CHAPTER I

INTRODUCTION

Background of the Study

Ice cream is a food containing a mixture of dairy products, such as milk

and cream, with sugar and fruits or other ingredients and flavors that has been frozen into

a soft, creamy delight. It is typically eaten as a snack or dessert. Most people enjoy ice

cream since it is delicious and has variety of flavors - from spicy to sweet and everything

in between. No matter what people like, there’s an ice cream flavor out there for

everyone.

New flavors of ice cream are being developed as many ice cream enthusiasts’

continue in researching to come up with a new taste to savor. The researchers, as one of

the avid fans of ice cream, also aim to develop a new flavoring for ice cream with the use

of Talisay (Terminalia catappa) nuts. This widens the choices of flavors for ice cream.

People would be able to enjoy eating ice cream as there is a wide variety of flavors to

choose from. This may establish concrete data in the scientific literature which are

obviously lacking.

Terminalia catappa commonly called Tropical Almond or Talisay is a large tree

that grows well in areas with subtropical and tropical climates like Asia, Africa, and

Australia. This tree is grown for its ornamental purposes and its edible nuts. The nut

kernels are edible and can be eaten raw but a fibrous shell surrounds the nut. It can be a

challenge to remove the nut from the hard shell.

1
 Nuts are considered as one of the best snacks by many people because not only it

is tasty, but it is also loaded with good nutrients, protein, fiber, and phytochemicals that

are heart healthy. Different kinds of nuts are being used in many recipes – including ice

cream. Pistachio is an example of a nut flavored ice cream which is being patronized

greatly by many people. This research offers a new nut flavored ice cream for people who

loves nut to enjoy. The development of Talisay nut ice cream was also conducted to

provide an alternative ice cream product to those people who are in need to maintain

good health.

Statement of the Problem

This study aims to find out the acceptability of Talisay (Terminalia catappa) nut as a new
flavoring for ice cream in terms of aroma, taste, appearance, and texture.

Specifically, it will seek answers to the following questions:

1. Is Talisay nut ice cream has a pleasant smell?

2. Is Talisay nut ice cream has a delicious taste?
3. Is Talisay nut ice cream has a great appearance?
4. Is Talisay nut ice cream has a nice texture?

Hypotheses

The following hypothesis guides the researchers in answering the questions stated above:

1. H0 (Null Hypothesis)

Talisay nut flavored ice cream is not acceptable in terms of aroma, taste, appearance,
and texture.

2
 2. H1 (Alternative Hypothesis)

Talisay nut flavored ice cream is acceptable in terms of aroma, taste, appearance, and
texture.

Scope and Delimitation of the Study

The study aims to test Talisay (Terminalia catappa) nut as a new flavoring for ice

cream in terms of aroma, taste, appearance, and texture which was the primary objective

of the researchers. The specific time frame considered by the researchers to finish the

study starting from the creation of the topic or title, up to the final edition of the research

paper, was 4 months. The locale of the study was in Masbate National Comprehensive

High School Annex Campus, Medina St. Masbate City, Province of Masbate. The

participants included in the study were the Senior High School students of the said

school. Since the sampling design chosen was accidental, students that were close to hand

were the one picked without considering the grade level and the strand of the Senior High

School Students. This made it easier for the researchers to gather data.

The independent variable being manipulated by the researchers in the study was

the Talisay nut while the acceptability of it as a flavoring for ice cream on the Senior

High School students was the dependent variable. Experimental Research design was

used in the study. The researchers controlled the independent variable which was the

Talisay nut to identify its effects on the dependent variables. Finally, the researchers used

questionnaires which were the proposed instruments given to the respondents to fill out

the questions and table on the paper regarding the acceptability of the said ingredient as

flavoring for ice cream.

3
Significance of the Study

Most people love ice cream primarily because of its delicious taste. The fact that

there are so many flavors to choose from makes it the most favorited dessert of everyone.

People don’t like to stick with just one flavor but rather try something new and different

to the taste. One of the reasons why this research was made was to expand the choices of

flavors for ice cream. Each person has different taste that’s why this research offers a new

flavor so that everyone would be able to enjoy eating ice cream.

