THE LEVEL OF ACCEPTABILITY OF Clitoris ternatea

(ASIAN BLUE TERNATE) ICE CREAM

RIO A. SANGLAY

KRISTEL MAE CALUTEN

JESSIE EMANUEL N. APILADO

JAKE D. MENDOZA

CHARLES NISPEROS

REYNALDO FLORES

CHARLES ANGEL M. LAPITAN

PROPONENTS

LA UNION NATIONAL HIGH SCHOOL – SENIOR HIGH SCHOOL

CRISTINA F. CASEM
Practical Research 2 Teacher

LAILA L. DATUIN
Teacher-in-Charge, SHS

BRENDA A. SABADO
Principal IV
 INTRODUCTION

Background of the Study

Soft texture, a good fragrance, and natural appearance are just a few

characteristics of Clitoris ternatea (Blue ternate). A blue ternate is a natural

source of food coloring and it is usually used as a decorative type for food

plating. It is usually a mood enhancer to freshen the aura of a person's

personality.

Also known as Asian Pigeon Wings, Blue Bell Vine, Blue Pea,

Kordofan Pea and Darwin pea, ‘Butterfly Pea ‘(Clitoria ternatea) is an amazing

brain boosting herb native to tropical equatorial Asia. A traditional Chinese

and Ayurveda medicine, Clitoria ternatea has been consumed for centuries as

a memory enhancer, brain booster, anti-stress and calmative agent. Known

for its luminous indigo color, Butterfly Pea has traditionally been used as a

vegetable in cooking, to color deserts or to make a strikingly vibrant colored

tea. Butterfly Pea is jam-packed full of health promoting antioxidants,

flavonoids and peptides and has shown considerable promise in animal

studies as a natural remedy for a range of health complaints. Many beauty

products have also been derived from Butterfly Pea because of the effects of

the flavonoid quercetin has on skin and hair. (Majestic Herbs, 2019)

Some research suggests that butterfly pea flower and the compound it

contains may help support skin and hair health and stabilize blood sugar.

Along with, it contains calcium, magnesium, potassium which preferably has

been used to help with diabetes, brain function, and anti-inflammatory and as

a fatigue buster (David J et al, 2019).

 Apart from this, blue ternate is getting well known in the Philippines

because of the richer health benefits and a unique aesthetic value. In

accordance, Philippines climate can be a greater factor which precisely to

pursue of blue ternate ice cream merely the fact it may be considered as one

of locally produced and as substitute food providing intense hunger. Although

more than exact food products provide food for the world's population up to a

billion people are hungry. In 2021, 22% of children younger than five are

diminutive which are significantly shorter than the average for their age

because of poor nutrition. Malnutrition in Children - UNICEF DATA

Undernutrition: approximately 3.1 million children die each year (UNICEF,

2018). Furthermore, it is usually encountered in the middle countries.

According to the World Bank, poverty is one of the main cases of

undernutrition in the Philippines in which according to Philippine Statistic

Authority 13.9% of 9.3 million children in the country are considered poor

while 8.1% are food poor. As per pandemic occurs the inflammation and the

increase of unemployment are the one who triggers the progression of the

economy. In 2020 with the collective data of Philippine Statistic Authority, the

headline was recorded at 1.4 % in January 2022.

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the relevant articles, studies, and literatures that

will serve as the basis of this study.

THE ORIGIN OF ICE CREAM

The origin of ice cream can be traced back to at least the 4th century

B.C. Early references include the Roman emperor Nero (A.D. 37-68) who
ordered ice to be brought from the mountains and combined with fruit

toppings, and King Tang (A.D. 618-17 of Shang, China who had a method of

creating ice and milk concoctions. Ice cream was likely brought from China

back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved

and served in fashionable Italian and French royal courts. (Bellis, 2017) Ice

cream has been around since at least the 4th century B.C. Nero, the Roman

emperor from A.D. 37 to A.D. 68, who ordered ice to mix with fruit toppings,

transported from the mountains, and King Tang (A.D. 618-17 of Shang,

China, who developed a method for mixing ice and milk. It is possible that

China sent cream back to Europe, and over time, ices, Sherbets, and milk

ices have developed and are now served in chic Italian and French royal

settings. Courts. (Bellis, 2017).

