College of Industrial Technology

Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY

Nagtahan, Sampaloc, Manila
COLLEGE OF INDUSTRIAL TECHNOLOGY 1
CHAPTER 1
The Problem and Its Background
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
speciality that is usually bougth at various restaurants,stores, and street stalls, it is
traditionally sold during the Christmas season.
Durian is a fruit grown in southern Myanmar. Mainly grows in Burma
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,
white, milky, and saffron sticks to the seeds.
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.
We conducted this research “Espasol filled with durian jam” to creat a
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
we gathered from our respondents we know that Filipinos favorite dessert is
Espasol that’s why we create something new for their taste buds.
Conceptual Framework
This study used the Input-Process-Output (IPO) which serves as an
overview of the flow of the activities in the Purple Yam & Squash Ice Cream with
Salted Egg.
INPUT PROCESS OUTPUT
Purple Yam & Squash Purple Yam & Squash

Ice Cream with Salted Ice Cream with Salted
Egg Egg
Ingredients Boiling
Heavy milk Mixing
Purple yam Beating
Squash Chilling
Salted egg
Sugar Evaluation of the finish
product through survey
Materials questionnaires.
Bowl Appearance
Hand mixer Color
Overall taste Purple Yam &
Survey on the Flavor Squash Ice Cream
acceptability of the Mouth feel with Salted Egg
developed product Overrun
as to:
Appearance Data Gathering

Color
Overall taste
Flavor Statistical Treatment
Mouth feel
Overrun
Analysis and
References Interpretation of Data
Online source
Magazine
Books
FEEDBACK
Figure 1: The conceptual framework of the study
As shown in figure 1 on the preceding page. Input (I) contains the
ingredients and materials needed for making Purple Yam & Squash Ice Cream
with Salted Egg the ingredients are purple yam, squash, salted egg, guar gum,
sugar, and heavy milk the materials were use are a bowl, container and hand
mixer. Materials and ingredients in terms of flavor, texture, color, and appearance
in terms of cost. As well as in books and internet websites for reference.
The process box was the procedure in the preparation of Purple Yam &
Squash Ice Cream with Salted Egg in Boiling, Mixing, beating, chilling and
evaluation of the finished product through survey questionnaires in terms of
Appearance, Overall Taste, Overrun, and Flavor. Data gathering; statistical
treatment; and analysis and Interpretation of Data.
The Output box of the study was the highly acceptable Purple Yam &
Squash Ice Cream with Salted Egg.
Statement of the Problem
This study will concentrate on the development of ice cream using Purple
Yam, Squash, and Salted Egg as the main ingredients.
Specifically, this seeks to answer the following sub-problems:

1. What are the ingredients, tools, utensils, and procedure for preparing
Purple yam & Squash Ice Cream with Salted Egg?
2. How do the (2) two groups of respondents evaluate the level of
acceptability of Purple yam & Squash Ice Cream with Salted Egg in terms of:
2.1 Appearance;
2.2 Overall Taste;
2.3 Overrun; and
2.4 Flavor?
3. Is there any significant difference in the evaluation of the two groups of
respondents as to the above-mentioned variables?
4. What is the nutritional value of Purple yam & Squash Ice Cream with
Salted Egg?
Hypothesis
This study hypothesized that:
There is no significant difference in the evaluation of the respondents
regarding the acceptability of Purple yam & Squash Ice Cream with Salted Egg in
terms of appearance, overall taste, overrun, and flavor.
Scope and Limitations of the Study
The scope of the study covered the Purple yam & Squash Ice Cream with
Salted Egg. To assess the flavor of the ice cream in terms of appearance, overall
taste, overrun, and flavor. The Purple yam & Squash Ice Cream with Salted Egg
was prepared for Florendo residents in Tondo, Manila. The 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) experts in making
ice cream in Metro Manila, and (20) consumers in Metro Manila. This study was
conducted from October 2021-July2022.
Significance of the Study
This study would be a great contribution in accordance with the dessert
specifically, the ice cream along with two compound vegetables, the purple yam
and squash together with a salted egg. Furthermore, the outcome of this
experiment can be highly significant and beneficial to the following:
Researchers. The output of the study provided them with insights into the
importance of product development.
Potential Consumers. They are the ones who have purchased the
product. This aims to give them insights and overviews about the product and
would help them to choose the right food to buy.
Entrepreneur. This refers to those engaged in business and wanting to put
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
of life especially as we walk towards the path of the business world.

