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Chapter 1

INTRODUCTION

This chapter presents the background of the research, statement of the research

problems, hypothesis, significance of the study, scope and limitation and definition of

terms.

Background of the Study

Filipinos enjoy giving anything mundane a unique spin, and constantly apply

creativity to every task. Even when it comes to ice cream flavors, Filipinos made sure to

avoid sticking with the standard vanilla or chocolate. Don't settle for the standard flavors

when there are countless of them vying to become our next favorite dessert. These flavors

include the renowned Tilapia Ice Cream of Nueva Ecija, Sampaguita Ice Cream of Metro

Manila and Crocodile Ice Cream of Davao Del Sur (Galvez, 2016).

Ice cream is a staple in the humid Philippines. It was initially made available during

the Spanish occupation in the nineteenth century, but only to the affluent. Since there was

no refrigeration at the time, only those who could afford to import ice and hire servants to

hand churn them the refreshing treat could enjoy the expensive delicacy. As sorbeteros,

or ice cream sellers, began selling ice cream cones to the general public, what had

formerly been a treat in the mansions of the upper class, became a regular source of

pleasure, not only for the upper class but even to the members of the lower class

(Mindess, 2021).

Interestingly, ice cream with the nutritional benefits of veggies has become a new

fad among fans of the frozen treat over the past few of years. Like conventional ice

creams, these ice creams are simple to make at home. The concept gained popularity
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since it gives ice creams an extra nutritional boost (Sagar, 2019). Customers in the

Science City of Muñoz, the Philippines, spend money on the cool frozen treat that is

packed with healthy components and comes in a variety of flavors, including malunggay,

kalabasa, ampalaya, and carrot (Roque, 2018).

Mung bean (Vigna radiata) is a nutrient-dense and adaptable ingredient that is a

standard in every Filipino cooking. The mung bean is a member of the legume family and

was first grown in East Asia, primarily in Persia and India. It later spread to China and all

of Southeast Asia. Mung bean, which is considered as the meat of poor men, are the

most reasonably priced source of protein, hence Filipinos have traditionally used them as

an alternative for pork and chicken on Fridays during Holy Week. Mung beans are not

only high in protein, but they are also a powerful source of important amino acids. These

include acids like phenylalanine, leucine, isoleucine, valine, lysine, arginine, and others

that the human body is unable to manufacture on its own (Legaspi, 2020).

The traditional time span and way of sowing mung beans are when the soil reaches

a temperature of around 65 degrees Fahrenheit, in May or early June. Mung beans

flourish in loamy, well-drained soil with a pH of 5.8 to 7.0, full sun exposure of eight to

ten hours a day, and these conditions. The fragile annual produces pods at or above leaf

level, making harvesting simple. 120 days after sowing, the mung bean matures and

produces clusters of 3- to 4-inch-long black pods. The majority of insect and disease

issues are not a problem for mung beans (Porter, 2018).

100 grams of boiled mung beans contain the following nutrients, per research by

the United States Department of Agriculture (USDA): 7.02g of protein, 7.60g of dietary

fiber and 19.15g of carbohydrates. These elements play a critical role in the possible
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health advantages of mung beans, such as their anticancer (Ganesan et al., 2018), anti-

diabetic (Amare et al., 2022), and antioxidant (Kusumah et al., 2020) activities.

The main objective of this study is to develop a healthful, nutritious, protein-rich

mung bean ice cream and characterize it in terms of firmness, viscosity, density,

chalkiness and shelf life.

Statement of the Problem

Ice cream is a crucial food in terms of nutrition, but other flavors contain high sugar

and fat content, which can be harmful to your health. Even though just a few studies have

focused on replacing sugar with other comparable components that have fewer calories,

more studies are required to address the issues.

This study aims to develop and characterize a protein-rich ice cream from mung

bean. Furthermore, this study specifically aims to answer the following questions:

1. Does mung bean has potential ingredient for protein-rich ice cream?

2. Is there a significant difference between the physicochemical properties of

protein-rich mung bean ice cream and traditional dairy ice cream such as;

a. Ph

b. Overrun

c. Melting rate

3. Is there a significant difference between the sensory properties of protein-rich

mung bean ice cream and traditional dairy ice cream such as;

a. Flavor

b. Texture

c. Overall acceptability
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4. Is there a significant difference between the shelf-life of protein-rich mung bean

ice cream and traditional dairy ice cream?

5. Is there a significant difference between the protein content of protein-rich mung

bean ice cream and traditional dairy ice cream?

Null Hypothesis

1. Mung bean does not have potential ingredient for protein-rich ice cream.

2. There is no significant difference between the physicochemical properties of

protein-rich mung bean ice cream and traditional dairy ice cream such as;

a. Ph

b. Overrun

c. Melting rate

3. There is no significant difference between the sensory properties of

protein-rich mung bean ice cream and traditional dairy ice cream such

as;

a. Flavor

b. Texture

c. Overall acceptability

4. There is no significant difference between the shelf-life of protein-rich mung

bean ice cream and traditional dairy ice cream.

5. There is no significant difference between the protein content of protein-rich

mung bean ice cream and traditional dairy ice cream.

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Significance of the Study

Every research study has importance for the people, the society, the nation, and

the world. As Hurston said, research is a formalized curiosity, it is poking and prying

with a purpose. The study aims to develop and characterize a protein-rich ice cream from

the Vigna radiata or more commonly known as mung bean, which is a world-renowned

legume. Vegetable-based ice creams are clearly a healthier alternative to frozen fruit ice

creams. These ice creams also have added nutritional value because veggies are a great

source of vitamins and other essential minerals. Therefore, important findings from this

study could have a big impact on and be significant for the following in particular:

Ice Cream Industry – The study will be significant to the ice cream industry regarding

in increasing sales and revenue. Because of the uniqueness and exclusivity of the protein-

rich mung bean ice cream, more people will be persuaded to attempt and purchase the

said delicacy.

Mung Bean Farmers – The study will be significant to the mung bean farmers because

the demand for the plantation of mung beans will increase due to the protein-rich ice

cream. Mung bean farmers could also receive additional support from the government in

aiding farmers more about the value of the said legume.

Future Researchers – The study will be significant to future researchers in being aware

of and informed about the procedures involved in the development and characterization

of mung bean ice cream. Future researchers may use it as a future reference for more

studies and the study would aid future researchers in becoming better analysts.

Parents – The study will be significant to the parents because parents will be relieved to

know that mung bean ice cream is available, which is undoubtedly better for children.
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Parents won't have to worry about children overindulging in unhealthy ice creams.

Parents can also carry the task of creating mung bean ice creams at home.

Children – The study will be significant to the children because other ice cream flavors

contain unhealthy elements that may lead to harmful diseases such as diabetes, obesity

and more. As a substitute, children are highly encouraged to consume this protein-rich

mung bean ice cream instead of other ice cream flavors.

Scope and Limitation

This study will cover the development and characterization of protein-rich mung

bean ice cream. The student researchers will conduct a survey with respondents from

randomly selected 60 Grade 9 students of Dr. Ramon De Santos National High School.

