CHAPTER 1

THE PROBLEM AND LITERATURE REVIEW

1.1 Background of the Study

Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices
are identified as one of the most distinctive ingredients for their indigenous flavor, aroma,
and medicinal properties. In this study, coconut milk-based spicy ice cream was developed
in compliance with the Sri Lankan standards to introduce a new perception of flavor using
spices to the ice cream industry. Although coconut ice cream is commercially available in the
local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum
verum), ginger (Zingiber officinale), and white pepper (Piper nigrum) are the spices used in
the preparation of the ice cream as they are freely available and used as complementary
spices in Sri Lanka. Physicochemical characteristics and sensory attributes of coconut milk-
based spicy ice cream were compared with the existing normal coconut ice cream. In
preparation of the ice cream, the same ice cream manufacturing process was followed with
some modifications. Three different formulas (0.010%, 0.018%, and 0.025%) were
developed by changing the percentage of spices added. The 0.018% spice-added sample
was selected as the most acceptable ice cream with desired sensory attributes. pH
(), titratable acidity (), moisture (), ash (), total solids (), overrun (), protein (), and fat content
() were evaluated as physicochemical properties. Total phenolic content of the ice cream
was expressed as  mg gallic acid equivalents (GAE) per gram of sample in dry weight (mg/g).
DPPH radical scavenging activity was  mg ascorbic acid equivalents per gram of sample in dry
weight (mg/g), and total antioxidant capacity was expressed as  mmol ascorbic acid
equivalent (AAE)/g of dry weight. Physicochemical properties of spicy coconut ice cream
were more or less similar to that of normal coconut ice cream and in compliance with the Sri
Lankan standards. Coconut milk-based spicy ice cream could be introduced to the market as
a potential marketable nondairy product with spicy flavor, aroma, and smooth texture.

1
1.2 Literature Review

Ice cream is a complex food colloid that consists of air bubbles, fat globules, ice crystals
and an unfrozen serum phase. Ice crystals and air bubbles are usually in the range of 20–50
μm. The air bubbles are usually partially coated with fat globules and the fat globules are
coated with a protein/emulsifier layer. The serum phase consists of the sugars and high
molecular weight polysaccharides in a freeze-concentrated solution. Various steps in the
manufacturing process, including pasteurization, homogenization, ageing, freezing, and
hardening, contribute to the development of this structure. Proteins and emulsifiers
compete for interfacial space during the homogenization of the fat and the creation of the
mix emulsion. Following homogenization, the emulsion is further affected by changes
occuring during the ageing step, viz., crystallization of the fat and rearrangement of the fat
globule membrane to the lowest free energy state. This emulsion then undergoes both
whipping and ice crystal formation during the dynamic freezing process, which contributes
to the development of the four main structural components of the frozen product: a
discontinuous foam, a network of partially coalesced fat surrounding the air bubbles, ice
crystals, and a continuous, freeze-concentrated, unfrozen aqueous solution.

The delights of ice cream have been known in the western world since Marco Polo
returned from Far East Asia in the 13th century bringing with him recipes for water ices.
Over time, these water ices evolved into the popular frozen desserts of today. Modern ice
cream is a partially-frozen mixture of milk, cream, sugar, stabilizers, and emulsifiers. Its
apparent simplicity belies the complicated structure inside America’s favorite frozen treat.
Ice cream is equally an emulsion, a dispersion, and a foam. The dispersion and emulsion
consist primarily of a freeze-concentrated aqueous serum phase containing sugar and the
dry matter contents surrounding dispersed ice crystals and fat globules (Marshall and others
2003). Ice crystals range in size from about 1 to over 150 μm in diameter, with an average
size of about 35 μm (Berger and others 1972; Caldwell and others 1992; Donhowe and
Hartel 1996a; Hagiwara and Hartel 1996; Hartel 1996; Koxholt and others 2000; Marshall