Community. This is particularly relevant to elders compared to younger
ones, for they are aware of its limits and risk for medicinal users. Government and
pharmaceutical companies should aim to establish a certain level among users.
Future Researchers. This study will serve as a foundation of knowledge,
as to learn and understand. Researchers may have acquired new skills and
knowledge that they can use to navigate. By this, they would also be interested in
being innovative and creative in their future endeavors.
Definition of Terms
The following words are hereby defined conceptually and operationally for
a better understanding of the study:
Appearance - refers to the color, size, and condition of the food.
Beating – to make a mixture smooth or to introduce air in a mixture by
using a brisk, regular lifting motion.
Flavor - the blend of taste and smell sensations evoked by a substance in
the mouth.
Freezing – application of low temperature that changes the states of water
in the food from liquid to solid.
Guar gum - In foods and beverages, guar gum is used as a thickening,
stabilizing, suspending, and binding agent.

Heavy cream - also known as heavy whipping cream, is the thick part of
the milk that rises to the top due to its high-fat content. With about 36-40% fat, it
has one of the highest fat contents compared to other dairy products.
Ice cream - is a frozen product made with milk fat, sweetener, and other
flavoring ingredients with the incorporation of water and air
Homemade ice cream -prepared by chilling the mixture of cream, milk,
fruit, and other flavoring ingredients and a stabilizer.
Mix – combine two or more ingredients.
Overrun- means the increase in volume due to the incorporation of air by
beating during the freezing process
Purple yam - is a species of yam commonly referred to as purple yam,
ube, violet yam, or water yam. An indigenous staple of the Philippines.
Squash - Cucurbita is a genus of herbaceous vegetables in the gourd
family, Cucurbitaceae variously known as squash, pumpkin, or gourd, depending
on species, variety, and local parlance, and for their seeds.
Salted egg - is an Asian preserved food product made by soaking duck
eggs in brine, or packing each egg in damp, salted charcoal.
Texture - the visual or tactile surface characteristics and appearance of
food.
CHAPTER 2
Review of Related Literature and Studies
Local Literature
Azuelo, Caroline Ann B.Mediona, Jasmin M. (2015), Introduction 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 fruits
or other ingredients and flavors. It is typically sweetened with sugar or sugar
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
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.
According to Jhen De Devera (2013), As written in the Republic Act No.
10817, this act is instituting the Philippine Halal Export Development and
Promotion Program, which shall refer to the comprehensive set of objectives,
targets, strategies and activities for the growth of Halal industries producing or
providing products, processes, and services and resulting to increased exports of
Halal products. The producers, manufacturers, traders, retailers, and service
providers catering to the domestic market and having undergone voluntary
certification from accredited Halal certification bodies may apply and be granted
permission to use the Philippine Halal Logo on their products, establishments, or
facilities. This law also encourages and supports the establishment of a single
umbrella organization of Halal certification bodies, which can be tapped by
standard-setting and regulatory agencies to assist in the development and in the
monitoring of the application of internationally accepted Halal certification
standards. This law also aims to give scholarship programs for the
underprivileged but deserving college and post graduate students who are taking
up courses in the relevant field of disciplines in SUCs which have programs in
agriculture and fisheries; and for technical- vocational courses for farmers,
fishermen, farm technicians, and skilled workers in processing and manufacturing
plants producing or providing Halal products, processes, and services. The State
recognizes that food fortification is vital where there is a demonstrated need to
increase the intake of an essential nutrient by one or more population groups, as
manifested in dietary, biochemical, or clinical evidence of deficiency. Food
fortification is considered important in the promotion of optimal health and to
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
assurance system. Likewise, the manufacturers and importers of processed foods
or food products shall also establish their quality assurance system under the
quality assurance system of the implementing agencies.
According to Kathleen Claire D. Monsale and Romarie T. Matira (2011),
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
is homemade; thus, it is guaranteed cleanliness. The product would be put in
plastic cups. The study aimed to achieve the following objectives: (1) compete
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
profitable through the following assertions: 1. In the marketing aspect, it shows
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
profitability of the business.
According to 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. 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
dessert, then insist on having a calamansi-flavored ice cream because maybe,
just maybe, it will serve as a natural remedy for your cold. Finally, if you love to try
eating corn with a twist, the sweet corn ice cream will surely captivate your taste
buds.
According to Angelo Bonifacio (2014), Among these exotic ice cream
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.
Butchie’s Recipe in Greenhills braved to make a dessert from a vegetable, a very
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.
According to Fatima Meryl Q. Estenor | Marilyn R. Gamilla and Rose Ann
Z. Rosales (2011), FAROMA ice cream is made from Guyabano fruit. It is a
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
on investment in terms of accounting income is 332% every year. The proposed
business is desirable because the profitability index is more than Php 1.00. It
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.
This will lead to the profitability of the business.
According to Gonzales (2015), You’ve heard of bacon-flavored ice cream,
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
P700-P750 per pint.
Foreign Literature
According to 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. The story of this transformation is partly
a story of technological change. New technologies have simplified the production
of ice cream, particularly in comparison to seventeenth-century Italy where ice

