TARO

ICE CREAM

Researcher

Elaine Jade Pascua

CHAPTER I
 INTRODUCTION

A. Background of the Study

Nowadays, people are willing for a good health, but foods we eat for everyday are

not that sure to be a healthy food. Some contains too much chemical properties that leads to

unhealthy outcome of a food. Somehow, its not only the contents of a food but also because

of the cleanliness during the process in making the product, is one reason too.

Abra, Kalinga, and Apayao provinces have the highest percentage of malnourished

children aged five years old and below in the Cordillera Administrative Region(CAR),

according to the National Nutrition Survey, Apayao has the highest malnutrition rate at 12

percent.

People love to serve sweet foods after eating as their dessert usually dinner. Ice cream

is one of the favorite dessert of the Filipino’s, which is sweet and contains different flavors,

colors and mostly, comprises chemical contents.

Millennial people especially teenagers are more attracted to sweets and desserts, so in

that case, the selected study to propose by the researcher is ice cream, where taro corm is the

main component in doing the study.

B.STATEMENT OF THE PROBLEM:

 This study generally aims to formulate and evaluate the acceptability and nutritive
content of homemade taro ice cream.

Specifically sought to determine the;

1.Acceptability level of taro ice cream in terms of:

a.taste
b.texture
c.cost
d.odor

2.Nutritional content of taro ice cream

3. If there is significant difference between the homemade and commercial taro ice cream

C.Hypothesis

Ho-There is no significant difference of handmade taro ice cream in terms of

acceptability, efficiency, chemical properties and nutritional effectiveness.

Ha-There is significant difference of handmade taro ice cream in terms of

acceptability, efficiency, chemical properties and nutritional effectiveness.

D.SCOPE and DELIMITATION:

This study will talk about the production of taro ice cream with its advantage and

disadvantages to the people in a community. This will provide information or determining

taro ice cream for its acceptability to the consumer by its odor, taste, and texture. It will

discuss how the components of taro consumed on making this product.This investigation will

be conducted to evaluate the status of this taro ice cream which is handmade to the randomly

selected STEM students of grade-10 Newton and randomly selected teachers of Flora

National High School. The qualification, acceptability and its nutritional contents will be

looked for the selected students and teachers during the S.Y. 2019-2020.

E.Significance of the study

 The researchers significance of the study in producing this research is to create a new

product that contain less chemical contents and rich in vitamins and other nutritional effects

of taro corm. Also, to produce a low cost food that will be accepted by everyone in a

community.

Community

This product’s impact in a community is to produce a product that is nutritious and

affordable than the commercial ice cream products.

Families

The significant effect of this homemade taro ice cream for the families is to prevent

diseases cause by too chemicalized ice cream than of the usual ice cream they commonly buy

and be their favorite dessert and for them to make their own easy homemade ice cream.

Students

For the students, the impact of this study is that, they can afford nutritious ice cream

they will loved and be their snacks and dessert after eating.

CHAPTER II

REVIEW OF RELATED LITERATURE

 Taro is grown mostly for its starchy but sweet flavored tuber. The taro tuber, young

taro leaves and stems, and taro root can all be utilized to create many different foods and has

medicinal uses as well.

Colocasia esculenta, commonly called taro or eddoe, is the most well-known form of

taro, and is considered to be the "true taro." It grows throughout the tropics particularly in

humid and rainy climates in the Pacific. The plant grows 3 - 4 feet tall, while also growing

edible roots that can reach a foot deep.

There are other plants that are related to taro and are often eaten in a similar way.

Alocasia is a taro like plant which is most commonly eaten in Samoa, Tuvalu, Tonga and the

Cook Islands. In addition to the leaves and roots, the starchy stem of Alocasia also is eaten,

but is not preferred and only eaten when other foods are not available. Cyrtosperma, most

commonly known by its Tuvalu name pulaka, is a large plant with massive leaves and coarser

roots. It grows well in atolls and is sometimes called giant taro or swamp taro.

Taro roots and corms can be cooked through boiling or roasting and it is best to do

this with the skin on to retain all the vitamins and minerals found in the plant. The roots and

corms contain calcium oxalate, which can irritate the mouth and throat and even damage the

kidneys if not removed from the taro so cooking properly is very necessary. It should never

be eaten raw.

