Scientific journal
Journal of Food and Nutrition Research
Online First Articles
Malalis, C. – Barquilla, M. – Zabala, V. – Casas, K. M. M. – Ramayan, A. J.
Roselle ice cream with sargassum alginate powder: quality and customer satisfaction
Vanessa Zabala, Department of Technology Teacher Education, College of Education, Mindanao State University - Iligan Institute of Technology, Andres Bonifacio, Tibanga, 9200 Iligan City, Philippines. E-mail: vanessa.zabala@g.msuiit.edu.ph
Original article
Received 11 May 2024; 1st revised 19 July 2024; 2nd revised 5 August 2024; accepted
Summary: Food innovations with local ingredients promote sustainability. This study utilizes roselle calyces with sargassum alginate in ice cream to enhance quality and customer satisfaction since these are underexplored in ice cream formulations. This study employed research and development design, incorporating design thinking process. Product evaluation was done by semi-experts and fifty customer panels utilizing sensory scorecards, hedonic scale, and customer satisfaction survey, which were quantitatively analyzed. The most acceptable prototype undergoes food analysis. Results revealed that alginate-enriched roselle ice cream at level 0.2 % improved sensory attributes, and overall acceptability with a mean of 8.52 described as liked extremely. Physicochemical analysis (pH 5.6 at 25 °C, total soluble solids 46.9 °Brix, moisture 50400 mg·kg-1, ash 900 mg·kg-1, crude protein 3000 mg·kg-1, fat 15300 mg·kg-1 and nutritional analysis (energy 1135.5 kJ, energy from fat 576.1 kJ, total fat 15300 mg·kg-1, total carbohydrates 30400 mg·kg-1 and protein 3000 mg·kg-1) signifies slightly acidic ice cream and comparable with the nutritional requirements in the Philippines per 0.0001 mg·kg-1 serving size. Thus, roselle is feasible for ice cream, and adding sargassum alginate enhances its sensory attributes and increases customer satisfaction. Further research can investigate the ratio of the ingredients to improve nutrition and reduce energy.
Keywords: Roselle calyx; ice cream; sargassum seaweed; alginate; design thinking process; community needs