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
ice cream’s transformation is not simply a story of technological change. The
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
Quinzio’s Of Sugar and Snow: A History of Ice Cream Making is an ambitious
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
cream was produced in only the wealthiest households, as reflected in cookbooks
written by household managers containing recipes that call for rare and expensive
ingredients. From these elite origins, ice cream became a delicacy sold at
confectioners’ shops in London and Paris in the nineteenth century.
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
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.
Today’s “Mexican Chocolate” is a descendant of how chocolate was served in the
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.
A plain-vanilla wardrobe lacks pizzazz; plain-vanilla technologies lack bells and
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
member of the orchid family, a sprawling conglomeration of some 25,000 different
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
source claim that it was introduced to western Europe by Hernán Cortés-though at

the time it was eclipsed by his other American imports, which included jaguars,
opossums, an armadillo, and an entire team of ballplayers equipped with
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
so labor-intensive. Vanilla grows as a clinging vine, reaching lengths of up to 300
feet, from which sprout pale greenish-yellow flowers, about four inches in
diameter.
According to 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. 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
reliant on others. He could still wield a heavy axe as skillfully as anyone much
younger and fitter than himself.
According to H. Douglas Gloff and Richard W. Hartel (2013). Ice Cream,
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
production process to the distribution of the finished product. It is intended for
industry personnel from large to small-scale processors and suppliers to the
industry and teachers and students in dairy or food science or related disciplines.
While it is technical in scope, it also covers much practical knowledge useful to
anyone with an interest in frozen dessert production. World-wide production and
consumption data, global regulations, and, as appropriate, both SI and US units
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
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
call ice cream.
According to K. L. K Cook, and 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. Understanding the mechanisms responsible for producing
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
or have related observed effects to a hypothesized mechanism. Still, some
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
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
ice crystals have become small, rounded discs.
According to 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. The article proclaims the profundity of the field and
the quality of its writers, summarizes historical highlights, defends it against its
detractors, and explains the importance of helping students make informed
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
increasing length of YA books.
According to 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, to the marketing
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,
composition, ingredients, calculation, and preparation of mixes, equipment,
processing, freezing, hardening, storage, distribution, regulations, cleaning and

sanitizing, safety, and quality of ice cream and related frozen desserts.
Specifically, the chapters on composition and properties, ingredients, calculations,
freezing, refrigeration, analyzing frozen desserts, and microbiological quality and
safety are expanded. SI units have been incorporated throughout, also with easy
reference to US equivalents, where appropriate. The Sixth Edition includes a
more thorough treatment of industrial production, incorporating the latest research
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
Cream, Sixth Edition continues to serve as a primary educational authority for
students in food science and dairy science, as well as an authoritative resource
for all aspects of the ice cream industry.
According to Wendell S. Arbuckle (2013). This edition of" Ice Cream" is a
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
developed based on an abundant economical supply of ingredients and is a high-
volume, highly automated, modern, progressive, very competitive industry
composed of large and small businesses manufacturing ice cream and related
products. The industry un-Derwent a difficult period of adjusting to economic
changes and the establishment of product specifications and composition
regulations. The latter area has now become more stabilized, and the Frozen
Desserts Definitions and Standards of Identity are now more clearly defined, as
are an ingredient and nutritional labeling specifications. The chapters that include
basic information on ice cream technology remain for the most part unchanged to
accommodate beginners in the industry and the smaller processors. In other
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
helpful as reflected in my teaching, research, and publications in the field of dairy
science, particularly in the field of ice cream production.
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
premium commercial options. This study used a sensory analysis to solicit
responses from a group of adults to determine consumer preference 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
unable to determine if organic ice creams offer additional nutritional benefits as
compared to nonorganic ice creams, but the nutritional analysis was performed,
and further research is warranted.

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. The sensory
attributes of the product in terms of appearance and texture both obtained and
adjectival rating also of suitable. In addition, the flavor/taste and general
acceptability both gained an adjectival rating of pleasing while the odor is good
enough. It also shows that there is a significance difference between the
experimental and commercial products in terms of their sensory attributes.
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
leaves in the preparation of ice cream. Using different treatments of 50 grams of
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
significant differences in terms of flavor, texture, and general acceptability. In
nutrient analysis, potassium and phosphorus were analyzed in the product.
Treatment A has the highest amount of potassium, and the lowest amount was
treatment D. Phosphorus has the highest amount in Treatment B while Treatment
D has the lowest.

