TY  - THES
T1  - Development of low-sugar winter squash (cucurbita maschata L.) ice cream
A1  - Mateo, Marianina Zaida V.
A2  - Villarino, Blanca J.
LA  - English
PP  - Quezon City
PB  - College of Home Economics, University of the Philippines Diliman
YR  - 2010
UL  - https://tuklas.up.edu.ph/Record/UP-99796217609243082
AB  - ABSTRACT This study aimed to develop a low-sugar winter squash ice cream.  Three blends of the ice cream formulation were evaluated for sensory and physical properties.  Subsequently, the most acceptable formulation was standardized and its physical characteristics were compared with a control treatment which had sugar in place of sucralose and maltodextrin on equivalent weight basis.  Factors studied for determining the formulation were winter squash, maltodextrin and sucralose.  Consumer acceptance test (n=50) was conducted for overall acceptability, color, sweetness, flavor and mouthfeel attributes.  Melting rate and color were evaluated in phase 1, in addition to viscosity and total solids for phase 2.   The mean hedonic ratings of the three formulations were at least 6 corresponding to a description of like slightly for all sensory aspects signifying that all the blends were acceptable.  Considering the highest acceptance ratings and lowest melting rate, the ice cream formulation with 0.10028% sucralose, 19.99972% maltodextrin and 79.9% winter squash was selected.   	In the standardization of the most acceptable formulation, all the sensory attributes of the three replicates had a mean hedonic rating of 7 (like moderately) except for mouthfeel which had a rating of 6 (like slightly).  There was no significant difference (p>0.05) among the attributes between runs.  The control sample had significantly higher (p<0.05) mean viscosity, melting rate and chroma, while its percent total solids had no significant difference (p>0.05) with the low-sugar samples.  It can be inferred that the most acceptable formulation was standardized, and maltodextrin successfully replaced the functional properties of sugar.
CN  - LG 993.5 2010 F66 M37
KW  - Ice cream, ices, etc.
KW  - Squash.
ER  -