Home⇛Psychology and Education: A Multidisciplinary Journal⇛vol. 21 no. 3 (2024)

Development of Low-Carb Ice Cream

Angelika Salisi

Discipline: others in business and management

 

Abstract:

Most of the Filipino loves to eat the Ice Cream for dessert but the existing ice cream have high sugar content. The research study focused on the development of low carb ice cream and identified the level of acceptability of the product among the local consumers or the respondents. Descriptive developmental research design was used in the study. The respondents were grouped into four age bracket categories 10-12 years old student in the elementary level, 13-16 years old student in the high school level, 17-21 years old student in the college level, and 22-32 years old experts / professionals to identify their levels of acceptability on the product. The ingredients use in develop low carb ice cream are available in home and supermarket are All-Purpose Cream, Cocoa Powder (unsweetened), Low Carb Sugar and Low-Fat Milk. The findings of the study about the respondent’s level of acceptability about the product were highly acceptable by all age levels and gender in terms of Taste, Appearance, Packaging, ang Costing. More importantly, it was found out that the level of acceptability of the product in terms of texture was an acceptable ages 17-21 years old low among the respondents in the college level and the rest were all high in all ages and in both genders. Moreover, the acceptability level of Low-Carb Ice Cream when respondents are group according to Age and Sex found not significantly different. It is therefore recommended that improvement of the of ice cream texture be given extra consideration.



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