Výskumný ústav potravinársky

Malalis, C. – Barquilla, M. – Zabala, V. – Casas, K. M. M. – Ramayan, A. J.
Roselle ice cream with sargassum alginate powder: quality and customer satisfaction
Journal of Food and Nutrition Research, 63, 2024, č. 4, s. 304-310

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 13 August 2024; published online 11 November 2024.

Súhrn: Food innovations with local ingredients promote sustainability. This study utilized 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 analysed. The most acceptable prototype underwent food analysis. Results revealed that roselle ice cream enriched with 0.2 % alginate had improved sensory attributes with a mean of 8.52 overall acceptability, described as liked extremely. Physico-chemical analysis provided values pH 5.6 at 25 °C, total soluble solids 46.9 °Brix, moisture 50.4 mg·kg^-1, ash 880 mg·kg^-1, crude protein 3000 mg·kg^-1, fat 15300 mg·kg^-1 and nutritional analysis provided values energy 1135.5 kJ·kg^-1, energy from fat 576.1 kJ·kg^-1, total fat 15300 mg·kg^-1, total carbohydrates 30400 mg·kg^-1 and protein 3000 mg·kg^-1. This indicated that the ice cream was slightly acidic and met the nutritional requirements in the Philippines. Thus, roselle is feasible for use in ice cream and adding sargassum alginate enhances its sensory attributes as well as increases customer satisfaction. Further research can investigate the ratio of the ingredients to improve nutrition value and reduce energy.

Kľúčové slová: Roselle calyx; ice cream; sargassum seaweed; alginate

Na stiahnutie:
  jfnr-2024-4-pp304-310-malalis.pdf (PDF, 260.39 Kb, 86x)