General Consumers – This study can provide a choice of ice cream product to the

general consumers and can also compliment the different kinds of foods of the Filipino

household.

Ice cream vendors or Entrepreneurs – Just like what was stated above, people

want something original and unique and if ice cream vendors offer a new flavor, this

could possibly bring success to the business since many people will be buying that

product. Innovation is the key concept in entrepreneurship. It is inevitable that the

expectations and choices of customers are increasing. A wise entrepreneur should

respond to it through innovation, by finding new ways to create and invent products and

services to improve customers’ experiences as well as to execute plans in way that people

will value and cherish.

Future Researchers – This study will serve as a reference guide in future

researchers’ research undertaking that will be related or may involve Talisay (Terminalia

catappa). Other researchers from different places will be motivated to look for a new

flavor for ice cream. They will continue in researching which could possibly bring

4
another unique flavor in the future for other people to enjoy. The research would be

acknowledged since this enhances the satisfaction of the increasing demands of

customers.

Local Farmers – Through this study, local farmers can add the Talisay tree as a

variety of trees to be raised for new materials and so can gain more profit.

References

Agatemor, Christian and Ukhun, Mark (2012). Nutritional Potential of the Nut of
Tropical Almond (Terminalia Catappia L.). Benin City, Nigeria. Asian Network for
Scientific Information.

Anand, Arumugam. et al. (2015). An updated review of Terminalia catappa. Tamil Nadu,
India. Pharmacognosy Reviews.

Camiguin. (2012). Talisay Nut: Grace swrites on the Camiguin she loves. Retrieved from
https://grace514.wordpress.com/2009/04/01/talisay-nut/

Conrad, Jim (2012). Excerpts from Jim Conrad’s Naturalist Newsletter. Quintana Roo,
Mexico. Backyard Nature.

Fern, Ken (2014). Terminalia catappa. Useful Tropical Plants. Retrieved from
http://tropical.theferns.info/viewtropical.php?id=Terminalia+catappa

Indian Almond Tree. Retrieved from

https://www.daleysfruit.com.au/Nuts/Indian%20almond.htm

Kraczewski, et al. (2012). Wild Edibles in Hawaii – Tropical Almonds. Hawaii. The 3
Foragers.

Orwa et al. (2009). Terminalia catappa, Agroforestry. India. Agroforestry Database.

Terminalia catappa. Retrieved from https://en.wikipedia.org/wiki/Terminalia_catappa

5
 CHAPTER II
REVIEW OF RELATED LITERATURE AND STUDIES

Related Literature

A large, deciduous tree, reaching a height of 20-25 meters. The branches are

horizontally whorled. Leaves are shiny, obovate, 10-25 cm long, tapering to a narrow and

heart-shaped base with an expanded rounded apex. Leaf stalks are short and stout.

Flowers are white, small, and borne on 6- 18 cm long spikes in the axils of leaves. Fruit is

smooth and ellipsoid, 3-6 cm long, and prominently bi-ridged to the sides. Pericarp is

fibrous and fleshy, the endocarp hard. All of these are according to a study by Camiguin

(2012).

Tropical-Almond is a 30 to 55-foot-tall, deciduous tree which forms a

symmetrical, upright silhouette in youth with horizontal branches reaching 35 feet in

width. The branches are arranged in obvious tiers, giving the tree a pagoda-like shape.

According to study done by Gilman and Watson (1994), as the tree grows older, the

crown spreads and flattens on the top to form a wide-spreading vase shape. The large, 12-

inch-long and six-inch-wide, glossy green, leathery leaves change to beautiful shades of

red, yellow, and purple before dropping in winter. Due to their large size, these old leaves

may be considered a nuisance to some people. The leaves are quickly replaced by new

growth so the tree is bare for only a short period of time.

While according to Anand, Divya, and Kotti (2015), terminalia catappa Linn.

(Combretaceae) is native to Southeast Asia. The generic name originates from the Latin

“terminalis,” referring to the leaves teeming at the ends of the shoots. It is a large tree

6
that grows well in subtropical and tropical climates. It is widely planted throughout the

tropics. This tree is grown for its ornamental purposes and its edible nuts. The nut kernel

can be eaten raw.

