Chapter 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Ice cream has been a popular treat for hundreds of years but only become common

place because of widespread use of refrigeration. The exploding popularity of ice cream has

led to a number of ice cream variations including frozen custard, frozen yogurt, and even

non-dairy versions made with ingredients like coconut milk. The variety of flavors and

additives in ice cream has kept its popularity strong with consumers. From exotic fruits like

mango and pomegranate to unconventional flavors like coffee or basil, thousands of ice

cream flavors, both savory and sweet, have been created over the years (Moncel, 2018).

Ice cream or ice-cream (originally iced cream) is a frozen dessert made from dairy

products, such as cream (or substituted ingredients), combined with flavorings and

sweeteners, such as sugar. Although the term “ice cream” is sometimes use to mean frozen

desserts and snacks in general, it is usually reserved for frozen desserts and snacks made

with a high percentage of milk fat. Frozen custard, frozen yogurt, sorbet, gelato, and similar

other products are also called ice cream. Ice cream is generally served as a chilled product

(Apolinar, 2007).

The very important ingredient in making ice cream is air. Air makes up anywhere

from 30% to 50% of the total volume ice cream. This is because the structure of a

substance can have a big effect on how it tastes, and that the structure often controls the rate

at which flavor molecules are released into the mouth. The larger the structure (ice cream,

in this case), the longer it takes for the flavor molecules to be released. Flavor molecules

that trigger receptors on the mouth and tongue (Rohrig, 2014).

1
 According to Lohman (2012), some of the earliest ice cream flavors were drinks,

like coffee and tea. That is the reason why chocolate ice cream was invented earlier than

vanilla. The author stated in another article that vanilla was very hard to acquire the mid-

19th century. Although, 30% of ice cream eaters prefer vanilla and 10% prefers chocolate.

On the other hand, cheese is known as a classic flavor in the Philippines. (Rummel, 2018)

Cheese is also a food that many healthy eaters crave. That's why using it as one of main

ingredients in the ice cream will give health benefits to those who love and who wants to eat ice

cream but can't, because maybe they are vegetarian or in diet. According to Frey (2018), Even

though cheese provides saturated fat, when you consume dairy products, like cheese, you gain

certain health benefits. Cheese provides both protein and fat to improve satiety or the feeling of

fullness and satisfaction you get after eating. Our bones also need calcium to stay healthy. Calcium

can also contribute to a healthy heart and strong muscles. Some studies have shown that eating

cheese may be helpful to maintain cholesterol levels. However, most health experts still recommend

that you limit your saturated fat intake. Cheese is a source of saturated fat. Lastly, if you are

watching your sodium intake, be sure to check the nutrition facts label for cheese before you buy

(Frey, 2018).

Cauliflower is a vegetable that falls under the Brassicaceae family. It is believed to

have emanated from ancient Asia but today, China, India, France, Italy and even the U.S.

are cultivators of this wonder vegetable (Adams, 2018). Using Cauliflower as one of the

main ingredient of the ice cream makes it healthier. Because cauliflower has different kinds

of nutrients that we can get from it. According to Szalay (2018), it is a great source of

Vitamin C and folate and a good source of fiber and Vitamin K. It is also rich in

phytochemicals and antioxidants, two naturally occurring compounds thought to play a role

in preventing chronic diseases,”

2
 The researchers’ main objective is to develop a new flavor of ice cream, which is

cauliflower cheese ice cream. Studies found that cauliflower has plenty of nutrients.

According to Ware (2017), cauliflower is as good a source of fiber and vitamins. Its

ingredients may help strengthen bones, boost the cardiovascular system, and prevent

cancer. While real cheese is a good source of calcium. Your bones need calcium to stay

healthy. Calcium can also contribute to a healthy heart and strong muscles (Frey, 2018).

Conceptual Framework

The input includes the treatments and level of acceptability of cauliflower and cheese ice

cream in terms of the appearance, aroma, taste/flavor, texture, and over-all acceptability.

The data were gathered using a sensory evaluation. While the output includes the level of

acceptability of Cauliflower and Cheese Ice cream, significant difference among

treatments, and cost of production.

INPUT PROCESS OUTPUT

Cauliflower and cheese • Level of Acceptability of
ice cream: Cauliflower and cheese
• Sensory Evaluation
Treatment 1 ice cream was determined

Treatment 2 • Significant difference

among treatment
Treatment 3
• Cost of Production
• Level of Acceptability:
- Appearance
- Aroma
- Taste and Flavor
- Texture
- Over-all
Acceptability

Figure 1. Paradigm of the study 3

Statement of the Problem

The main objective of this study was to develop cauliflower and cheese ice cream.

Specifically, it aimed to answer the following questions:

1. How may the level of acceptability of cauliflower and cheese ice cream be

described in terms of the following:

1.1. Appearance;

1.2. Aroma;

1.3 Taste and Flavor;

1.4 Texture; and

1.5 Over-all Acceptability?

2. Is there a significant difference among the treatments?

3. How much is the cost of production for cauliflower and cheese ice cream?

Hypothesis

There is no significant difference among the treatments.

Significance of the Study

The findings of the study may have a great value in helping the different stakeholders such

as students, researchers, school and others.

To the Students

The students could use the results of this study as their reference in school. This will

provide them additional information on the benefits of cauliflower cheese ice cream.

4
To Future Researchers

Through this study, the future researchers will be able to know the combination of

cauliflower and cheese in making ice cream. The future researchers who will also conduct

the similar study could use the output of this study as their additional reference.

To the School

The school might use the researchers’ product in the future.

Scope and Delimitation

The study was delimited on the use of cauliflower and cheese as flavorings of flavored ice

cream. Respondents were delimited to 60 senior high school students across all strands of

Pampanga State Agricultural University of S.Y. 2018-2019.

