Publication: Processing of tuyo (Decapterus macrosoma) ice cream
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Date
2018
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Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
The study aimed to process a new, healthy, and flavorful Tuyo ice cream. Specifically, it aimed (1) to compare the sensory characteristics in terms of color, odor, sweetness, meltability, texture and general acceptability, (2) to determine the microbiological quality and (3) to compute for the production cost of the most acceptable treatment. Ice cream with different proportions of Tuyo from galunggong fish at 10%, 12% and 15% were made. Ten panelists evaluated the products with the control. The One-way Analysis of Variance (ANOVA) and the Duncan Method were used to determine significant differences between and among treatments at 0.01% level of significance. Findings showed that the Tuyo ice cream with 15% Tuyo got the highest mean score in terms of color and flavor and ranked first as to its acceptability. The microbiological qualities had an aerobic plate count of 450 CFU/g, Escherichia coli of less than 3.0 MPN/g, and no Salmonella found. Tuyo ice cream had a production cost of Php 13.78 per cup.
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Rimando, K. M. T., & Garcia, N. J. S. (2018). Processing of tuyo (Decapterus macrosoma) ice cream [Unpublished undergraduate thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository. https://lakasa.dmmmsu.edu.ph/handle/123456789/xxx
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