Chapter 1

INTRODUCTION

Background of the Study

Filipinos enjoy giving anything ordinary 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. Filipinos do not settle for the

standard flavors when there are countless of them 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 wealthy. 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

trend 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

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, as 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

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 its physicochemical properties in terms of pH,

overrun, and melting rate, and sensory properties in terms of flavor, texture, and overall

acceptability.

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; and

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; and

c. Overall acceptability?
 4. 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; and

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; and

c. Overall acceptability.

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

mung bean ice cream and traditional dairy ice cream.

Significance of the Study

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.

Parents will not 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 ingredients 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 96 STE 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 96 randomly selected STE 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.

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.

Flavor – refers to the taste of the protein-rich mung bean ice cream.

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.

pH – referring to the acidity or the alkalinity of the protein-rich mung bean ice cream.

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.

Texture – refers to the mouthfeel of the protein-rich mung bean ice cream.
 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. 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

The global food industry faces several pressing challenges, including food

instability, malnutrition, and lifestyle diseases like diabetes, high blood pressure, cancer,

and obesity. These issues have led to a growing demand for healthy foods, particularly

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

Furthermore, Gasparre et. al (2022), stated that this has raised interest in bioactive

substances, which appear to be essential to biological systems. Consequently,

government organizations have started recommending increased consumption of fruits

and vegetables to address these concerns.

One of the significant products of food producers 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

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. The chemical characterization and

bioactivities (namely the antioxidant and antibacterial capabilities) of several 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).

Additionally, 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 much 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

popular 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, due 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 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).

Moreover, Goldstein and Reifen (2022), also stated that proteins generated from

legumes are plentiful, reasonably affordable, sustainable, minimally allergic, and broadly

accepted, because of their technological functionality. They can also be used in a variety

of food systems and applications in both their native and modified forms. Several foods

made with proteins extracted from legumes already exist in the market.

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

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, China and 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

should not 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 must not 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

Today, ice cream stands as a global favorite among frozen treats, witnessing a

continual surge in its worldwide consumption. This increasing demand for ice cream is

rooted in several factors, most notably the dietary choices of those who follow vegan

lifestyles, the widespread prevalence of lactose intolerance, and the growing occurrence
of cow's milk allergies, which have collectively diminished the once-enduring interest in

traditional dairy products (Martinez et al., 2021).

The history of ice cream stretches back far beyond three centuries, although the

iteration we now enjoy has been savored for at least that long. In an era devoid of

refrigeration, ice cream was a rare indulgence reserved for special occasions. However,

the landscape of ice cream underwent a remarkable transformation with the introduction

of Nancy Johnson's pioneering ice cream maker in Philadelphia in the 1840s. This

invention marked a turning point in the commercial production of ice cream, propelling it

into the accessible and beloved frozen treat we know today (Clarke, 2015).

The ice cream industry, composed of both large-scale corporations and smaller

enterprises, has expanded significantly thanks to the availability of abundant and cost-

effective ingredients. It has evolved into a high-volume, highly automated, and forward-

thinking sector. Despite initial challenges related to product requirements, composition

standards, and the adaptation to economic shifts, the industry has now achieved a sense of

stability and maturity. This transformation is underscored by the clarity in defining the

standards of identity for frozen desserts and the establishment of precise requirements for

ingredient labeling and nutritional information (Arbuckle, 2013).

The prevalence of local ice cream parlors and mobile push carts catering to the

public's ice cream cravings rapidly became a common sight. Sorbeteros, the dedicated ice

cream vendors, played a pivotal role in bringing ice cream to the masses by serving ice

cream cones, thus democratizing what was once a luxury primarily enjoyed by the

affluent. These cones featured an array of flavors enriched with indigenous ingredients

like mango, coconut, avocado, and ube (purple yam). A unique aspect of Filipino ice
cream production was the use of milk sourced from carabaos, local water buffalos, which

also played a role in crafting Kesong puti, a soft white cheese (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 because protein and carbs are

abundant in mung beans. The objectives of the study 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 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 using 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.

On the other hand, 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 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.