2
and others 2003; Sofjan and Hartel 2004; Inoue and others 2008; Kusumaatmaja 2009). Fat
globules are 2 μm or less in diameter (Marshall and others 2003). The foam is formed by
pockets of air (about 20 to 50 μm diameter) dispersed throughout the emulsion and is
supported by partially-coalesced fat globules (Goff 2002; Marshall and others 2003). The
best ice creams on the market have a smooth and creamy texture. That creamy texture,
primarily associated with a high fat content, is also determined, in part, by the average size
of the ice crystals. Larger crystals (greater than 50 μm) impart a grainy texture to the ice
cream, whereas smaller crystals (around 10 to 20 μm) give ice cream the desired creaminess
(Marshall and others 2003; Eisner and others 2005). With today’s consumers becoming
more and more health-conscious in their food choices, low-fat ice cream is becoming
increasingly popular. The challenge with low-fat ice cream, however, is achieving the same
creamy texture of the full-fat version. With less fat, ice cream commonly contains more
water and, thus, larger ice crystals (Hartel 1996).

1.3 Statement of the Problem

1. The main objective of this research is to know the general development and
acceptability of jackfruit and pineapple.
This study will seek the level of acceptability of
A. Appearance
B. Flavor
C. Aroma
D. Texture
E. General Acceptability

3
Theoretical Framework

INDEPENDENT VARIABLE DEPENDENT VARIABLE

Preparation of chilli powder icecream Acceptability of chilli
T1 _1tsp chilli and 2C all purpose -Appearance
Icecream and 2C condensed milk -Flavor
T2_2tsp chilli and 3C all purpose -Aroma
Cream and 3C condensed milk -Texture
T3_3tps chilli 4C all purpose cream -General Acceptability
And condensed milk
T4_4tps chilli and 4C all purpose
Cream and condensed

1.4 Significance of the study

This study would be beneficial to the following:
Study- This study gives them idea to enhance their skills and to discover many innovations
of different fruits.
Entrepreneurs-This study can also widen their knowledge particularly in innovating their
business on how they give a twist a part of their business.
TLE Teachers- This was provided students information towards the new product in the food
innovation. They can teach new recipe to their students as their laboratory actiritics.
Future Researcher- This study will serve as a guide in the next researchers.

4
1.5 Scope and Definition of the Study
This study was conducted at the Sta. Cruz for SY 2021-2022. This activity was assessed by
the TLE teachers as the judges of the following criteria, appearance, texture, flavor, and the
general acceptability was evaluated. Other factors are not stated are beyond the scope of
this study.

1.6 Definition of Terms

Acceptability- to be something that is considered to be socially OK or within the realm of
what is appropriate, or something that is tolerable but not necessarily desired
(YourDictionary, 2019). In this study, acceptability refers to the degree which the mixed
fruits used in making sweet marmalade is accepted or considered pleasant by individual or
group of people.
Appearance- fact of appearing (Thesaurus, 2002). In this study, it refers to the state and the
physical condition of the mixed fruits as sweet marmalade using lemon and sugar in the
overall presentation.
Aroma- a strong, pleasant smell (CambridgeDictionary, 2019). In this study, it refers to the
characteristics of being pleasant regarding the odor of the sweet marmalade.
Development- a process that creates growth, progress, positive change or the addition of
physical, economic, environmental, social and demographic components (Israel, 2018). In
this study, it refers to the process of creating or inventing a new product with the use of
fruits.

CHAPTER 2
RESEARCH METHODS

2.1 Research Design

This study utilizes experimental type of research.

This uses jackfruit and pineapple as the experimental variables, determining the
acceptability in
making marmalade.

There are four treatments prepared varying the components,

T1 _1tsp chilli and 2C all purpose ice-cream and 2C condensed milk T2_2tsp chilli and 3C all
purpose cream and 3C condensed m T3_3tps chilli 4C all purpose cream and condensed
milk, T4_4tps chilli and 4C allpurpose Cream and condensed.

COOKING PROCEDURE

5
1. Blend the condensed milk, all purpose milk ang chilli powder.

2. Mix well.

3. Put in refrigerator and wait until it solidifies.

2.2 Participant of the Study/Respondent/Informant

The participants of the study are the TLE teacher of Sta. Cruz NSH. They are selected,
through purposive
sampling due to the qualification and expertise of the respondents.

2.3 Setting of The Study

The study is conducted at SCNHS for the SY 2021-2022 the, ingredients is available in
the locality and is processes to produce marmalade.