A study by Chua (2015), The Sea Almond tree is a perennial tree species which is

widely distributed throughout tropical Asia (Southeast Asia, India) to North Australia and

Polynesia (South Pacific region). It is usually associated with tropical coastal habitats

such as tropical beach forests, rocky and sandy beaches and even at the edges of

mangrove swamps. Native to East Indies and Oceania and now found throughout the

Tropics including Myanmar, Cambodia and Thailand, Vietnam, Indonesia and the

Philippines. In terms of global distribution, the terminalia catappa being adapted to

growing in a wide range of substrates and in the presence of harsh abiotic conditions, the

Sea Almond tree readily naturalizes in suitable tropical littoral habitats. This makes them

a potential weed threat to native plant communities since they may out-compete other

slow-growing endemic species.

This spreading tree with large leaves is commonly grown in parks and roadsides.

It is also commonly seen growing wild on undisturbed shores. In fact, according to

Corners (2016), it is one of the most common Malayan trees in the wild on the coast and

inland where it is planted for its shade in villages and along the road sides.

The fruit is almond-shaped (4-8cm long), developing in clusters, green ripening

yellow. The fruit has a thick, leathery, corky outer layer enclosing air cavities, with a

hard thick stone in the centre. Inside the stone is a sliver of edible kernel composed of

tightly coiled seed-leaves of the embryo. But this is difficult to extract. The fruit floats

7
and is able to survive for many days in water, during which time the fibrous outer coating

rots away.

Nuts have been the food of man from the earliest times and still are the mini-

articles of diet in many parts of the world, according to a study by Shakuntala and

Shadadsharaswamy (1987). The following parts of this chapter will discuss about the

nutrition and benefits of nuts.

Related Studies

According to a research study by Eley (1976), nuts are very nutritious and contain

a significant amount of high quality proteins and vital minerals. The superior quality of

nut proteins makes good substitutes for animal food. Nuts are good sources of edible oils

and fats. Weight for weight, oils and fats furnish 2.25 times more energy than proteins

and carbohydrates. Terminalia catappa L. commonly called Tropical Almond, is a large

deciduous stately tree that thrives mainly as an ornamental tree in many tropical cities in

the world. It has a large nutty fruits that taste very much like commercially grown

almonds. A fibrous shell surrounds the nut. The nut is edible but unlike the commercial

almond, can be eaten raw.

This leads to another study by Conrad (2012), about eating tropical almond and its

difference to northern almond. Tropical Almonds are NOT closely related to the North's

Almond trees. Northern Almonds are members of the Rose Family while Tropical

Almonds belong to the Combretum Family, the Combretaceae, a family little known in

the North, and allied with the myrtles. The kernel looks like a northern almond, tastes like

one, and has a similar texture and oiliness. A paper on the Internet reports Tropical
8
Almond seeds as containing 24% crude protein and goodly amounts of minerals,

especially potassium. Oil expressed from the seeds contained high levels of unsaturated

fatty acids, and that's the good kind.

Moving on to one of the benefits of the Tropical Almond, the prevalence of

diabetes is rapidly increasing in both developing and developed countries. Diabetes

produces disturbances in carbohydrate, protein, and lipid metabolism. Scientific records

recommended that the natural medicines originating in plants could represent culturally

relevant complementary or alternative treatments as well as offer good clinical

opportunities. According to a study by Anand, Divya, and Kotti (2015), the aqueous and

cold extract of fresh and tender leaves of T. catappa has the capacity to decrease the high

blood glucose level and lipids in alloxan-induced animal models. Additional information,

the talisay have many medical benefits that have undergone research by several

researchers from other countries. Properties include leaves as sudorific and anthelmintic;

bark and roots are astringent; oil extracts exhibit good physiochemical properties and can

be useful as edible oil and potential for industrial applications; and it was shown by other

studies that T. catappa have antioxidant, anti-inflammatory, hepatoprotective,

antimicrobial, antimetastatic, analgesic, antidiabetic, aphrodisiac, anthelmintic, antitumor

properties. This is according to a study by Stuart (2016).