Taro leaves are full of a number of vitamins necessary for good health, including

vitamin A, vitamin B1 (thiamin), vitamin B2 (riboflavin) and vitamin C. It is recommended

that taro leaves be eaten with fatty foods to allow the body to absorb and process the vitamin

A better.

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 Taro has also some health promoting substances includes antioxidants and

phytochemicals which have a consequential effect on human health.Taro has phytochemicals

such as high amount of b-carotene in the leaf and will vitamin A and antioxidants property in

the body.Beta-carotene differs only very slightly in terms of structure.They are very common

carotenoids (b and A-carotene)and are antioxidants, as well as having other potential health

benefits.Beta-carotene is most vitamin A activity of the caratenoids and used to prevent

cataracts and lung cancer.

It is actually toxic in raw form, due to the high content of oxalates, but those

dangerous substances can be eliminated when cooked with some baking soda or if steeped

overnight.Due to oxalate content, it is recommended to soak, wash, or cook taro corms

before feeding them.It is possible to process taro by various method to reduce the toxicity and

improve palatability and storage characteristics. These processing techniques include peeling,

boiling, steaming, flouring and drying.Taro retains its food value if cooked without skin and

it must be cooked thoroughly to prevent mouth and throat itching.Taro corms and leaves are

usually consumed by humans after heat treatments, such as boiling, blanching, steaming,

stewing, and frying and pressure cooking.These methods are found to be effective in

improving digestibility, increasing nutrient bio-availability and also minimizing anti-

nutritional factors.

There are other plants that are related to taro and are often eaten in a similar way.

Alocasia is a taro-like plant which is most commonly eaten in Samoa , Tuvalu, Tonga and the

cook islands. Alocasia also eaten hen other foods are not available. Cyrtosperma, most

commonly known by its Tuvalu name Pulaka, is a large plant with massive leaves and coarser

roots. It grows well in atolls and is sometimes called giant taro or swamp taro.
 Ice cream is a frozen dessert made from dairy products, such as cream (or substituted

ingredients), combined with flavorings and sweeteners, such as sugar. Although the term “ice

cream” is sometimes use komean frozen desserts and snacks in general, it is usually reserved

for frozen desserts and snacks made with high percentage of milk fat. Frozen custard, frozen

yogurt, sorbet, gelato, and similar other products are also called ice cream. Ice cream is

generally served as a chilled product.

Ice cream come s in a wide variety of flavors, often with additives such as chocolate

flakes or chips, ribbons of such as caramel or chocolate, nuts, fruit, and small candies/sweets.

Some of the most popular ice cream flavors are vanilla, chocolate, strawberry and neopolitan

(a combination of three) . Colourings are usually added in addition to stabilizers. The mixture

is stirred to incorporate air spaces and cooled below the freezing point of water to prevent

detectable ice crystals from forming.

Taro root has a starchy, smooth texture and mildly sweet taste.It can be cooked and

enjoyed in both sweet and savory dishes.

Taro roots contains a wealth of organic compounds, minerals, and vitamins that are

essential for human health and can benefit our overall health in a number of different ways.

Taro contains a very significant amount of dietary fiber and carbohydrates, as

well as high levels of vitamin A,B,E,B6 and folate, as well as magnesium, iron, zinc,

phosphorus, potassium, manganese, and copper.

The health benefits of taro include its ability to improve digestion,lower your blood

sugar levels prevent certain types of cancers, protect the skin,boost vision health,increase

circulation,decrease blood pressure,aid the immune system and prevent heart disease, while

also supporting muscle and nerve health..

 One of the most important functions of taro root in the diet is its role in digestion.The

high level of dietary fiber found in taro root makes it very important supporting our

gastrointestinal health. Speaking of cancer,taro roots also plays an important part for the anti-

oxidants activity in our body.The high levels of vitamin A,Vitamin C, and various other

phenolic anti-oxidants found in taro root boosts our immune system and help eliminate

dangerous free radicals from our system.

Taro also contains a special type of starch, known as resistant starch that humans cannot

digest and thus does not raise blood sugar levels.It also provides resistant starch, which

lowers cholesterol and has been linked to a reduced risk of heart disease.

