Chan, Chelsea A.Carrera, Mary Joy B.Fontanilla, Romarie C.Pimentel, Gwen R.Somera, Gladys N.2026-05-082026-05-082021-12Chan, C. A., Carrera, M. J. B., Fontanilla, R. C., Pimentel, G. R. & Somera, G. N. (2021). Development of bitter gourd (Momordica charantia), apple (Malus domestica) and lemon (Citrus lemon) 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 [Unpublished Undergraduate Thesis].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/123456789/1538Full textThe study aimed to develop an acceptable ice cream with bitter gourd, apple and lemon with desirable sensory qualities. Formulation and standardization were done, following four varying treatments, T1 with 10ml bitter gourd extract, 10ml apple extract and 5ml lemon extract, T2 with 10ml bitter gourd, 5ml apple extract and 10ml lemon extract, T3 with 5ml bitter gourd, 10ml apple extract and 10ml lemon extract and T4 with 5ml bitter gourd, 15ml apple extract and 5ml lemon extract. For sensory qualities, 10 trained panelists and 30 consumer-type panelists evaluated the acceptability of the ice cream. Treatment 4 yielded the best formulation for ice cream with bitter gourd, apple and lemon based on sensory evaluation. The ice cream (treatment 4) was liked very much in appearance and like moderately in aroma, flavor texture and tactile sense. It was the most desirable and acceptable, because its flavor suits those consumers who prefer sweeter flavor.enTECHNOLOGY::Chemical engineering::Food technologyThesis