Seed, raw or cooked, the almond-flavoured seeds can be eaten out of hand or

roasted. It can also be chopped and added to cookies, bread mixes, dessert fillings,

sweets, soups, and stews. The seed contains about 50% oil and is a rich source of zinc

according to Fern (2014). It also yields 38-54% of a colourless, bland tasting yellow

semi-drying oil that is used in cooking. Rather similar to almond oil, but less prone to

9
become rancid. From the conclusion under the study of Agatemor and Ukhun (2006),

Calcium, an important mineral required for bone formation and neurological function,

was found to be present at significant levels. Many minerals contained in T. catappa were

found at the study like sodium, iron, manganese, zinc, phosphorus, and many more.

Components of it have Vitamin A, Vitamin C, and Nitrite.

Conceptual Framework

This study is anchored to the following concepts shown in the diagram below.

Input Process Output

Conducted an Experiment Talisay nut as a

on the Acceptability of
Talisay nut flavoring for Ice
Talisay nut as a new
Cream
flavoring for Ice Cream

Figure 1: Paradigm of the Conceptual Framework

Discussion:

The figure shows the input, wherein the researchers wanted to use Talisay

(Terminalia catappa) nut as the main flavoring in the processing of ice cream. After

processing the ice cream, the researchers gathered a few respondents and conducted a

taste test to find out if it is acceptable as a new flavor in ice cream basing on the ratings

given in terms of how well its aroma, taste, appearance, and texture was. After analyzing

10
and interpreting the data, the output or the result of the study was - Talisay nut considered

acceptable as a new flavoring for ice cream.

Definition of Terms

Terminalia catappa - is a large tropical tree in the leadwood tree family,

Combretaceae.

Ice cream - is a sweetened frozen food typically eaten as a snack or dessert.

Anthelmintics - are drugs that are used to treat infections with parasitic worms.

Dairy products - are a type of food produced from or containing the milk of mammals.

Flavor - is the sensory impression of food or other substance, and is determined

primarily by the chemical senses of taste and smell.

Dessert - a usually sweet course or dish (as of pastry or ice cream) usually served at

the end of a meal.

Obovate - egg-shaped with the narrower end at the base, leaf shape.

Sudorific - relating to or causing sweating.

11
References

Agatemor, Christian and Ukhun, Mark (2012). Nutritional Potential of the Nut of
Tropical Almond (Terminalia Catappia L.). Benin City, Nigeria. Asian Network for
Scientific Information

Anand, Arumugam. et al. (2015). An updated review of Terminalia catappa. Tamil Nadu,
India. Pharmacognosy Reviews.

Camiguin. (2012). Talisay Nut: Grace writes on the Camiguin she loves. Retrieved from
https://grace514.wordpress.com/2009/04/01/talisay-nut/

Conrad, Jim (2012). Excerpts from Jim Conrad’s Naturalist Newsletter. Quintana Roo,
Mexico. Backyard Nature.

Fern, Ken (2014). Terminalia catappa. Useful Tropical Plants. Retrieved from
http://tropical.theferns.info/viewtropical.php?id=Terminalia+catappa

French, B. R. (2006). Food Plants of Papua New Guinea. Retrieved from

https://foodplantsolutions.org/wp-content/uploads/2014/files/Papua-New-
Guinea/Food-Composition-PNG-Plants.pdf

Gandhi, Parimala et al. (2015). Efficacy of Terminalia catappa L. Wood and Bark
against Some Fungal Species. Thanjavur, India. International Journal of Current
Microbiology and Applied Sciences.

Stuart, Godofredo U. (2016). Talisay: Terminalia catappa, tropical almond. Retrieved

from http://www.stuartxchange.org/Talisay.html

12
 CHAPTER III
METHODOLOGY

Research Design

Experimental Research Design was used by the researchers in the study to test the

hypothesis by reaching valid conclusions about relationships between independent and

dependent variables. The independent variable or the controlled variable by the

researchers was the Talisay (Terminalia catappa) nut where it was made as an ice cream

flavor, given the proper procedure being followed. While the dependent variable was its

acceptability as flavoring for ice cream. The said variable is the outcome of manipulating

the independent variable to test the hypothesis formulated by the researchers.