In a recent study entitled Influence of the pulp of Mangifera indica and Myrciaria

dubia on the bioactive and sensory properties of ice cream, Mauricio-Sandoval et. al

(2023), used pulps of Mangifera indica and Myrciaria dubia to determine their effect on

the 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.

Another study conducted by Bhavya et. al (2021) entitled Formulation and

Nutritional Evaluation of Ice Cream Fortified with Rose Apple (Syzygium jambos), rose

apple was utilized to develop ice cream. Rose apple is 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, 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.
 Contrarily, a different approach in developing ice cream was done by Silva et. al

(2021), who used canistel fruit in the study entitled Development of an Ice Cream

Composite with Canistel Fruit (Pouteria campechiana). According to the past research,

canistel fruits are beneficial for human health despite their 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, based on sensory attributes, the T3 sample proved to be the best.

In a research study entitled Development of Coconut Milk-Based Spicy Ice

Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes

that was conducted by Perera and Perera (2021), coconut-milk based mixed with spices

was utilized in the study. Since ancient times, spices have had an enormous impact on Sri

Lankan food. Due to their unique flavor, scent, and 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 only 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.

Sapota fruit pulp was used 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.

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 (Nasr, 2021).

Furthermore, in the study entitled Characterization and application of red pitaya

(Hylocereus polyrhizus), peel powder as a fat replacer in ice cream, fruit-residue derived
fiber was defined and used as a fat substitute in ice creams. The by-product of red 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 (Utpott et.

al, 2020).

Contrastingly, jackfruit pulp was used in developing ice cream 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 (Safia and Simi, 2019).

 In another research, the effects of carrot and pumpkin pulps on ice cream were

assessed, focusing on the chemical, rheological, nutritional, and organoleptic properties.

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

Rheological, Nutritional and Organoleptic Properties of Ice Cream. The natural flavor,

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

in this study. Investigations on the ice cream's chemical, rheological, nutritional, and

organoleptic 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 (Hassan et. al, 2018)

Alternatively, ginger juice, paste, candy, and powder were added 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. (Gabbi et. al, 2017)

Finally, in the study entitled Formulation and Standardization of Value-Added Ice

Cream with Tomato, an ice cream made of tomato was developed and standardized. 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.

(Jhansi and Sucharitha, 2013)

Local Studies

In 2022, Mondano et. al, conducted a study entitled Utilization of Onion (Allium

cepa) Ice Cream to assess the assessors' perception levels regarding the appearance,

aroma, taste, texture, and overall acceptability of two formulations of onion ice cream.

The investigation revealed a significant disparity in how the evaluators perceived the

sensory qualities and overall acceptance of the two onion ice cream formulations.

However, it was noteworthy that both formulations received approval from the judges

and were generally well-accepted. As a result of this research, the authors concluded that

white onion could potentially become a vital component in ice cream production.

Consequently, there is a compelling need to encourage farmers and white onion growers

to intensify their planting efforts. This could lead to increased production and distribution
of onion ice cream throughout the province of Iloilo, offering potential opportunities for

higher revenue.

On the other hand, Arellano (2021)'s study, titled Acceptability of Musa

balbisiana (Saba banana) and Ipomoea batatas (Sweet potato) Flavored Ice Cream,

introduced a novel ice cream flavor by employing two key variables: Saba banana and

sweet potato. The research enlisted the insights of twenty-five well-versed panelists and

experts in food-related fields, including academics from public secondary high schools

and faculty members specializing in food technology at colleges. To rigorously evaluate

the sensory attributes of the two treatments, a specialized analysis of variance was

employed. Respondents played a pivotal role in this study, utilizing the 9-point Hedonic

Scale to provide their valuable insights and preferences. The findings of this research

hold significant implications for the development and acceptance of innovative ice cream

flavors using these ingredients.