The researchers will develop the ice cream out of the mung bean fruit itself. The

student researchers will buy mung beans from farmers of Barangay Pugo, Cuyapo, Nueva

Ecija. Additionally, the researchers will conduct the study in Cuyapo, Nueva Ecija. The

study will be conducted from February 2023 to July 2024.

The study limits its coverage to 60 randomly selected Grade 9 students as the

respondents. The study also limits its coverage from the mentioned timespan to conduct

the study.

Definition of Terms

The terms used in the study are given the following definitions:

Amino acids – molecules that merge to produce protein. Mung bean is a rich source of

amino acids such as phenylalanine, leucine, isoleucine, valine, lysine, and arginine.
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Anticancer – prevents cancer. Antioxidants from mung beans have been shown in test-

tube tests to be able to counteract free radical damage associated with the development of

cancer in lung and stomach cells.

Carbohydrates – one of the nutrients that mung bean contains. The carbohydrates

produce glucose whereas it is the main energy source of the human body.

Chalkiness – the protein-rich mung bean has a powdery texture.

Characterization – to inform about the physicochemical and sensory characteristics of

the developed protein-rich mung bean ice cream.

Development – to produce a protein-rich ice cream from the mung bean fruit.

Fiber – one of the nutrients that mung bean contains. It is a type of carbohydrate that the

body can't break down.

Melting rate – the fluid build-up of the protein-rich mung bean ice cream.

Mung bean – a legume grown widely in the Philippines which is a rich source of protein.

Physicochemical properties – referring to the pH, overrun and melting rate of the

protein-rich mung bean ice cream.

Protein – one of the main nutritional contents of mung bean, it is comprised of many

amino acids which are essential to the body.

Overall acceptability – refers to how well the protein-rich mung bean ice cream

interacts with consumers at any given time determines how acceptable it is.

Overrun - the percentage of increase of the volume of the ice cream than the quantity of

mix utilized to make the ice cream.

Sensory properties – referring to the flavor, texture and overall acceptability of the

protein-rich mung bean ice cream.

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Shelf life – the duration of time where the protein-rich mung bean ice cream is

functional, adequate for consumption and market.

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Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the related literature and studies following an extensive and

comprehensive investigation done by the researchers. Additionally, it will provide a

synthesis of the conceptual, theoretical, and artistic framework necessary to comprehend

the study that will be conducted. The common themes and suggested actions that result

from this literature review are highlighted in this chapter.

RELATED LITERATURES

Development of fruit and vegetable food products

Among the most pressing worldwide challenges are food instability, malnutrition,

and lifestyle diseases including diabetes, high blood pressure, cancer, and obesity. These

issues have led to a rise in the demand for healthful foods, particularly fruits and

vegetables (Huyskens-Keil et. al, 2017).

Gasparre et. al (2022), state that this has raised interest in bioactive substances,

which appear to be essential to biological systems. As a result, even government

organizations have begun to provide suggestions to increase the population's

consumption of fruits and vegetables.

One of the significant producers of food products is the processing of fruits and

vegetables, which exhibits limited commercial exploitation and causes issues with the

economy and the environment. These products do, however, contain a sizable quantity of

dietary fiber as well as bioactive substances that have vital biological activities like

antioxidant and antibacterial properties. The inclusion of fruit and vegetable extracts or
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powders to preserve or strengthen food products has therefore attracted the attention of

the international scientific community, primarily because modern customers demand the

development of meals that are healthier and safer. Many statistical and other pertinent

data about the rising production of fruit and vegetable products. The chemical

characterization and bioactivities (namely the antioxidant and antibacterial capabilities)

of a number of FVB are then given significant attention. The inclusion of fruit and

vegetable processing in animal, dairy, beverage, and pastry goods, among others, is

covered in detail along with recent studies that have been briefly summarized (Trigo et.

al, 2022).

In the current food industry, there is an ongoing global trend toward the

production of healthier and more natural fruit and vegetable food products, such as soups,

smoothies, and sauces, as well as the use of puréed vegetables in other food products. The

clients' top concern right now is their health. As a result, producers are coming up with

novel ways to add healthy, natural ingredients to ice cream (Modha et. al, 2014).

As one of the most famous frozen dairy products, ice cream has a good possibility

of helping people optimize their diets by reducing the intake of certain nutrients linked to

an elevated danger of obesity and other associated medical conditions (Genovese et. al,

2022).

Legumes as protein source

Legumes are a great source of protein, peptides, and phytochemicals because they

have high concentrations of all three. Certain bioactive substances have been shown to

lower the risk of non-communicable diseases (NCD), such as type 2 diabetes and obesity

(Valdespino et. al, 2020).

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Legumes contain a variety of antinutritional chemicals, some of which are

poisonous, unpleasant to eat, or indigestible; however, these can be eliminated by

choosing specific plant genotypes or by processing the legumes after harvest. The food

industry is becoming more and more interested in the development of bean protein

concentrates or isolates due to their useful qualities and capacity to raise the nutritional

value of food items. To do so, a variety of methods are utilized to extract protein

concentrates or isolates with various characteristics. Legume proteins are becoming more

and more important due to their desirable functional characteristics, such as their ability

to gel and emulsify, and they could be suggested as a potential supplement in a wide

range of dietary applications (Klupšaitė and Juodeikienė, 2015).

Legume proteins are widely incorporated in food items, with a high level of

consumer acceptance, thanks to their nutritional and functional qualities such as gelation,

emulsification, and foaming. These proteins are excellent choices for making protein-rich

foods because of their availability, affordability, sustainability, nutritional value, mild

allergenicity, and widespread appeal. Efforts are being undertaken to create novel food

products such as gluten-free baked goods, meat analogs, extruded foods, fermented

foods, spreadable food gels, and protein snacks with a balanced nutritional profile using

edible packaging films based on legume protein (Gharibzahedi, 2021).

Mung bean protein isolate and soy protein isolate were equivalent in terms of

their amino acid profiles and hydrophilic/hydrophobic ratios. It was discovered that the

denaturation temperature and the water and oil absorption capabilities of mung bean

protein isolate were

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comparable to those of soybean protein isolate. Nevertheless, mung bean protein isolate

has a higher foaming capability (89.66%) than soy protein isolate (68.66%). Moreover,

the soy protein isolate's (14%), least gelation concentration (LGC), and the mung bean

protein isolate's (12%) LGCs were comparable, as was the solubility of the two isolated

proteins. The textured mung bean's physical characteristics were similar to those of

commercial textured soy protein, which had a heterogeneous and porous structure

(Sanandaj, 2017).

Even though chickpeas are among the oldest crops, they have only recently

attracted significant interest due in large part to their complete protein content, lack of

allergenicity, and lack of phytoestrogens. Infant meals and isolated forms of chickpea

powder with more than 70% protein have both been employed. Legumes, like chickpeas,

are very functional; as a result, the new paradigm is that legumes are not only a source of

nourishment with a variety of compositions, but they are also highly rated for

functionality (Goldstein and Reifen, 2022).