Respondents of the Study

The respondents revolving around the study were the senior high school students

of Masbate National Comprehensive High School which was located in the city of

Masbate. The population was the entire students of the said school, starting from Grade 7

up to Grade 12. A maximum of 50 respondents tested the Talisay (Terminalia catappa)

nut ice cream flavor and answered the survey questionnaire for the formulation of

quantitative findings and analysis.

Generalizing the results and conclusions of the population, the researchers had

representatives and chose a specific sample. Accidental Sampling design is the basic

sampling method assumed in this study for statistical method and computation. Since the

sampling method used was accidental sampling, student volunteers were the subjects for

the research. The sample is taken from a group of people easy to contact or to reach.

13
Research Instrument

The researchers had chosen questionnaires as the proposed research instrument

for the gathering of data from the sample. The type of questionnaire made was rating

scale or Likert Scale, where the respondents were offered a set of numbers in a table that

signified the degree of acceptability of the Talisay (Terminalia catappa) nut as a flavor

on ice cream to make it amenable to statistical analysis. Thus, allowing an individual to

express how much the flavor is accepted. Considering the general and specific questions

under the statement of the problem, the researchers formulated a questionnaire in terms of

the modified ice cream’s aroma, taste, appearance, and texture. The questionnaire is

reported in the Appendix section.

Table 1: Sample Questionnaire used in the Talisay Nut Ice Cream Acceptability Test
using Sensory Evaluation

Name: __________________________________ Date: __________________

Grade & Section: ____________________________ Signature: _______________

Please rate the Talisay Nut Ice Cream according to your preference. Thank You!

Sensory
1 2 3 4 5
Qualities
Aroma (Smell)

Taste (Flavor)

Appearance
(Color)
Texture
(Consistency)
Materials:
5-Highly Acceptable 4-Moderately Acceptable 3-Acceptable 2-Merely Acceptable 1-Not
Acceptable

14
The following materials were used in the processing of Talisay (Terminalia catappa) Nut

Ice Cream:

1 ½ cup of Talisay Nut

500 ml of All – Purpose Cream

1 cup of Condensed Milk

Procedures:

First, place ½ cup of raw, unsalted Talisay nuts in a ziploc bag and crush them

with a meat mallet. Place the crushed Talisay nuts in a bowl and set aside. Next, place 1

cup of Talisay nuts and 1 cup of condensed milk into a food processor. Blend until you

get a smooth paste and set aside. In a separate bowl, add the 500 ml of all-purpose cream

and whip it with a hand mixer until thick and fluffy. After that, add the Talisay nut paste

into the mixture and mix it with a spoon or spatula until well blended. Then, add the

crushed Talisay nuts and mix again. Finally, cover the bowl with a plastic wrapper or put

it in an air tight container and then freeze it overnight.

15
Data Gathering Procedure

The following steps are undertaken and should be considered in the light of

gathering the data that addresses the problem:

1.) Gathering of Information. Information about the different principles, theories and

standards of the variables were gathered.

2.) Formulation and Validation of Instrument. The test questionnaire is formulated and is

subject to validation by research design.

3.) Asking permission to conduct the study. The researchers will write a formal letter

with the intentions to conduct the study in the area of Masbate National

Comprehensive High School.

4.) Administration and Retrieval of the Instrument. The research instrument will be

personally distributed by the researchers on the selected respondents of the study.

5.) Collection of Data and Processing. After the retrieval of the administered instrument,

inspection will soon follow and data should be tallied and collected and will further

undergo statistical processing. This process is important to find the result of the study.

6.) Analysis and Interpretation of Data. The data to be obtained from the questionnaires

will be collected. Interpretation of the results will take place and resulted are the key

points to answer the problem presented in the first chapter.

16
Statistical Treatment

To quantity the responses and to have an accurate assessment and interpretation

on the data gathered, the responses to the items of every questionnaire should be

manually scored. For validity and reliability of interpretation of data, statistical tools

should be utilized.

Where;

a. Percentage. This tool is used to find the percentage of the items to see whether

Talisay (Terminalia catappa) nut is acceptable as a new flavoring for ice cream in terms

of aroma, taste, appearance, and texture based on the response of the students of Masbate

National Comprehensive High School.

b. Frequency count. To show how often a datum occurs in the frequency table.