Claire Balquiedra and Louise Miraflor of STEM102-D and their work titled
“The Feasibility of Carrot Papaya Ice Cream as a Source of Beta Carotene to
Boost Immune System of Grade 4 Students from Unson Elementary School
Pagsanjan, Laguna” (2017). Fruits and vegetables contain important antioxidants,
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,
and the overall acceptability of the product by consumers. So ABC Holdings, a
Filipino multi-industry company established in 2000, will be offering a combination
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
cold dry season approaching summer.
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
responsible hydration. It is great tasting, nutrient-packed, and enhanced ice cream
with added electrolytes. In addition, to providing a perfect complement to
everyone’s less-than-perfect diet, Dragon Fruit Ice Cream has a unique
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
with other sweeteners.
According to Adona Carolyn Atienza Diseree Amor Caalam Cassandra 12-
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
“CocoBano Ice Cream” as a delicacy offering alternative solutions to human
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
nutrition among people through making desserts with nutritional content, to
provide a safe, enjoyable, and health-promoting environment for the consumption
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
the Coconut. This ice cream is rich in essential nutrients. The flavor of this ice
cream is soursop which contains antioxidants.
In the study conducted by Roxinne Suzette E. Barboza, Cowen Djandy P.
Cabansag, Christian Paul G. Cases, Maria Lourdes M. Corpuz, Jhun Cedric P.
Lazaro, Jhon Dominic G. James, Kathyrine R. Pagaling, Abegail C. Atchuela,
Allen Charles A. Uy, Reiner D. Sarsuela, and Leah B. Garlitos and their work titled
“Bangus (CHANUS CHANUS) As an Ice Cream an Investigatory Project” (2017).
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
fish, milkfish or bangus, can be an extraordinary dessert for everyone's cream.
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
about 72 mg of sodium, 21 g of proteins, 52 mg of cholesterol, omega 3, and
minimal fat. Milkfish or bangus source of several vitamins and nutrients including
vitamin A.
According to the study conducted by Keizel F. Casimiro, Alvin G. Dela
Cruz, Rogellyn S. Merejilla, Melanie F. Reyes, Pauline M. Romano, Anna Rowena
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
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
often combined with fruits or other ingredients and flavors. It is typically
sweetened with sucrose, corn syrup, cane sugar, beef sugar, and/or other
sweeteners; flavorings and colorings are added in addition to stabilizes. The
mixture is stirred to incorporate air spaces and cooled below the freezing point of
water to prevent detectable ice crystals from forming.
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
Vitamin C to Boost the Immune System of Grade 7 Students in PGMNHS Sta.
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
nutritious. Malunggay, scientifically known as Moringa oleifera is one of the most
useful plants or vegetables. Malunggay is a rich source of calcium, iron,
phosphorous, and vitamins like A, B, and C. Cucumbers, scientifically known as
Cucumis sativus are made up of mostly 95% water, like watermelon, which means
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
eating a yummy and nutritious dessert.
In the study conducted by 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 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
milk as the main liquid dairy ingredient. The ice cream recipes that were
developed, which contained 5 and 7% milk fat, were compared organoleptically
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
used which was a 2-liter kitchen-type University of the Philippines.
Foreign Studies
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). This study was conducted to define and compare sensory
characteristics of high-quality Italian gelato to ice creams produced in the U.S.A.

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
differences in production and storage. Gelato typically is produced fresh using a
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
characteristics such as flavor and texture.
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
investigate the difference in physical and sensory properties of various premium
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
content could take a longer time to melt, so it has potential advantages in handling
during high storage temperatures.
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
of liking by applying external preference mapping and reveal the relationship
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
use of good-quality raw materials.
According to 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” (2017). This study was conducted to investigate the physical and
sensory properties of ice cream containing fermented pepper powder. Three ice
cream formulas were manufactured: 1, control; 2, supplemented with 0.1%
fermented pepper powder; and 3, supplemented with 0.2% fermented pepper
powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun
than formula 1(p<0.05). Additionally, ice creams supplemented with fermented
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
material of functional food (dessert).
The study was conducted by the academic editor Thierry Thomas-Danguin
and the title itself is “Development of Coconut Milk-Based Spicy Ice Cream as a
Nondairy Alternative with Desired Physicochemical and Sensory Attributes”
(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
yet available. Cinnamon (Cinnamomum Verum), ginger (Zingiber officinale), and
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
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
Mimetics” (2006). Current demand revealed consumers want healthier ice
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
characteristics of ice cream, which results in decreased overall acceptability by
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
make strawberry flavor easy to prepare.
According to Japanese-wiki-corpus.org (2020). Matcha is one of the most
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
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
flavors such as vanilla and chocolate in Japan.
According to 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. 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
particular, share an octalactone aroma compound with the coconut. When
combined with butter and vanilla extract, the butter pecan profile is quite
distinctive.
Based on icecreamhistory.net Neapolitan (2022) ice cream is made in the
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
1870s. With tremendous popularity and countless variation in recipes, Neapolitan
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.
According to lionbrand.com (2020), Coconut milk ice-cream is the most
memorable dessert of my childhood. In Lopburi province, I used to chase the ice-
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
ice-cream that is thick and creamy.
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,
Caroline Ann B.Mediona, Jasmin M. (2015), Jhen De Devera (2013), Kathleen
Claire D. Monsale | Romarie T. Matira (2011), Angelo Bonifacio (2014), Angelo
Bonifacio (2014), Fatima Meryl Q. Estenor | Marilyn R. Gamilla | Rose Ann Z.
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
from soft to very stiff, and differences in mixing methods.

