assured that all
your answers will be highly treated with utmost care and confidentiality.
Noted by:
MARIVIR M. PIELAGO
Research Adviser
ARIEL E. TOBIAS
Subject Teacher
C. SURVEY QUESTIONNAIRE
I. RESPONDENT’S PROFILE
Please indicate the information asked for each item. Where options are
given put check (✔️) mark on the most appropriate to your condition.
Direction: Please check (✔️) your assessment of the Purple Yam and
Squash Ice Cream with Salted Eggs in terms of Appearance, Overall Taste,
Sweetness, Smoothness, and Flavor.
CRITERIA 5 4 3 2 1
APPEARANCE
OVERALL TASTE
OVERRUN
FLAVOR
Thank you!
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CURRICULUM VITAE
Educational Attainment
Tertiary: Eulogio “Amang” Rodriguez
Institute of Science and Technology
Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
Nagtahan, Sampaloc, Manila
Educational Attainment
Tertiary: Eulogio “Amang” Rodriguez
Institute of Science and Technology
Personal Information
Date of Birth: July 14, 2001
Place of Birth: Tondo, Manila
Height: 5’0
Weight: 69 kg
Gender: Female
Religion: Roman Catholic
EZRAH V. BAñADERA
B2 L6 Villa España 2, Tatalon Quezon City
Bañadera.ezrah.foodtech@gmail.com
09275869478
Educational Attainment
Tertiary: Eulogio “Amang” Rodriguez
Institute of Science and Technology
2011-2015
Personal Information
Date of Birth: May 11, 1999
Place of Birth: Quezon City
Height: 5’9
Weight: 64 kg
Gender: Male
Religion: Roman Catholic