Taro root contains polyphenols and antioxidants that may combat cancer growth and

protect your body from oxidatives stress.Due to its high fiber and resistant starch content, taro

root may increase feelings of fullness, reduce overall calorie intake and increase fat burning,

potentially leading to weight loss and reduced body fat.

The fiber and resistant starch in taro root are fermented by gut bacteria to form short-

chain fatty acids which may protect against colon cancer and inflammatory bowel diseases.

It is actually toxic in raw form, due to the high content of oxalates, but those

dangerous substances can be eliminated when cooked with some baking soda or if steeped

overnight.

Taro root has a starchy, smooth texture and mildly sweet taste.it can be cooked and

enjoyed in both sweet and savory dishes.

Taro roots contains a wealth of organic compounds, minerals, and vitamins that are

essential for human health and can benefit our overall health in a number of different ways.
 Taro has amazing amount of B Vitamin,B vitamin aid your child's blood circulation

and brain development. They also help in the improvement of the nervous system vitamins in

taro also help to fight any sort of birth defects in your child. Taro is one of the rare vegetables

with high protein content. The amount of protein in taro makes it very beneficial for kids.

Protein includes muscle growth and overall development. It also helps make your child more

energy.

Taro is an excellent source of potassium. Potassium helps every child to grow

stronger bones. Feeding taro to the child at an early age can help their bones grow stronger.

Taro also helps your little one’s bones to become stronger.

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Present Uses of Taro Corm

A. Food

Taro is generally grown as a backyard crop and is most often planted in tracts

of land no greater than a few' hundred square meters. However, there are some , areas

in the Bicol region, Negros Oriental and Cavite where the crop is cultivated in

commercial scale although the individual landholdings are still less than one hectare.

Important, if not more important, than the corms for vegetable. There are varieties

specifically grown for the leaves and petioles, for corms, and for both. 

Staple and snack food. The boiled corms serve as substitute staple to many families

particularly those living in the hinterlands where growing rice is less feasible. Likewise, they

are served as snack item in fom1 of boiled whole corm, fried chips, confections and other
preparations. 

Other Food Uses. Taro flour has been reportedly used for special baked pro- ducts,

beverages, baby food and others. However, they have not reached commerciall..-:vel in the

Philippines. 

B. Feed

The use of farm by-products from taro harvests for animal feed is a common practice

in the rural areas. The leaves, petioles and peelings are normally chopped, cooked and fed

directly to hogs. Feeding the corms to hogs is generally limited to over- mature, damaged and

unmarketable ones not suitable for food.

Taro as an Antibacterial Food Preservative

Another benefit of taro is its antibacterial potential, especially in regard to its

development as a food preservative. A U.S. Army-based study 2000 to 2001 was designed to

revitalize Hawaii’s economy. Congress allocated funds for the development of Hawaiian

industries and products, and included poi, “a purplish to grayish paste made of ground taro.”

According to the U.S. Army Soldier and Biological Chemical Command Soldier System

Center.

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There are other plants that are related to taro and are often eaten in a similar way.

Alocasia is a taro like plant which is most commonly eaten in Samoa, Tuvalu, Tonga and the
Cook Islands. In addition to the leaves and roots, the starchy stem of Alocasia also is eaten,

but is not preferred and only eaten when other foods are not available. Cyrtosperma, most

commonly known by its Tuvalu name pulaka, is a large plant with massive leaves and coarser

roots. It grows well in atolls and is sometimes called giant taro or swamp taro.

Taro roots and corms can be cooked through boiling or roasting and it is best to do this with

the skin on to retain all the vitamins and minerals found in the plant. The roots and corms

contain calcium oxalate, which can irritate the mouth and throat and even damage the kidneys

if not removed from the taro so cooking properly is very necessary. It should never be eaten

raw. The roots and corms of taro are also full of carbohydrates and fiber. More importantly,

the roots are a source of iron and calcium which are two important minerals hard to find in

other parts of the Pacific diet. 

Blending

First the ingredients are selected based on the desired formulation and the calculation of the

recipe from the formulation and the ingredients chosen, then the ingredients are weighed and

blended together to produce what is known as the "ice cream mix". Blending requires rapid

agitation to incorporate powders, and often high speed blenders are used.