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
(2010), Robert T. Marshall, H Douglas Goff and Richard W. Hartel (2003),
Wendell S. Arbuckle (2013). Where found to be similar to the procedures, quality
factors, and level of Purple Yam & Squash Ice Cream with Salted Egg in terms
of Appearance, Overall Taste, Overrun Smoothness and Flavor. When subjected
to sensory evaluation using standard scene sheets.

CHAPTER 3
Methodology
Research Design
The researchers used the descriptive research method; Descriptive
research aims to accurately and systematically describe a population, situation, or
phenomenon. The idea behind this type of research is to study frequencies,
averages, and other statistical calculations. Although this research is highly
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.
The proponents of this study used the survey questionnaire answered by
the selected groups of respondents after evaluating the finished product to
determine the quality characteristics and the level of acceptability of Purple Yam &
Population and Sample of the Study
This study used simple random sampling to select the respondents. Simple
random based is based on randomly selecting the respondents as samples from

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
the target population an equal and known probability of being selected as a
respondent in the sample group.
Table 1
Frequency and Percentage Distribution of Respondents
Respondents Population Percentage

Experts 10 33.33
Consumer 20 66.67
Total 30 100
As shown in Table 1, there were 10 or 33.33 percent of expert respondents
and 20 or 66.67 percent of consumer respondents.
Respondents of the Study
There were thirty (30) respondents consisting of twenty (20) consumers of
ice cream and ten (10) expert respondents who were quality assurance/faculty.
In addition, the demographic information of the respondents concerning
their sex, age, and civil status was congregated and tabulated as follows:
Table 2
Respondents According to Sex
Experts Consumers Overall

Sex
f % f % f %
Male 4 40 7 35 11 36.67
Female 6 60 13 65 19 63.33
Total 10 100 20 100 30 100
Table 2 presents the frequency distribution of the respondents according to
gender.
As shown in the table, there were 4 or 40 percent male expert respondents
and 6 or 60 percent of female respondents.
On the other hand, there were 7 or 35 percent male consumer respondents
while the female consumer respondents were 13 or 65 percent.
Overall, there are 11 or 36.67 percent of male respondents and 19 or 63.33
percent of female respondents.
Table 3
Respondents According to Age

Age
f % f % f %
15 – 20 0 0 10 50 10 33.33
21 – 30 3 30 1 5 4 13.33
31 – 40 2 20 6 30 8 26.67
41 – 50 years old and above 5 50 3 15 8 26.67
Total 10 100 20 100 30 100
Table 3 shows the frequency distribution of the respondents according to
age.
As shown in the table, 3 or 30 percent of expert respondents belong to the
age range 21-30 years old, and 2 or 20 % belong to the age 31-40 years old, and
5 or 50 percent belong to the age group of 41 – 50 and above.

As to consumer respondents, there were 10 or 50 percent that belongs to
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
41-50 years old.
Table 4
Respondents according to Civil Status

Civil Status
f % f % f %
Single 3 30 12 60 18 60.00
Married 7 70 8 40 12 40.00
TOTAL 10 100 20 100 30 100
Table 4 presents the frequency distribution of respondents according to
civil status.
As shown in the table, there were 3 or 60 percent of expert respondents
are single and 7 or 70 percent of the expert respondents are married.
As to consumer respondents, there were 12 or 60 percent are single and
the other 8 or 40 percent of consumer respondents were married.
Research Instrument
The researchers created a collection of questionnaires to collect data to
answer particular questions about the study such as:

Part I. Respondents Profiles. This was used to collect information on the
respondents' demographics, such as age, sex (male or female), civil status,
educational achievement, and years in the organization or service.
Part II. Assessment of the Level of Acceptability of Purple yam and
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
Appearance, Overall Taste, Overrun, and Flavor.
Data Gathering Procedures
The procedures undertaken in gathering pertinent data needed in the study
are the following:
1. The researchers wrote a letter to the Dean, of the College of Industrial
Technology, requesting permission to conduct a study, which was signed by the
subject instructor.
2. Following clearance of the request, the researchers distributed the
survey questionnaire to the selected respondents following a final review.
3. The completed survey questionnaires were gathered by the researchers.
4. Tabulated, calculated, analyzed, and interpreted data were all done.
5. The data was presented in a tabular and textual format by the
researchers.
Statistical Treatment of Data
The following statistical tools were used in the treatment of the data:
Percentage. a relative value indicating the hundredth parts of any quantity.
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
Weighted Man: This was used to aggregate a set of scores, to determine
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
the level of Purple Yam & Squash Ice Cream with Salted Egg by the selected
respondents are given below:
Options Verbal Interpretation Equivalent Point