Building upon the prior study by Arellano, Montero studied into the captivating

realm of ice cream innovation in 2020. In the research entitled "Acceptability and

Commercial Potential of Malunggay (Moringa oleifera)-Mangosteen (Garciana

mangostana) Ice Cream," Montero sought out to develop a delightful ice cream by

incorporating another two distinctive ingredients: malunggay and mangosteen. For this

investigation, 63 students, hailing from the Senior High School Department of San

Miguel National Comprehensive High School, specializing in food technology, played a

pivotal role as participants in the sensory assessment. Employing the Hedonic scale and

the scorecard method devised by Rangana in 1977 as their data collection tools, the study

meticulously evaluated the product's sensory attributes. The mean, a central measure in
data analysis, was calculated to synthesize the collected data. To delve deeper into the

findings, one-way ANOVA (Analysis of Variance) was employed as a robust statistical

tool. The outcome revealed that the experimental product garnered an average rating of

6.85, signifying a satisfactory level of acceptance based on the overall results. It is

noteworthy that the product excelled in terms of sensory characteristics. Both its

appearance and texture received favorable adjectival ratings. Additionally, the flavor and

taste earned a commendable adjectival rating, as did the overall reception of the ice

cream. The only attribute that garnered a satisfactory adjectival rating was the product's

odor. Furthermore, the research shed light on a significant distinction: a noticeable

disparity between the sensory qualities of experimental and commercial ice cream

products. Montero's study not only underscores the potential for innovation in ice cream

creation but also highlights the divergence in sensory experiences between experimental

and existing commercial ice cream offerings.

In another study that was conducted by Gaytos and Lumagbas (2020), the

researchers embarked on their research endeavor, titled Acceptability of Asian Blue Pea

Flower (Clitoria ternatea) Ice Cream, building upon the exploration of unique ice cream

flavors. The researchers aimed to gauge whether people would be receptive to

incorporating Blue Butterflies Peas, derived from the Asian Blue Pea Flower, as an

ingredient in ice cream. The choice of this ingredient was not arbitrary, as the flowers are

not only abundantly available in Eastern Samar, beyond Guiuan, but they are also known

for their use in tea production, with potential health benefits like aiding in the reduction

of blood pressure. A total of 70 participants were involved in this study as respondents,

contributing valuable insights. Their assessments were quantified using means to evaluate
the acceptance of Blue Pea flower ice cream in terms of flavor, appearance, texture,

scent, color, and overall acceptability. Notably, the results revealed a clear pattern of

preferences among the attributes evaluated. Texture emerged as the most favored

attribute, receiving a remarkable mean score of 4.72. This high score underscores that

respondents had a strong liking for the product's texture. On the flip side, color received

the lowest average rating, standing at 4.44, indicating that respondents were less

enthusiastic about the product's color. Flavoring, while rated as the lowest among the

attributes with a score of 4.45, was nevertheless perceived as quite appealing by

respondents. However, the study highlights that there is room for improvement in

enhancing the flavor to make it more enticing for the target consumers. This study brings

to the forefront the potential for innovation in ice cream development, specifically in

exploring unique ingredients and their acceptability.

Aside from fruits and vegetables, research aiming to discover the nutritional

quality and acceptability of ice cream sandwiches developed from brown rice was

conducted by Agbilos-Ramos et. al (2019), 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.

Other alternative methods were considered to enhance ice cream nutritionally,

such as 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), five trial formulations were used to determine the established

ingredients and 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 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. (Salas et. al, 2018)

Another groundbreaking study was conducted in 2018 entitled Potent application

of the lyophilized aqueous leaf extract of Euphorbia hirta (Tawa-Tawa) in the

development of a naturally flavored Ice cream. Their innovative research introduced an

exciting twist to the world of ice cream by incorporating a local plant known as

Euphorbia hirta, commonly referred to as Tawa-Tawa. Notably, Tawa-Tawa holds a

special place in Filipino tradition as a favored remedy for dengue fever. It was
intriguingly discovered that Tawa-Tawa possesses the ability to stimulate cell growth and

inhibit platelet oxidation, making it a compelling candidate for unconventional

applications. In this study, the researchers explored its unique potential as a natural

additive in ice cream production, aiming to safeguard the integrity of key ingredients.

