CC BY 4.0Estabillo, Imma Concepcion G.Carreon, Clarissa C.2026-06-112026-06-112019-05Carreon, C. C. (2019). Roselle (Hibiscus sabdariffa Linn) -flavored non-dairy 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 [Unpublished Undergraduate Thesis].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/123456789/1832Full textThe purpose of this study is to develop a Roselle-flavored Non-Dairy Ice Cream by the used of Soyamilk and pure coconut milk a plant based milk which is a high protein and good for the diet. Three treatments were formulated to determine the most appropriate amount of Roselle extract to be used and different ratio of soya milk and pure coconut milk. The three treatments undergo sensory evaluation, physicochemical and Microbiological analysis. In different amount of Roselle extract has 160 ml in treatment 1, treatment 2 180 ml and treatment 3 has 200 ml. The treatment 2 has the most preferred characteristics and most acceptable flavor used in Non-dairy Ice Cream. Where in the Treatment 2 proceed to the different ratio of milk has 50% soyaik and 50% pure coconut milk, treatment 2 has 60% and 40%, and Treatment 3 has 70% and 30% pure coconut milk. The Treatment 3 has the most preferred and most acceptable by consumer panelist among the treatments and became the develop Roselle-Falvored Non-Dairy Ice Cream . It has a ph value of 4.7 , total soluble solid of 26 °Brix and Water cativity of 0.82. It contains 62.11 g/ 100 g Moisture content and 0.57 g/ 100g crude ash. It also contains 5,400 CFU/g Aerocic Plate Count and <3.0 MPN/g E. coli which passed the microbiological standard. The selling price of Roselle-falvored Non-Dairy Ice Cream is Php 24.65 per 100 ml.xi, 54 p.: ill. (col.).enRoselleFood--Preservation--Technological innovationsFood--Sensory evaluationFood scienceThesis