Batacan, Llyle Adrien Maurice A. <br/><br/>
Taro ice cream / 
Llyle Adrien Maurice A. Batacan [and 3 others]. 
 - 126 leaves. 
<br/><br/>Undergraduate Theses (BSHM) - Hospitality Management 
<br/><br/>Includes bibliographic references. 
<br/><br/> This study aimed to determine if Taro is acceptable to be an Ice Cream. It further sought to determine the sensory characteristics and level of acceptance of Taro Ice Cream: aroma, appearance, taste, texture, and color. The study used descriptive and experimental types of research by disseminating survey questionnaire to fifty (50) respondents through purposive sampling who reside in Topas Proper, Nabua, Camarines Sur. The study's findings revealed that the sensory characteristics of the three flavors of Tarop Ice Cream and the level of acceptability have a verbal interpretation of acceptable. The color of the ice cream was ranked first on the color because it creates appeal and a basis for the flavor of the ice cream. Ice cream doesn't smell like anything because it is frozen. The respondents' responses indicate that the level of acceptability is highly acceptable and that all of the indicators are accepted and considered in making the Taro ice cream. The three (3) different Taro Ice Cream can be considered newly infused ice creams considering the results due to their highly acceptable characteristics. Adding different elements or toppings can give a whole new taste and flavor. Changing the ingredients and substituting them with natural sweeteners is a healthier option. Mixing something hard, such as chocolate chips, chopped nuts, bacon bits, and other toppings, will add to the texture of ice cream. Improving the characteristics of the Ice cream flavor should be contemplated because it will affect the quality of the ice cream, which affects the level of acceptability of the Taro Ice Cream.