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INTRODUCTION
Ice cream is one of the most popular product here in the Philippines. It may serve
as dessert after heavy meal or can be eaten before meal as an appetizer. Filipinos’ are
fond of eating sweets, and ice cream is an example of sweet product. People love to
eat ice cream especially when it is summer, they love it because of its taste. Since
Filipinos’ are family bonded, they prefer to eat together because it is more enjoyable
than eating alone. People likes ice cream not only because it is affordable but it is also
easy to find. Ice cream can be found anywhere and there are so many vendors of it, in
the market street. Ice cream is popular here because all Filipinos’ are eating this not
unless they’re not capable of eating it or they are allergic to it. Ice cream is a complex
colloidal system, which consists of air bubbles, ice crystals and fat globules. There are
many formulation and [processing factors that influence the quality of ice cream.
give body and texture, control meltdown of the ice cream (Keeney 1982)
Ice cream is made to eat. It may serves as appetizer or a dessert. They can be also
Shang, had 94 ice men who helped to make a dish of buffalo milk, flour and camphor.
A kind of ice-cream was invented in China about 200 BC when a milk and rice
fresh snow which was then flavoured and served as an early form of ice-cream.
The King of England, Charles I, is supposed to have offered his chef £500 a year
The explorer, Marco Polo (1254-1324), is believed to have seen ice-creams being
Ice Cream sundaes were invented when it became illegal to sell ice-cream sodas
on a Sunday in the American town of Evanston during the late 19th century. To get
round the problem some traders replaced the soda with syrup and called the dessert an
"Ice Cream Sunday." They replaced the final "y" with an "e" to avoid upsetting
religious leaders.
This study will be conducted to determine the Ice cream with Horse Radish
1. How may the Ice cream with Moringa oleifera leaves flavoring describe in terms
of;
1.1 Color;
1.2 Smell;
1.3 Taste;
2.1 Color;
2.2 Smell;
2.3 Taste;
1. The ice cream with Moringa oleifera leaves flavoring describe in terms of;
1.1 Color;
1.2 Smell;
1.3 Taste;
We are now facing an economic crisis, so people are wiser in spending their
money. However, some people can’t afford to by a branded ice cream to meet their
cravings and to make them satisfied. Not all the time ice cream is good in health, but
there is a way to save our health, through this Moringa oleifera leaves ice cream. This
will be use Moringa oleifera leaves as additive in making ice cream in very simple
HYPOTHESIS
Flavoring in Making Ice cream” is limited to use Moringa oleifera as the primary
component of the preserve, wherein the researchers will determine the Acceptability
of each sample of 25%, 50% and 75% concentrations acceptable in terms of color,
DEFINITION OF TERMS
The purpose of this study is to explore the demand placed on ice cream vendors
to produce state of the ice cream flavors aimed at pleasing the palette of the consumer.
flavors, and the advancement of selling ice cream as a major fast food product is the
foundation of the study. In retrieving the reviewed literature for the researcher utilized
in modern day dining culture, the evolution of ice cream as a business, and the
marketing demand placed one ice cream vendors to stay current in meeting palette
into three key perspective. The first focuses on the invention of ice cream and the
to the entrepreneur milestones of ice cream in the industry. Lastly, it focuses on the
recent thrust of vendors to make ice cream a common fast food option of today’s
costumer. The invention of ice cream and its many flavor is often considered to be a
major choice for 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,
Adams noted how restaurant menu’s “are expanding to include lavish flavor, from
rocky road to cherry Garcia” in their dessert options (2013,p.18). The origin of ice
cream also reflect an expansive tendency in the delivery of this frozen treat. Jones
(2011) mark the introduction of ice cream in the time of an ancient Rome. According
to Jones, “Nero expected a dessert fit for a ruler, demanding that his soldiers trudge
the mountain tops for the ice so that it could be mixed with Rome’s sweet bouquet of
fruits”(2001, p.24). 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”(p.46). 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
Ice box technology opened the door for frozen food options that were not formerly
available for long term storage. As such, the consumer could purchase a greater
variety of food items; including ice cream. Jones, (2011) stated, “with the
incorporation of the ice cream churning machine and the modern freezer, people could
finally allow their ‘juices’ to flow, allowing the internal culinary inventors of the
home opportunities to produce ice cream inclusive of fruit, chocolate, sauces, and the
like” (p.83). Taking note from the home grown experiments, entrepreneurs took these
ideas to market, allowing for the ice cream vendor to be born (Jones, 2011). Vendors
such as Haagan Das, Ben and Jerry’s Blue Bell, placed ice cream front in the center in
the frozen food aisle, making access to ice cream easier for the consumer, and the
entrepreneur as well. Ice cream as a Business With the invention of the refrigeration,
came the means of cold food storage and easy accessibility of cold food supplies
(Adams, 2013). Consumers in search of quick food options and tasty treats looked to
businesses such as McDonald’s, A&W, and Burger King to quench their appetites
(Jones, 2011). Even the younger consumer had purchasing power via the ice cream
truck vendor in their local neighborhood (Wiggins, 2009). No longer was ice cream
up ice cream were born. “Baskin Robbins, and Tasty-Freeze chains popped up in
communities, large and small, across the American landscape” (Adams, 2003, p.24).