Definition of Terms

The following terms are conceptually and operationally defined for clarification purposes.

Acceptability:Capable or Worthy of being accepted.

- In this study, acceptability defined as a point wherein a person/object satisfied

one’s need or standard.

Ice cream: A sweet flavored frozen food containing cream or butterfat and usually eggs.

- In this study, ice cream defined as a dessert that brings joy to anyone who eats it

5
Cauliflower: A garden plant (Brassica oleracea botrytis) related to the cabbage and grown

for its compact edible head of usually white undeveloped flowers; also its flower cluster

used as a vegetable.

- In this study, cauliflower is defined as one of the main ingredient in making ice

cream.

Cheese: A food consisting of the coagulated, compressed, and usually ripened curd of milk

separated from the whey.

- In this study, cheese is defined as one of the main ingredient in making ice cream.

6
 Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

Related Literature

Ice Cream

The creamy and refreshing dessert we loved since we were kids seems to never

outgrow until now. Ice cream have many different meaning depending where we live.

There's a creamy American style ice cream, is a traditional gelato, I sorbets, sherbets, even

ice pops, granita snow cones and many different epitome of ice cream around the world

(FDL 2017).

The commercial ice cream was born in USA when Nancy Johnson invented the

"First hand-cranked sorbet making machine in 1846 (Barbara 2013). Before that time,

Barbara stated that sorbets were served in glasses until the invention of cone came that

same year the machine was invented (FDL, 2017).

The most important in making ice cream is air, because air makes up anywhere

from 30% to 50% of the total volume of ice cream. Just like ice cream without air, pure

cream has a sickly, overly sweet taste. This is because the structure of a substance can have

a big effect on how it tastes, and that the structure often controls the rate at which flavor

molecules are released into the mouth. The larger the structure (ice cream, in this case), the

longer it takes for the flavor molecules to be released. Flavor molecules that trigger

receptors on the mouth and tongue. The amount of air added to ice cream is known as

overrun. If the volume of ice cream is doubled by adding air, then the overrun is 100%,

which is the maximum allowable amount of air that can be added to commercial ice cream.

7
The less expensive brands usually contain more air than the premium brands. One side

effect of adding a lot of air to ice cream is that it tends to melt more quickly than ice cream

with less air (Rohrig, 2014).

Ice cream or ice-cream (originally iced cream) is a frozen dessert made from dairy

products, such as cream (or substituted ingredients), combined with flavorings and

sweeteners, such as sugar. Although the term “ice cream” is sometimes use to mean frozen

desserts and snacks in general, it is usually reserved for frozen desserts and snacks made

with a high percentage of milk fat. Frozen custard, frozen yogurt, sorbet, gelato, and similar

other products are also called ice cream. Ice cream is generally served as a chilled product.

These ingredients, along with air incorporated during the stirring process, make p ice

cream. Generally, less expensive ice creams contain lower-quality ingredients (for example,

natural vanilla may be replaced by artificial vanillin), and more air is incorporated,

sometimes as much as 50% of the final volume (Apolinar, 2007).

Ice cream is often considered to be a major food choice for the American Palette.

According to Adams, (2013) many Americans elect to eat ice cream before selecting apple

pie or chocolate cake as a dessert of choice. The origins of ice cream also reflect an

expansive tendency in the delivery of this frozen treat. As per Wiggins, (2009) ice cream

found its place in the food chain when the emperors of China found ways to mix milk with

ice “in a frothy concoction of flavor to delight the senses”. From Rome to China, and

eventually to the United States, ice cream has served to quench the palette of people from

all walks of life. As the awareness of this frozen delight grew among the masses so did the

quest to produce new flavor combinations more advanced than their predecessors. (Adam,

et. al., 2013).

8
 In making Cauliflower and Cheese Ice Cream According to (Foodflaneur, 2017)

you should Steam the head of a cauliflower, chopped into florets, before placing into a

baking tray and topping with a cheese sauce, which was made by heating 30g flour and 30g

butterin a pan followed by300ml milk, 300ml double cream and then50g grated cheese (e.g.

cheddar, parmesan etc).Once baked at 180C for 25 minutes, allow to cool before blitzing

into a smooth, lump-less, creamy paste and freeze. Whisk (or use a fork when the mixture

becomes harder) every 30 minutes for at least 2 hours to prevent the formation of ice

crystals and achieve a creamy ice cream.

Cauliflower

The name cauliflower comes from the Latin word Caulis (stalk) and Floris (Flower),

meaning a "cabbage flower", according to the University of Arizona. A cauliflower is a

cruciferous vegetable, a plant family. It has a rich supply of nutrients comparable to its

green-colored relatives in the cruciferous family. It was originated in Asia Minor (modern-

day Turkey) from wild cabbage. The vegetable gained popularity in France 1500s and

subsequently cultivated in Northern Europe and Britain. Today cauliflower are mostly

grown in the United States, France, Italy, India and China. The flower buds are protected

from sunlight by those heavy green leaves that surround head. This prevents chlorophyll

from developing, the head will remain white rather than becoming green (Szalay, 2018).

It has a high fiber content, and just one cup of it already has about 10 percent of the

recommended daily amount of fiber. Diets that is rich in fiber can help prevent

constipation, promote bulkier, softer stools that were easier to pass through the digestive

system than the hard ones. Despite its white color, cauliflower is very versatile and a

9
vitamin-rich vegetable," Mangieri said "It is a great source of Vitamin C and folate and a

good source of fiber and Vitamin K. It is also rich in phytochemicals and antioxidants, two

naturally occurring compounds thought to play a role in preventing chronic diseases," she

noted. Mangieri also noted that cauliflower give of a strong smell while cooking. It is

caused by high levels of sulfur-containing compounds called glucosinolates. Shorter

cooking times can minimize the pungent aroma (Szalay, 2018).

Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins.