One could argue that ice cream has a long history of being a luxurious

cuisine. Even currently, a store-each pint is only consumed in specific

situations, such as when it's hot or when a Dessert to celebrate is necessary.

This new association with "exceptional" ice cream; for most of this illustrious

existence (the process of freezing milk into a creamy, since four thousand

years ago), ice cream was a costly and rare luxury. Dessert was only

accessible to the very rich since without the resources, particularly having

access to a device for freezing food; ice cream is as if melted. (2016)

Tesauro.

The Russian government made several modifications to its food policy

in the 1930s of the nation and the accepted ice cream manufacturing

standard. Consequently, the new regulations, which permitted firms to use

only fresh ingredients and no chemical additions. The ice cream therefore
tasted especially fresh and creamy. Plombir, Ice cream flavors like chocolate

Eskimo and Lokamaka were popular among kids. Their parents, too. (2018)

Yulia S. Early in the 19th century, there were no accepted in the early 1800s,

there were no established guidelines for flavoring, preparing, or other than the

fact that it has to be finished rather quickly, or even offers ice cream. Chefs

must rely on ice houses because there is no mechanical refrigeration,

therefore, to serve up drinks, complex hand-cranked machinery used stored

chunks of ice. The best parts. Ice cream consumption was typically reserved

for the elite of society. Elite. (Rossen, 2007) Ice cream carts have been

around since the nineteenth century.

The history of ice cream street vendors dates to the 19th century and is

shaped by advances in technology, and fortunately, sanitation. While much

has changed since peddler’s first solid dishes of ice cream from carts cooled

with ice blocks, for the last few generations, not much has changed about the

ice cream truck. Children in the 1970s and 1980s also ran toward the truck as

soon as the same recognizable music was heard. The main differences are

that the treats sold back then Fat Frogs and Mickey Mouse shaped ice cream

bars-have been replaced by today ‘s popular cartoon characters. While some

companies now allow parents to track the truck with GPS, the time-honored

set-up is still the same: customers approach a truck with an open side

window, review the menu, and place an order. In the U.S, the ice cream cart

began as an urban phenomenon in which Working class laborer’s bought a

small dish of ice cream that he or she linked cleanly. The dish was returned to

the vendor, wiped down, and loaded with a fresh scoop for a new customer.

Customers with more money-or a healthy fear of infectious diseases-opted for

ice cream sandwiches. (Lucchesi, 2016) since the 19th century, there have

been street vendors selling ice cream molded, luckily, by improvements in

cleanliness and technology. although must has Since the introduction of ice

cream peddlers selling solid foods from ice-cooled carts, nothing much about

the ice cream truck has changed over the last several generations. The same

thing happened when children ran toward the truck in the 1970s and 1980s.

There was familiar music playing. The snacks sold back then are the biggest

distinction between the two. Ice cream bars in the shapes of Mickey Mouse

and Fat Frogs have been replaced by today's well-known animated

characters. While some businesses now permit parents to monitor the

traditional setup is still in place: clients approach a truck using a GPS vehicle.

In a discovery that will give nutritionists the jitters, a Japanese scientist

has discovered that consuming ice cream improves a person‘s alertness and

internal performance. Yoshihiko Koga, a professor at Tokyo ‘s Kyorin

University, has carried out a series of clinical trials in which test subjects were

needed to eat ice cream Incontinently after waking up. Eating ice cream, the

same ‘pleasure spots ‘‘of the brain that are lit up by winning plutocrats, are

harkening to a favorite piece of music. Ryall and Rothwell, 2016)

Sorbetes is still made in the Philippines now thanks to the sorbeteros

who hawk the ice cream in the thoroughfares. The sorbetero’s wagons are

distinctly decorated like a Philippine jeepney, while three ice cream flavors are

stored inside three essence drums. Blocks of ice keep the sorbets firmed.

