000			02726nam a2200313 i 4500
003			CSPC
005			20250311155712.0
008			250311s2023 ph a b 000 0 eng d
040			_aCSPC _beng _cCSPC _erda
090			_aUTH BSHM B31t 2023
100	1		_aBatacan, Llyle Adrien Maurice A. _eauthor.
245	1	0	_aTaro ice cream / _cLlyle Adrien Maurice A. Batacan [and 3 others].
300			_a126 leaves.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
502			_aUndergraduate Theses (BSHM) - Hospitality Management _cCamarines Sur Polytechnic Colleges, 2023
504			_aIncludes bibliographic references.
520	3		_aThis 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.
700	1		_aBermido, Nica Joy _eauthor.
700	1		_aNava, Vanessa L. _eauthor.
700	1		_aRegala, Krystal Gale B. _eauthor.
720			_aBulalacao, Rosalie B. _eadviser.
720			_aOrobia, Mark Anthony L. _echair, panelist.
720			_aBañaria, Russell E. _epanelist.
720			_aOliveros, Rosanna B. _epanelist.
942			_2ddc _n0 _cUM _hB31t _iBSHM _kUTH _m2023
999			_c29124 _d29124