Development of adlai milk veggie ice cream/ Alfredo Adamos jr., Mark Gabriel Bernardino, Marvin Dacoco, Hanna Abegail Martin, Mikkaella Mari Verdillo, and Jovy Ann Vicillaje .--

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Adamos, Alfredo jr [author ]

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Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2023.Description: xii, 170pages: 29cmContent type:

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BTH TP 370 A44 2023

Dissertation note: College of Industrial Technology .-- Bachelor of Technology in Nutrition and Food Technology: Technological University of the Philippines, 2023 Summary: This study aimed to develop a new and healthy ice cream that uses Adlai rice milk as the base and is infused with the flavors of spinach and cauliflower made in an ice cream molder to form a popsicle kind of ice cream. These crops, including Adlai rice, are often underutilized, and there needs to be more knowledgeable about them. This study aimed to change that by using Adlai rice to create a unique and innovative product. The production of Adlai milk veggie ice cream involves soaking, steaming, blending, filtration, pasteurization, and freezing to achieve the desired texture. The product was packaged in a transparent low-density polyethylene (LDPE) bag. The label consists of the brand, product name, net quality, nutrition facts, ingredient list, name and address of the manufacturer, barcode, and unique storage. It was printed on a transparent sticker to match the package. The product underwent several tests, including proximate, microbial, and nutritional analyses. The results showed that in 80 grams of the product, there was ash, moisture, crude fat, crude protein, and no crude fiber. The nutritional analysis showed that every 80 grams of the product contained 86 calories, 18 grams of fat, 44 grams of carbohydrates, and 24 grams of protein. General acceptability resulted in being “Like Extremely” and “Like Very Much,” which the researchers conform the confidence of introducing it to the market. They recommended putting the product on the market, adding different dipping textures like nuts, and offering various colors for more options. In conclusion, this study aimed to develop a new and healthy ice cream using underutilized crops, Adlai rice, spinach, and cauliflower, which was found to be well received by evaluators. The product can be a unique addition to the ice cream market.

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Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TP 370 A44 2023 (Browse shelf(Opens below))	c.1.	Not for loan		BTH0005539

Bachelor's thesis

College of Industrial Technology .-- Bachelor of Technology in Nutrition and Food Technology: Technological University of the Philippines, 2023

Includes bibliographic references and index.

This study aimed to develop a new and healthy ice cream that uses Adlai rice milk as the
base and is infused with the flavors of spinach and cauliflower made in an ice cream molder
to form a popsicle kind of ice cream. These crops, including Adlai rice, are often
underutilized, and there needs to be more knowledgeable about them. This study aimed to
change that by using Adlai rice to create a unique and innovative product. The production
of Adlai milk veggie ice cream involves soaking, steaming, blending, filtration,
pasteurization, and freezing to achieve the desired texture. The product was packaged in a
transparent low-density polyethylene (LDPE) bag. The label consists of the brand, product
name, net quality, nutrition facts, ingredient list, name and address of the manufacturer,
barcode, and unique storage. It was printed on a transparent sticker to match the package.
The product underwent several tests, including proximate, microbial, and nutritional
analyses. The results showed that in 80 grams of the product, there was ash, moisture, crude
fat, crude protein, and no crude fiber. The nutritional analysis showed that every 80 grams
of the product contained 86 calories, 18 grams of fat, 44 grams of carbohydrates, and 24
grams of protein. General acceptability resulted in being “Like Extremely” and “Like Very
Much,” which the researchers conform the confidence of introducing it to the market. They
recommended putting the product on the market, adding different dipping textures like
nuts, and offering various colors for more options. In conclusion, this study aimed to
develop a new and healthy ice cream using underutilized crops, Adlai rice, spinach, and
cauliflower, which was found to be well received by evaluators. The product can be a
unique addition to the ice cream market.

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