Monday, March 7, 2011
Gumamela (Hibiscus rosa-sinensis): An Alternative Flavoring For Ice Cream
Kate Jillian Merced Casanova
Research Adviser: Mrs. Ma. Regaele A. Olarte
The research study was conducted to find the feasibility of the gumamela flowers as flavoring for ice cream. The presence of nutritional components in gumamela petals led the researcher to utilize it as flavoring to one of the most favorite dessert of young and old alike. It aimed to find an alternative ingredient that would be beneficial to the health of the people and would be acceptable as to its appearance, taste, texture, and aroma.
After the processes of preparing, cooking, mixing, blending and freezing of the gumamela ice cream, the researcher conducted a taste test. The experimental gumamela ice cream was labeled as A and a branded ice cream was labeled as B. Twenty eight (28) respondents graded the A and B from the scale of 1 to 5 wherein 1 the lowest and 5 is the highest. The results were tabulated and a t-test for two independent samples was used to determine if there is a significant difference between the experimental product and the branded ice cream in terms of the given parameters.
Results showed that there is no a significant difference between the experimental and the branded ice cream.
Ingredients Needed in Ice Cream Making