Current Language EN
English English Türkçe Türkçe Español Español Português Português Pусский Pусский Filipino Filipino Tiếng Việt Tiếng Việt हिन्दी हिन्दी العربية العربية বাংলা বাংলা Deutsch Deutsch 中文 中文
Research Article

Production of Blue PACATO Ice Cream

402 reads
Gilbie C. Quiñones
Psych Educ Multidisc J, 2024, 24 (4), 398-407, DOI: https://doi.org/10.5281/zenodo.13373183, ISSN 2822-4353
Verified on SciChain · token #3491 of SciMatic Articles (ERC-1155, 1,000,000 tokens)
Contract 0x0E596B4b…F05eF8 · mint transaction · verify the record
Proof of record · recorded 2026-10-17 · anchored on SciChain · Verify (opens in a new tab) · record

Abstract

This study aimed to determine the Production of the Blue PACATO ice cream with papaya, carrot and tomato in different proportion 30g, 60g, 90g with blue ternate. The produced product was evaluated by food expert, ice cream vendors and consumers from Barangay San Isidro, Antipolo City, during the school year 2023-2024. The experimental method of research was used with a survey questionnaire as the data gathering instrument. The results of the physicochemical analysis test affirm that Blue PACATO ice cream is safe for consumption and offers numerous health benefits due to the presence of various nutritious ingredients carefully incorporated into its formulation. The consumer, ice cream vendor and food expert evaluated the appearance, aroma, taste, and texture of the produced Blue PACATO Ice cream with 30 grams and 60 grams as Very Acceptable, while 90 grams was evaluated as Extremely Acceptable. In addition, the level of marketability of the product was assessed as Very High Potential. Comments and suggestions were given by the respondents to further improve the product.

Keywords ice cream physiochemical, marketability,
Author 1
View Publication Certificate View PDF Cite This Article Back to Archives

The team behind this paper

1 author, 1 institution.

This paper Marikina Polytechnic College — Philippines Marikina Polytechnic Co… 1 author Gilbie C. Quiñones — corresponding author GQ Gilbie C. Quiñones ✉

Readership

402 reads over 27 months.

August 2024 October 2026

Related work on SciMatic

Closest of 4 articles sharing keywords with this one. A rarer shared keyword counts for more than a common one.

On SciChain

This article is token #3491 of SciMatic Articles (ERC-1155): 1,000,000 tokens, minted once, never more. The chain also stores a fingerprint (SHA-256) of the article's record, so anyone can check that it has not been altered.

HolderWalletTokens
SciMatic 0xc35709…277732 100,000 (10%)
Gilbie C. Quiñones 0x091A9f…7cB400 900,000 (90%)
Content hash 0x122db758efc6ad1a895a69a37f0f3c223da38f6ea89fcfab82efbc02591c9687
View on the explorer Verify the record Mint transaction

Bibliographic Information

Gilbie C. Quiñones (2024). Production of Blue PACATO Ice Cream, Psychology and Education: A Multidisciplinary Journal, 24(4): 398-407
Bibtex Citation
@article{gilbie_c._quiñones2024pemj,
author = {Gilbie C. Quiñones},
title = {Production of Blue PACATO Ice Cream},
journal = {Psychology and Education: A Multidisciplinary Journal},
year = {2024},
volume = {24},
number = {4},
pages = {398-407},
doi = {10.5281/zenodo.13373183},
url = {https://scimatic.org/show_manuscript/3491}
}
APA Citation
Quiñones, G.C., (2024). Production of Blue PACATO Ice Cream. Psychology and Education: A Multidisciplinary Journal, 24(4), 398-407. https://doi.org/10.5281/zenodo.13373183

Author Information

  • To change your profile photo, login to scimatic.org, go to your profile and change the photo.
  • Provide a face photo, and not full body.
  • It is better to remove the background from your photo. Go to Remove Background and then upload to profile
  • If you are unable to login, go to Reset My Password provide your email registered with the article and get new password.
  • In case of any other problem, contact your editor directly or write to us at info @ scimatic.org