This involves the process of tabulating all the answer of the respondents on the

questionnaire.

Formula for Percentage was:

P = f/n x100

WHERE:

P = is percentage

f = is frequency count

n = is the total number of the respondents and

100 = is constant.

17
 c. Mean. It is used in this study to find and show the central value or average

score of each aspect in the Talisay (Terminalia catappa) Nut Ice Cream which were the

aroma (smell), taste (flavor), appearance (color), and texture (consistency).

Formula for the Mean was:

Σx
x̅ =
n

WHERE:

x̅ = mean

∑ = summation

x = number of scores

n = total number of respondents

d. Mean Percentage. It is the computed average or central value of percentage in

which forecasts a different model from the actual values of the quantity being forecast.

Used to show how acceptable the aroma (smell), taste (flavor), appearance (color), and

texture (consistency) of the ice cream is accepted through percentage.

Formula for the Mean Percentage was:

x̅
MPS = × 100
x

18
WHERE:

MPS = mean percentage

x̅ = computed mean

x = total number of options

19
 CHAPTER IV
PRESENTATION AND INTERPRETATION OF DATA

Figure 2: Result of Respondents’ Rating on the Aroma of Talisay (Terminalia catappa)

Nut Ice Cream

25
22
20
20
Number of Respondents

15 1
2
3
10 4
5
5
5
3

0
0
Rating

Based on the assessment of the participants for the Talisay Nut Ice Cream for

Aroma, 3 students rated 2 which was only Merely Acceptable, 5 students rated 3 which

was Acceptable, 22 students rated 4 which was Moderately Acceptable while 20 students

rated the ice cream 5 which was Highly Acceptable. The score with the most rated by

students was 4 which means that the aroma of the Talisay Nut Ice Cream was just

average. This implies that the aroma of the ice cream is moderately acceptable. This

interpreted that the Talisay Nut Ice Cream according to aroma was sweet and creamy

which made the respondents to rate it at a good score.

20
Figure 3: Result of Respondents’ Rating on the Taste of Talisay (Terminalia catappa)
Nut Ice Cream

45
42

40

35
Number of Respondents

30
1
25 2
3
20
4
15 5

10 8

5
0 0 0
0
Rating

Based on the assessment of the participants for the Talisay Nut Ice Cream for

Taste, 8 students rated 4 which was Moderately Acceptable while 42 students rated the

ice cream 5 which was Highly Acceptable. The score of 5 was the most rated by students

which means that the taste for the Talisay Nut Ice Cream was above average. This

implies that the taste of the ice cream is highly acceptable. This interpreted that the

Talisay Nut Ice Cream according to taste was sweet and delicious which led the

respondents to rate it at a good score. Talisay Nut Ice Cream in regards to its taste

satisfied the consumer in many cases.

21
Figure 4: Result of Respondents’ Rating on the Appearance of Talisay (Terminalia
catappa) Nut Ice Cream

40

35 34

30
Number of Respondents

25 1
2
20
3

15 4
12
5
10

5 4

0 0
0
Rating

Based on the assessment of the participants for the Talisay Nut Ice Cream for

Appearance, 4 students rated 3 which was Acceptable, 12 students rated 4 which was

Moderately Acceptable while 34 students rated the ice cream 5 which was Highly

Acceptable. The score with the most rated by students was 5 which means that the

appearance for the Talisay Nut Ice Cream was above average. This implies that the

appearance of the ice cream is highly acceptable. This interpreted that the Talisay Nut Ice

Cream according to appearance had a unique color which is creamy white which

influenced the respondents to rate it at a good score. Talisay Nut Ice Cream in regards to

its appearance satisfied the consumer in many cases.

22
Figure 5: Result of Respondents’ Rating on the Texture of Talisay (Terminalia catappa)
Nut Ice Cream

35
31
30

25
Number of Respondents

1
20 18 2
3
15
4
5
10

5
1
0
0
Rating

Based on the assessment of the participants for the Talisay Nut Ice Cream for

Texture, 1 student rated 2 which was only Merely Acceptable, 18 students rated 4 which

was Moderately Acceptable while 31 students rated the ice cream 5 which was Highly

Acceptable. 5 was the most rated score by students which means that the texture for the

Talisay Nut Ice Cream was above average. This implies that the texture of the ice cream

is highly acceptable. This interpreted that the Talisay Nut Ice Cream according to texture

was in great thickness which made the respondents to rate it at a good score. Talisay Nut

Ice Cream in regards to its texture satisfied the consumer in many cases.

