Acceptability and Commercial Potential of Malunggay (Moringa oleifera) - Mangosteen (Garciana mangostana) Ice Cream

Abstract

INTRODUCTION

Ice creams are very demanding dessert, especially during summer season. However, some of the consumers cannot eat ice creams due to health-related problem like diabetes. Thus, to make ice cream healthy and suitable for any ages, this study developed ice cream using healthy ingredients such as Malunggay and Mangosteen. Since there were limited literature and studies conducted in commercializing healthy ice creams using fruit and vegetable, this study was conducted to evaluate the acceptability and commercial potential of Malunggay-Mangosteen ice cream.

METHODS

This study used the experimental research design specifically the parallel group design. A total of 63 food technology students from the Senior High School Department of San Miguel National Comprehensive High School participated in the sensory evaluation. Scorecard of Rangana (1977) and hedonic scale served as data gathering instrument. Data were treated by getting the mean and with the use one-way ANOVA.

RESULTS

Based on the overall result, the experimental product obtained an average of 6.85 which means suitable. The sensory attributes of the product in terms of appearance and texture both obtained an 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 significant difference between experimental and commercial product in terms of their sensory attributes.

DISCUSSIONS

Based on the overall result of the sensory evaluation, it revealed that the experimental product was suitable for the senses of the respondents. This implies that the overall sensory attributes of the product qualified to the expectation of the respondents. Furthermore, the significant difference of the sensory attributes between the experimental and commercial cream showed that the Malunggay-Mangosteen ice cream can race as commercial product implying that such ice cream has a commercial potential in the market.