The journey of experimentation began with the maceration of freshly picked E. hirta

leaves in water, following a period of oven drying. To preserve the essential components

of the plant, the resulting extracts underwent lyophilization, ultimately yielding a

powdered E. hirta extract, which was then seamlessly incorporated into the ice cream

mixture. The outcomes of this pioneering endeavor unveiled a treasure trove of essential

compounds within the lyophilized E. hirta extract, including phenols, saponins, alkaloids,

and flavonoids. More significantly, promising quantities of valuable antioxidants such as

beta-carotene (9.8 mg/kg), Vitamin B (23.8 mg/kg), antioxidant Vitamin C (80.2 mg/kg),

and B2 Vitamin (5.02 mg/kg) were identified. Aside from the remarkable nutritional

aspects, the safety of the ice cream was diligently examined. The ice cream enriched with

E. hirta supplements tested negative for salmonella and exhibited a total coliform count

of 16 CFU/g, assuring its safety for consumption. Furthermore, the organoleptic testing

conducted in this study yielded outstanding reactions, particularly concerning taste and

texture. The scent, both for taste and texture, was also noted to be extremely pleasant.

These sensory evaluations emphasized the product's appeal to the senses. In essence, the

results of this study provided substantial support for the viability of creating ice cream

with a natural base enriched by the E. hirta plant. The findings underscored the potential

for a healthier and safer ice cream alternative, potentially allowing individuals to savor
the delights of this beloved treat without concerns about digestive discomfort or health

implications. (Ureta et. al, 2018)

Meanwhile, the study entitled Production and Quality Evaluation of Probiotic

Malunggay (Moringa oleifera Lam.) Ice Cream held a twofold objective: to create a

probiotic-infused malunggay ice cream and to meticulously assess how this innovative

concoction influenced various aspects of the product. The research journey extended into

several critical dimensions, encompassing sensory quality, physico-chemical

characteristics, stability, consumer response, and manufacturing costs. A notable

revelation in this study was the discernible impact of malunggay, particularly in the

context of sensory analysis. The sensory tests conducted on malunggay indicated a

noteworthy relationship between its concentration in the ice cream and consumer

acceptance. Higher concentrations of malunggay led to reduced levels of acceptance for

attributes such as color, taste, flavor, and texture. This insight underscored the intricate

interplay between ingredient concentration and sensory perception. Moreover, the study

ventured into the realm of physico-chemical characteristics. It illuminated that the

introduction of probiotic malunggay into the ice cream formulation had tangible effects

on the product's pH and TA values. Higher concentrations of probiotic culture were

observed to correlate with elevated pH and TA values. This multifaceted investigation

advanced our understanding of the dynamic relationship between probiotics, malunggay,

and ice cream, shedding light on how these elements intersect and influence product

attributes. The findings underscore the importance of precision and balance in crafting

innovative and nutritious ice cream varieties. (Gisulga, 2018)

 In another perspective, the acceptability and palatability of ice cream created with

Saba banana puree, derived from the bountiful and year-round Musa Balbisiana, a banana

variety renowned for its rich nutritional profile, was discovered in the study entitled

Acceptability of Musa Balbisiana Puree in Two Treatments in Making Ice Cream. The

investigation delved into a meticulous analysis, employing a unique method—Analysis of

Variance, to discern patterns and trends within the collected data. The pivotal focus of the

study revolved around the sensory qualities of the ice cream, scrutinized within the

context of two distinct treatments. To ensure the precision of their findings, a select group

of trained panelists hailing from various levels of the education sector participated in the

sensory assessment. These panelists were experts in food-related disciplines, including

Food Technology, Food Service Management, Technology and Livelihood Education-

Food Trades, and Hotel and Restaurant Management. Their discerning palates and

expertise were instrumental in providing valuable insights. This study not only expanded

our understanding of the acceptability of ice cream variations but also highlighted the

potential for Saba banana puree as an exciting ingredient in the realm of frozen desserts.