Pasteurization of Mixtures

System, designed for the destruction of pathogenic bacteria. In addition to this very important

function, pasteurization also reduces the number of spoilage organisms such as

psychrotrophs, and helps to hydrate some of the components (proteins, stabilizers). 

Homogenization of Mix

The mix is also homogenized which forms the fat emulsion by breaking down or reducing the

size of the fat globules found in milk or cream to less than 1 µ m. Two stage homogenization

is usually preferred for ice cream mix. Clumping or clustering of the fat is reduced thereby

producing a thinner, more rapidly whipped mix. Melt-down is also improved.

Homogenization provides the following functions in ice cream manufacture:

 Reduces size of fat globules

 Increases surface area

 Forms membrane

By helping to form the fat structure, it also has the following indirect effects:

 makes a smoother ice cream

 gives a greater apparent richness and palatability

 better air stability

 increases resistance to melting

Ageing of Mix

The mix is then aged for at least four hours and usually overnight. This allows time for the

fat to cool down and crystallize, and for the proteins and polysaccharides to fully hydrate.

Aging provides the following functions:

 Improves whipping qualities of mix and body and texture of ice cream

It does so by:
  providing time for fat crystallization, so the fat can partially coalesce;

 allowing time for full protein and stabilizer hydration and a resulting slight viscosity

increase;

 allowing time for membrane rearrangement and protein/emulsifier interaction, as

emulsifiers displace proteins from the fat globule surface, which allows for a

reduction in stabilization of the fat globules and enhanced partial coalescence.

Freezing/Whipping of Ice Cream

Ice cream contains a considerable quantity of air, up to half of its volume. This gives the

product its characteristic lightness. Without air, ice cream would be similar to a frozen ice

cube. The air content is termed its over run, which can be calculated mathematically.

As the ice cream is drawn with about half of its water frozen, particulate matter such as fruits,

nuts, candy, cookies, or whatever you like, is added to the semi-frozen slurry which has a

consistency similar to soft-serve ice cream. In fact, almost the only thing which

differentiates hard frozen ice cream from soft-serve, is the fact that soft serve is drawn into

cones at this point in the process rather than into packages for subsequent hardening.

Hardening

 After the particulates have been added, the ice cream is packaged and is placed into a blast

freezer at -30° to -40° C where most of the remainder of the water is frozen. Below about

-25° C, ice cream is stable for indefinite periods without danger of ice crystal growth;

however, above this temperature, ice crystal growth is possible and the rate of crystal growth

is dependant upon the temperature of storage. This limits its shelf-life.

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NUTRITIONAL VALUE OF TARO ROOT

Taro roots contains a wealth of organic compounds, minerals, and vitamins that are essential

for human health and can benefit our overall health in a number of different ways.Taro root

contains a very significant amount of dietary fiber and carbohydrates, as well as high levels

of vitamin A, C, E, B6, and folate, as well as magnesium, iron, zinc, phosphorus, potassium,

manganese, and copper.The plant also provides some protein in your diet, but the amount is

almost negligible.

HEALTH BENEFITS OF TARO ROOT

 Digestive health:

One of the most important functions of taro root in the diet is its role in digestion.The high

level of dietary fiber found in taro root (a single serving contains 27% of the daily

requirement of dietary fiber)makes it very important for supporting our gastrointestinal

health.Fiber help to add bulk to our bowel movements, thereby helping food move through

the digestive tract and facilitating improved digestion.This can help to prevent certain

conditions such as excess gas, bloating, cramping, constipation, and even diarrhea.A healthy,

regulated gastrointestinal system can greatly boost your overall health and reduce your

chances of various types of cancer.

 Cancer prevention
Speaking of cancer, taro root also plays an important part for the antioxidant activity in our

body.The high levels of vitamin A, vitamin C, and various other phenolic antioxidants found

in taro root boost our immune system and help eliminate dangerous free radicals from our

system.Free radicals are the dangerous by products of cellular metabolism that can cause

healthy cells to mutate and turn into cancerous cells.By eliminating these free radicals, our

general health is almost guarantee.Cryptoxanthin, which is found in taro root, is directly

connected to a lowered chance of developing both lung and oral cancers.