It provides antioxidants and phytonutrients that can protect against cancer. It also contains

fiber to enhance weight loss and digestion, choline that is essential for learning and

memory, and many other important nutrients. Cauliflower is as good a source of fiber and

vitamins. Its ingredients may help strengthen bones, boost the cardiovascular system, and

prevent cancer. (Ware, 2017)

People who are using blood thinners should not suddenly start eating a lot of

cauliflower because the high levels of vitamin K could react adversely with the drugs.

Consuming fruits and vegetables of all kinds has been found to reduce the chance of

developing many adverse health conditions. Eating more plant foods, such as cauliflower,

has been found to decrease the risk of obesity, diabetes, heart disease, and overall mortality

while promoting a healthy complexion, increased energy, and overall lower weight.

Cauliflower helps to use as a treatment in cancer in the future, because it contains

antioxidants that help prevent cellular mutations and reduce oxidative stress from free

radicals. (Ware, 2017).

10
Cheese

Cheese is a food that many healthy eaters crave.If you're a cheese lover, then there's

good news for you. Not all cheese is bad for your diet.Even though cheese provides

saturated fat, when you consume dairy products, like cheese, you gain certain health

benefits. Cheese provides both protein and fat to improve satiety or the feeling of fullness

and satisfaction you get after eating.In addition, like many dairy products, real cheese is a

good source of calcium. Your bones need calcium to stay healthy. Calcium can also

contribute to a healthy heart and strong muscles.Some studies have shown that eating

cheese may be helpful to maintain cholesterol levels. However, most health experts still

recommend that you limit your saturated fat intake. Cheese is a source of saturated fat.

Lastly, if you are watching your sodium intake, be sure to check the nutrition facts label for

cheese before you buy. (Frey, 2018)

Cheese proven health benefits includes supporting healthy bones, a great source of

fats, supporting healthy heart, a great source of protein, may help prevent cancer, a great

source of carbohydrates, management and prevention of osteoporosis, supporting health

teeth and reducing stress. Other benefit includes promoting brain function, promoting

immunity and supporting gut health. (James, 2018)

Related Studies

The study entitled Nutrition, Metabolism, and Cardiovascular Diseases says that

cheese helps to regulate blood sugar levels. The researchers examine the effect of various

dairy products on blood sugar levels in individuals without Type 2 diabetes. The study

found out that the consumption of cheese was associated with healthy blood sugars levels.

The study concludes that cheese, once thought to negatively affect blood sugar, actually has
11
a beneficial effect on blood glucose control. The authors propose that the high-levels of

Vitamin D in dairy foods play a crucial part in regulating glucose (Strujik et. al., 2013)

The study entitled cauliflower talks about that recent studies have shown that

boiling, full submersion of cauliflower in water when cooking is not the best cooking

practice if you want to preserve key phytonutrients in this cruciferous vegetable. In one

study, 3 minutes of cauliflower submersion in a full pot of boiling water was enough to

draw out more phytonutrients than 10 full minutes of steaming. Glucosinolates and

flavonoids were the phytonutrients lost from cauliflower in greater amounts with full water

submersion. At least in some countries, cooked cauliflower is greatly preferred over raw

cauliflower. The European Prospective Investigation into Cancer and Nutrition (EPIC)—

also referred to above—has found that 80% of the cauliflower consumed in 10 European

countries (including France, Italy, Spain, Germany, Greece, the Netherlands, Norway,

Sweden, and Denmark) is enjoyed in cooked form (versus raw). Several recent studies have

shown the cooking of raw cauliflower to significantly improve its ability to bind together

with bile acids. Since bile acid binding is a well-documented method for helping regulate

blood cholesterol levels, these studies point to potential cardiovascular benefits from

consumption of cooked cauliflower. The most detailed study that we have seen in this area

examined cauliflower that had been steamed for 10 minutes (Mateljan, 2018).

According to Elliot, B. (2017) Entitled The Top 8 Health Benefits of Cauliflower.

Cauliflower is an extremely healthy vegetable that's a significant source of nutrients. It also

contains unique plant compounds that may reduce the risk of several diseases, including

heart disease and cancer. Additionally, it's weight loss friendly and incredibly easy to add

to your diet. The nutrition profile of cauliflower is quite impressive. Cauliflower is very

low in calories yet high in vitamins. In fact, cauliflower contains some of almost every
12
vitamin and mineral that you need. Cauliflower is quite high in fiber, which is beneficial for

overall health. There are 3 grams of fiber in one cup of cauliflower, which is 10% of your

daily needs. Fiber is important because it feeds the healthy bacteria in your gut that help

reduce inflammation and promote digestive health. Consuming enough fiber may help

prevent digestive conditions like constipation, diverticulitis and inflammatory bowel

disease (IBD). Moreover, studies show that a diet high in fiber-rich vegetables like

cauliflower is linked with a lower risk of several illnesses, including heart disease, cancer

and diabetes. Fiber may also play a role in obesity prevention, due to its ability to promote

fullness and reduce overall calorie intake. Cauliflower is a great source of antioxidants,

which protect your cells from harmful free radicals and inflammation. Similar to other

cruciferous vegetables, cauliflower is particularly high in glucosinolates and

isothiocyanates, two groups of antioxidants that have been shown to slow the growth of

cancer cells. In test-tube studies, glucosinolates and isothiocyanates have been shown to be

especially protective against colon, lung, breast and prostate cancer. What's more,

cauliflower contains high amounts of vitamin C, which acts as an antioxidant. It helps

prevent cholesterol from accumulating in the liver. Those who don't consume enough

choline may have a higher risk of liver and heart disease, in addition to neurological

disorders like dementia and Alzheimer's. Not many foods contain choline. Cauliflower,

along with broccoli, is one of the best plant-based sources of the nutrient. Cauliflower is

incredibly versatile and can be used to replace grains and legumes in your diet. Not only is

this a fantastic way to increase your veggie intake, but it is also especially helpful for those

who follow low-carb diets. This is because cauliflower is significantly lower in carbs than

grains and legumes.

