Adamos, Alfredo jr. <br/><br/>
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 .-- 
 - Manila:   Technological University of the Philippines,   2023. 
 - xii, 170pages:   29cm.  
<br/><br/> Bachelor's thesis  
<br/><br/>College of Industrial Technology .-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> This study aimed to develop a new and healthy ice cream that uses Adlai rice milk as the<br/>base and is infused with the flavors of spinach and cauliflower made in an ice cream molder<br/>to form a popsicle kind of ice cream. These crops, including Adlai rice, are often<br/>underutilized, and there needs to be more knowledgeable about them. This study aimed to<br/>change that by using Adlai rice to create a unique and innovative product. The production<br/>of Adlai milk veggie ice cream involves soaking, steaming, blending, filtration,<br/>pasteurization, and freezing to achieve the desired texture. The product was packaged in a<br/>transparent low-density polyethylene (LDPE) bag. The label consists of the brand, product<br/>name, net quality, nutrition facts, ingredient list, name and address of the manufacturer,<br/>barcode, and unique storage. It was printed on a transparent sticker to match the package.<br/>The product underwent several tests, including proximate, microbial, and nutritional<br/>analyses. The results showed that in 80 grams of the product, there was ash, moisture, crude<br/>fat, crude protein, and no crude fiber. The nutritional analysis showed that every 80 grams<br/>of the product contained 86 calories, 18 grams of fat, 44 grams of carbohydrates, and 24<br/>grams of protein. General acceptability resulted in being “Like Extremely” and “Like Very<br/>Much,” which the researchers conform the confidence of introducing it to the market. They<br/>recommended putting the product on the market, adding different dipping textures like<br/>nuts, and offering various colors for more options. In conclusion, this study aimed to<br/>develop a new and healthy ice cream using underutilized crops, Adlai rice, spinach, and<br/>cauliflower, which was found to be well received by evaluators. The product can be a<br/>unique addition to the ice cream market. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Nutrition<br/>Food technology <br/>Food development 
<br/><br/><label>LC Class. No.: </label>BTH TP 370   / A44 2023