 DIABETES

Dietary fiber can also help lower the chances of developing diabetes because it regulates the

release of insulin and glucose in the body.If you have a sufficient level of fiber, which taro

root provides, then you can manage your glycemic levels and lower you chances of

developing diabetes.If you have diabetes, then fiber-rich foods like taro root can help prevent

the spikes and plunges in blood sugar that can be so dangerous.

 Blood pressures and heart health

Taro root contains a significant level of potassium, which is another of the essential minerals

that we need to remain healthy and functional.Potassium not only facilities healthy fluid

transfers between membranes and tissues throughout the body, but also helps to relieve stress

and pressure on blood vessels and arteries.By relaxing the veins and blood vessels, blood

pressure can be connected to increased cognitive function because neural connections can be

boosted when blood pressure is reduced and fluid transfer between neural membranes is

optimized.

 BOOST VISION
As mentioned above, taro contains various antioxidants, including beta-carotene and

cryptoxanthin.These antioxidants can help to improve vision as well, by preventing the free

radicals from attacking ocular cells and causing macular degeneration or cataracts.

 SKIN HEALTH

Between vitamin E and vitamin A, our skin is well protected when we add taro root to our

diets.Both of these essential vitamins work to eliminate skin conditions and boost overall

cellular health, meaning that our wounds and blemishes heal faster, wrinkles can be

diminished, and a healthy glow can be returned to the skin.Taro root is nature’s little secret

for healthier skin.

 IMMUNE SYSTEM HEALTH

Perhaps the most important element of taro root for health is iots role in the immune system.It

has a very high level of vitamin C in each serving, which stimulates the immune system to

create more white blood cells, which defend the body from foreign pathogens and

agents.Furthermore, vitamin C acts as an antioxidants, which partially prevents the

development of conditions such as heart disease and cancer.

 CIRCULATION STIMULATION

The mineral content of taro root has dozens of useful applications, but the dual presence of

iron and copper in taro root make it a very important food to prevent anemia and boost

circulation throughout the body.Iron and copper are both are both essential for the production

of red blood cells, which carry the all-important oxygen to our body’s systems and cells.By

lowering your chances of anemia (iron deficiency) and boost the flow of blood through the

body, you can speed overall metabolism, growth of new cells, and general oxygenation of the
body, which is always a good idea to keep organs and systems functioning at their optimal

levels.

CHAPTER III

METHODOLOGY
Research Design

This study utilized taro ice cream use experimental research design to determine the

acceptability level of taro ice cream among the respondents as to general acceptability,

appearance, taste, and texture.Taro ice cream experimental research is an experimental study

used to estimate the causal impact of an intervention on its target population.It is a form of

research where the researcher has control over the independent variable, and has a power how

the dependent variable is measured.

Ingredients

The ingredients to be use in making taro ice cream must be taro root, cornstarch,

baking soda, coconut milk, sugar, egg white, skimmed milk.

Materials

The materials to be use in making the product are stirring material, 3 clean bowl, egg

beater/, casserole, and stove.

Procedure:

1.GATHERING OF MATERIALS

In making the ice cream, first will be gathering materials.Gather all the

materials stated above make sure that the materials are all clean and ready to be use.

2. MAKING OF SWEETENED CONDENSED MILK SUBSTITUTE

In a pan, 30 ml of cornstarch and atleast 52.5 ml of skimmed milk will be mix with 250

ml of Evaporada (coconut milk may do it instead) and 155 ml of sugar then, cook it with a
low fire, this will let the sugar particles to melt. Wait until the texture will turn into heavy

liquid.

3. Boiling the taro

Boiling the taro will be done so that it will be easy to smash and this is needed

to remove the oxalate content on it. Boil the taro with a 45 ml of baking soda.

4. SOFT ICE CREAM MAKING

In a bowl, the researcher will blend the boiled taro until it turns into a fluffy like

texture, after blending set aside. In another bowl, crack 1 egg then separate its egg yolk from

its egg white, stir well until it turns into a bubbles, then pour it in the blender with the blend

taro, then add the sweetened condensed milk substitute into the blender. After then, blend

them together allow it until it turns into a soft and fluffy texture.