13
 The study entitled Regular Fat Cheese Doesn't Appear To Affect Cholesterol

Differently Than Low Fat Cheese Or Bread. Animal fats are often linked with high

cholesterol, but traditional cheeses appear to behave differently than other sources of

animal fat, like red meat or butter. To evaluate cheese’s relationship with cholesterol,

Danish researchers assigned more than 130 adults to one of three diet groups: regular diet

with 2.8 oz (80g) full fat Danbo and cheddar cheese daily, regular diet with 2.8 oz (80g)

reduced fat Danbo and cheddar cheese daily, or regular diet with 3.2 oz (90g) white bread

and 0.9 oz (25g) sweet jam daily. At the end of the 12-week study, there was no significant

difference in LDL (“bad” cholesterol), HDL (“good” cholesterol), or other metabolic

syndrome risk factors between the three groups (Raziani F. et al., 2016).

The study entitled, Cheese Not Associated With Body Fat Or Blood Cholesterol

Levels. Dairy has a complicated relationship with nutrition, as it contains essential nutrients

(like calcium, protein), but also ones that we are told to cut back on (saturated fat and

sodium). To see how eating different dairy foods relates to health, researchers analyzed the

eating patterns and health markers of 1,500 healthy Irish adults. They found no significant

health differences (fatness, cholesterol, etc.) among people who eat different amounts of

cheese, except that higher cheese intake is linked with C-peptide (a sign of healthy insulin

sensitivity). Researchers also found that total dairy is linked with less body fatness and

lower blood pressure, and that cholesterol appears to be higher among those who prefer

reduced fat milk and yogurt, because they also eat more refined grains (Feeney, EL et al.,

2017).

The study entitled The Scoop on Cheese Ice Cream. When it involves making a

classy sweet, pairing wealthy cheeses with one thing sweet may be a unaltered classic. And

whereas a stunning cheese plate can invariably keep in vogue, cheese-infused {ice
14
cream|frozen sweet} may be a slightly less common banquet dessert. in concert of the

world’s most cherished comfort foods, there are many that may say that the forever

pleasant bowl of frozen dessert wants no improvement (Dangler, E., 2014).

The study entitled Cauliflower – Health Benefits. When it comes to nutrient

benefits, cauliflower is an excellent source of many vitamins such as vitamin c, k, folate,

pantothenic acid, and vitamin B6. Cauliflower is also an anti inflammatory and can also

support eye health. It is also low in calories and may decrease the risk of rheumatoid

arthritis (Lanphier, L., 2016).

The study entitled Ice Cream Alliance. In one very important way all ice creams are

the same as they are all gorgeous and are guaranteed to bring a smile to your face, The first

main type is the ice cream trade call ‘soft’ but which is known to millions of happy

customers as maybe ‘Mr Whippy’ or ‘MrSoftee’ in a crisp cone. It is not only the colour

that differs as individual makers choose the kind of flavour they want with some slightly

sweeter than others or having a particular vanilla taste. (Ice cream allinace, 2015)

The study entitled Is cheese good or bad to you?. On the study of the Medical News

Today, it is said that there are thousand types of cheese and most of them are, natural, low

fat, and low in sodium and can make a healthful addition to most diets. It is also said that

men and women aged from 19-50 years should consume 1000 mg of calcium a day. It is

also a good source of calcium, which is a key nutrient for healthy bones and teeth (Butler.

N.,2017).

The study entitled White cauliflower. In order to prevent the sun from turning white

cauliflower yellow, farmers sometimes tie the biggest leaves over the head (also known as

the “curd”) when it reaches the size of a tennis ball. Note that cooking white cauliflower in

15
aluminum will cause it to turn yellow, while cooking it in cast iron results in a brown or

blue-green color (Ilton, E.,2018).

This study entitled The new kale? Why you should be eating more cauliflower.

Recent studies have shown that the foods we purchase have just as many health benefits

like cauliflower. Nutritionists and other experts says that one serving of cauliflower makes

up 73% of the daily recommended vitamin C intake, has nearly zero grams of fat, sodium

or sugar. Its other help benefits are reducing cancer and boosting brain health. (Alexander,

S., 2017).

The study entitled Too soon to ay cauliflower cuts prostate cancer risk . According to the

study of NHS cauliflower and broccoli are said to half the risk of prostate cancer and most

of the reports stated that eating the vegetables once or twice a week, would cut the risk of

getting cancer by 52%, for cauliflower, and 45%, for broccoli. The anti-cancer properties

were said to be explained by the fact that the vegetables are rich in compounds that prevent

damage to DNA (NHS, 2007).

16
 Chapter 3

METHODOLOGY

This chapter presents the procedures and instruments that the researcher applied and

used to the study. It covers the research design, respondents of the study, research

instruments, research procedures, and statistical tools.

Research Design

This study used the research and development design. This design includes research,

experimentation, and evaluation. During the research stage, the researcher used review of

related literature and review of related studies. During the experimentation stage, the

researcher modified the acceptability of cauliflower and cheese in the preparation of the ice

cream. During the evaluation stage, a product output was evaluated by the senior high

school students across all strands of Pampanga State Agricultural University.

Respondents of the study

The respondents of the study were 60 senior high school students across all strands of

Pampanga State Agricultural University. The researchers used random sampling and

technique.

Instrument of the study

The researchers used a survey questionnaire to gather the data. A 9 – point Hedonic scale

for appearance, aroma, taste and flavor, texture, and over-all acceptability of ice cream was

used.
17
Procedure

First, the researchers wrote a letter seeking permission to conduct the study the

questionnaire was validated by three experts. The researchers sought the approval of the

principal for the study. Once the questions were validated and the study was approved, the

researchers started conducting taste test for 60 students of senior high school across all

strands. Questionnaires were given afterwards. The study took place in Pampanga State

Agricultural University.

