LAKASABrowsing by Author "Esnada, Andelyn G."

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Development of gotu kola (Centella asiatica) ice cream
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2019-05) Esnada, Andelyn G.; Pacada, Charles A.; Bermudez, Dodilyn D.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.
The study aimed to develop and standardize Gotu Kola Ice Cream. The specific objective are: to standardize the formulation and processing and processing of Gotu Kola Ice Cream, to determine the sensory attributes, physicochemical properties, microbiological qualities, and the product cost of Gotu Kola Ice Cream. The standardized formulation of Gotu Kola ice cream is 25% of coconut milk, 25 %of evaporated milk, 25% of sugar, 5%> of skim milk, 2% of com starch, 2% of egg yolk, 1.5% of vanilla, 0.3% of xanthan gum and 7.5% Gotu Kola. The standardized Gotu Kola Ice Cream has undergone descriptive attributes and consumer type panellist. The Physicochemical Properties of Gotu Kola Ice Cream are pH of 6.8, water activity of 0.77, moisture content of 50.63g/100g, crude ash of 0.60g/100g, crude protein of 2.24g/100g and crude fat of 11.63g/100g. The microbiological qualities of Gotu Kola Ice Cream it has an aerobic plate count of 2400CFU/g and yeast and mold counts of <10CFU/g. The production cost of Gotu Kola Ice Cream result is 18.721 pesos per 150 mL of ice cream.