Proteins generated from legumes are plentiful, reasonably affordable, sustainable,

minimally allergic, and broadly accepted. Because of their technological functionality,

they can be used in a variety of food systems and applications in both their native and

modified forms. On the market already exist several foods made with proteins extracted

from legumes (Goldstein and Reifen, 2022).

Exploring the versatile and nutritious mung bean (Vigna radiata)

Mung beans (Vigna radiata L.), among the planet's most prominent edible legume

crops, is grown on over six million acres worldwide, which is about 8.5% of the total of
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the global area devoted to pulses and is mainly consumed in Asian countries. The mung

bean is extensively cultivated throughout many Asian countries, primarily in India,

Bangladesh, and China Pakistan, and several other Southeast Asian nations, as well as in

arid areas of southern Europe as well as hotter sections of Canada and the USA. This is a

result of the crop's traits, which include a brief development period (about 70 days), low

input requirements, and high drought tolerance (Dahiya et. al, 2015).

The optimal time to plant mung beans is around the end of spring because it takes

them about three months to mature from seed. Once the temperature reaches and stays

above 65°F (18.3°C), May is sometimes an excellent season to sow. Although this is a

warm-season crop, too much cold weather will make it difficult for the larger seeds to

germinate. Mung bean cultivation is rather simple because the seeds may be sown

practically anyplace. They can be planted anywhere they can get at least six hours of

sunlight, including the ground, raised beds, and containers. Rocks or weedy regions

shouldn't be used to plant mung bean seeds. Roots should be able to easily penetrate the

soil if it is smooth. 6.2 to 7.2 is the ideal pH range for the soil. Mung beans shouldn't be

grown in places where it will be difficult to add soil amendments as necessary. Mung

bean pods should be around 5 inches (12 centimeters) long before they are ready to be

harvested. They should be dark or yellowish-brown in hue, with fuzzy pods. The pods are

not yet mature if they are still green. You can harvest mung beans when around 60% of

them are fully ripe, however not all of them will be available at once. The ideal location

will be a garage or shed (Brillon, 2022).

Sweet journey of ice cream through time

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Today, ice cream is one of the most popular frozen treats in the world, and

consumption is rising everywhere. Together with people who consume no dairy or follow

vegan diets, widespread lactose intolerance and allergy to cow's milk are the main drivers

of consumer demand for milk substitutes. The population's interest in dairy product

consumption has decreased as a result of each of them (Martinez, et. al, 2021).

Though its beginnings are likely considerably older than 300 years, ice cream as

we know it today has been around for at least that long. Ice cream was a delicacy

intended for special occasions before refrigeration was established, but Nancy Johnson's

1840s design for the first ice cream maker in Philadelphia helped pave the way for

commercial ice cream production (Clarke, 2015).

Arbuckle (2013), stated that the ice cream industry, which is made up of both

large and small companies that produce ice cream and related products, has grown as a

result of an abundant and affordable supply of ingredients. It is a high-volume, highly

automated, modern, progressive industry. The industry had a challenging time responding

to both the establishment of product requirements and composition rules, as well as to

changing economic conditions. The latter sector has now improved in stability, and the

definitions and standards of identity for frozen desserts, as well as the requirements for

ingredient and nutritional labeling, have all been clarified.

Ice cream has a lengthy history in the humid Philippines. Initially made available

to only the elites, it first appeared in the 1800s while Spain was in control. The pricey

delicacy was only able to be savored by those who were able to acquire ice and hire

servants to hand churn them a cooling treat since there was inadequate refrigeration at the

time. The Spanish colonies of Puerto Rico, Guam, and the Philippines were given to the
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United States by the treaty that was signed during the Spanish-American War, which took

place in 1898. When the Americans seized over the Philippines' occupation in the

beginning of the twentieth century, refrigeration finally expanded widely. In Manila, the

first ice cream shop opened its doors in 1908 and offered the traditional flavors of vanilla,

strawberry, and chocolates. (Mindess, 2021)

Local ice cream shops as well as push carts that served the general public's need

for ice cream soon became widespread. As sorbeteros, or ice cream vendors, began

selling cones of ice cream to the general public, and in specifically to the delight of

children, what had once been a treat only found in the homes of the wealthy, became a

regular source of pleasure. The cones they sold featured flavors integrating indigenous

ingredients like mango, coconut, avocado, and ube (purple yam). The original milk used

to manufacture Filipino ice cream came from a carabao, a local water buffalo that is

additionally utilized to make the soft white cheese known as Kesong puti. (Mindess,

2021)

Foreign Studies

Nugroho et. al (2019), used the mung bean (Phaseolus radiatus) as a fat replacer

in the study entitled The Role of Mungbean as a Fat Replacer on the Physicochemical

Properties of Ice Cream. Without affecting the ice cream's quality, fat replacers can take

the place of fat in determining texture, flavor, and scent. In this study, green beans were

utilized in place of whipped cream as a fat replacement. Protein and carbs are abundant in

mung beans. This study's objectives were to identify the physicochemical properties of

ice cream that had mung bean flour added to it as well as the ideal ratio of whipped cream
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to mung bean as a fat substitute. The physical characteristics of ice cream are affected by

the inclusion of mung bean flour. In general, more mung bean reduced the physical

quality indicators of ice cream, including its hardness, viscosity, overflow, and melting

rate. The physical characteristics of ice cream are significantly influenced by the use of

green beans as an alternative to fat. Mung bean flour may be used in place of whipping

cream as an alternative source of fat when developing ice cream. Because it can offer the

best physical qualities including overflow, viscosity, and melting rate features, the

concentration of mung bean flour that can be used as a fat substitute is between 25 and 50

percent.

Gabbi et. al (2017), added ginger juice, paste, candy, and powder to the ice cream

mixture prior to freezing in the study entitled Physicochemical, melting and sensory

properties of ice cream incorporating processed ginger. The amounts ranged from 0.5 to

2%. The inclusion of the juice and paste decreased total solids, fat, protein, and overrun

and raised antioxidant activity and phenols, whereas the inclusion of the ginger candy and

powder increased solids, crude fiber, antioxidant activity, and phenols and decreased fat

and overrun. In contrast to the ginger paste and candy, which both had less acidity, ginger

juice, and powder had more acidity. For each ginger preparation, the initial drip time

lengthened and the melting rate decreased. The ice cream flavors with the highest overall

acceptance ratings were those with ginger juice, paste, candy, and powder, each at 1%, 6,

4, and 10 correspondingly.

In the study entitled Characterization and application of red pitaya (Hylocereus

polyrhizus) peel powder as a fat replacer in ice cream, Utpott et. al (2020), defined and

used fruit-residue derived fiber as a fat substitute in ice creams.The by-product of red
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pitaya pulp processing, dried at low temperatures, proved to be a source of dietary fiber

with high soluble fiber content and to have suitable technological properties, which is

indicative of its potential as a fat replacement in foods, in addition to having antioxidant

properties. The improvement in overrun and rheological behavior of the sample with the

73.5% fat reduction brought about by the fiber addition to strawberry ice cream produced

a product with a high level of acceptability, demonstrating that it is a substitute for the

food industry to reduce fat with an increase in the nutritional value of products.