Treatments used in the study

Treatment 1

Ingredients:

¾ cup Cauliflower

¼ cup Cheese

3 tablespoon Evaporated Milk

½ cup Condensed Milk

1 cup Whipping Cream

1 tablespoon Butter

2 tablespoon Flour

Procedure:

1. Chill the whipping Cream

2. Whip the chilled whipping cream until soft peek is obtained.

3. Add ½ cup condensed milk

4. Mix until double its volume.

18
 5. Add ¾ cup of cauliflower and ¼ cup cheese

6. Mix thoroughly until texture become smooth.

7. Put in a tub container.

8. Freeze.

Treatment 2

Ingredients:

½ cup Cauliflower

½ cup Cheese

3 tablespoon Evaporated Milk

½ cup Condensed Milk

1 cup Whipping Cream

1 tablespoon Butter

2 tablespoon Flour

Procedure:

1. Chill the whipping Cream

2. Whip the chilled whipping cream until soft peek is obtained.

3. Add ½ cup condensed milk

4. Mix until double its volume.

5. Add ½ cup of cauliflower and ½ cup cheese

6. Mix thoroughly until texture become smooth.

7. Put in a tub container.

8. Freeze.
19
Treatment 3

Ingredients:

¼ cup Cauliflower

¾ cup Cheese

3 tablespoon Evaporated Milk

½ cup Condensed Milk

1 cup Whipping Cream

1 tablespoon Butter

2 tablespoon Flour

Procedure:

1. Chill the whipping Cream

2. Whip the chilled whipping cream until soft peek is obtained.

3. Add ½ cup condensed milk

4. Mix until double its volume.

5. Add ¼ cup of cauliflower and ¾ cup cheese

6. Mix thoroughly until texture become smooth.

7. Put in a tub container.

8. Freeze.

Procedure in making Cauliflower Cheese

Ingredients:

1 kilo Cauliflower

50 grams cheese

1cup Evaporated milk

20
1 tablespoon Butter

2 table spoon Flour

1. Chop the cauliflower into florets.

2. Blanch the cauliflower to 2-3 minutes.

3. Microwave the cauliflower 5-10mins. 200 Celsius

4. Mix the butter and flour to make the roux

5. Pour the evaporated milk, mix well.

6. Add the grated cheese

7. Mix thoroughly until its cooked

Statistical Treatment

The data were subjected to a descriptive statistical treatment using the weighted mean and

the analysis of variance (ANOVA) to test for significant difference among used treatments.

The sensory cards were interpreted using the 9 – point Hedonic scale below:

Numeric Rating Descriptive Rating

9 Like extremely

8 Like very much

7 Like moderately

6 Like slightly

5 Neither like nor dislike

4 Dislike slightly

21
3 Dislike moderately

2 Dislike very much

1 Dislike extremely

22
 Chapter 4

RESULTS AND DISCUSSION

Table 1. Level of Acceptability of Cauliflower and Cheese Ice Cream

Std. 95% Confidence

N Mean Deviation Std. Error Interval for Mean

Lower Bound

Appearance T1 60 7.1167 1.43906 .18578 6.7449

T2 60 7.4667 1.33362 .17217 7.1222

T3 60 7.4000 1.42852 .18442 7.0310

Total 180 7.3278 1.40164 .10447 7.1216

Aroma T1 60 7.4833 1.09686 .14160 7.2000

T2 60 7.5333 1.25505 .16203 7.2091

T3 60 7.5833 1.07816 .13919 7.3048

Total 180 7.5333 1.14042 .08500 7.3656

Taste_Flavor T1 60 7.8333 1.25099 .16150 7.5102

T2 60 7.5667 1.24010 .16010 7.2463

T3 60 7.8500 1.31259 .16945 7.5109

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 Total 180 7.7500 1.26789 .09450 7.5635

Texture T1 60 6.8500 1.45934 .18840 6.4730

T2 60 7.2667 1.48286 .19144 6.8836

T3 60 7.3500 1.64497 .21236 6.9251

Total 180 7.1556 1.53842 .11467 6.9293

Overall_A T1 60 7.4667 1.19981 .15490 7.1567

T2 60 7.6333 1.20685 .15580 7.3216

T3 60 7.9333 1.10264 .14235 7.6485

Total 180 7.6778 1.18017 .08796 7.5042

Legend: 8.50 –9.0 Like Extremely

7.50–8.49 Like Very Much

6.50–7.49 Like Moderately

5.50–6.49 Like Slightly

4.50–5.49 Neither like nor dislike

3.50–4.49 Dislike Slightly

2.50–3.49 Dislike Moderately

1.50–2.49 Dislike Very Much

1.0–1.49 Dislike Extremely

Table 1 shows the Level of Acceptability of Cauliflower and Cheese Ice cream.

24
In terms of appearance, Treatment 2 (½ cup Cauliflower and ½ cup Cheese) gained the

highest mean of 7.47. This was followed by Treatment 3 (¼ cup Cauliflower and ¾ cup

Cheese) with a mean score of 7.40 and Treatment 1 (¾ cup Cauliflower and ¼ cup Cheese)

obtained a mean score of 7.12. All the three mean scores corresponded to descriptive rating

of “Like Moderately”. The result can probably be explained because of the lumps from the

ice cream. According to J. Ward (2016), bits of flour that have not completely mix with

butter makes it lumpy that would result to lost of appetite.