5 Highly Acceptable (HA) 4.20 - 5.00
4 Acceptable (A) 3.40 - 4.19
3 Moderately Acceptable (MA) 2.60 - 3.39
2 Least Acceptable (LA) 1.80 - 2.59
1 Not Acceptable (NA) 1.00 - 1.79
T-Test: a type of inferential statistic used to determine if there is a
significant difference between the means of two groups.
Formula:
Where:
X1= mean of the first sample

X2 = mean of the second sample
S1= Standard Deviation of the first sample
S2= Standard Deviation of the second sample
N1= Number of items in the first sample
N2= Number of items in the second sample
CHAPTER 4
Presentation, Interpretation, and Analysis of Data
Subproblem No. 1. What are the ingredients, materials, tools, and
procedures in the preparation and development of Purple Yam, Squash, and
Salted Ice Cream?
Table 5
Ingredients Used and Costing
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
TOTAL 250.00 250.00

pesos pesos
Yield: 20/14.00 each

Table 6
Tools and Utensils Used
Quantity Unit Specification
1 Set Mixing bowl

1 Unit Hand mixer
1 Piece Spatula
1 Set Measuring cups
1 Piece Container
1 Unit Food processor
Procedures
1. Assemble all the ingredients and tools in the preparation of Purple Yam,
Squash, and Salted Ice Cream as shown in Figure 2.

Figure 2. Assembling of ingredients and tools.
2. Put the cooked squash and purple yum in the food processor to make it
smooth and puree as shown in figure 4 as shown in figure 3.
Figure 3. Blending of ingredients
3. Use a hand mixer and mix the half and half milk until double as shown in
figure 4
Figure 4. Beating the mixture

4. Add 2 cups of sugar, and 2 tsp of guar gum and dissolve using a hand
mixer as shown in figure 5.
Figure 5. Adding of sugar
5. Separate the mixture into two bowls to add the squash and purple yam
as shown in figure 6.
Figure 6. Adding squash and purple yam
6. Add the salted egg and mix until it’s well blended as shown in figure 7.
Figure 7.Adding and beating the mixture
7. Pack the mixture in the container and freeze for 3-6 hours as shown in
figure 8.
7. Freeze
Subproblem No. 2. How acceptable is the developed Purple Yam &
Squash Ice Cream with Salted Egg as evaluated by the respondents in terms
of appearance, overall taste, overrun, and flavor?
Table 8
Assessment as to Level of Acceptability

of Purple Yam & Squash Ice Cream with Salted Egg
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
The evaluation of the experts and consumer respondents on the
acceptability of the developed Purple Yam & Squash Ice Cream with Salted Egg
is shown in Table 6.
As stated by the data in Table 6, the expert respondent rated Highly
Acceptable the variables appearance, overall taste, and “flavor” of the developed
Purple Yam & Squash Ice Cream with Salted Egg as evident by their respective
weighted mean of 4.34. However, they rated Acceptable variables “Overrun” as

reinforced by their respective weighted mean of 3.80 and 3.60, and yielded an
overall weighted mean of 4.14 and verbally interpreted as acceptable.
The consumer respondents, rated Highly Acceptable the variables'
appearance, overall taste, and flavor as attained by their respective weighted
mean of 4.88, 4.60, 4.36, and 4.76. Meanwhile, they rated Acceptable the
variable “flavor” as sustained by a weighted mean of 4.04 and yielded an overall
weighted mean of 4.53 verbally interpreted as highly acceptable.
Overall, the experts and consumer respondents evaluate the level of
rank no. 1 is “appearance” rated highly acceptable as proven by the composite
weighted mean of 4.66. Rank no. 2 is “flavor” rated highly acceptable as
confirmed by the composite weighted mean of 4.60. Rank no. 3 is “overall taste”
rated highly acceptable as affirmed by the composite weighted mean of 4.52.
Rank no.4 is “overrun” rated acceptable as confirmed by the composite weighted
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
composite weighted mean of 4.34.

