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Formulation and sensory characterization of Aguinaldo blend coffee-flavored hard ice cream / by Eunice C. Lozano.

By:

Lozano, Eunice C [author]

Contributor(s):

Barcelon, Eufemio G [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2017.Description: xv, 63 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

658.72 L95 2017

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology

Abstract: LOZANO, EUNICE DELA CRUZ. FORMULATION AND SENSORY CHARACTERIZATION OF AGUINALDO BLEND COFFEE-FLAVORED HARD ICE CREAM. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. May 2017. Adviser: Mr. Eufemio G. Barcelon PhD. A study was conducted to utilize Aguinaldo Blend Coffee in the production of hard ice cream. It aimed to formulate and characterize sensory properties of the Aguinaldo blend coffee-flavored hard ice cream. Specifically, the study aimed to determine the best formulation; the sensory properties; the consumer acceptability; the proximate and physico-chemical properties; and cost of the Aguinaldo blend coffee-flavored hard ice cream. The hard ice cream was produced by adapting the study of Karaman (2014). The 20% Aguinaldo Blend Coffee (T1), 30% Aguinaldo Blend Coffee (T2) and 40% Aguinaldo Blend Coffee (T3) was compared to the 30% Commercial Ground Coffee (To) in terms of sensory properties, consumer acceptability and physico-chemical properties. The Aguinaldo Blend Coffee-flavored hard ice cream was manufactured by mixing, aging, homogenization, freezing, and hardening. The results of the sensory evaluation revealed that the Aguinaldo blend coffee-flavored hard ice cream is moderately acceptable to the consumers and panelists. The physico-chemical results showed that the ice cream has a pH value of 6.57, viscosity value of 273.52, total solids of 40.16, percent overrun of 66.80, melting rate of 4.992 g for 60 minutes, 27.69 % moisture, 2.69 % ash content, 15.31g/100g fat, 1.54g/100g protein and 52.77g/100g carbohydrates.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	658.72 L95 2017 (Browse shelf(Opens below))		Link to resource	Room use only	T-7929		00077327

Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology

LOZANO, EUNICE DELA CRUZ. FORMULATION AND SENSORY CHARACTERIZATION OF AGUINALDO BLEND COFFEE-FLAVORED HARD ICE CREAM. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. May 2017. Adviser: Mr. Eufemio G. Barcelon PhD.
A study was conducted to utilize Aguinaldo Blend Coffee in the production of hard ice cream. It aimed to formulate and characterize sensory properties of the Aguinaldo blend coffee-flavored hard ice cream. Specifically, the study aimed to determine the best formulation; the sensory properties; the consumer acceptability; the proximate and physico-chemical properties; and cost of the Aguinaldo blend coffee-flavored hard ice cream.
The hard ice cream was produced by adapting the study of Karaman (2014). The 20% Aguinaldo Blend Coffee (T1), 30% Aguinaldo Blend Coffee (T2) and 40% Aguinaldo Blend Coffee (T3) was compared to the 30% Commercial Ground Coffee (To) in terms of sensory properties, consumer acceptability and physico-chemical properties. The Aguinaldo Blend Coffee-flavored hard ice cream was manufactured by mixing, aging, homogenization, freezing, and hardening.
The results of the sensory evaluation revealed that the Aguinaldo blend coffee-flavored hard ice cream is moderately acceptable to the consumers and panelists. The physico-chemical results showed that the ice cream has a pH value of 6.57, viscosity value of 273.52, total solids of 40.16, percent overrun of 66.80, melting rate of 4.992 g for 60 minutes, 27.69 % moisture, 2.69 % ash content, 15.31g/100g fat, 1.54g/100g protein and 52.77g/100g carbohydrates.

Submitted to the University Library July 02, 2019 T-7929