In terms of Aroma, Treatment 3 (¼ cup Cauliflower and ¾ cup Cheese) gained the highest

mean of 7.58 which corresponds to “Like Very Much”. This was followed by Treatment 2

(½ cup Cauliflower and ½ cup Cheese) with a mean score of 7.53 which corresponds to

“Like Very Much” and Treatment 1 (¾ cup Cauliflower and ¼ cup Cheese) obtained a

mean of 7.48 which corresponds to “Like Moderately”. Based on the comments of the

respondents, it smells cauliflower. According to Brooks (2014), “cauliflower contains

sulfur compounds that naturally smell unpleasant and are brought out when cooked.”

In terms of Taste and Flavor, Treatment 3 (¼ cup Cauliflower and ¾ cup Cheese) gained

the highest mean of 7.85 which corresponds to “Like Very Much”. This was followed by

Treatment 1 (¾ cup Cauliflower and ¼ cup Cheese) with a mean of 7.83which corresponds

to “Like Moderately”. While Treatment 2 (½ cup Cauliflower and ½ cup Cheese) obtained

a mean of 7.57 which corresponds to “Like Very Much”. Based on the results, the

respondents liked Treatment 3 because of the cheesy flavor that overpowers the cauliflower

taste. According to Goldowitz (2016), “cheese is tasty that there are so many varieties that

suit everyone’s taste and if preserves milk for long period of time. Therefore, many people

enjoy it.”

25
In terms of texture, Treatment 3 (¼ cup Cauliflower and ¾ cup Cheese) gained the highest

mean of 7.35 which corresponds to “Like Moderately”. Followed by Treatment 2 (½ cup

Cauliflower and ½ cup Cheese) with a mean of 6.85 which corresponds to “Like

Moderately”. While the Treatment 1 (¾ cup Cauliflower and ¼ cup Cheese) got the lowest

mean of 6.85 that also means “Like Moderately”. As commented by the respondents, they

liked Treatment 3 because it has the smoothest texture among all treatments. According to

Corriher (2018), dairy products improve an ice cream's smoothness. In this case, whipped

cream and milk helped it have smooth texture.

In terms of over-all acceptability, Treatment 3 (¼ cup Cauliflower and ¾ cup Cheese)

gained the highest mean of 7.93 which corresponds to “Like Very Much”. Followed by

Treatment 2 (½ cup Cauliflower and ½ cup Cheese) with a mean of 7.63 which corresponds

to “Like Very Much”. While Treatment 1 (¾ cup Cauliflower and ¼ cup Cheese) got the

lowest mean of 7.47 which corresponds to “Moderately”. It implies that the respondents

prefer creamy and smooth ice cream better than with stronger flavors of cauliflower.

Table 2. Significant Difference among Treatments

Sum of

Squares df Mean Square F Sig.

Appearance Between
4.144 2 2.072 1.055 .350
Groups

Within Groups 347.517 177 1.963

Total 351.661 179

26
Aroma Between
.300 2 .150 .114 .892
Groups

Within Groups 232.500 177 1.314

Total 232.800 179

Taste_Flavor Between
3.033 2 1.517 .943 .391
Groups

Within Groups 284.717 177 1.609

Total 287.750 179

Texture Between
8.611 2 4.306 1.836 .162
Groups

Within Groups 415.033 177 2.345

Total 423.644 179

Overall_A Between
6.711 2 3.356 2.448 .089
Groups

Within Groups 242.600 177 1.371

Total 249.311 179

Table 2 shows the Significant Difference among Treatments.

In terms of appearance, aroma, taste/flavor, texture, and over-all acceptability there is no

significant difference among the treatments.

27
 Table 3. Cost of Production

Treatments Total Production Cost (Php) Cost per 1 oz cup (Php)

Treatment 1 231.36 6.42

Treatment 2 198.86 5.52

Treatment 3 166.36 4.62

Table 3 shows the cost of production of cauliflower and cheese ice cream. Treatment 1 is

231.36 pesos because the treatment has more cauliflower. In Treatment 2, the cost of

production is 198.86 pesos. It is not so expensive. Treatment 1 has the highest volume of

measurements when it comes to cauliflower. On the other hand, the cost of production on

Treatment 3 is 166.36 pesos which shows that this treatment is less expensive because it

has the least measurement of cauliflower.

28
 Chapter 5

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary of Findings

The general objective of the study was to develop flavored ice cream. Specifically, it

aimedto develop ice cream flavored with cauliflower, cheese and combination of both;

determine the effects of the use of cauliflower and the combination of both ingredients and

the level of acceptability in terms of appearance, aroma, taste and flavor, texture and

overall acceptability. In addition, the cost of production is also determined for the

prepartion of ice cream.

The participants of the study were 60 senior high school students under across all strands of

Pampanga State Agricultural University. The researchers used random sampling and

technique. The researchers used sensory evaluation as the method in conducting the

research to know if the participants liked the treatments presented to them.

Three treatments were used such as T1 (¾ cup Cauliflower and ¼ cup Cheese), T2 (½ cup

Cauliflower and ½ cup Cheese), and T3 (¼ cup Cauliflower and ¾ cup Cheese). The data

gathered were subjected to descriptive statistics, mean scores and Analysis of Variance

(ANOVA). The result of the study was developed of cauliflower and cheese ice cream.

29
Conclusions

Based on the findings of the study it can be concluded that:

1. Treatment 3 got the highest mean score in all the parameters except appearance.

2. There is no significant difference among the treatments.

3. Treatment 3 is less expensive and has the highest mean among the treatments.

Recommendations

1. Future researchers, entrepreneurs, and students to improve the procedure in making

Cauliflower and Cheese Ice Cream.

2. Future researchers, entrepreneurs, and students to create more variations of the

product like adding chocolate, caramel, or blueberry syrup to add as flavor.

3. Future researchers, entrepreneurs, and students to use high quality products like

different kinds of cheese for better outcome.