5. FREEZING

Put the finish product into a container then put on the freezer.

6.SERVING

Scoop out the finish product of taro ice cream then put in a clean bowl

then serve.

Statistical Analysis

This study will use the t-test dependent as inferential statistics to determine the

significant differences in commercial ice cream and three experimental taro ice crea.
 Measure of Central Tendency specifically mean will be used as descriptive statistics

in the study to determine the commercial ice cream and experimental taro ice cream in terms

of texture,taste, appearance.

Cost Analysis

Budgetary requirements are shown to show the feasibility of the

commercialization of the other product.

STAGE 1
Table 1: The table shows the budgetary estimates in the Fabrication of the device.

Materials Cost of
Gathering
Planning
1/2 kilo skimmed milk 55 pesos
Materials
1 box Baking Soda 35 pesos
1 box cornstarch 35 pesos
3 eggs Making of Sweetened
24 pesos Boiling of Taro
Condensed Milk Substitute
1 set of plastic container 75 pesos
1 can Evaporada 24 pesos
Total Making Soft- Ice crem 284 pesos
Freezing

Pre-Testing Serving

NO YES

CONCLUSION and
RECOMMENDATION
Evaluation/Data Gathering

The researcher asked 13 respondents with different age; 8 respondents from the group

of students who have 15-17 years of age, 5 respondents from the group of teachers who have

20- 60 years of age to taste and evaluate the three TARO ICE CREAM mixtures.

The respondents recorded their agreement and disagreement in the checklist provided

by the researcher.

Experimental Design

The study employed three treatments which are as follows:

T1:1/2 kilo of taro + mixture of ingredients.

T2: 3/4 kilo of taro + mixture of ingredients.

T3: 1 kilo of taro + mixture of ingredients.

Note: Mixture of ingredients for every treatment ( ml )

  Skimmed milk – 52.5 ml

 cornstarch – 30 ml

 egg white – 1 piece

 sugar – 155 ml

 Evaporada – 250 ml

 Baking soda- 45 ml

 Water- 500 ml

Data Gathering Procedure

The mean value was interpreted using the 9 point hedonic scale;

Adjective Description
9 Outstanding
8 Satisfied
7 Like Moderately
6 Like Slightly
5 Like much
4 Neutral
3 Dislike Moderately
2 Dislike
1 Dislike Extremely
 CHAPTER IV

RESULTS & DISCUSSIONS

This chapter presents the discussion of findings based on the gathered data. The tables

were sequentially arranged to answer the questions posed in the statement of the problem.

Implications of the findings were likewise discussed in this chapter.

TABLE 2

Mean Ratings of homemade taro ice cream treatments as to appearance

Treatment Mean Interpretation

T1- 1/2 kilo of taro + 1, 032.5 ml mixture of 6 The result of the

survey under
ingredients appearance in T1
were Liked Slightly.
T2- 3/4 kilo of taro + 1,032.5 ml mixture of 7.5 The result of the
survey under
ingredients appearance in T2
were Liked
Moderately.
T3- 1 kilo of taro + 1,032.5 ml mixture of 5.7 The result of the
survey under
ingredients appearance in T3
were Liked Much.
Overall Mean 6.4 The overall result of
the survey under
appearance were
Liked Slightly.

Appearance is the act or instance of coming into sight; the sensory or phenomenal aspect

of existence to the observer.Table 1 shows the sensory acceptability level of homemade Taro

ice cream as to appearance among the respondents.Treatment 1 and two were satisfied with a

mean of 2.46 and 2.26 while treatment 3 was very satisfied. As to interpretation, meaning
Treatment 2 looks pleasing in it’s appearance while treatment 1 looks very palatable that

capture one’s attention.

Treatment Mean Interpretation

T1- 1/2 kilo of taro + 1,032.5 ml mixture of 6.2 The result of the
survey under Taste
ingredients in T1 were Liked
Slightly.

T2- 3/4 kilo of taro + 1,032.5 ml mixture of 7.8 The result of the
survey under Taste
ingredients in T2 were Liked
Moderately.

