LAKASABrowsing by Author "Padilla, Andrea Lyn P."

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Processing of Canistel fruit (Pouteria campechiana) ice cream
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Orencia, Alexandrei John R.; Orillos, Rubelyn M.; Padaoan, Jenclyn R.; Padilla, Andrea Lyn P.; Vasquez, Jamie Rose B.; Pacada, Charles A.; Estabillo, Imma Concepcion G.; Alvarez, Sheila B.; Abat, Rossana P.
The study aimed to process canistel fruit into ice cream with standardized formulation and processing, acceptable sensory properties, microbiological qualities, physicochemical properties, and profitability. The treatments varied in the amount of powdered canistel fruit. The canistel fruit ice cream has a light-yellow color, has a slight canistel fruit flavor, has a soft texture, has a moderate to strong presence of creaminess, and has a very slight canistel odor. The physicochemical properties of the canistel fruit ice cream were pH of 6.5, TSS of 19, moisture content of 77,34g/100g, crude ash of 0.61g 100g, and crude fat of 11.24g/100g. The microbiological qualities of canistel fruit ice cream were aerobic plate count of- 250 cfu/g, total coliform count of 3.0 mpn/g, E. coli count of- 3.0mpn/g, mold and yeast count of- 10 cfu/g, Salmonella was absent al 25g samples, and Staphylococcus aureus count of 0 cfu/g. The canistel fruit ice cream can be sold at 9.24 to 10.01 pesos.