Product Improvement and Commercialization of Squash-Malunggay Ice Cream

Liza  Esmail,

Product Improvement and Commercialization of Squash-Malunggay Ice Cream

Abstract:

The study focused on the product improvement and commercialization of Squash-Malunggay Ice Cream. This study determine the sensory qualities and quantitative quality of the product in terms of proper proportion of ingredients and cost and return analysis. It further determine the shelf-life and nutrient content. Sixty (60) participants of the study were randomly selected the faculty, students, and Food Technology (FT) students of Lambayong National High School and from Sultan Kudarat State University Isulan Campus. Results of the sensory evaluation were statistically analyzed using the Completely Randomized Design (CRD), with four treatments replicated three times. Analysis of variance (ANOVA) and Duncan’s Multiple Range Test were used to analyze the significant differences as bases to describe and interpret the gathered data. The findings indicated that among the four (4) treatments, one treatment stood out to be the best. Based on the result it was found out that Treatment 4 got the highest mean value and was evaluated to have “too appealing” color, “too smooth” texture, “too palatable” taste, “too delicious” flavor, and “too like” for general acceptability. Based on the above findings, the researcher concluded that Treatment 4, 1 ½ cups squash puree + 1 cup malunggay powder + 8 pieces egg white + 4 boxes all purpose cream (250mg) + 2 cans condensed milk (250mg) + ½ cup sugar is the most accepted treatment. Appropriate packaging and labeling for commercialization is recommended. Complete nutrient analysis is also recommended to fully determine the nutritional content of the product.

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