Vegan ice-cream /
Climaco, Anthony L.,
Vegan ice-cream / Anthony L. Climaco, Christian D. Gonzaga, and Denise Jilma VI L. Sanin, - 166 leaves.
Undergraduate Theses (BSHM) - Hospitality Management.
Includes bibliographic references.
The development and innovation of food products depend on sensory characteristics and acceptableness. Thus, this study aimed to investigate the acceptability of Vegan Ice Cream, with a focus on sensory characteristics such as taste and appearance. The study surveyed 60 individuals, with 50 respondents grouped by age (15-19, 20-30, 31- 45, 46-55, 56, and older) to gauge their perceptions of three different ice cream flavors: Kalabasa, Monggo, and Señorita. The findings revealed that females aged 20-30 had the highest preference for the ice cream flavors. Among the three, Kalabasa Ice Cream was most favored due to its bright color, creamy texture, and sweet flavor. Monggo Ice Cream was rated as moderately sweet, while Señorita Ice Cream was appreciated for its smooth, creamy texture. The study highlighted the importance of balancing ingredient proportions to achieve the desired appearance and taste, with sugar quantity playing a significant role in flavor. The combination of coconut milk and regular milk was key in achieving the creaminess that consumers preferred. Kalabasa Ice Cream emerged as the most acceptable flavor, followed by Monggo and Señorita. The results suggested that Kalabasa and Monggo flavors have the potential for broader market acceptance, although adjustments to Monggo's color and texture could enhance its appeal. The study emphasized that precise ingredient measurements are crucial to ensuring high-quality ice cream that meets consumer expectations. The output of this study provides valuable insights into improving Vegan Ice Cream flavors, advancing the development of plant-based desserts, and especially, creating a strategy how for enhancing the Señorita Ice Cream Flavor.
Vegan ice-cream / Anthony L. Climaco, Christian D. Gonzaga, and Denise Jilma VI L. Sanin, - 166 leaves.
Undergraduate Theses (BSHM) - Hospitality Management.
Includes bibliographic references.
The development and innovation of food products depend on sensory characteristics and acceptableness. Thus, this study aimed to investigate the acceptability of Vegan Ice Cream, with a focus on sensory characteristics such as taste and appearance. The study surveyed 60 individuals, with 50 respondents grouped by age (15-19, 20-30, 31- 45, 46-55, 56, and older) to gauge their perceptions of three different ice cream flavors: Kalabasa, Monggo, and Señorita. The findings revealed that females aged 20-30 had the highest preference for the ice cream flavors. Among the three, Kalabasa Ice Cream was most favored due to its bright color, creamy texture, and sweet flavor. Monggo Ice Cream was rated as moderately sweet, while Señorita Ice Cream was appreciated for its smooth, creamy texture. The study highlighted the importance of balancing ingredient proportions to achieve the desired appearance and taste, with sugar quantity playing a significant role in flavor. The combination of coconut milk and regular milk was key in achieving the creaminess that consumers preferred. Kalabasa Ice Cream emerged as the most acceptable flavor, followed by Monggo and Señorita. The results suggested that Kalabasa and Monggo flavors have the potential for broader market acceptance, although adjustments to Monggo's color and texture could enhance its appeal. The study emphasized that precise ingredient measurements are crucial to ensuring high-quality ice cream that meets consumer expectations. The output of this study provides valuable insights into improving Vegan Ice Cream flavors, advancing the development of plant-based desserts, and especially, creating a strategy how for enhancing the Señorita Ice Cream Flavor.