Ice cream had arrived. Consumers were accepting of this food medium as a common
fast food selection. Even health conscious individuals had their fast food chains of
preference, “TCBY and Scoops Soft Serve Yogurt” (Jones, 2011, p. 104). Ice Cream
Considered Fast Food According to Adams, (2013) consumers of fast food are
growing, “tired of the typical burger and fries option... instead opting for a delicacy
they can call their own” (p 21, p.23). To accommodate the personalization need food
strategies that require businesses to evolve their menus to include a larger variety of
options, inclusive of an array of substitutions. “From coffee to ice cream, people can
now order these items the way they want in a matter of seconds” (Jones, 2001, p. 76).
People can even concoct their own mixture of ingredients in establishments such as
cup, and enter ice cream or yogurt nirvana. “People can add juts, chocolate, jelly
beans or whatever to their plain-Jane vanilla ice cream, turning it into a personal
internet, fast phones, and fast cars, the expectation of fast food is not any different.
Historically, ice cream was a concoction that required ample time, from churning to
solidifying (Jones, 2011). “Yet, with the advent of machines that expedite the
churning process, and machines to store the frozen delight, people can now request
ice cream on demand” (Adams, 2013, p.20). Ice cream has become a common
alternative in satisfying the American fast food palette. The Need for Further
Marketing Research Ice cream, and its sister product, yogurt, has been embraced by
the food consumer as a solid choice in satisfying sweet-tooth cravings. Ice cream has
also been elevated to be a main staple in the consumer’s diet. Yet, has the frozen treat
capped out in its ‘rise to preference’ (Jones, 2011, p,127) on the fast food menu?
necessary in keeping this frozen treat in the mainstream of fast food dining. Marketing
strategies, themselves, need to be explored to determine the next wave of ice cream
creations and delivery options needed to satisfy an ever-changing palette of the food
consumer.
Ice cream we call glaces a la creme in French. Base on the book written by
Shannon Jackson Arnold, that France, sundaes are called coupes after the wide-
mounthed.(Shannon Jackson Arnold 2004) write one book and the title is “Everybody
Loves ice cream”. Shannon fond that got so matter that influence people want to eat
ice cream.
Ice cream as we recognize it today has been existence for at least 300 years,
though its origin probably date much further back.(C. Clarke 2004). Ice cream is one
of the global market, because almost every country in the world eaten and made ice
cream. In the worldwide production of ice cream is around 14.4 billion liters in
2001, .(C. Clarke 2004) people in the world like to sales ice cream because of the
weather advertising. For example in France, 65% of sales are made between June and
September, the weather, one of the reason a substantial impact sales, especially at the
certain time. Such as on the weekends. .(C. Clarke 2004) ice cream famous in maybe
flavor, brand, and also packages. In book Ice cream By Robert T. Marshallet, all state
that compositional standards differ around the world, as does the understanding of
This chapter presents the method and materials that were used in the research
study, the treatments and data gathering procedures, and statistical tool and analysis.
T0
T1 (25%)
T2 (50%)
T3 (100%)
RESEARCH DESIGN
This study will use the Randomized Complete Block Design. It will be conducted
to find out what treatment is the most acceptable in terms of color, smell, taste, texture
T0- control
MATERIALS
The following materials we are about to used to the said Malunggay ice
cream;
EXPERIMENTAL PROCEDURE
The main data gathering that will be going to used in the study is pre-tasting and
survey method which enable the chosen respondents to evaluate the treatments in
University - Laboratory School during the school year 2018-2019 were required to
evaluate the qualities if Ice cream mixed with Malunggay powder in different
solutions( 25%, 50% and 100%). Pre-tasting and survey method will be used by the
DATA ANALYSIS
The analysis of data in this study will be based on the rating obtain from the
group of 20 individuals from the Laboratory School. Evaluators will use pre-tasting