Subproblem No. 3. Is there any significant difference between the
assessment of the respondents in the level of acceptability of the developed
Purple yam & Squash Ice Cream with Salted Egg?
Table 8
Significant Difference in the Level of Acceptability

of the Developed Purple yam & Squash Ice Cream with Salted Egg
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
Looking at the data in Table 7, the results of the significant difference
between the evaluation of the experts and consumer respondents on the level of
obtained a computed T-value of 2.1112 is greater than the critical value of 2.048
at five percent level of significance with 28 degrees of freedom and verbally
interpreted significantly. Hence, resulted in the rejection of the null hypothesis.
Since we failed to accept the null hypothesis, there is a strong
manifestation that there is a significant difference between the evaluation of the
expert and consumer respondents in terms of the appearance, overall taste,

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
with Salted Egg.
Subproblem No. 4. What is the nutritional facts of Purple Yam &
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 28kcal of Fat; Carbohydrates:
Carbohydrates: 64% or 81 kcal of Carbohydrates. And It also contains Omega 6
and Omega 3.
CHAPTER 5
Summary of Findings, Conclusions, and Recommendation
Summary Findings
The following are the salient findings of the study.
1. On the ingredients, tools, utensils, and procedures Purple Yam &
Ingredients. Purple yam, Squash, Salted Egg, Sugar, half and half( half
fresh milk and half cream, Guar Gum.
Tools and Utensils. Bowl, Hand Mixer, and Food Processor.
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,
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.
2. On the respondent assessment of the level of acceptability of
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
consumer respondents in terms of their appearance, overall taste, overrun, and
flavor as reinforced by the overall weighted mean of 4.34.
3. On the significant difference between the assessment of
respondents on the level of acceptability of developed Purple Yam &
Squash Ice Cream with Salted Egg. The results of the significant difference in
the assessment of the consumer and expert respondents on the level of
obtained a computed T-value of 2.1112 is greater than the critical value of 2.048
at five percent level of significance with 28 degrees of freedom and verbally
interpreted significantly. Hence, resulted in the rejection of the null hypothesis.
4. On the result of nutritional facts of developed Purple Yam &
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
28kcal of Fat; Carbohydrates: Carbohydrates: 64% or 81 kcal of Carbohydrates.
And It also contains Omega 6 and Omega 3.
Conclusions
Based on the findings of the study, the following conclusions were
formulated.
1. Purple Yam & Squash Ice Cream with Salted Egg can be used as
primary ingredients in the preparation and development of Ice Cream.
2. Purple Yam & Squash Ice Cream with Salted Egg was highly acceptable
to the selected respondents in terms of its appearance, overall taste, sweetness,
smoothness, and flavor.
3. The results of statistical analysis indicate that the consumer and expert
respondents rated the developed Purple Yam & Squash Ice Cream with Salted
Egg differently in terms of appearance, overall taste, sweetness, smoothness, and
flavor on the level of acceptability.
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;
Carbohydrates: Carbohydrates: 64% or 81 kcal of Carbohydrates. And It also
contains Omega 6 and Omega 3.
Recommendations
In light of the findings and conclusions of the study, the following are
recommended.
1. Future researchers shall also find other ways to promote the usefulness
of purple yam in promoting other food products in our own country.
1. Observe the ideal ratio and proportion of ingredients.
3. Change the ratio of cream and milk to 1cup of cream and 2 cups of milk
to balance the mixture.
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
a unique Filipino flavor.

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APPENDIX
A. LETTER OF PERMISSION
March 2022
Dr. JOSIE R. SONIO

Dean, College of Industrial Technology
EARIST, Manila
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.
Thank you very much and God Bless!
Very truly yours,
Delos Reyes, John Andrei N.

Florendo, Kyla Nicole F.
Bañadera, Ezrah V.
Researchers
Noted by:
MARIVIR M. PIELAGO
Research Adviser
B. LETTER TO THE RESPONDENTS
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 response to this questionnaire will provide the necessary feedback to

improve the Purple Yam & Squash Ice Cream with Salted Egg.
Your cooperation and assistance are highly appreciated. Rest assured that all
your answers will be highly treated with utmost care and confidentiality.
Thank you very much,
Delos Reyes, John Andrei N.

Florendo, Kyla Nicole F.
Bañadera, Ezrah V.
Researchers
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.
Name (optional) : _________________________

College : _________________________
Present Position : _________________________
Sex : _____ Male _____ Female
II. SURVEY QUESTIONNAIRE ON THE PURPLE YAM AND SQUASH ICE

CREAM WITH SALTED EGG.
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.
Please assess using the following scale:
Scale Range Verbal Interpretation

5 4.20 - 5.00 Highly Acceptable (HA)

4 3.40 - 4.19 Acceptable (A)
3 2.60 - 3.39 Moderately Acceptable (MA)
2 1.80 - 2.59 Least Acceptable (LA)
1 1.00 - 1.79 Not Acceptable (NA)
CRITERIA 5 4 3 2 1
APPEARANCE
OVERALL TASTE
OVERRUN
FLAVOR
SUGGESTIONS AND COMMENTS:
Please give your suggestions and comments on the innovation of a

proposed Purple yam, Squash Ice cream with Salted eggs prepared by the
researchers.
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
___________________.
Thank you!
CURRICULUM VITAE
JHON ANDREI N. DELOS REYES