In the study entitled Study on Protein Structures of Eight Mung Bean Varieties

and

Freeze-Thaw Stability of Protein-Stabilized Emulsions, Hongrui et. al (2022), studied

proteins of eight different kinds of mung beans in order to evaluate the freeze-thaw

stability of mung bean protein isolate (MPI)-stabilized mixtures and their relationship

with protein structure. With albumin and globulin concentration ranges of 188.4-310.3

and 301.1-492.7 mg/g total protein, respectively, the results showed that MPIs generated

from all eight species were primarily consisted of five subunit bands. Random coil

structure makes up more than 30% (32,34-33.51%) of MPI secondary structure,

according to a protein structural research. 6.735–8.598 m2/g, 20.13–34.25%, and 0.125–

0.182, respectively, were discovered to represent the protein's emulsifying activities

index (EAI), emulsifying stabilization index (ESI), and flexibility value levels. MPI

emulsions' freeze-thaw stability measurements revealed that exposing emulsions to

numerous freeze-thaw cycles led to dramatically varied emulsion creaming indices.

Mauricio-Sandoval et. al (2023), used pulps of Mangifera indica and Myrciaria

dubia to determine their effect on the properties of ice cream in the study entitled
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Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and

sensory properties of ice cream. According to Mauricio-Sandoval et. al (2023), the world

consumes a lot of ice cream. Unfortunately, its usual presentation is quite weak in

nutraceuticals; fruits like Mangifera indica and Myrciaria dubia have significant

bioactive potential, which can be employed to improve this kind of product in chemicals.

The preservation of a healthy ice cream's health and sensory components, however, is still

being researched. The impact of pulp from Mangifera indica and Myrciaria dubia on the

bioactive and sensory characteristics of ice cream was investigated in this study. In this

study, Mangifera indica (15 and 20 percent) and Myrciaria dubia (10 and 15 percent)

were used in four different ice cream procedures. Ascorbic acid content (reduction of 2,6

dichlorophenolindophenol), total phenolic content (Folin-Ciocalteu reaction), and

antioxidant capacity (DPPH radical inhibition) were assessed in addition to a sensory

sorting test. In comparison to the 5% treatment and the control, the 10% Myrciaria dubia

treatments had the highest ascorbic acid contents (83.46 and 71.27 mg/100g), total

phenolic compound contents (80.10 and 79.06 mgGAE/100g), and antioxidant capacity

(61.0 and 64.05 mg ice/ml solvent), while Mangifera indica's influence on these

parameters was only moderate. Although T3 (5% Myrciaria dubia; 20% Mangifera

indica) outperformed the control ice cream in sensory rating, it was T3 that was most

preferred.

Perera and Perera (2021), used coconut-milk based mixed with spices in the study

entitled Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative

with Desired Physicochemical and Sensory Attributes. Since ancient times, spices have

had an enormous impact on Sri Lankan food. Due to their unique flavor, scent, and
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medicinal qualities, spices are recognized as one of those most unique ingredients. In

order to modify the way, the ice cream business perceives flavor, a coconut milk-based

spicy ice cream was created in accordance with Sri Lankan norms. While coconut ice

cream is sold commercially in the neighborhood market, spicy coconut ice cream is not

yet accessible. In this study, the researchers used cinnamon (Cinammomim verum),

ginger (Zingiber officinale), and white pepper (Piper nigrum) in the preparation of the ice

cream as they were freely available in their locality in Sri Lanka. The same ice cream

production procedure was applied to the ice cream's preparation, with a few adjustments.

The percentage of added spices was altered to create three alternative formulations

(0.010%, 0.018%, and 0.025%). As for the ice cream with the specified sensory qualities,

the sample with 0.018% spice addition was chosen. Physical and chemical characteristics

included pH, titratable acidity, moisture, ash, total solids, overrun, protein, and fat

content. Gallic acid equivalents (GAE) per gram of sample in dry weight (mg/g) were

used to express the ice cream's total phenolic content. The amount of radical scavenging

activity of DPPH was measured in mg ascorbic acid counterparts per gram of material in

dry weight (mg/g), and the total antioxidant capacity was measured in mmol ascorbic

acid equivalent (AAE) per gram of dry weight.

Nasr (2021), used sapota fruit pulp to examine the physical, chemical and sensory

characteristics of ice cream in the study entitled Making Ice Cream Fortified with Sapota

Fruit Pulp as a Functional Dairy Product. In this study, treatments involved strengthening

the mixture of ice cream with 5, 10, and 15% sapota fruit pulp and 10, 12, and 14%

sucrose without the use of stabilizers, and contrasting the results with the control. The

physical, chemical, and sensory characteristics of the resulting ice cream were examined.
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The effects of sapota fruit pulp addition on the mixture's titratable acidity, pH levels,

freezing point, melting time, concentration, particular gravity/gallon, protein, carbs, ash,

and fiber content were noted. It was noted that the amounts of fat and protein had

decreased, while the concentrations of carbs and ash had increased.

Safia and Simi (2019), utilized jackfruit pulp in the study entitled Sensory

Evaluation of Ice Creams Prepared with Different Inclusion Levels of Jackfruit Pulp. In

this study, different proportions of jackfruit pulp (15%, 20%, and 25%) are used to make

ice cream. The organoleptic properties of several samples of jackfruit ice cream

treatments and controls, such as flavor and taste, body texture, color and appearance,

melting quality, and general acceptance, were examined. The nine-point hedonic scale

was used to evaluate the senses. Statistics were used to analyze the data that were

collected on various aspects. The sample with 15% of jackfruit pulp was the most

acceptable when considering body and texture, which was followed by the sample with

20% of jackfruit pulp. The color and appearance ratings rise as the amount of jackfruit

pulp in the mixture rises. The flavor ranking increases initially with more jackfruit pulp

added to the mixture, but tends to decline later with more jackfruit pulp added to the

mixture.

Hassan et. al (2018), used carrot and pumpkin pulps in determining their effects

on the chemical, rheological, nutritional, and organoleptic properties of ice cream in the

study entitled Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological,

Nutritional and Organoleptic Properties of Ice Cream. In this study, natural flavor,

distinctive color, and health-promoting ingredients were presented by adding PP and CP.

Investigations on the ice cream's chemical, rheological, nutritional, and organoleptic

21

qualities were done on the final product. The findings showed that both PP and CP-ice

creams considerably increased their dry matter, notably SNF. As a result, the quantities of

ash, fiber, and readily available carbohydrates were greatly increased, whereas the

reverse effect was noted for the crude protein level as an outcome of the substitution of

PP and CP. Higher melting resistance and lower overrun was found in the ice cream with

high PP and CP levels. phytochemicals that are good for your health, such as carotenoids,

flavonoids (TF), flavonols (TFL), and vitamin C was frequently found in PP and CP-ice

creams, which is indicative of the properties of PP and CP components. The PP and CP-

ice cream har beneficial contents of TPC, Vitamin C and antioxidant capacity.

