CHAPTER II

This chapter presents the related literature after through and in-depth search done by the

researchers. This will also present the synthesis of the art, theoretical and conceptual framework

to fully understand the research to be done and lastly the definitions of terms for better

comprehension of the study.

On making ice cream

According to Food Technology Research Program National Institute of Science and

Technology Manila, Philippines The Philippines for the past decades has improved and

intensified its food production program. The supply of agricultural products for example is more

than what the country demands.

It is for this reason that developments in food processing and preservation have been

accelerated to prevent heavy losses. increased food production will be of little use if food

processing technology fails in its role of converting surplusses into storable and usable foods for

the future. Food harvests are by nature highly perishable, hence food conversion technology

could be an important tool in transforming surplusses into quality stable food products that could

serve as buffer stocks against months and years of low production.

More and more researches are being conducted on different areas of food preservation

and technology resulting to a variety of food products high inquality and requiring low

production costs. Traditional fermentation techniques achieved practical results which with the

passing of time grew to become one of the most important sectors of the country's local food

industry. Food fermentation in the Philippines has been improved and standardized as a result of
the application of the basic principles of microbiology and biochemistry to industrial

fermentation processes. Recently, preservation of foods by drying received considerable

attention from local food processors. Fruits, vegetables and spices are among those being tapped

because of their export potential and local market demands. intensive studies on the

improvement of designs of various driers for specific dried products are being carried out.

Problems that usually arise in developing export quality dried products are due to poor drying

techniques and in efficient driers. For example, in the dehydration of spices, further studies OR

pre-treatment and appropriate drying techniques are being recommended to improve the

retention of the original note. The latter is the deciding factor whether the dried spice is of high

quality and within the standard of the importing countries. The simple canning technique

discovered by Appert turns into a highly mechanized technology through the years. Methods of

preparation, like peeling, filling and sealing of containers are now done on high speed machines.

The method of establishing minimum processing time for specific canned products takes into

account the thermal resistance of the spoilage organism and the heating characteristic. Thermally

processed products like fruit preserves, jellies, jams are highly acceptable and favored by

Filipinos. This paper aims to present a general view of the wide variety of traditional processed

foods in the Philippines. Discussed by commodities, a brief description of the processing method

is given for each product as well as significant highlights of research and development activities

relative to the same. FRUITS AND VEGETABLES Among the agricultural commodities in the

Philippines fruits and vegetables together occupy the lead position exceeded only by cereals and

coconuts in terms of value (Mendoza,1982).

 Increased production of fruits and vegetables lead to the improvement and development

of more processed products to minimize heavy losses during peak seasons. Fermentation,

canning and dehydration are some methods of preservation applied to these commodities.

The ice cream everyone knows is innovating throughout the year, the possibility of this

dessert to become more love is getting higher. The researchers wanted to try this study and make

this dessert into a profitable and healthy one. Not only good for the world of entrepreneurship

which helps in succeeding a one lifestyle and improving the run of a community. Past studies are

a success regarding the almost same quality and content of research, there are just some

innovation to make this ice cream better and healthier

On Papaya

Pawpaw (Carica papaya) ice cream was produced and papain extracted from unripe

pawpaw was added to it in order to inhibit ice crystal formation. Vanilla ice cream was used as a

control. Proximate compositions, physiochemical, sensory and microbial properties of the ice

cream samples were evaluated using standard methods. Papain is an enzyme that is found

naturally in unripe papayas (Shuren, 2011).

Papaya fruit is a rich source of nutrients such as pro vitamin A carotenoid, Vitamin C, B

vitamin, Lycopene, Dietary minerals and variety of phytochemicals. It is also rich in energy,

boosting natural sugars, low in saturated fats and also rich in anti-oxidants such as beta-carotene,

vitamin A, B, C, flavanoids, folate, and panthothenic acid. It also has small amount of calcium

(Ca), Chloride (Cl), iron (Fe) phosphorus (P), potassium (k) silicon (si) and sodium (Na).

Previous research has shown that pawpaw has remarkable medicinal virtues and is abundant in

health benefits (Seagon, 2010). Also, pawpaw ice cream sample had a lower fat content (4.22%)
than the control (7.77%) which could imply that the control (vanilla ice cream) request a better

storage condition to prevent rancidity. However, fats provide texture to foods, hold water,

provides mechanism for heat transfer at higher temperatures and act as a carrier for fat soluble

flavor molecules (Onimawo et.al, 2014).