23
Figure 6: Total Rating of Respondents on Aroma (Smell), Taste (Flavor), Appearance
(Color), and Texture (Consistency) of Talisay (Terminalia catappa) Nut
Flavored Ice Cream

250

240

230
Total Rating

220
242

210 230 229

200 209

190
Aroma (Smell) Taste (Flavor) Appearance (Color) Texture (Consistency)

It is shown in Graph 5 the total rating of each of the sensory qualities of the ice

cream which were Aroma, Taste, Appearance, and Texture. Aroma got a rating of 209

out of 250, Taste got 242 out of 250, Appearance got 230 out of 250 while Texture got

229 out of 250. Taste has the highest rating among other sensory qualities, followed by

Appearance, then Texture, and lastly, Aroma. This implies that the students favored most

the taste quality of the ice cream, followed by what the ice cream looks like, then the ice

cream’s consistency, and lastly, the smell of the ice cream.

24
Table 2: Result of Rating of Talisay (Terminalia catappa) Nut Flavored Ice Cream

Sensory Mean
1 2 3 4 5 Total Mean
Qualities Percentage

F P F P F P F P F P F P
Aroma 4.18 84
0 0% 3 6% 5 10% 22 44% 20 40% 50 100%

F P F P F P F P F P F P
Taste 4.84 97
0 0% 0 0% 0 0% 8 16% 42 84% 50 100%

F P F P F P F P F P F P
Appearance 4.6 92
0 0% 0 0% 4 8% 12 24% 34 68% 50 100%

F P F P F P F P F P F P
Texture 4.58 92
0 0% 1 2% 0 0% 18 36% 31 62% 50 100%

For the sensory quality aroma, majority of the students rated the score 4 with the

total respondents of 22 and had an equivalent percentage of (44%) which means that the

ice cream has a nice smell and was moderately acceptable. Some students rated the score

5 with the number of 20 respondents and had a percentage of (40%). Others rated the

score 3 with the total respondents of 5 and had a percentage of (10%) and lastly, 3

respondents rated the score 2 and had a percentage of (6%). The mean for the aroma of

the ice cream is 4.18 while the mean percentage is 84. For the category of Taste, almost

all students rated the score 5 with the overall respondents of 42 and had a high average

percentage of (84%) which means that the ice cream has a delicious taste and was highly

acceptable. However, some students rated the score 4 with the number of 8 respondents

and had a (16%) percentage. The mean for the sensory quality taste is 4.84 while the

mean percentage is 97. For the third category which is the appearance, majority of the

25
students rated the score 5 with a total of 34 respondents and had an equivalent of (68%)

percentage which means that the ice cream has a very appealing look and was highly

acceptable. The percentage of (24%) is those students who rated the score 4 with the

number of 12 respondents while the remaining (8%) percentage is those students who

rated the score 3 with a total respondents of 4. The mean for the sensory quality

appearance is 4.6 while the mean percentage is 92. For the last category which is the

texture, the score of 5 was the score that was highly rated with a total of 31 respondents

and had an average of (62%) percentage. This means that the ice cream has a great

consistency and was highly acceptable. The second most rated score was 4 with the total

of 18 respondents and had an average of (36%) percentage. The last score was the score

of 2 which had 1 respondent only with an average percentage of (2%). The mean for the

texture of the ice cream is 4.58 while the mean percentage is 92.

26
 CHAPTER V
SUMMARY, FINDINGS, CONCLUSIONS AND RECOMMENDATIONS

Presented in this chapter are the summary, conclusion, findings and

recommendation of the study about the acceptability of Talisay (Terminalia catappa) nut

ice cream on Senior High School students in MNCHS.

