Acceptability of Musa balbisiana (Saba Banana) and Ipomea batatas (Sweet Potato) flavored Ice cream

Authors : Josefine R. Arellano

Volume/Issue : Volume 6 - 2021, Issue 8 - August

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Musa balbisiana (Saba banana) is one of the fruits that is always present in the market because of its year- round yield or productivity. Saba banana is known for its richness in potassium, low sodium, fiber, C. Ipomea batatas ( Sweet potato) is one of the root crops known to be found anywhere in our backyard as its leaves most commonly used in preparing sinigang and tinola that adds flavor and color to the food thus enhancing satiety value, is nutritious as it has a high content of fiber vitamin A Calcium which is good for the proper development of bones and teeth, vitamin B-6 necessary for the creation of red blood cells , magnesium good for energy production and even protein that allows metabolic reactions to take place and coordinates bodily functions. Based on the mentioned nutrient contents of both saba banana and sweet potato, these can be used as ingredients and can be utilized either as flavoring or main ingredients in making ice cream In response to Republic Act 11293 otherwise known as the “ Philippine Innovation Act “ signed by President Rodrigo R. Duterte on April 17, 2019.( The Philippine Innovation Act and Its Implementing Rule and Regulations , 2010) and because many Filipinos suffer from one or more forms of malnutrition and it is caused by various reasons like poverty, population, politics, pathology and production of food and preservation of food from wastage and loss ( Thajer,2009), to introduce the utilization of saba banana and sweet potato in making ice cream to small scale enterprise to engage in this kind of business enterprise where the resources are available, thus engaging in Micro, Small and Medium Enterprises (MSMEs) can be regarded as the most vibrant sector in socioeconomic development in different modes. This can promote improvement of the Quality of Life (QoL) which includes all those factors significant for our living qualitatively (Loucks, 2010) and this will encourage local farmers to cultivate and propagate saba banana and sweet potato to produce and sustain the production of this kind of ice cream This study was quantitative experimental research. Respondents were the twenty-five ( 25) trained panelists/ experts in food related discipline who are members of the academe either in public secondary high school and college faculty specialized in food technology. Data gathered were described and analyzed using Special Analysis of Variance. The sensory characteristics of the two treatments were compared with one another using the 9-point Hedonic Scale by the respondents. Findings revealed that Treatment 1 (cooked) saba banana and sweet potato had yield the best quality puree for best quality puree. This study also showed that the overall acceptability of the two treatments T1 (cooked) and T2 (uncooked) were significantly different in terms of taste, texture and color were T1 is Liked Extremely were in T2, the taste, texture and color were Liked Least. It is then strongly recommended that in preparing ice cream using saba banana and sweet potato using treatment 1 ingredients should be properly cleaned, pared and cooked and should passed several times in a very fine mesh sifter so that saba banana and sweet potato texture will attain its high- quality puree making an excellent, best quality ice cream.

Keywords : Puree, Satiety, Sensory Characteristics, Texture and Yield.


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