Popular flavors or the dirty ice cream include avocado, melon, strawberry,

eyefuls and cream, chocolate, and rubbish. Now coconut milk is also used to
give the sorbetes cream its creaminess. Sorbetes is dipped and served in

sugar cones or in between chuck buns. (Upton, 2013)

Ice cream was introduced at the same time cooling devices like

refrigerators were studied during the time of America colonization. American

ice cream was made from cow ‘s milk, ‘Sorbets’ ‘‘was made from carabao ‘s

milk performing a cheaper product. Both kinds of milk are extensively used

these days. Coconut milk and cassava flour are other constituents used to

make the original ice cream, making ‘sorbets ‘‘distinct from ice cream in other

countries. I cannot suppose another reason why the ultramodern Filipinos

called sorbetes ‘dirty ice cream ‘‘rather than these. (Siojo, 2018)

THE NATURE OF BLUE PEA

In conducting the medication for Blue Pea flowers Ice Cream, the

experimenters find studies that directly relate study. The information gathered

ideas and conception from the design and report that showed some degree of

applicability to the study is stated below. The flowers of the butterfly pea

factory are relatively a sight to behold. Vibrant blue or violet- hued, the little

blossoms have a bright unheroic rent at their centers and delicate petals that

act the shape of womanish genitalia, hence its botanic name Clitoria ternatea.

Native to South- East Asia where the warm climate favors its growth, the

bright blue petals from the flowers of the butterfly pea factory have

traditionally been used as a component in herbal teas as well as in cuisine.

The indigo flower imparts its beautiful blue color when steeped in warm or hot

water, making it a natural color for colorful dishes and drinks. As a natural

litmus test that changes color when it encounters acid, the eye- catching blue

shade of butterfly pea flower excerpt and its mesmerizing color- changing
parcels have made it increasingly popular across the world. Last time, coffee

mammoth Starbucks launched a limited- edition Butterfly Pea Lemonade Cold

Brew that made its rounds on social media for its comforting color shifting

tinges.

When it comes to the color- changing powers of the butterfly pea

flower, acid is the name of the game. This factory turns hot water with a pH

between 4 and 8 — into tones of blue that range from deep cobalt to

mesmerizing azure. One further squirt of citric acid and the water changes

again, this time into a vibrant magenta. Whether you ‘re steeping these

delicate kids in tea or grinding them into a greasepaint and mixing it with

neutral- pH foods, the result will be a stunning blue color. With a mild herbal

taste that’s likened to black tea — sans caffeine — butterfly pea is gentle in

flavor, despite its visual shock factor. Southeast Asians have used this

blossom, which also goes by ― Asian pigeonwings, ‖ in traditional drug for

centuries. Traditional interpreters of Ayurveda define butterfly pea flower to

treat digestive, respiratory, reproductive, and nervous system conditions. Like

numerous plushy painted shops, butterfly pea is also linked to fighting cancer.

In Thailand, the charming blue of the butterfly pea appears across a breadth

of dishes and drinks. Hosts at hospices and gyms frequently drink guests with

blue tea served alongside bomb and honey. Called dok anchan, this hot or

iced libation surprises and enchants callers who discover the tea‘s color-

changing parcels upon adding citrus. Other blue- tinted treats include flower-

shaped fumed dumplings and pulut inti, a coconut- outgunned sweet sticky

rice dish. Malaysians make a savory, also cosmic- looking rice, called kuih

ketan. Lately, butterfly pea flower has garnered the attention of craft cocktail
suckers. Inspired bartenders have constructed drinks that punctuate the

flower‘s dynamic range of colors. With names like ― Galaxy Magic, ‖ ― Disco

Sour, ‖ and ― Mood Ring, ‖ it’s not hard to guess why the new- surge blend

scene loves this ancient, medicinal flower. Whether drink, cate, dumpling, or

tradition, there’s no denying the glamorous draw of such a mythically blue

gleam.

Since Blue Butterflies Peas are abundant not just in San Fernando but

the rest of La Union as well, and since this flower is already used as tea –

believed to help fight high blood pressure, the researcher decided to conduct

a study regarding the acceptability of the flower as an ingredient for ice

cream. This will not only give a healthier option for older, health conscious

people but more importantly, children, who most parents find difficult to feed

with healthy and nutritious food.

Statement of the Problem

The main purpose of the study is to find out the level of acceptability of

CLITORIS ternatea (Blue Ternatea) flowers flavored Ice Cream.