Summary

The purpose of the study is to find out the acceptability of Talisay (Terminalia

catappa) Nut as an ice cream flavor in terms of aroma (smell), taste (flavor), appearance

(color), and texture (consistency) in which the place that the researchers gathered the data

is in Masbate National Comprehensive High School. With the proper procedure in

extracting the Talisay Nut and in making the ice cream, the desired flavor is made. The

respondents who tasted the ice cream were the Grade 12 students. The quantitative results

show that the Talisay Nut is accepted for the ice cream flavor, these results were the

ratings of the students in each factor of the ice cream. The aroma of it is moderately

acceptable and the rest which are the taste, appearance and texture are highly acceptable.

Findings

In this study about the acceptability of Talisay (Terminalia catappa) nut ice cream

on Senior High School students in MNCHS, the researchers found out that the most rated

score for the Aroma of the ice cream was 4. 22 respondents with an average of 44% rated

the score 4 for the Aroma of the ice cream and was considered as Moderately Acceptable.

While for the Taste of the ice cream, the most rated score was 5. There were 42

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respondents with an equivalent average of 84% rated the score 5 for the Taste and was

regarded Highly Acceptable. In the sensory quality Appearance, the most rated score is

also 5. 34 respondents with a total percentage of 68% rated the score 5 which means that

the Appearance is Highly Acceptable. And lastly, with regards to the Texture of the ice

cream, the most rated score is also 5. There were 31 respondents rated for the score 5

with an average percentage of 62% and was concluded Highly Acceptable.

Based on the results of the acceptability test, using the sensory evaluation, it

showed that the Talisay nut flavored ice cream was acceptable to the respondents. 209

total value for Aroma, 242 total value for Taste, 230 total value for Appearance, and 229

total value for Texture was the total average for the sensory evaluation. The researchers

were able to conclude that the Talisay nut flavor was suitable as a flavor for the ice

cream. An ice cream flavor, local and only available in the Philippines especially in the

Province of Masbate was produced with acceptable sensory qualities.

Conclusions

The following conclusions were found to be beneficial in this study:

1. The aroma of Talisay (Terminalia catappa) nut ice cream is, to be generalized;

Moderately Accepted wherein 3 respondents rated 2 which was is Merely Acceptable,

while the rating of 3 which is Acceptable was there were 5 respondents to it. 22

students rated as Moderately Accepted which is 4. Lastly, 20 students rated 5 or

Highly Acceptable to the ice cream. The aroma was the only aspect which it did not

concluded as Highly Acceptable. However, it still has a good smell to the

respondents.
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2. The taste of Talisay nut ice cream is Highly Acceptable, which means it has a

delicious taste according to the respondents. Only 8 students rated as Moderately

Acceptable which is 4. While the rest which is 42 students rated the Talisay nut ice

cream as a perfect score which is 5 or in other words, Highly Acceptable.

3. The appearance of Talisay nut ice cream is acceptable. 4 respondents rated as

Acceptable which is number 3. Then a bigger number, 12 students, presented at the

rating of 4 or Moderately Acceptable. Most students rated the appearance of ice

cream as 5, which is Highly Acceptable. There were 34 respondents who rated the

perfect score. Which the interpreted results showed that the Talisay ice cream has an

appealing appearance with its creamy white color.

4. The texture of Talisay nut ice cream is acceptable in which it has a right and thick

consistency with the right procedure of freezing the product. Only 1 student rated as

Merely Acceptable which is 2. Nonetheless, 18 students had rated 4 or Moderately

Acceptable. 31 students, which was most of the respondents, rated the Talisay nut ice

cream as Highly Acceptable which is 5.

Recommendations

Based on the findings, the researchers verified that Talisay (Terminalia catappa)

nut can also be developed as ice cream, by using it as a base in producing ice cream.

The researchers would further recommend the following:

1. To introduce to the customers who loves to eat ice cream, the potential in which it

would be added to the of healthy ice creams.

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2. To further construct ideas and creativity on other possible means to make use of the

Talisay nut into a whole new level of product.

3. To introduce this ice cream to all people especially in the ice cream industry to

maximize and widen its exposure to the bigger market.

4. To further in-depth the research on using Talisay nut as an ice cream incorporating

various local nuts that have been found in the Philippines.

5. To test the Talisay ice cream product to the BFAD (Bureau of Food and Drugs) for

safety purposes.

30
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