#1838 G. Tuazon St., Sampaloc, Manila
Andrei_Delosreyes@yahoo.com
09084513028
Educational Attainment
Tertiary: Eulogio “Amang” Rodriguez
Institute of Science and Technology
Senior High School: Eulogio Rodriguez Vocational

High School-Sampaloc, Manila
2017-2019
Secondary: Antonio A. Maceda Integrated High School

Sta.Mesa, Manila
2015-2017
Elementary: Dr. Benigno Aldana Elementary School

Sampaloc, Manila
2011-2013
Personal Information
Date of Birth: November 20, 2000
Place of Birth: Obando, Bulacan
Height: 5’5
Weight: 53 kg
Gender: Male
Religion: Iglesia ni Cristo
KYLA NICOLE F. FLORENDO

8 Duhat St., Tondo, Manila
knflorendo@gmail.com
09052328847
Senior High School: Arellano University Juan Sumulong Campus

2017-2019
Secondary: Tondo High School

2013-2017
Elementary: Manuel L. Quezon Elementary School

2007-2013
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
Secondary: Carlos L. Albert High School

2011-2015
Elementary: Diosdado P. Macapagal Elementary School

2005-2011
Date of Birth: May 11, 1999
Place of Birth: Quezon City
Height: 5’9
Weight: 64 kg
Gender: Male
Religion: Roman Catholic

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Republic of the Philippines

EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY

COLLEGE OF INDUSTRIAL TECHNOLOGY 1

The Problem and Its Background

speciality that is usually bougth at various restaurants,stores, and street stalls, it is

traditionally sold during the Christmas season.

Durian is a fruit grown in southern Myanmar. Mainly grows in Burma

white, milky, and saffron sticks to the seeds.

COLLEGE OF INDUSTRIAL TECHNOLOGY 2

We conducted this research “Espasol filled with durian jam” to creat a

we gathered from our respondents we know that Filipinos favorite dessert is

COLLEGE OF INDUSTRIAL TECHNOLOGY 3

This study used the Input-Process-Output (IPO) which serves as an

INPUT PROCESS OUTPUT

Purple Yam & Squash Purple Yam & Squash

Appearance Data Gathering

COLLEGE OF INDUSTRIAL TECHNOLOGY 4

Figure 1: The conceptual framework of the study

As shown in figure 1 on the preceding page. Input (I) contains the

in terms of cost. As well as in books and internet websites for reference.

evaluation of the finished product through survey questionnaires in terms of

Appearance, Overall Taste, Overrun, and Flavor. Data gathering; statistical

treatment; and analysis and Interpretation of Data.

Squash Ice Cream with Salted Egg.

Statement of the Problem

Yam, Squash, and Salted Egg as the main ingredients.

Specifically, this seeks to answer the following sub-problems:

COLLEGE OF INDUSTRIAL TECHNOLOGY 5

Purple yam & Squash Ice Cream with Salted Egg?

2. How do the (2) two groups of respondents evaluate the level of

2.2 Overall Taste;

2.3 Overrun; and

3. Is there any significant difference in the evaluation of the two groups of

respondents as to the above-mentioned variables?

This study hypothesized that:

There is no significant difference in the evaluation of the respondents

terms of appearance, overall taste, overrun, and flavor.

Scope and Limitations of the Study

COLLEGE OF INDUSTRIAL TECHNOLOGY 6

conducted from October 2021-July2022.

Significance of the Study

This study would be a great contribution in accordance with the dessert

experiment can be highly significant and beneficial to the following:

importance of product development.

would help them to choose the right food to buy.

Entrepreneur. This refers to those engaged in business and wanting to put

of life especially as we walk towards the path of the business world.

COLLEGE OF INDUSTRIAL TECHNOLOGY 7

Community. This is particularly relevant to elders compared to younger

pharmaceutical companies should aim to establish a certain level among users.

Future Researchers. This study will serve as a foundation of knowledge,

being innovative and creative in their future endeavors.

a better understanding of the study:

Appearance - refers to the color, size, and condition of the food.

Beating – to make a mixture smooth or to introduce air in a mixture by

using a brisk, regular lifting motion.

Flavor - the blend of taste and smell sensations evoked by a substance in

Freezing – application of low temperature that changes the states of water

in the food from liquid to solid.

Guar gum - In foods and beverages, guar gum is used as a thickening,

stabilizing, suspending, and binding agent.

COLLEGE OF INDUSTRIAL TECHNOLOGY 8

flavoring ingredients with the incorporation of water and air