Proponents:

Butay, Melania Jane B.

Lumabao, Sherelyn O.
Tumaneng, Reymon E-
Jay

DEVELOPMENT OF BILIMBI ICE CREAM

CHAPTER 1
INTRODUCTION

BACKGROUND OF THE STUDY

Bilimbi is a kind of fruit popular in local areas that is one of the main ingredient used
in this research which can provide nutrients to the consumer. The researchers ascertained that
a nutritious and delicious alternative would be inevitable. The researchers chose bilimbi, a
kind of fruit to produce a ice cream out of it.

Dessert plays an important role in a human’s body. It boosts the energy of a person
because of the sweet flavor that the dessert has. Dessert is the last course of a meal, and most
people finish their meals by eating any dessert or sweet-flavored food they want to eat.
However, other people eat desserts not only after their meals but also whenever they feel
tired and out of energy or when they are stressed; others eat desserts whenever they want,
especially during their leisure time.

According to Timonina (2022), there are suprising health benefits of desserts. She
explained that while desserts may not be the healthiest form of carbohydrates, the right
indulgences can fuel your body and mind. Indulging in your favorite dessert alters your mind
and body in positive ways. Finally, she stated that adults who indulge in dessert but eat an
otherwise nutritious diet have a greater chance of achieving long-term weight loss success.

In making desserts, fruits and vegetable can also be used or included to add more
benefits. Fruits and vegetables give many nutrients to the body, and making them as dessert is
another way to eat them. According to Slavin and Lloyd (2012), fruits and vegetables supply
dietary fiber, and fiber intake is linked to a lower incidence of cardiovascular disease and

obesity.

Ice cream is a frozen dairy product produced with milk, sugar, flavorings, and cream
or butterfat. Eggs are also present in French-style ice cream and frozen custard. There have
been hundreds of flavors developed, with strawberry, chocolate, vanilla being the most
popular. A soft frozen meal produced with milk fat that has been seasoned and sweetened.

Averrhoa bilimbi is the scientific name for the “kamias” known as “bilimbi”. It is
often referred to as the sorrel or cucumber tree in English. Although bilimbi is not as
well-known as other tropical fruits, it is becoming more well-known throughout the world. In
Asia, particularly in the Philippines, its nutritional and therapeutic value is well-known.

It is indeed to formulate and develop fruit as dessert. This study aimed to develop a
fruit dessert using bilimbi. Bilimbi is common in our town, and the availability of these is
high. It aims also to produce a product or dessert that is made up of nutrients and unique
flavors.

Objective of the Study

The main objective of this study was to determine the development of bilimbi ice
cream. It aimed to achieve the following specific objectives;

`1. development of the best treatment using alternative ingredients.

2. evaluate the acceptability level of bilimbi ice cream using the following sensory
characteristics;

a.) appearance

b.) aroma

c.) texture

d.) flavor

e.) palatability

3. determine the general acceptability of bilimbi ice cream; and

4. standardization of process protocol which include the following;

a.) time in making the alternative ingredients.

b.) production process

Significance of the Study

The finding of the study was to insure the acceptability success of the development of
the product in the target market. This study will be conducted to formulate or develop new
product specifically in terms of post-harvest which will help to develop new marketable
forms, address shelf-life problems, decrease wastes specifically during peak season.

Developed new products will formulate the quality and packaging to make them more
viable for proximate consumers as well as the investors and entrepreneurs.

This research will give a basis and ideation venue for the students who enrolled in
food processing and Capstone Subject.

This product will be healthy to the consumer as part of their diet for it is from natural
ingredients. It will be convenient, practical and natural without affecting one’s health. The
developed new product also help the livelihood programs that could uplift the economic
conditions of the people and it will help to fight malnutrition problems in the country.

CHAPTER 2
REVIEW OF RELATED LITERATURE
This chapter shows a retrospective presentation of preciously written material:
research literature and conceptual that has relevance and significance to the research under
considered.
BACKGROUND OF THE STUDY
As consumers become more aware of healthy food options, the Food industry’s
interest in creating new goods grows and becomes more difficult. ( Dias et al ,. 2015 )
Different methods have been developed for the manufacturing of ingredients and for

the inclusion of those ingredients in cuisine. Many useful products, able to deliver s health
benefit that transcends nutrition. ( Aboulfazli et al ., 2015,2016 ;Duchateu & Klaffke , 2009 ).

Ice cream and yogurt, two dairy products are regarded as healthful foods with a high
potential for using different ingredients. ( Aboulfazi et al ., 2016 ; Leandro et al ., 2013 ).

Bilimbi

Numerous tropical and subtropical nations across the world plant avvenrhoa bilimbi
primarily for medical uses. ( Alhassan , Alhassan 2016 )

In the Philippines, where it is typically discovered in our backyards, the fruit are
typically consumed either raw or dipped in rock salt. For popular Filipino cuisine like
siniggang, pinangat, and paksiw, it can either be curried or added as a souring agent, For
preservation, it is being dried in the sun. Additionally, it’s used to make a salad with sliced
bilimbi onions and soy sauce as the dressing. The main goal of evaluation is to the collection
and organization of material based on conventional claims and the correlation of current
research on the use of a bilimbi for treat various diseases. ( Ramirez C.D ; Singian I.C; Cruz
C.D.)

Despite being a fruit with a high acid content, bilimbi can be eaten after cleaning.
Trace amounts of vitamins and minerals are provided thanks to presentation. Bilimbi can be
used with huge amounts of liquid to replace vinegar, be added to juices like lemonade, or
jam-like sugar content. Bilimbi can be prepared into a paste and administered topically for
medical purposes. ( Studymode.com ).