2.4 Research Instrument

This study adopts the hedonic scale in determining the acceptability of jackfruit and
pineapple marmalade, hedonic scale has point rating, wherein 9 is the highest score
while 1 is the lowest.

Below shows the instrument used:

SENSORY SCORE VALUE DESCRIPTION

ACTIVITIES
APPEARANCE 9.0 LIKE EXTREMELY
PALATABILITY 8.6 LIKE EXTREMELY
AROMA 8.6 LIKE EXTREMELY
TEXTURE 9.0 LIKE EXTREMELY
GENERAL 9.0 LIKE EXTREMELY
ACCEPTABILITY

6
2.5 Data Gathering Procedure

Initial Preparation

1. Preparation of ingredients and treatments.

The researchers gather all the ingredients in preparing jackfruit and pineapple
marmalade. Four treatments are being prepared namely; T1 with 1/8 cup of
jackfruit and pineapple, T2, with ¼ cup of jackfruit and pineapple, T3 with ½ cup
of jackfruit and pineapple and for the T4, T4 with 1 cup jackfruit and pineapple.
This is performed HE building at SCNHS.

2. Permission from the school head.

The researchers write a letter addressed to the school head asking permission to
conduct the study. The letter is requesting the participation of the 3 TLE teachers
to test the acceptability of jackfruit and pineapple marmalade

TESTING PHASE

3. Administration of the instrument.

The researchers distribute the hedonic scale to the 3 TLE teachers who will validate
the acceptability of jackfruit and pineapple marmalade.

2.6 DATA ANALYSIS

Mean the data is analyzed using mean. The scores for every criterion and added the
number of Respondent.

Rating scale, the mean score is interpreted using 9-rating scale.

NUMERICAL RATING RANGE INTERVAL VERBAL DESCRIPTION

9 8.56-9.00 LIKE EXTREMELY
8 7-56-8.55 LIKE VERY MUCH
7 6.56-7.55 LIKE MODERATELY
6 5.56-6-55 LIKE SLIGHTLY
5 4.56-5.55 NEITHER LIKE OR DISLIKE
4 3.56-4.55 DISLIKE SLIGHTLY
3 2.56-3.55 DISLKE MODERATELY
2 1.56-2.55 DISLIKE VERY MUCH
1 .56-1.55 DISLIKE EXTREMELY

7
 CHAPTER 3
Results And Discussion
3.1 Research Instrument
This study used an experimental method of research using a single factor experiment with
four treatments. An experimental method of research involving the manipulation of
condition to study the related effects of various treatment applied to members of a sample
of the same treatment applied to members of the sample or different samples (good,2008).

The method of experiment was a substitution because the researchers used a chilli as the
substitutional ingredient in making ice cream to evaluate its acceptability level.
Preparation Combination.
All-purpose cream
Condensed milk
Chilli
EXPERIMENT LAYOUT

Ingredients T1 T2 T3 T4
Chilli 1tsp 2tsp 3tsp 4tsp
Condensed 2c 2c 2c 2c
All-purpose 4c 4c 4c 4c
cream

3.3 Setting of the study

This study was conducted at SCNHS for the SY 2021-2022 the ingredient is available in the
locally and is processed to produce an ice-cream.

3.4 Research instrument

Hedonic scale for sensory acceptability was used as an instrument in gathering data. This
kind of scale defines extremely undesirable. It is made up on mine (9) scales which defined
and indicated the degree of acceptance on the quantitative changes of food.

8
 Numerical Ratings Description
9 Extremely desirable
8 Very desirable
7 Moderate desirable
6 Slightly desirable
5 Neither desirable nor
Undesirable
4 Moderate undesirable
3 Slightly undesirable
2 Extremely undesirable
1 Extremly desirable

The researchers used hedonic scale for sensory evaluation as data gathering instrument.
This contains the sensory characteristics of food in terms of appearance,favour,aroma
texture and general acceptability. Each level is composed of score evaluation value from 1-9
and nine as the highest point rate . The quality of food was tasted or evaluated lies upon
judgement of the respondent.

