02726nam a2200313 i 4500 CSPC 20250311155712.0 250311s2023 ph a b 000 0 eng d CSPC eng CSPC rda UTH BSHM B31t 2023 Batacan, Llyle Adrien Maurice A. author. Taro ice cream / Llyle Adrien Maurice A. Batacan [and 3 others]. 126 leaves. rdacontent text rdamedia unmediated rdacarrier volume Undergraduate Theses (BSHM) - Hospitality Management Camarines Sur Polytechnic Colleges, 2023 Includes bibliographic references. 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. Bermido, Nica Joy author. Nava, Vanessa L. author. Regala, Krystal Gale B. author. Bulalacao, Rosalie B. adviser. Orobia, Mark Anthony L. chair, panelist. Bañaria, Russell E. panelist. Oliveros, Rosanna B. panelist. ddc 0 UM B31t BSHM UTH 2023 0 0 ddc 0 0 CSPC CSPC UTH 2025-03-03 0 UTH BSHM B31t 2023 006482UM 2025-03-11 15:58:20 1-1 2025-03-11 UM 29124 29124