People`S Perception on the Sensory Properties and General Acceptability of Ashitaba Icecream

Abstract

INTRODUCTION

Eating ice cream has already been part of our lives since childhood because of its delicious taste. But because some people cannot afford to buy ice cream, they fail to enjoy eating it. Some children are lucky to taste ice cream but they are not aware of the ingredients that can harm their health. Since many ice creams are not healthy at all because of their chemical ingredients, the study is formulated to improve modern ice cream by putting nutritious ingredients that are healthy for the body. The study was conducted to determine people's perception of the sensory properties and general acceptability of Ashitaba ice cream. This was conducted in Barangay Calumpang Cerca located in Indang, Cavite where there are many Ashitaba plant. It was designed to determine the best proportion of ashitaba extract to use in the preparation of ashitaba ice cream. The study was also conducted to determine the general acceptability of Ashitaba-flavored ice cream in terms of taste, aroma, and texture using three proportion of ashitaba extract.

METHODS

An experimental method of research was utilized. The following treatments were used in the study: Treatment 1-3 ml ashitaba extract, Treatment 2-6 ml ashitaba extract and Treatment 3-9 ml ashitaba extract. The parameters evaluated are taste, aroma, texture and general acceptability. Score sheets using a four-point scale were given to the respondents to determine the level of acceptability. Computation of the mean score was the statistical treatment employed to determine the general rating on sensory properties and the general acceptability of the product.

RESULTS

There was no difference in the level of acceptability among the four groups of respondents. However, Treatment 1, using 3 ml of ashitaba extract was found acceptable in terms of taste, aroma, and texture.

DISCUSSIONS

The use of ashitaba extract was acceptable in the production of ice cream. There is a good possibility of eating ashitaba ice cream because it was accepted by a wide group of respondents. Further research is encouraged to test the effectivity of ashitaba ice cream using other variables and to enhance the commercial value of the product.