Papaya fruit is a rich source of nutrients such as pro vitamin A carotenoid, Vitamin C, B vitamin,

Lycopene, Dietary minerals and variety of phytochemicals. It is also rich in energy, boosting

natural sugars, low in saturated fats and also rich in anti-oxidants such as beta-carotene, vitamin

A, B, C, flavanoids, folate, and panthothenic acid. It also has small amount of calcium (Ca),

Chloride (Cl), iron (Fe) phosphorus (P), potassium (k) silicon (si) and sodium (Na). Previous

research has shown that pawpaw has remarkable medicinal virtues and is abundant in health

benefits (Seagon, 2014).

On Malunggay

Malunggay are widely believed to contain high value nutrients and consumption of which

promotes general well-being. Malunggay is also called a "miracle tree" primarilly for the various

health benefits it can provide for almost all kinds of diseases and medical conditions. More over

almost all of its parts have use - from its roots, pods, barks, flowers and leaves.

Legarda explained, “Malunggay is one of the most useful tropical trees. The relative ease

with which it propagates through both sexual and asexual means and its low demand for soil

nutrients and water after being planted makes its production and management easy. “

She added that malunggay has agricultural and industrial benefits as well: its oil can be used as a

lubricant for fine machinery such as timepieces and can be used for stabilizing scents of

perfumes. Even the process of purifying drinking water can stand to gain something with
malunggay. “The protein from the extracted malunggay oil is a natural polypeptide for

sedimenting mineral particles and organics in the purification of drinking water, for cleaning

vegetable oil, or for sedimenting fibers in the juice and beer industries," Legarda said.

The senator cited studies conducted by Biomasa, a technical university in Nicaragua,

which showed that malunggay seeds can be used for the final treatment of waste water.

And for the agriculture industry, the plant may be used as a form of foliar spray to help

accelerate the growth of young plants and make them more resistant to pests and diseases.

“We need to activate more malunggay nurseries and repositories all over the country,"

said Legarda Her bill calls on the DA, in coordination with the DENR and municipalities, to

identify areas suitable for the planting and propagation of malunggay. Legarda also said efforts

to link growers with markets through contract to buy arrangements should be

pursued.“Malunggay can be the solution to many of our country’s problems. Malunggay feeds,

oils, fertilizes, heals, purifies and can generate income. Let’s take malunggay seriously (Legarda

2010).

A lot of study is find out and there are a lot of similar researches, in the starting of 20’th

century some researchers made papaya as an ice cream and stated the health benefits that can

help the human body and will lead into a better lifestyle without worrying on the amount of

consumption on the dessert. Will motivate people with a health-conscious mind that they should

consider papaya ice cream unto their diet. The researchers also want to achieve a healthy dessert

with the help of papaya (carica papaya) and innovate it also with the help of malunggay (moringa

oleifera) that consists of power that fights a lot of sickness.

 All in all, the researchers contribute a lot of information regarding the same study

consisting of observations and reviews on the mixture of ice cream. The credibility of an ice

cream product which is made from papaya is good. They also determine the textures of the ice

cream, the changes of the ice cream from the normal vanilla ice cream, finding out the good

benefits of it with the papaya.

0perational Definition of Terms

The following terms are defined to provide the researcher a clear understanding of this study:

Ice cream. This refers to the mixtures of papaya and malunggay ice cream used on this study.

Papaya. A fruit use as one of the main ingredients in making papaya-malunggay ice cream.

Malunggay. A vegetable use as one of the main ingredients in making papaya-malunggay ice

cream.

Mixture. This refers to the three different ratio of malunggay and papaya ice cream categorized

as mixture A (70% malunggay-30% papaya), Mixture B (20% malunggay-80% papaya), Mixture

C (25% papaya-75% malunggay).

Quality of the product. This refers to the appearance, color, texture, and flavor of papaya-

malunggay ice cream.

Appearance. This refers to the look and uniqueness of the finished product.

Color. This refers to the lightness or darkness of the product.

Texture. This refers to the softness or hardness of the product.

Flavor. This refers to the saltiness or sweetness of the product.

Profitability. Is when the researchers share a profit in making situations.

Nutrient content. This particularly refers on the nutrients on papaya-malunggay ice cream.