Jhansi and Sucharitha (2013), developed and standardized ice cream made of

tomato in the study entitled Formulation and Standardization of Value-Added Ice Cream

with Tomato. In this study, the formulated product underwent sensory evaluation, and its

quality had been standardized by the results. The difference between the trials was the

addition of various amounts of tomato juice to the regular ice cream mixture. Trial 3

(T3), which contained 75 ml of tomato juice, received the highest sensory evaluation

rating of the three trials.

In the study entitled Formulation and Nutritional Evaluation of Ice Cream

Fortified with Rose Apple (Syzygium jambos), Bhavya et. al (2021), utilized rose apple to

develop ice cream. Rose apples are a mildly flavorful, slightly astringent, luscious fruit

that is underappreciated. Niacin, iron, sulfur, calcium, and potassium are all present in

good amounts in the fruits, which are also low in salt and cholesterol. Vitamins A and C

are abundant in them. Making rose apple-based ice cream and examining its nutritious

profile were the study's main goals. Fruits will boost the nutritional content of ice cream,
22

particularly in terms of minerals, carbs, and dietary fiber. The organoleptic and chemical

characteristics of rose apple ice cream were examined. Organoleptic characteristics

include color, flavor, texture, and overall acceptability. Chemical characteristics include

fat, protein, total solids, sucrose, and acidity. The overall acceptance of rose apple ice

cream was determined to be high in the case of ice cream with 15% rose apple, according

to sensory research using a nine-point hedonic scale.

Silva et. al (2021), used canistel fruit in developing ice cream in the study entitled

Development of an Ice Cream Composite with Canistel Fruit (Pouteria campechiana).

According to the researchers, canistel fruits are beneficial for the human health despite its

bitter taste and unusual flavor. In the study, the composite ice creams were made using

T3, 40:60 (T4), and 100 percent fresh milk (T5). They were measured for physical

characteristics (melting rate, overrun), chemical characteristics (moisture, protein, ash,

fat, pH, acidity, calorie), and sensory characteristics (color, mouthfeel, texture, taste,

aroma, overall acceptability). With a 0.05 level of significance, the data was examined.

The differences between the samples were quite noticeable. The study found that using

canistel fruit powder in the samples enhanced their nutritious qualities. Carotene,

calcium, and energy are a few examples. However, the T3 sample proved to be the best

based on sensory attributes.

Local Studies

Castro Jr. et. al (2016), sought to ascertain the acceptability of ice cream created

with Saba banana puree in the study entitled Acceptability of Musa Balbisiana Puree in

Two Treatments in Making Ice Cream. Musa Balbisiana, often known as Saba, is a year-
23

round, abundantly accessible banana fruit variety that is packed with nutrients. The

collected data were characterized and examined using a unique Analysis of Variance. The

sensory qualities of the ice cream in the two treatments were contrasted using the 9-point

hedonic scale, which was used by trained panelists from the education sector in

secondary, tertiary, and graduate school levels who had specialized in food-related

disciplines like Food Technology, Food Service Management, Technology and

Livelihood Education-Food Trades, and Hotel and Restaurant Management.

In the study entitled Potent application of the lyophilized aqueous leaf extract of

Euphorbia hirta (Tawa-Tawa) in the development of a naturally flavored Ice cream, Ureta

et. al (2018), used a local plant called Euphorbia hirta to develop a naturally flavored ice

cream. This local plant is regarded as one of the most well-liked traditional cures for

dengue in the Philippines. Tawa-tawa was discovered to be able to stimulate cell growth

and stop platelet oxidation during research. An innovative use of the plant was examined

in this study. This served as a natural additive to ice cream production to prevent the

breakdown of key ingredients. During 48 hours, freshly picked E. hirta were macerated in

water after being oven-dried. To avoid potential plant essential component degradation,

the resultant extracts were lyophilized. The resulting powdered extract of E. hirta was

added to the ice cream mixture. According to the outcomes, the lyophilized extracts from

E. Hirta leaves included phenols, saponins, alkaloids, and flavonoids. Promising amounts

of the antioxidant beta-car (9.8 mg/kg), Vitamin B (23.8 mg/kg), the antioxidant vitamin

C (80.2 mg/kg), and the B2 vitamin (5.02 mg/kg) were identified as well. Nonetheless,

the ice cream with E. hirta supplements tested negative for salmonella and had a total

coliform count of 16 CFU/g. Organoleptic testing also demonstrated outstanding

24

reactions and extremely good scent for both taste and texture. The results of the current

study supported the viability of creating ice cream with a natural base that is

supplemented with an E. hirta plant. The findings show that the new ice cream is

healthier and safer, which might enable everyone to indulge in ice cream's pleasures

without worrying about digestive suffering.

Gisulga (2018), aimed to make a probiotic malunggay ice cream in the study

entitled Production and Quality Evaluation of Probiotic Malunggay (Moringa oleifera

Lam.) Ice Cream. Additionally, it sought to ascertain and evaluate how the probiotic

malunggay affected the product's sensory quality, physico-chemical characteristics,

stability, consumer response, and manufacturing costs. The research's conclusions

indicated that only malunggay was considerably impacted by the acceptance of the

above-mentioned sensory analysis. Malunggay's sensory test revealed that high

concentrations resulted in low acceptance for its color, taste, flavor, and texture. When

probiotic malunggay was converted into ice cream, its pH and TA values were altered by

the culture's concentration; higher probiotic culture concentrations are correlated with

higher pH and TA values.

Mondano et. al (2022), conducted the study entitled Utilization of Onion (Allium

cepa) Ice Cream in order to ascertain the level of perception of the assessors regarding

the appearance, aroma, taste, texture, and overall acceptability of two formulations of

onion ice cream. This investigation also identified a sizable discrepancy between the

evaluators' levels of perception of the two onion ice cream formulations' sensory qualities

and general acceptance. This suggested that the onion ice cream created by the

researchers was approved by the judges in both formulations and across the board for its
25

general acceptability. The scientists got to the conclusion that a potential key component

of ice cream production could be a white onion. Consequently, it is important to

encourage farmers and white onion growers to increase their planting efforts so that a

large quantity of the product may be produced and distributed throughout the province of

Iloilo for increased revenue.

Moreno (2015), utilized squash to develop ice cream in the study entitled Sensory

Acceptability of Squash (Cucurbita maxima) in Making Ice Cream. The goal of this

experimental study was to evaluate the visual, olfactory, tactile, gustatory, and general

acceptability of mashed squash in various amounts when used to make ice cream. In this

study, In the trial, five different therapies were created. Four of these treatments included

mashed squash in varying amounts, and one treatment served as the control and had no

mashed squash. The 20 Food Technology undergraduates and 10 teaching staff of West

Visayas State University Calinog Campus which were chosen at random to participate in

the survey served as the responders. A Six Point Hedonic Scale-based adapted sensory

assessment score sheet was used by the respondents to evaluate the final items.

Arellano (2021), used two variables, saba banana and sweet potato on developing

a new flavor for ice cream in the study entitled Acceptability of Musa balbisiana (Saba

banana) and Ipomoea batatas (Sweet potato) Flavored Ice Cream. In this study, twenty-

five (25) trained panelists/experts in fields connected to food who are academics and

either teach in public secondary high schools or are part of the faculty at colleges with a

food technology focus were the respondents. Utilizing a special analysis of variance, data

were described and examined. The respondents utilized the 9-point Hedonic Scale to

compare the sensory attributes of the two treatments.