CONCEPTUAL FRAMEWORK

DEVELOPMENT OF BILIMBI ICE

Methodology and Procedures

a. Research Design

The experimental design will be used in this study. The different treatment
formulations will be conducted to developed new product.

The developed new product will be used the sensory characteristics and acceptability
evaluation through the use of subjective scorecard and hedonic scale. Data gathered will be
subjected to statistical analysis to differentiate the characteristics of formulations developed.
Additionally, the result of the new developed product will undergo through profitability
assessment and will be applied for patenting.

b. Research Instrument

A certain set of kitchen tools and ingredients are needed while creating food goods.
Tools and Equipment. These will be thoroughly cleaned and dried to avoid product

contamination. Whisks, pork, sieve, spatula, measuring spoons, measuring cups, blender, and
hand mixer are among the implements that will be utilized.

Ingredients. The typical proportion of ingredients to a specific volume of the product

will be adopted. The product will require the following ingredients; bilimbi fruit, coconut
milk, mongo milk, and sugar.

On the other side, a subjective acceptance scorecard and sensory scorecard the
sensory features and will be assessed using the 5-point scale, if the product samples are
acceptable.

c. Population and Sampling

The diverse experimental samples will be tested for sensory attributes and
acceptability by a trained panel of 10 people, including one expert in food technology, who
will be chosen at random. The age range of the teachers and students, food technologist and
processors is 25-50 years old. 60 randomly chosen customers, whose ages range from 18-50 ,
will serve as panel evaluators for consumer acceptability.

d. Inclusion/ Exclusion Criteria

This study is limited to the various treatment procedures on the sensory characteristics as to
appearance, aroma, palatability, texture, and flavour, and the acceptability of the products as
food item because it focuses on the formulation and standardization of the process of
improving the existing formulation of various products and new products. The study's focus
will be on standardizing each product's formulation in response to feedback and
recommendations from the panel list.

The sensory characteristics evaluation and acceptability test will be limited to the evaluators'
responses to a pre-determined set of criteria. The evaluation will be based on the respondents'
personal assessments and thus will be subject to the limitations of their judgment.

Based on the findings of the analysis carried out by the Department of Science and
Technology's Food and Nutrition Research Institute, the generated goods' near-term analysis,
sensory analysis, and microbial evaluation will be undertaken (DOST-FNRI).
e. Data Collection Procedures

The formulation of new product experimental samples will be conducted at the Food
Processing and Service Management Technology of the Mariano Marcos State University-
College of Industrial Technology, Laoag City.

The experimental samples will be addressed through microbial analysis prior to

conduct of sensory characteristics evaluation and evaluation and acceptability test to ensure
the safety of the panellist.

In order to gather data on the sensory characteristics and acceptability of the new
product, the researcher will administer subjective sensory and acceptability evaluation to
trained panellist. A letter of request will be submitted to the Office of the President allowing
the researchers to conduct “taste-test” of the developed products to at least 10 selected food
technology/ home technology teachers, food processors/ developers, and food handlers with
the age ranging from 25 years old to 50 years old. Upon approval of the request, a consent
letter or waiver will be sent to selected respondents through their E-mail or FB messenger
prior to the conduct of the sensory and acceptability evaluation. Consent letter or waiver will
be collected and examined before evaluation takes place. Respondents that are willing to
evaluate the products and are free from any allergens will only be the respondent of this
study. Anyone will not be forced to participate and are free to withdraw participation
anytime.

Once consents and waivers are already received, the researcher will conduct
immediately the sensory and acceptability evaluation to the selected respondents. The
respondents will be given a schedule and venue for their sensory evaluation. Samples and
venue will be prepared with utmost safety protocols and in accordance to IATF. Minimum
safety requirement for evaluation will be followed.

The researcher will first introduce the experimental samples and brief the respondents
how will they evaluate the products using the subjective sensory evaluation scorecard and the
5-point Hedonic scale for the acceptability. This will be done three times. In each evaluation
period, panellist will evaluate each products for 5-10 minutes.
Additionally, the most acceptable product will also be set for consumer acceptability.

The product will be subjected to 60 randomly identified consumers (ages 18-50 years old) to
determine the acceptability of the product. Target evaluators will be coming from adjacent
municipalities in Ilocos Norte for ease of logistics. Researchers will send consent letter or
waiver to selected respondents prior to the conduct of acceptability evaluation through their
E-mail or Private FB Messenger. Consent letter or waiver will be collected and examined
before evaluation takes place. Respondents that are willing to evaluate the products and are
free from any allergens will only be the respondent of this study. Anyone will not be forced
to participate and are free to withdraw participation anytime.

A schedule and venue will be sent to respondents for the conduct of acceptability test. The
conduct of the evaluation will incorporate the minimum safety requirement in accordance to
IATF as stated above.

The researcher will first introduce the experimental samples and brief the respondents how
will they evaluate the products using the 5-point Hedonic scale for the acceptability. This will
be once and panelist will evaluate each products for 5-10 minutes. The researchers will
consolidate, tally, analyze, and interpret the data gathered, and it will be then discarded after
3 months.

f. Statistical Analysis Plan

Data gathered pertinent to this research will be collated, tabulated, and analysed using several
statistical tools:

1. To determine the differences in the sensory attributes of the products made using different
formulation methods, weighted means will be computed. Weighted means will be calculated
using numerical scores based on appearance, aroma, palatability, texture, flavour, and
acceptability of the products. The product's mean scores for each criterion will be analysed
and interpreted using predefined ranges.