30
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http://www.oldwayscheese.org/health-studies/

Adams, J. (2018). 13 Impressive Health Benefits of Cauliflower. Retrieved from

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Apolinar, K. (2007). Production of Ice Cream from Squash. Retrieved from http://apolinar-

einstein07.blogspot.com/2007/09/production-of-ice-cream-from-squash.html

Alexander, S., (2017). The new kale? Why you should be eating more cauliflower.

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cauliflower/

Brooks, S. (2014). In a Pickle: How to cook cauliflower without the smell. Retrieved from

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without-the-smell

Butler, N. (2017). Is cheese good or bad for you? Retrieved from

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Corriher, S. (2018). Getting the Best Texture in Ice Cream. Retrieved from

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Dangler, E. (2014). The Scoop on Cheese Ice Cream. Retrieved from

https://culturecheesemag.com/cheese-bites/scoop-cheese-ice-cream

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Elliot, B. (2017). The Top 8 Health Benefits of Cauliflower. Retrieved from

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Feeney, EL et. al. (2017). Cheese Not Associated With Body Fat Or Blood Cholesterol

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Foodflaneur. (2017). Steemit Iron Chef 2017 #12 : Cauliflower cheese ice cream; Purple

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12-cauliflower-cheese-ice-cream-purple-yam-and-cauliflower-gel-sphere-lime-curd-and-

basil-emulsion

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ice-cream

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issues/archive-2013-2014/ice-cream-chemistry.html

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34
APPENDICES

35
 Appendix A.

Pampanga State Agricultural University

PAC, Magalang, Pampanga

August 9, 2018

DEXTER ANDREW O. MANALO

Principal

This University

Dear Sir:

Greetings!

On behalf of the Grade 12 Home Economic Students, I would like to seek for your

permission to conduct our researchers among the Senior High School students. Below are

the titles of our researcher, advisers and respondents.

1. Title: Acceptability of Cauliflower and Cheese Ice cream

Adviser: Mrs. Colleen S. Tolentino

Respondents: Grade 12 Stem A (10), Stem B (10), Stem C (10), HE 12 (10), Agri 12 A

& B (20)

2. Title: Acceptability of Ampalaya Chicken Patties Adviser:

Mrs. Isabel M.Dizon

Respondents: Grade 1 1 HE (30), Grade 12 HE (30)

3. Title: Acceptability of Ginger and Mint Flavoured Ice

cream Adviser: Mrs. Colleen S. Tolentino

36
 Respondents: Grade 11 HE (20), stem A, B & C (30), Agri A & B (20)

4. Title: Acceptability of Rice Field Frogs as Meatballs

Adviser: Sir Anthony P. Lumanlan

Respondents: Grade 12 Stem A (7), Stem B (7), Stem C (6), HE 12 (20), Agri 12 A & B

(20)

5. Title: Acceptability of Paragis mixed with Lemon Juice

Adviser: Mrs. Evelyn G. Dayrit

Respondents: Grade 1 1 HE (30), Grade 12 HE (30)

6. Title: Acceptability of Guyabano Ice cream

Adviser: Mrs. Cristina Dizon

Respondents: Grade 11 HE (30), Grade 12 HE (30)

7. Title: Acceptability of Ginger Cookies

Adviser: Mrs. Myla C. Dayrit

Respondents: Grade 12 Stem A (7), Stem B (7), Stem C (6), HE 12 (20), Agri 12 A &B

(20)

Your favorable response regarding this request Wii! be highly appreciated. Thank you!

Sincerely yours,

37
Noted by:

Approved by:

38
Appendix B. Master Sheet for Treatment 1

Panelist No. Appearance Aroma Taste/Flavor Texture Overall Acceptability

1 7 7 9 8 7

2 8 9 9 8 8

3 9 8 9 9 9

4 8 8 9 8 9

5 3 4 4 4 3

6 7 8 9 9 8

7 7 6 7 7 7

8 6 7 7 6 8

9 7 9 9 8 9

10 6 8 6 5 6

11 9 7 9 9 9

12 9 9 9 8 9

13 4 6 6 7 7

14 7 7 8 8 7

15 6 7 7 7 7

16 7 8 8 6 7

17 7 7 7 6 7

18 4 6 3 5 6

19 7 6 6 4 6

20 8 8 8 8 8

21 8 9 9 7 9

39
22 8 8 9 8 7

23 2 7 8 5 7

24 8 8 8 8 8

25 8 8 8 8 8

26 8 9 9 7 9

27 7 7 8 7 7

28 7 6 6 5 5

29 8 6 8 8 8

30 6 6 7 7 6

31 6 8 9 6 6

32 7 6 7 5 7

33 9 9 9 9 9

34 7 8 8 8 8

35 7 9 8 8 6

36 8 8 8 8 8

37 9 8 8 6 8

38 9 6 9 5 6

39 6 8 8 6 8

40 5 7 8 4 8

41 9 9 8 8 8

42 8 9 9 8 9

43 6 6 7 7 7

44 7 7 6 6 7

40
45 8 7 6 3 7

46 8 8 8 7 8

47 6 7 8 8 8

48 8 9 9 8 9

49 7 8 8 7 8

50 8 8 9 8 9

51 7 8 9 7 8

52 7 6 7 6 7

53 8 8 8 8 7

54 7 7 7 7 7

55 8 8 9 8 8

56 8 7 8 5 7

57 8 9 8 8 9

58 8 8 9 7 8

59 7 7 8 6 7

60 5 7 8 4 5

41
Appendix C. Master Sheet for Treatment 2

Overall

Panelist No. Appearance Aroma Taste/Flavor Texture Acceptability

1 7 6 7 7 7

2 9 9 9 8 9

3 9 9 9 9 9

4 8 8 8 8 8

5 4 5 5 5 5

6 8 8 9 9 9

7 7 7 8 7 8

8 6 7 6 6 8

9 7 9 8 8 8

10 7 6 7 9 7

11 8 7 8 9 9

12 7 9 8 8 9

13 9 8 8 6 9

14 9 8 9 9 9

15 7 8 8 7 8

16 7 8 7 6 8

17 6 7 6 7 5

18 6 6 7 6 7

19 5 5 4 4 4

42
20 8 7 6 6 8

21 9 9 9 8 9

22 9 8 9 9 8

23 2 8 9 9 8

24 9 9 9 9 9

25 8 8 8 7 8

26 9 4 8 9 6

27 8 7 8 8 8

28 6 7 5 6 6

29 9 7 8 9 9

30 7 7 8 8 8

31 8 8 6 8 8

32 8 8 8 8 8

33 9 9 9 9 9

34 7 7 8 8 8

35 8 8 5 7 7

36 7 8 7 7 7

37 8 8 8 8 8

38 8 9 7 6 6

39 8 9 6 5 8

40 7 7 8 4 4

41 8 9 8 8 8

42 9 9 9 8 8

43
43 5 5 6 4 6

44 7 7 7 7 7

45 6 8 9 3 7

46 8 8 8 8 8

47 6 7 6 6 7

48 8 8 8 7 8

49 7 8 8 7 8

50 8 7 8 8 8

51 8 8 8 7 8

52 8 7 7 6 7

53 8 9 8 8 8

54 8 8 9 9 8

55 9 9 9 9 9

56 8 6 6 5 6

57 8 9 6 7 7

58 7 7 9 8 9

59 7 7 7 7 7

60 7 4 8 8 8

44
Appendix D. Master Sheet for Treatment 3

Panelist No. Appearance Aroma Taste/Flavor Texture Overall Acceptability

1 8 6 9 9 8

2 9 8 9 8 9

3 9 9 9 9 9

4 8 8 7 8 9

5 5 6 6 6 7

6 9 8 8 8 8

7 6 7 8 8 8

8 6 7 9 6 8

9 7 9 7 8 8

10 8 7 8 8 8

11 8 8 8 9 9

12 7 9 8 8 9

13 9 9 9 9 9

14 9 9 9 9 9

15 8 8 8 8 9

16 9 9 9 8 9

17 4 5 8 6 6

18 7 7 7 6 7

19 5 6 8 8 8

20 8 8 8 8 8

21 9 9 8 8 9

45
22 9 9 9 9 9

23 2 8 9 8 8

24 9 9 9 9 9

25 8 8 8 8 8

26 8 6 3 4 8

27 8 8 9 9 9

28 7 7 7 8 8

29 9 6 9 9 9

30 6 7 8 8 8

31 9 8 9 8 9

32 9 9 9 9 9

33 8 8 8 8 8

34 7 7 9 8 8

35 6 9 7 6 8

36 7 7 7 7 7

37 6 6 6 6 6

38 7 8 8 7 6

39 8 7 5 4 5

40 8 7 9 4 8

41 9 9 8 9 9

42 7 8 9 8 9

43 7 5 8 6 7

44 6 8 7 8 8

46
45 7 7 4 1 7

46 8 8 9 8 8

47 6 7 7 6 7

48 7 7 7 9 7

49 7 8 9 7 9

50 8 8 9 8 8

51 8 8 9 7 8

52 7 7 7 6 7

53 6 7 6 6 7

54 8 8 8 8 8

55 9 8 9 7 9

56 8 6 6 3 4

57 8 9 9 8 9

58 8 8 8 9 7

59 6 7 6 7 6

60 5 6 8 6 8

47
Appendix E.

COST OF PRODUCTION

Treatment 1

Unit Total
Quantity
Ingredients Unit Price Price
(per recipe)
(Php) (Php)

Cauliflower Kilo 130.00 ¾ cup 97.5

Cheese Gram 50.00 ¼ cup 12.50

Evaporated milk Can 35.00 3 tbsp 10.50

Condensed milk Can 40.00 ½ cup 20.00

Whipping cream Liter 50.00 1 cup 16.70

Butter Gram 35.00 2 tbsp 7.00

Flour Kilo 30.00 2 tbsp 6.00

Gas 10.00 10.00

Electricity 50.00 50.00

TOTAL 230.20

48
Appendix F.

COST OF PRODUCTION

Treatment 2

Unit Total
Quantity
Ingredients Unit Price Price
(per recipe)
(Php) (Php)

Cauliflower Kilo 130.00 ½ cup 65.00

Cheese Gram 50.00 ½ cup 25.00

Evaporated milk Can 35.00 3 tbsp 10.50

Condensed milk Can 40.00 ½ cup 20.00

Whipping cream Liter 50.00 1 cup 16.70

Butter Gram 35.00 2 tbsp 7.00

Flour Kilo 30.00 2 tbsp 6.00

Gas 10.00 10.00

Electricity 50.00 50.00

TOTAL 197.7

49
Appendix G.

COST OF PRODUCTION

Treatment 3

Unit Total
Quantity
Ingredients Unit Price Price
(per recipe)
(Php) (Php)

Cauliflower Kilo 130.00 ¼ cup 32.50

Cheese Gram 50.00 ¾ cup 37.50

Evaporated milk Can 35.00 3 tbsp 10.50

Condensed milk Can 40.00 ½ cup 20.00

Whipping cream Liter 50.00 1 cup 16.70

Butter Gram 35.00 2 tbsp 7.00

Flour Kilo 30.00 2 tbsp 6.00

Gas 10.00 10.00

Electricity 50.00 50.00

TOTAL 165.20

50
PLATES

51
A. Samples per Treatment

Treatment 1 Treatment 2 Treatment 3

B. Some of respondents in evaluating flavored ice cream

Senior High School students

52
C. Equipment and Utensils

Oven Mixer

53
 Stove

Measuring cups Steamer

54
Blender Spoons, knife, spatula, &ladle

55