THE DESCRIPTION EQUIVALENTS OF NUMERICAL RATINGS

Rating Range Interal Descriptive
9 8.56-9.00 Like extremely
8 7.56-8.55 Like very much
7 6.56-7.55 Like moderately
6 5.56-6.55 Like slight
5 4.56-5.55 Neither like or dislike
4 3.56-4.55 Dislike slightly
3 2.56-4.55 Dislike moderately
2 1.56-2.55 Dislike very much
1 1.00-1.55 Deslike extremely

3.5 Data Gathering

Pre-testing phase
1.Preparation of Ingredients and treatments
The researchers gather all the ingredients in preparing chilli ice cream. And is composed of
four treatments namely T1,T2,T3,T4 . This is performed in it building at SCNHS.

9
2.Permission from the school heads
The researchers request an approval to the school head to conduct this study. And by
assessing the subject teacher of this study of the acceptability of chilli ice cream.
3.Administration of the instrument
The researchers distribute the hedonic scale for sensory evaluation as data gathering
instrument. To determine the acceptability of chilli ice cream.

3.6 Data Analysis

Mean
The data is analysed using the mean . The scores for every treatment is added and divided
into the number of repondents.
Rating scale
The mean score ,is enterpreted using a rating scale.

Numerical rate Range interval Verbal description

9 8.56-9.00 Like extremely
8 7.56-8.55 Like very much
7 6.56-7.55 Like slightly
6 5.56.6.55 Neither like or dislike
5 4.56-5.55 Dislike slightly
4 3.56-4.55 Dislike moderately
3 2.56-3.55 Dislike very much
2 1.56-2.55 Dislike extremely
1 1.00-1.55 Dislike extremely

10
 CHAPTER 4
PRESENTATION ANALYSIS AND INTERPRETATION OF DATA
1.What is the level of acceptability of chilli icecream in terms of?
a. Appearance
b. Flavor
c. Aroma
d.Texture
e. General Acceptability
TABLE 4.1 LEVEL OF ACCEPTABILITY OF CHILLI ICECREAM FOR TREATMENT 1

Food Qualities Mean Verbal Description

Appearance 8.66 Like extremely
Flavor 8 Like very much
Aroma 8.33 Like very much
Texture 8.66 Like extremely
General Acceptability 8.33 Like very much
Overall mean 8.40 Like very much

The table above shows the level of acceptability of the chilli ice cream for treatment In
terms of appearance, flavour, aroma , and general acceptability.
The table further shows that treatment I gartered highest posted mean of 8.66 with verbal
description of like extremely. This means that T1 mixture is good because the quality of chilli
is lower than the cream and condused that are equally measured of equivalent for cups to
compliment the taste of the ice cream.
However , it was also noted that T1 got a lowest score in flavor and the general acceptability
with the mean of 8 and has a verbal description of like verymuch. This emplies that the
controlled ingredient must be in an accurate measurement. Or it depends the independent
flavour that used. Overall it totals a 8.40 that has verbal description like very much.
TABLE 4.2 LEVEL OF ACCEPTABILITY OF THE CHILLI ICECREAM FOR T2

Food qualities mean Verbal description

appearance 8.33 Like very much
flavor 8 Like very much
aroma 8 Like very much
texture 8.66 Like extremely
General acceptability 4.8 Like very much
Overall mean 8.20 Like very much

11
The table above shows the level of acceptability of chilli icecream for T2 in terms of
appearance, flavour, aroma, texture and general acceptability.
The table further shows that T2 garnered highest in texture, and has a verbal description of
like extremely. This means that cream and undered compliments to the measurement of
chilli that mixed together and the results after chilling.
However, it was also noted that T2 got the lowest in flavour,aroma,and general
acceptability. This emplies that the sweetness was not compliment to other independent
variable. And is total for 8.20 and has a verbal description like very much.
TABLE 4.3 LEVEL OF THE CHILLI ICECREAM FOR T3

Food Qualities Mean Verbal Description

Appearance 9 Like extremely
Flavor 7.66 Like very much
Aroma 8.33 Like very much
Texture 8.66 Like extremely
General Acceptability 8.66 Like extremely
Overall mean 8.46 Like very much