(Castro Jr. et. al, 2016)

Finally, a pioneering study entitled Sensory Acceptability of Squash (Cucurbita

maxima) in Making Ice Cream was conducted way back in 2015. This experimental

investigation had a clear and delectable goal: to assess the sensory attributes and overall

acceptability of ice cream infused with mashed squash, a unique and nutritious

ingredient. The study unfolded with the creation of five distinct treatments, each offering

a distinct take on the incorporation of mashed squash. Four of these treatments

experimented with varying quantities of mashed squash, while the fifth treatment, serving
as the control group, excluded mashed squash entirely. This comprehensive approach

allowed for a nuanced examination of the role and impact of squash in ice cream

formulation. The study participants, consisting of 20 Food Technology undergraduates

and 10 teaching staff members from West Visayas State University Calinog Campus,

were thoughtfully selected at random to participate in the sensory assessment. Their

insights and perceptions were invaluable in shaping the study's outcomes. To

meticulously evaluate the sensory attributes of the final ice cream products, the

respondents employed a Six Point Hedonic Scale-based adapted sensory assessment score

sheet. This comprehensive assessment considered various sensory dimensions, including

visual, olfactory, tactile, gustatory qualities, and the general acceptability of the ice cream

products. The study did not only contribute to the world of ice cream innovation, but also

shed light on the potential for incorporating nutritious ingredients like squash, enriching

the sensory experience and diversifying ice cream offerings. (Moreno, 2015).

Synthesis Of the Review of Related Literature & Studies

The study underscores the importance of research on the development and

characterization of protein-rich mung bean ice cream. It is seen from the literature that ice

cream is a widely popular dessert, yet it poses challenges for individuals with medical

conditions, notably diabetes (Montero, 2020). This highlights the need for innovative ice

cream products that cater to health-conscious consumers. Furthermore, global concerns

surrounding food insecurity and the rise of diseases such as diabetes, cancer, and obesity

have led to a growing demand for nutritious food items, with an emphasis on those

derived from fruits and vegetables (Huyskens-Keil et al., 2017). In this context, ice
cream, as a popular frozen dairy product, presents an opportunity to assist individuals in

altering their dietary habits to mitigate the intake of nutrients associated with obesity and

related health issues (Genovese et al., 2022).

The research in question emerges as a response to the existing gap in the literature

concerning the commercialization of health-focused ice creams crafted from fruits and

vegetables. The selection of mung beans as the primary ingredient for the protein-rich ice

cream is informed by extensive research findings. Mung beans are acknowledged for

their richness in protein, peptides, and phytochemicals, which are associated with

reducing the risk of non-communicable diseases, notably obesity and diabetes

(Valdespino et al., 2020). Despite the presence of antinutritional compounds in mung

beans, strategies such as genotype selection and post-harvest processing can effectively

mitigate these concerns (Klupšaitė and Juodeikienė, 2015). Legume-derived proteins, like

those from mung beans, are abundant, cost-effective, sustainable, and widely accepted,

making them promising candidates for the development of protein-rich food products

(Goldstein and Reifen, 2022; Gharibzahedi, 2021).

The choice to utilize mung beans in ice cream production is further substantiated

by previous studies that have employed fruits and vegetables, such as squash and onion,

to create novel ice cream varieties (Moreno, 2015; Mondano et al., 2022). This aligns

with the approach that will be undertaken by the researchers in selecting mung beans as

the main variable for producing protein-rich ice cream.

The research design also draws inspiration from the work of Perera and Perera

(2021), who explored the physicochemical and sensory properties of a non-dairy

alternative ice cream, based on coconut milk. Their study serves as a valuable guide, as
the current research seeks to characterize the physicochemical and sensory attributes of

protein-rich mung bean ice cream, comparing these attributes to traditional dairy-based

ice cream. Physicochemical characteristics to be assessed include pH, overrun, and

melting rate, while the sensory evaluation uses factors such as flavor, texture, and overall

acceptability.

Additionally, Montero (2020) employed sensory assessment involving high

school students specializing in food technology to evaluate the acceptability of

malunggay-mangosteen ice cream. This approach is synonymous with the researchers'

intention to involve randomly selected high school students (96 STE students) as

respondents for the sensory and consumer acceptability evaluation of the protein-rich

mung bean ice cream.