T3- 1 kilo of taro + 1,032.5 ml mixture of 6.1 The result of the

survey under Taste
ingredients in T3 were Liked
Treatment Mean Interpretation
Slightly.
T1- 1/2 kilo of taroTotal
+ 1,032.5 ml mixture of 6.47 The result result
The overall of the
of
survey
the survey under
ingredients Texture
Taste werein T1 Liked
were
Moderately.
Liked Slightly.

T2- 3/4 kilo of taro + 1,032.5 ml mixture of 7.2 The result of the
survey under
ingredients Texture in T2 were
Liked Moderately.

T3- 1 kilo of taro + 1,032.5 ml mixture of 6 The result of the

survey under
ingredients Texture in T3 were
Liked Slightly

Total 6.37 The overall result of

the survey under
Texture were Liked
Slightly.
 Table 6:

Mean Ratings of homemade taro ice cream treatments as to texture

Texture is the visual or tactile surface characteristics and appearance of something. Table 3

shows the sensory acceptability of homemade Taro Ice Cream as to taste among the

respondents .

Based on the result of Mean rating on table 3, treatment 2 was liked very much it uses

partially good, treatment 1 was liked moderately it texture is not that good and treatment 3

was liked extremely by the respondents.

REFERENCES:

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 CHAPTER V

SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter presents the summary of findings, the conclusions drawn from the

findings and the recommendations derived from the conclusions.

Summary

The researcher aimed to find out the acceptability of the Taro Ice cream as an

alternative ice cream.

The data gathered by the researcher were analyzed with the use of weighted mean.

The analysis and interpretation of the data yielded the following results:

1. In general acceptability of ice cream, Ho is accepted meaning, Taro Ice cream have no

significant difference interms of acceptability; taste,texture, and appearance from the

commercial one.

Conclusions

From the findings of the study, the following conclusions were drawn:

1. Treatments doesn’t affect the acceptability of the Taro-Laine cause in the annova, it

shows that either by treatments it will remain the same in terms of acceptability.
 1. It also states it the nutritional contents that the taro ice cream is a good substitute of

the commercial ice cream based on the ratings given by the random ages; teenagers

and adults.

2. There is no significant difference between the acceptability (appearance, food

texture, and taste) and nutritional contents of the taro ice cream and the commercial

one.

Recommendations

Based on the findings and conclusions, the researcher offers the following

recommendations:

1. The texture of the ice cream must become more soft and easy.

2. The taste of the ice cream must be more tasty and interesting.

3. The appearance must be upgraded; with colors and toppings.

 PROJECT DATA BOOK

DATE ACTIVITIES
June 10-20, 2019 Gathering of RRL
June 21, 2019 Checking of RRL
June 24, 2019 Start in making Introduction
June 25, 2019 Writing of background of the study

June 26-28, 2019 Making of significant of the study and

statement of the problem

July 1-5, 2019 Writing of hypothesis and scope and

delimitation
July 8-10, 2019 Finalizing for CHAPTER I
July 16-19, 2019 Gathering of procedure
July 22-24, 2019 Finalizing of CHAPTER III
August 15-19, 2019 Gathering of materials
August 22-23, 2019 Ice cream making
August 26-30, 2019 Checking of paper from CHAPTER I-
CHAPTER III
September 21, 2019 Ice cream making T3
September 23-25, 2019 Making the write-up
September 25, 2019 Interpretation of data and results
September 25, 2019 Drawing conclusions and recommendations

September 25, 2019 Finalization of projects/preparing for the

Science Fair
September 26-27, 2019 Division Science Fair

Letter to the Respondent

Dear Respondents,

This 9 point hedonic scale is prepared for evaluating the aaceptability of taro root in

making ice cream. The responce time is almost 2-3 minutes. Please choose the most suitable

choice for you.

Thanks for participating.

Very truly yours,

Elaine Jade Pascua

Name: Sex:

Age:

Direction:
 Indicate the extent of your agreement or disagreement to each characteristics of taro root

as ice cream by putting a check mark on the appropriate column. Headings have these

meanings:

1 Outstanding
2 Satisfied
3 Like Moderately
4 Like Slightly
5 Like Much
6 Neutral
7 Dislike Moderately
8 Dislike
9 Dislike Extremely