26

In the study entitled Acceptability and Commercial Potential of Malunggay

(Moringa oleifera)-Mangosteen (Garciana mangostana) Ice Cream, Montero (2020),

used malunggay and mangosteen to produce ice cream. In this study, a total of 63

students from San Miguel National Comprehensive High School's Senior High School

Department who study food technology took part in the sensory assessment. Hedonic

scale and the scorecard from Rangana (1977) were used as the data collection tools. The

mean was calculated for the data, and one-way ANOVA was used to analyze it. The

experimental product had an average rating of 6.85, which is considered satisfactory

based on the overall outcomes. The product's sensory characteristics, including

appearance and texture, both received a favorable adjectival rating. A nice adjectival

rating was also given to the flavor/taste and overall reception, while a satisfactory

adjectival rating was given to the odor. Additionally, it demonstrates that experimental

and commercial products differ significantly in terms of their sensory qualities.

Gaytos and Lumagbas (2020), used herb Asian Blue Pea Flower in developing ice

cream in the study entitled Acceptability of Asian Blue Pea Flower (Clitoria ternatea) Ice

Cream. The researchers chose to carry out a study to determine whether people would be

willing to eat Blue Butterflies Peas as an ingredient in ice cream because they are widely

available throughout Eastern Samar, not just in Guiuan, and since the flower is already

used to make tea and is thought to help lower blood pressure. In this study, 70 people in

total were taken into account as study respondents. The mean was used to quantify the

replies in order to determine the acceptance of Blue Pea flower ice cream in the context

of flavor, appearance, texture, scent color, and overall acceptability. Among the

attributes, texture received the greatest mean score of 4.72, indicating that respondents
27

liked the product very much. Color, on the other hand, had the lowest average rating of

4.44, indicating that respondents did not like the product very much. Flavoring was rated

4.45, the lowest of the group, but was nevertheless perceived as highly like. This simply

demonstrates that, in the context of flavoring, the researcher's need to improve the flavor

of the product in order for it to become more appealing for the target clients.

Agbilos-Ramos et. al (2019), sought to discover the nutritional quality and

acceptability of ice cream sandwiches developed from brown rice in the study entitled

Nutritional Quality and Acceptability of Brown Rice Ice Cream Sandwich. Brown rice

provides substantial quantities of protein, soluble fiber, minerals, and vitamins due to its

unremoved bran, while buffalo's milk contains higher protein, calcium, and less

cholesterol than other dairy. These were excellent ingredients to make a nutritious and

healthful value-added product. In this study, brown rice flour (BRF) supplemented at 0,

40, 50, and 60% (wt/wt), together with fresh buffalo's milk, were used for producing an

ice cream sandwich. A customer survey was used to assess the product's acceptability.

Consumer sensory testing revealed that an ice cream sandwich made with a cracker

replaced with 50% BRF and paired with ice cream made with buffalo's milk was

tolerable. According to product testing, taste, mouthfeel, and scent were the main factors

respondents thought about when purchasing ice cream goods, and brown rice ice cream

sandwiches scored highly in these categories.

Salas et. al (2018), consider methods to enhance ice cream nutritionally by the

addition of pennywort and passion fruit extract in the study entitled Development of a

Pennywort (Centella asiatica) Ice Cream with Passion Fruit (Passiflora edulis). In this

study, five trial formulations were used to determine the established ingredients and
28

methods. The pennywort leaf was dehydrated in the Multi-Commodity Heat Pump Dryer

and crushed in a food processor. Coconut milk was refrigerated before being combined

with soya milk made from fresh soybeans. A blender was used to combine the sugar,

vanilla, salt, pennywort, and passion fruit extract. The liquid was placed into a container

made of plastic and frozen for a period of 24 hours. The product was reviewed by 30

people of both genders and was scored extremely by the majority in terms of smell, color,

look, and texture. Its flavor was rated as extremely good. This study shows that it is

possible to use pennywort and passion fruit for improving the taste and nutritional

contents of ice cream.

Synthesis Of the Review of Related Literature & Studies

Ice cream is a popular dessert, especially during the summer. However, some

customers are unable to ingest ice cream due to medical conditions such as diabetes

(Montero, 2020). It is also a global issue wherein food instability and diseases such as

diabetes, cancer and obesity led to a rise in demand for nutritious food products,

particularly developed from fruit and vegetables (Huyskens-Keil et. al, 2017). As one of

the most popular frozen dairy products, ice cream has the potential to help people modify

their diets by lowering the intake of specific nutrients related to an increased risk of

developing obesity and other connected medical disorders. (Genovese et. al, 2022).

Considering there was little literature and research on commercializing healthy ice

creams made from fruits and vegetables, the researchers chose to conduct this study to

examine the production and characterization of protein-rich mung bean ice cream.
29

Mung bean is a legume that is rich in protein, peptides, and phytochemicals.

These substances are contributory in lowering the risk of non-communicable diseases

such as obesity and diabetes (Valdespino et. al, 2020). Unfortunately, mung beans also

have antinutritional chemicals; however, these could be removed by selecting specific

plant genotypes or by processing the legume after harvest (Klupšaitė and Juodeikienė,

2015). Proteins derived from legumes are abundant, economically priced, sustainable,

little allergenic, and widely accepted (Goldstein and Reifen, 2022). Due to their

accessibility, cost-effectiveness, long-term viability nutritional value, low allergenicity,

and general appeal, these proteins are good alternatives for manufacturing protein-rich

products (Gharibzahedi, 2021).

The researchers selected to use mung bean to develop a protein-rich ice cream

since it is abundant in the researchers’ locale. According to Moreno (2015), the squash

fruit itself was used to determine its acceptability as an ice cream. This is also similar to

the study conducted by Mondano et. al (2022), where the onion fruit was utilized to

develop ice cream. This will be adapted by the researchers as the mung bean fruit will be

employed to develop protein-rich ice cream.

Perera and Perera (2021), used coconut milk-based spicy ice cream to analyze its

physicochemical and sensory properties as a non-dairy alternative. The physicochemical

and sensory characteristics include pH, titratable acidity, moisture, ash, total solids,

overrun, protein, and fat content. The researchers used this as a guide and adapted this to

their study, where the researchers will characterize the physicochemical and sensory

properties of the protein-rich mung bean ice cream and look for its significant differences

to traditional dairy ice cream. The physicochemical characteristics include pH, overrun,
30

and melting rate, while the sensory characteristics include flavor, texture, and overall

acceptability. Montero (2020), used 63 senior high school students who study food

technology as respondents to determine the sensory assessment of the malunggay-

mangosteen ice cream. Furthermore, the researchers decided to use randomly selected 60

Grade 9 students as the respondents to determine the sensory and consumer acceptability

of the protein-rich mung bean ice cream.

Chapter 3

METHODOLOGY

This chapter presents the research methodology and design, covering sampling,

population, establishing rigor before, during, and after data collecting, ethical issues, and

data analysis.