Specifically, it aimed to answer the following questions

1. What is the level of acceptability of Clitoris ternatea (Blue Ternatea) flowers

flavored Ice Cream in terms of:

a. taste

b. aroma

c. color

d. appearance

e. texture
 f. overall acceptability

2. What is the best treatment of blue ternatea ice cream?

a. T1 (1/2 of blue ternatea extract)

b. T2 (1 cup of blue ternatea extract)

c. T3 (1 1/2 cup of blue ternatea extract)

3. Is there a significant difference in the level of blue ternate ice cream among

the different treatments in terms of:

a. Taste

b. Aroma

c. Color

d. Texture

e. Appearance

f. Overall acceptability

NULL HYPOTHESIS

There is no significant difference in the level of acceptability Clitoris

ternatea (Blue Ternate) enriched ice cream in terms of:

0. Taste

a. Aroma

b. Color

c. Texture

d. Appearance

e. Overall acceptability
Scope and Delimitations of the Study

This study was limited in testing the Blue Pea flower ice cream. The

respondents of the study were the twenty (20) selected community members

of Brgy. Sevilla, City of San Fernando, La Union (10) ten parents of Brgy.

Sevilla, City of San Fernando, La Union, ten (10) ten faculty teachers from La

Union National High School and Ten (10) Ice Cream makers from City of San

Fernando, La Union. For the pilot test, twenty (20) community members were

chosen as respondents, for the Benchmark test ten (10) parents and ten (10)

faculty teachers and ten (10) ice cream makers and vendors for the final test.

This study used a scorecard to determine the acceptability of Blue Pea flower

Ice Cream indicating the following criteria, flavor, appearance, texture, aroma,

color and general acceptability.

DEFINITION OF TERMS

The following terms are defined in a random order to aid the

comprehension of the readers:

Acceptability. It refers to determining how well an intervention will be

received by the target population and the extent to which the new intervention

or its components might meet the needs of the target population and

organizational setting.

Appearance. A food presentation which refers to the art of modifying,

processing, arranging or decorating food to enhance its aesthetic appeal. In

this study, appearance pertains to the palatable effect of the product.

 Blue Pea flowers. Are edible and can be collected at any time and are

used as tea. In this study, Blue Pea flowers serve as the main ingredient and

flavoring of the ice cream.

Blue ternatea. It is a slender climbing legume with short, soft hairs on

the stem. It has deep roots and ornamental flowers. Its stalked, alternately-

arranged leaves are pinnate with 5-7 elliptic or ovate leaflets, 2.5-5 cm long.

Each leaflet is thinly papery or membranous, and measuring 2.5-5 cm long

and 1.5-3.5 cm wide.

Color. A property possessed by an object of producing different

sensations on the eye as a result of the way the object reflects or emits light.

Ice cream. A sweetened frozen food typically eaten as a snack or

dessert. It is usually made from dairy products, such as milk and cream, and

often combined with fruits or other ingredients and flavors. It is typically

sweetened with sugar or sugar substitutes. In this study ice cream is the main

product for this study.

Sorbetes. A traditional ice cream originating from the Philippines and

uniquely characterized by the use of coconut milk and/or carabao milk.Often

pejoratively called "dirty ice cream", it is distinct from the similarly named

sorbet. It is traditionally peddled in colorful wooden push carts by street

vendors called "sorbeteros".

Taste. A small quantity of something eaten, drunk, or sampled to

assess its effect on the sensory receptors on the surface of the tongue or in

the mouth. In this study, the taste is the sweetness of the ice cream.
 Texture. It defined as those properties of a food that are sensed by

touch in the mouth and with the hands. We use many words to describe food

texture—foods can be soft or hard, mushy or crunchy, or smooth or lumpy.

Texture is important to the enjoyment and acceptability of foods.

CONCEPTUAL FRAMEWORK.

INPUT PROCESS OUTPUT

-Preparation of
ingredients and
equipment to be used Sensory
in making the product evaluation using
THE LEVEL OF
sensory evaluation
- Establishment of ACCEPTABILITY
questionnaire
Validity, and reliability OF Clitoris
testing of Interview ternatea
questionnaire
(ASIAN BLUE
Observation
- Sensory evaluation TERNATE) ICE
of product Survey CREAM

FEEDBACK
 CHAPTER II

METHODOLOGY

This chapter presents the research design, locale of the study, and

respondents of the study, research instruments, and data collection

procedure, measurement of variables and analysis of data.