The table above shows the level of acceptability of chilli icecream for T3 in terms of
appearance, aroma, flavour, texture, and general acceptability.
The table further shows that T3 garnered a highest in appearance which posted mean of 9
with verbal description of like extremely. This means that accurate measurements of cream
and milk is compliment the hotness of chilli that could fit the sweetness in just an eye
appeal of the way looking the appearance for T3.
However, it was also noted that T3 got the lowest in flavour and has verbal description of
like very much. This emplies that the flavour of ice-cream is more increasing the way
substituents the independent ingredients.
TABLE 4.4 LEVEL OF THE CHILLI ICECREAM FOT T4

Food Qualities Mean Verbal Description

Appearance 9 Like extremely
Flavor 7.33 Like slightly
Aroma 8 Like very much
Texture 8.66 Like extremely
General Acceptability 8.33 Like very much
Overall mean 8.26 Like very much

12
The table above shows the level of acceptability of chilli ice cream for T4 in terms of
appearance, flavour, aroma, texture, and general acceptability.
The table further shows that T4 garnered highest in appearance and texture which posted
mean 9 and 8.66 verbal description of like extremely. This means that the appearance of
mixture is more compliment the independent variable of substitutions. And is acceptability
level is like very much, which emplies that chilli ice cream is acceptable in all treatments.

TABLE 4.5 OVERALL MEAN OF CHILLI ICE CREAM TREATMENT

Treatments Overall mean Verbal description

T1 8.40 Like very much
T2 8.20 Like very much
T3 8.46 Like very much
T4 8.26 Like very much

TABLE 4.6
LEVEL OF ACCEPTABILITY OF THE TREATMENTS
T1 8-66+8+8.33+8.66+8.33 8.40 like very much
T2 8.33+8+8+8.66+8 8.20 Like very much
T3 9+7.66+8.33+8.66 8.46 like very much
T4 9+7.33+8+8.66+8.33 8.26 like very much

2.)Which among the treatments has the highest acceptability?

Based on the computation, the results of the overall treatments is actually label the verbal
descriptions like very much” this means that all treatments is acceptable depending on its
intensity of the substitutional ingredients of chilli that will compliment by its flavorings. T3
got a highest acceptability level, but it was notable that all treatments are labelled a verbal
description of like very much.

13
 CHAPTER 5
Conclusion, Interpretation and Discussion

5.1 SUMMARY
The study entiled ,development and acceptability of chilli ice cream (capsium frutescens)
was conducted to determine the data gathering in terms of appearance, flavour, aroma and
the general acceptability. The researcher employed experimental quantitative type of
research where in the chilli innovate to produced a unique flavour of icecream. In addition,
the researcher utilized purposive sampling in determining the participants of the study for
they are most experts in testing foods.

5.2 CONCLUSIONS
The results of every treatments conclude that the intensity of the chilli is the best of the
overall acceptability, for which its emplies the ratings that comes out in terms of
appearance , flavour, aroma, texture and the general acceptability. The advantage of this
product is it has a nature of being unique flavour which enhances up the acceptability of
entreprenuers. Overall, chilli can be substitute and can be a unique flavorings of icecream.

14
REFERENCES
Isabel, D.W. and Willisam, S. (1990). “Making Jams, Marmalades, Preserves and Conserves”
University of Minnesota Extension School.

http//www.enten.umn.edu/distribu/nutria/DJ1088.html.

Iwe, M. O. (2002). Handbook of Sensory Methods and Analysis. Rejoint Communication

Services Ltd Uwani Enugu. Pp 40 – 83

Meloan, C. and Pomeranz, Y. (1980). Pectin In: Food analysis Laboratory Experiment, 2nd
ed. AVI Pub. Co. Inc Westport, Connecticut U.S.A. Pp. 136-137.

Morton J. (1987). Jackfruit In: Food of Warm Climates. Pp. 58-64. Retrieved October 12,
2010, from http://www.hort.purdue.edu.newcrop/morton/jackfruittars.htm up date
10/12/2010.

Patten, M. (2001). Basics In: Jams, Preserves and Chutneys. Handbook (2004 reprint ed.)
Grub street books. (ISBN 1902304721

www.hort.purdue.edu.newcrop

15