Research Design

The study will utilize experimental design as a series of methods will be planned

by the researchers to investigate the relationships between the variables.

The study will consist of two treatments: the developed protein-rich mung bean

ice cream and traditional dairy ice cream. The experimental variable will be the protein-

rich mung bean ice cream, and the control variable will be the traditional dairy ice cream.

The protein-rich mung bean ice cream will be developed by the researchers and the

traditional dairy ice cream will be purchased from street ice cream vendors.

The sampling technique that will be utilized by the researchers in this study is

Simple Random Sampling Technique. A survey form will be created by the researchers to

determine the sensory acceptability of the protein-rich mung bean ice cream. The
31

respondents of the survey will be randomly selected 60 Grade 9 students of Dr. Ramon

De Santos National High School. After the respondents fill out the survey form, it will be

submitted to the researchers.

Collection and Preparation of Mung Bean (Vigna Radiata)

The mung bean (Vigna radiata) will be purchased by the researchers from farmers

in Barangay Pugo, Cuyapo, Nueva Ecija. Ten kilos of mung bean will be purchased. The

mung beans that will be used for ice cream preparation must be yellowish green in color.

The mung bean will be transferred to a circular basket and will be exposed under the sun

for five hours to avoid bacteria in the preparation of ice cream. After the sun drying, the

mung bean will be submerged into boiling water for 45 minutes with a temperature of

212°F to remove foreign objects that might contaminate the ice cream.

Preparation of Materials and Equipment

For the preparation of equipment, liquefied petroleum gas (LPG), cooking stove,

casserole pot, mixer, 2-liter plastic container and freezer will be provided by the

researchers. Ingredients that will be used for ice cream preparation such as 500 mL

whipped cream (35%) will be purchased by the researchers in Cuyapo Public Market.

Ten liters of carabao milk will be procured by the researchers at the Philippine Carabao

Center at Science City of Muñoz, Nueva Ecija.

Preparation of Mung Bean Ice Cream

For the preparation of the protein-rich mung bean ice cream, 500 grams of mung

bean will be submerged in distilled water for six hours. After six hours, the mung bean
32

will be taken by the researchers, and the distilled water will be thrown away. Next, the

mung beans will be put in a casserole pot. Water will be put above the mung beans, then

simmer it for ten minutes. After simmering, the casserole will be left covered for another

20 minutes. After twenty minutes, the mung beans will be released. The mung beans will

be mashed by the researchers using a slotted spatula until it is dark green in color.

In another bowl, the 500 mL (35%) whipped cream will be poured. Using a

mixer, the whipping cream will be beat at the lowest setting for 2 minutes. After beating

for two minutes, 300 mL of carabao milk will be added to the whipping cream. The two

concentrations will be mixed by the researchers using a mixer on the lowest setting for

two minutes. Once the two concentrations are mixed, the crushed mung beans will be

added to them. The mixture will be stirred by the researchers for 1 minute.

The partial ice cream will be blended using a mixer on the lowest setting for 1

minute. After mixing, the highly viscous mung bean ice cream will be poured into a

plastic container and it must be sealed tightly.

The mung bean ice cream will be placed inside a freezer for 10 hours at a constant

temperature of 0°F. The mung bean ice cream will be consumable after ten hours.

Data to be Gathered

The data to be gathered in this study are the potential ingredient of mung bean to

develop a protein-rich ice cream; physicochemical characteristics of protein-rich mung

bean ice cream; sensory characteristics of protein-rich mung bean ice cream; shelf life of

protein-rich mung bean ice cream, and protein content of mung bean ice cream.
33

Physicochemical Properties

The physicochemical properties of the protein-rich mung bean ice cream such as

overrun, pH, melting rate and protein content will be determined by the researchers. To

measure its overrun, steel measuring cup and weighing scale will be used by the

researchers. The formula that will be used by the researchers is:

Volume of ice cream−Volume of mix used

Overrun= x 100 %
Volume of mix used

The pH meter will be used by the researchers to determine the value of the pH of

the protein-rich mung bean ice cream. The melting rate of the protein-rich mung bean ice

cream will be determined by the researchers using a wire mesh screen. A sample of mung

bean ice cream and traditional dairy ice cream will be put on a wire mesh screen at a

warm temperature of 86°F after being frozen for twelve hours. The rate of fluid buildup

under the wire mesh screen will be monitored by the researchers. The shelf life of the

protein-rich mung bean ice cream will be determined by the researchers by preserving it

into a freezer with a constant temperature of 0°F.

The protein content of the protein-rich mung bean ice cream will be determined

by the researchers using the dye binding method. Dye binding method will be done at the

Central Luzon State University chemistry laboratory at Science City of Muñoz, Nueva

Ecija. Dye binding is an acceptable, quick, and reasonably priced approach for figuring

out how much protein is in ice cream and frozen treats.

Population & Sampling Procedure

For the population and sampling procedure, the population of the study is the

entirety of Grade 9 students of Dr. Ramon De Santos National High School. Simple

Random Sampling Technique will be utilized by the researchers, and 60 Grade 9 students
34

will be randomly selected to taste the protein-rich mung bean ice cream and fill out the

Sensory and Consumer Acceptability Test – Survey Form.

Research Instrument

The research instrument that will be used in the study is the Sensory and

Consumer

Acceptability Test – Survey Form. A Pilot Testing of the research instrument will be

utilized to assess its validity and credibility. The pilot testing will be subjected to

randomly selected 10 Grade 9 students that will not be a part of the official surveying.

Before the official surveying, a letter of approval will be given to the school principal and

the head teacher of the Science Department of Dr. Ramon de Santos National High

School to validate and approve the survey form. The Sensory and Consumer

Acceptability Test – Survey Form will be a three-part survey, identifying the

acceptability of the protein-rich mung bean ice cream’s sensory properties in terms of

flavor, texture and overall acceptability. The survey form will utilize a 5-Point Hedonic

scale, wherein the respondents will rate it from 1 - (very poor), 2 - (poor), 3 - (fair), 4

(good) to 5 - (very good). In the first part of the survey, the respondents will rate the

flavor of the protein-rich mung bean ice cream based on five questions. In the second part

of the survey, the respondents will rate the texture of the protein-rich mung bean ice

cream based on five questions. In the final part of the survey, the respondents will rate the

overall acceptability of the protein-rich mung bean ice cream based on five questions.

Statistical Tool
35

The data will be examined statistically by the researchers using a one-way

Analysis of Variance (ANOVA) at the 0.05 level of significance to compare the means of

the physicochemical properties, sensory properties, shelf life and protein content of

protein-rich mung bean ice cream and traditional dairy ice cream. On the other hand,

standard deviation will be utilized by the researchers to determine the potential ingredient

of mung bean to develop protein-rich ice cream.

Risk and Safety Assessment

Safety precautions will be followed by the researchers respectively. The study

will use Dr. Ramon de Santos National High School's laboratory equipment and adhere to

the established safety procedures. Cloth gloves will be put on by the researchers to

prevent abrasions and avoid contaminating the ice cream with foreign objects. Laboratory

gowns will be worn by the researchers to keep their clothes neat and clean, as well to

provide additional protection from objects such as dirt and germs. To prevent fire, the

LPG gas will be assured by the researchers to be located in a suitable and secure place.