In summary, this synthesis emphasizes the research's significance in addressing

the demand for healthier ice cream alternatives. It also signifies the existing knowledge

surrounding legumes like mung beans, sensory evaluations, and the properties of non-

dairy ice creams, providing a foundation for the current study's objectives and

methodologies.
 Chapter 3

METHODOLOGY

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

population, experimentation, 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

respondents to the survey will be randomly selected 96 STE 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 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 will be purchased by the researchers in Cuyapo Public Market. Ten liters

of carabao milk will be procured by the researchers at Guimba, 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

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 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; significant difference between the physicochemical

characteristics of protein-rich mung bean ice cream and traditional dairy ice cream;

significant difference between the sensory characteristics of protein-rich mung bean ice

cream and traditional dairy ice cream, and significant difference between the protein

content of mung bean ice cream and traditional dairy ice cream.

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, a 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

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

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

using the values of protein in each ingredient. The formula that will be used by the

researchers is:

Total Protein Content of Protein−Rich Mung Bean Ice Cream= ( 500 g of boiled
100 g
mungbeans
x 7.02

Population & Sampling Procedure

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

entirety of Grade 7, Grade 8, Grade 9, and Grade 10 STE students of Dr. Ramon De

Santos National High School. Simple Random Sampling Technique will be utilized by

the researchers, and 24 STE students per grade, totaling to 96 STE students 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 (SCAT-SF). The survey form was adapted

from the survey form of the study entitled Formulation and Nutritional Evaluation of Ice

Cream Fortified with Rose Apple (Syzygium jambos), conducted by Bhavya et. al (2021).

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. In the second part of the survey, the

respondents will rate the texture of the protein-rich mung bean ice cream. In the final part

of the survey, the respondents will rate the overall acceptability of the protein-rich mung

bean ice cream.

Ethical Considerations

For the ethical considerations, the researchers will ask permission from the

respondents first before conducting the tasting of the protein-rich mung bean ice cream

and surveying. The respondents will not be obligated to put their name on the survey. It

will also be ensured that data that will be collected from the surveying such as personal

information and answers will be handled by the researchers with utmost confidentiality.

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 as to

provide additional protection from objects such as dirt and germs. To prevent fire, LPG
gas will be assured by the researchers to be 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 with 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 beans will be reused by the researchers for plant watering. Paper cups that will

be used for tasting will be disposed into proper trash containers.

Statistical Tool

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.

 Chapter 4

DATA PRESENTATION AND ANALYSIS

This chapter interprets the results and data gathered by the researchers in their

experimentation.
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Dairy Product. Journal of Food and Dairy Sciences, 12(2), 37-41.

Nugroho, P., Hartayanie, L., & Dwiana, K. P. (2019). The Role of Mungbean (Phaseolus

radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream.

Indonesian Journal of Agricultural Research, 2(3), 170-179.

Perera, K. D. S. S., & Perera, O. D. A. N. (2021). Development of coconut milk-based

spicy ice cream as a non-diary alternative with desired physicochemical and

sensory attributes. International Journal of Food Science, 2021.

Porter B. (2018). How to Plant Mung Bean. Available at

https://www.weekand.com/home-garden
 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 10 – STE students of Dr. Ramon De Santos National High

School.

Name (optional):

_______________________________________________________________

Scale:

1 – Very poor

2 – Poor

3 – Fair

4 – Good

5 – Very good

Sensory

Property 1 2 3 4 5
(very (poor) (fair) (good) (very
poor) good)
Flavor

Texture

Overall

Acceptability
 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 STE 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
LAWRENCE CABUTE
MARIA JILAIZA SANCHEZ
Researchers
Noted:

RHODEL CONSTANTE, MAEd

Research Adviser

Signed:

ELENITA C. 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 ALEX 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 STE 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
LAWRENCE CABUTE
MARIA JILAIZA SANCHEZ
Researchers
Noted:

RHODEL CONSTANTE, MAEd

Research Adviser

Signed:

FROILAN ALEX CUEVAS, PhD

Head Teacher