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Research Article

Production of Blue PACATO Ice Cream

428 reads
Gilbie C. Quiñones
Psych Educ Multidisc J, 2024, 24 (4), 398-407, DOI: https://doi.org/10.5281/zenodo.13373183, ISSN 2822-4353
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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
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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

428 reads over 28 months.

August 2024 November 2026

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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

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