Before and after each experiment, the lab equipment will be sterilized and disinfected.

Other precautions to take while performing the study includes washing of hands,

disinfection of lab equipment and handling of flammable objects safely.

Proper Disposal

In accordance to the laboratory health protocol of Dr. Ramon de Santos National

High School, the unused ingredients such as leftover mung bean, whipped cream and

carabao milk will be used by the researchers for the development of another mung bean

ice cream or for other cooking purposes. The distilled water used for boiling the mung
36

beans will be reused by the researchers for plant watering. The paper cups and plastic

spoon that will be used by the respondents will be disposed properly into trash containers.

REFERENCES

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nutritional science and vitaminology, 65(Supplement), S158-S162.

Amare, Y. E., Dires, K., & Asfaw, T. (2022). Antidiabetic Activity of Mung Bean or

Vigna radiata (L.) Wilczek Seeds in Alloxan-Induced Diabetic Mice. Evidence-

Based Complementary and Alternative Medicine, 2022.

Arbuckle, W. S. (2013). Ice cream. Springer.

Barot Amit M., Pinto, S., & Modha, H. (2014). Development of technology for

manufacture of bottle gourd ice cream. J. Nutr. Food Sci, 4, 316.

Bhavya E.P., Dr. Anju K.A., Sruth R.i, Mintu R.S. (2021). Formulation and Nutritional

Evaluation of Iced Cream Fortified with Rose Apple (Syzygium Jambos).

Available at https://www.ijcrt.org/papers/IJCRT2103189.pdf.

Brillo K. (2022). Mung bean plant: Popular asian beans. Available at

https://www.epicgardening.com/mung-bean-plant.

Clarke, C. (2015). The science of ice cream. Royal Society of Chemistry.

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Dahiya, P. K., Linnemann, A. R., Van Boekel, M. A. J. S., Khetarpaul, N., Grewal, R. B.,

& Nout, M. J. R. (2015). Mung bean: Technological and nutritional potential.

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Gabbi, D. K., Bajwa, U., & Goraya, R. K. (2018). Physicochemical, melting and sensory

properties of ice cream incorporating processed ginger (Zingiber officinale).

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Ganesan, K., & Xu, B. (2018). A critical review on phytochemical profile and health

promoting effects of mung bean (Vigna radiata). Food Science and Human

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Genovese, A., Balivo, A., Salvati, A., & Sacchi, R. (2022). Functional ice cream health

benefits and sensory implications. Food Research International, 111858.

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Goldstein, N., & Reifen, R. (2022). The potential of legume-derived proteins in the food

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40

APPENDIX A

SENSORY AND CONSUMER ACCEPTABILITY TEST – SURVEY FORM

The survey form entitled Sensory and Consumer Acceptability Test – Survey

Form (SCAT-SF) aims to identify the sensory properties of the ice creams that will be

given to the respondents in terms of flavor, texture and overall acceptability. The survey

form consists of three parts: the Flavor, the Texture and the Overall Acceptability. Each

part contains five questions wherein the respondents will rate the ice cream from 1 – very

poor, 2 – poor, 3 – fair, 4 – good, and 5 – very good.

The data that will be collected in this survey form will be put in the study entitled

“Development and Characterization of Protein-Rich Mung Bean (Vigna Radiata) Ice

Cream”, a study by Grade 9 – STE students of Dr. Ramon De Santos National High

School.

Name (optional):

_______________________________________________________________

Scale:

1 – Very Poor

2 – Poor
41

3 – Fair

4 – Good

5 – Very Good

Table 1. Flavor

Flavor 1 2 3 4 5

The ice cream is rich in sweetness and sugar.

The ice cream tastes nutty to the tongue.

The ice cream gives a soothing aftertaste.

The ice cream has a unique flavor compared

to other ice creams.
The ice cream has a balanced flavor and has
an interesting aroma.

Table 2. Texture

Texture 1 2 3 4 5

The ice cream is perfectly frozen and dense.

The ice cream is firm and not easily

dissolvable.
The ice cream is highly viscous and pasty.

The ice cream contains chalkiness.

The ice cream has a smooth appearance and

appealing to the eye.

Table 3. Overall acceptability

Overall Acceptability 1 2 3 4 5

The ice cream will certainly be favored by the

mass consumer.
The ice cream will be a new trend for
healthful and nutritious delicacies.
42

The ice cream is recommended for people

who are into food with additional nutritional
value.
The ice cream is enjoyable to consume and
gives a positive vibe to people who consume
it.
The ice cream is generally worth to purchase,
develop and consume.

APPENDIX B

Republic of the Philippines

Department of Education
Schools Division of Nueva Ecija

Dr. Ramon De Santos National High School

San Antonio, Cuyapo, Nueva Ecija

ELENITA C. SUMAIT, PhD

School Principal IV
Dr. Ramon De Santos National High School

Good Day!

The researchers, students of the Science, Technology and Engineering

(STE) Program are currently conducting a study entitled "Development and
Characterization of Protein-Rich Mung Bean (Vigna Radiata) Ice Cream".

In connection with this, the researchers would like to request from your
good office to allow the researchers to conduct the study to Grade 9 students of
Dr. Ramon De Santos National High School. Rest assured that all data that will be
gathered is strictly for research purposes only and will be handled with utmost
confidentiality.

Thank you for your favorable response regarding this matter.

Respectfully yours,

JEAN AVRYN RONQUILLO

SYRIAN ABEGAIL ZARAGOZA
ARJAY ABELLAR
43

LAWRENCE CABUTE
MARIA JILAIZA SANCHEZ
Researchers
Noted:

RHODEL CONSTANTE, MAEd

Research Adviser

Signed:

ELENITA SUMAIT, PhD

SS Principal IV
APPENDIX C

Republic of the Philippines

Department of Education
Schools Division of Nueva Ecija

Dr. Ramon De Santos National High School

San Antonio, Cuyapo, Nueva Ecija

FROILAN CUEVAS, PhD

Head Teacher of Science Department
Dr. Ramon De Santos National High School

Good Day!

The researchers, students of the Science, Technology and Engineering

(STE) Program are currently conducting a study entitled "Development and
Characterization of Protein-Rich Mung Bean (Vigna Radiata) Ice Cream".

In connection with this, the researchers would like to request from your
good office to allow the researchers to conduct the study to Grade 9 students of
Dr. Ramon De Santos National High School. Rest assured that all data that will be
gathered is strictly for research purposes only and will be handled with utmost
confidentiality.

Thank you for your favorable response regarding this matter.

Respectfully yours,

JEAN AVRYN RONQUILLO

SYRIAN ABEGAIL ZARAGOZA
ARJAY ABELLAR
44

LAWRENCE CABUTE
MARIA JILAIZA SANCHEZ
Researchers
Noted:

RHODEL CONSTANTE, MAEd

Research Adviser

Signed:

FROILAN CUEVAS, PhD

Head Teacher
45