PALATABILITY AND COSTUMER SATISFACTION ON THE INNOVATIVE COLD

DESSERT OF THE TVL HOME ECONOMIC'S STUDENTS AT MARCIAL B.

VILLANUEVA NATIONAL HIGHSCHOOL S.Y. 2022-2023
Vince Aala
Clarence Ramiro
Khlya Alvasan
Trexie Alburo
Nelnior Manayon
Kevin Saligumba
Jovanie Lanuza
Reniel Perales
Researchers
Background of the study
The most popular foods in summert is ice cream. Ice cream is a sweetened frozen food
that typically eaten as a snack or dessert. However, its palatalbility is one of the main fsctors that
most people consider in consuming this particupar dessert. Accordingly, the way people get
satisfied with the product they use is something that needs to be preassessed when a product is
introduced to a market.
In this study the researchers will conduct an innovation on this popular dessert.The
application of Calamansi will serve as peculiar flavor to ice cream. The researchers have come
up to use Calamansi as an innovative flavor of an ice cream and determine its palability as well
as the costumer satisfaction towards this product.According to the conducted by Audra, B.
(2019)calamondin can be extremely tough on your stomach if you drink copious amounts of it,
as it is an astringent (a chemical that shrinks the body tissue) and extremely sour. Be mindful of
the amounts you consume to prevent acid reflux, diarrhea, upset stomach, and cramping,
especially if you have a sensitive stomach and gut.to begin with,
This study aim to emphasize the usebality of Calamansi as a Ice cream flavor for
actualization into business.With this the researchers will be able to come up with a better
understanding and idea in terms of innovation that will possibly make a great contribution not
only to the school but to the society. Specifically,this sudy try to answer the following questions:
Research Questions

1.How to formulate innovative cold dessert?

2.What are the raw materials or resources needed?

3.How much does it take to make innovative cold dessert?

4.level of accpetance of respondents on the innovative cold dessert in terms of:

A) Colur
B) Taste
C) Texture
Scope and Delimitation of the study

This study provides information regarding on the Palatability and Costumer Satisfaction
on the innovative cold dessert.Besides, the helped of this study is to actualize the calamansi ice
cream into business, so that the future researcher can improve this innovative cold dessert.In this
study it is very important to know the level of acceptance of reposdent on the innovative cold
dessert such as the following: color, taste and texture

This study is limited limited to 20 student and 10 teacher at Marcial B. Villnueva

National High School S.Y. 2022-2023.
Each participant will taste the innovative cold dessert made by TVL Home Economic's
Students. The participant in this study is from G-11 Home Economics and Senior High adviser to
make the data available clearer.
Significance of the study

This study will be caried out to know the palatability and customer satisfaction on the
innovative cold dessert. The result of this study will help the TVL Home Economic's Students to
expand their knowlegde and make it more acceptable.
This study will give information to the Ice cream vendors(sorbetiros) regarding with the
use of Calamansi(Calamandin) as a innovative flavor of Ice Cream.
This study will help the farmers in town of San Francisco, Quezon by importing
calamansi to produce the Calamansi Ice cream, because of this the farmers have been given
abundant income due to usability of calamansi as an innovative ice cream flavor.