Processing of Canistel fruit (Pouteria campechiana) ice cream

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creativework.keywordscanistel fruit, ice cream, microbiological properties, physicochemical properties, powder
dc.contributor.advisorPacada, Charles A.
dc.contributor.authorOrencia, Alexandrei John R.
dc.contributor.authorOrillos, Rubelyn M.
dc.contributor.authorPadaoan, Jenclyn R.
dc.contributor.authorPadilla, Andrea Lyn P.
dc.contributor.authorVasquez, Jamie Rose B.
dc.contributor.chairEstabillo, Imma Concepcion G.
dc.contributor.committeememberAlvarez, Sheila B.
dc.contributor.committeememberAbat, Rossana P.
dc.date.accessioned2026-06-09T03:21:12Z
dc.date.available2026-06-09T03:21:12Z
dc.date.issued2023-05
dc.descriptionFull Text
dc.description.abstractThe 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.
dc.format.extentxi, 83 p.: ill. (col.).
dc.identifier.citationOrencia, A. J. R., Orillos, R. M., Padaoan, J. R., Padilla, A. L. P., & Vasquez, J. R. B. (2023). Processing of canistel fruit (Pouteria campechiana) 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 [Unpublished Undergraduate Thesis].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.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1760
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 3
dc.sdgSDG 2
dc.subjectIce cream industry
dc.subjectIce cream, ices, etc.--Analysis
dc.subjectIce cream, ices, etc.--Marketing
dc.subjectFood--Microbiology
dc.subjectWater--Microbiology
dc.subjectIndustrial microbiology
dc.subjectDiagnostic microbiology
dc.titleProcessing of Canistel fruit (Pouteria campechiana) ice cream
dc.typeThesis
dcterms.accessRightsOpen access
local.subject.scientificnamePouteria campechiana
thesis.degree.disciplineCollege of Technology
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Food Technology
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