Research Design

We, the researchers, cast off Descriptive-Experimental research design

in gathering data to the respondents preferably concerned with answering

queries and indicated an explanation in terms of; Aroma, Color, Taste,

Texture, Appearance and Overall Acceptability. The researchers collected

information by conducting a questionnaire that contained ratings of the

product “Blue ternatea Ice Cream”. The formulated products underwent

standardization and the subject for sensory evaluation, in terms of color,

texture, flavor and overall acceptability. The respondent being chosen to

score the product coming into a random sampling. A simple convenience

sample technique is a non-probability sampling method where units are

selected for involvement in the sample because they are trouble-free for the

researcher to access in advance.

Population and Sample

These are 50 individuals considered as the respondents of the study.

Twenty (20) selected community members of Brgy. Sevilla, City of San

Fernando La Union for the pilot testing. Ten (10) faculty teachers and ten (10)

parents from Brgy Sevilla, City of San Fernando, La Union in the benchmark

testing and ten (10) ice cream vendors/makers (for final testing).

Research Gathering Data Instrument

We, the researchers used a scorecard for the acceptability test in this

study that makes it a guide of the respondents’ evaluation process. The

evaluation used the following indicators; flavor, appearance, texture, aroma,

color and overall acceptability. Each indicator has a scale of 1-5, 1 is for Not

Acceptable , 2 is for Slightly Acceptable, 3 is for Moderately Acceptable, 4 is

Acceptable and 5 is for Highly Acceptable.

DATA GATHERING TECNHIQUES

The research instrument formed as direct method, or the interview

method administer survey method used for collecting primary data with an

execution of person-to-person exchanging information between the

interviewer and interviewee and by gathering data by using the sensory

evaluation form. Through observations, the researchers can be determined

the feedback based from the gestures and facial expressions of the

respondents going through the product.

The respondents will be guided by the instruction of the interviewer and

to the context as said in the sensory evaluation form. There are five (5) scales

given instruction on the beginning of evaluation form. Sensory evaluation form

can be determined to regain the data or information that can be used if

evaluators rate the finished product.

The primary source of data was the response of the evaluators which

can be found in the sensory evaluation form in terms of appearance, texture,

aroma, color, taste and overall acceptability of Clitoris ternatea (blue ternate)

ice cream.

The assessment of the level of acceptability rated as:

5- HIGHLY ACCEPTABLE

4- ACCEPTABLE

3- MODERATELY ACCEPTABLE

2- SLIGHTLY ACCEPTABLE

1- NOT ACCEPTABLE

We, the researchers choose the direct or interview method that

administer survey method used for collecting primary data wherein an

execution of person-to-person exchange between the interviewee and the

interviewer. It provides consistent and more precise information since

clarification may be given by the interviewee. It is obtaining detailed

information about the personal thoughts, feelings and emotions regarding the

topic. The researchers made to the specific technique for allowing them to

collect data and feedbacks to their respective respondents for this studies,

and selected face to face interview as the type of direct method in which

a data collection method when the interviewer directly communicates with the

respondent in accordance with the prepared questionnaire. This method

 enables the acquisition of factual information, consumer evaluations,

attitudes, preferences and other information coming out during the

conversation with the respondent.

SENSORY EVALUATION FORM

Name: ______________________________ Date: __________

Direction: Evaluate the samples presented as to flavor, appearance, texture, aroma,

color, overall acceptability by checking the number of your choice.

RATING INTERPRETATION

5 Highly acceptable

4 Acceptable

3 Moderately acceptable

2 Slightly Acceptable

1 Not acceptable

Criteria Appearance Texture Aroma Color Taste Overall

acceptability

3
 2

Comments and suggestions:

______________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

Evaluator’s Signature: _______________

Statistical Treatment of Data

Responses on the sensory evaluation by the evaluators were

statistically analyzed with the data requirements of the study. The

respondents were statistically analyzed with data instruments of the study.

Descriptive statistics such as frequency count, mean, percentage and

evaluation are considered.

To know if there is correlation between the independent and dependent

variables Pearson’s Product Moment of Correlation Coefficient was utilized

with the level of significance in terms of aroma, taste, texture, appearance,

color and overall acceptability.

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