Professional Documents
Culture Documents
1, February 2015
_______________________________________________________________________________________________________________
18
P-ISSN 2350-7756 | E-ISSN 2350-8442 | www.apjmr.com
Conceptual/Logical Framework
Schematic Diagram Illustrating the Framework of the Study
Process Variables
Criterion Variables
A.
B.
C.
D.
E.
Figure 1.The Sensory Acceptability of using mashed squash in making ice cream in terms of appearance,
aroma, texture, taste and general acceptability.
19
P-ISSN 2350-7756 | E-ISSN 2350-8442 | www.apjmr.com
Mean
Description
Treatment 1
Treatment 2
Treatment 3
Treatment 4
Treatment 5
4.70
5.07
5.00
5.07
5.33
Liked moderately
Liked moderately
Like moderately
Like moderately
Liked very much
Std.
Deviation
1.06
0.94
0.95
0.87
0.61
20
P-ISSN 2350-7756 | E-ISSN 2350-8442 | www.apjmr.com
Mean
Description
Treatment 1
Treatment 2
Treatment 3
Treatment 4
Treatment 5
4.43
5.13
5.17
4.93
5.20
Liked moderately
Liked moderately
Liked moderately
Liked moderately
Liked very much
Std.
Deviation
1.28
0.94
0.83
0.83
0.76
Mean
Description
Treatment 1
Treatment 2
Treatment 3
Treatment 4
Treatment 5
4.50
5.00
4.73
4.87
5.17
Liked moderately
Liked moderately
Liked moderately
Liked moderately
Liked moderately
Std.
Deviation
1.33
0.95
0.74
0.86
0.53
Mean
Description
Treatment 1
Treatment 2
Treatment 3
Treatment 4
Treatment 5
4.80
5.37
5.47
5.23
5.57
Liked moderately
Liked very much
Liked very much
Liked very much
Liked very much
Std.
Deviation
1.27
0.96
0.90
0.94
0.63
Mean
Description
4.97
5.23
5.33
5.13
5.57
Liked moderately
Liked very much
Liked very much
Liked moderately
Liked very much
Std.
Deviation
1.07
0.97
0.61
0.82
0.63
21
P-ISSN 2350-7756 | E-ISSN 2350-8442 | www.apjmr.com
Z
2.668*
2.065
1.932
2.815*
0.577
0.000
1.208
0.443
1.475
1.409
Sig
0.008
0.039
0.053
0.005
0.564
1.000
0.227
0.658
0.140
0.159
*p < 0.01
Table 7 shows the pair-wise comparison of the
different proportions revealed that no significant
differences in the acceptability level between
treatments. This means that treatment 1 and treatment
4, treatment 2 and treatment 3, treatment 2 and
treatment 4, treatment 2 and treatment 5, treatment
3and treatment 3 and treatment 4, treatment 3 and
treatment 5, and treatment 4 and treatment 5 have the
same sensory acceptability level in terms of aroma.
A significant difference existed between treatment
1 and treatment 2, z=3.216, p=0.001; treatment 1 and
treatment 3, z=2.888, p=0.004 and treatment 1 and
treatment 5 z=2.617,p=0.009. This means that
treatment 1 and treatment 2, treatment 1 and treatment
3, and treatment 1 and treatment 5 are not the same in
the sensory acceptability level in terms of aroma. This
shows that there is greater acceptability level in terms
of aroma for treatments with various proportions of
mashed squash compared to the other one treatment
Z
3.216*
2.888*
2.091
2.617*
0.176
1.177
0.121
1.384
0.065
0.948
Sig.
0.001
0.004
0.037
0.009
0.860
0.239
0.904
0.166
0.948
0.199
*p < 0.01
Table 8 shows the pair-wise comparison of the
different proportions revealed that no significant
differences in the acceptability level between
treatments. This means all five treatments have the
same sensory acceptability level in terms of their
texture. The existence of the different proportions of
mashed squash in four (4) other treatments did not
cause any differences to the sensory level of
acceptability in terms of texture.
Table 8. Differences in the Sensory Acceptability
Level of Ice Cream Enriched With Different
Proportions of Mashed Squash in Terms of Texture
Compared Variables
Treatment1-Treatment2
Treatment1-Treatment3
Treatment1-Treatment4
Treatment1-Treatment5
Treatment2-Treatment3
Treatment2-Treatment4
Treatment2-Treatment5
Treatment3-Treatment4
Treatment3-Treatment5
Treatment4-Treatment5
Z
2.283
0.936
1.091
2.276
1.556
0.577
0.698
1.027
2.168
1.552
Sig
0.022
0.349
0.275
0.023
0.120
0.564
0.485
0.305
0.030
0.128
22
P-ISSN 2350-7756 | E-ISSN 2350-8442 | www.apjmr.com
Z
3.082*
2.841*
1.513
2.601*
0.728
0.564
0.649
1.213
0.269
1.854
Sig.
0.002
0.004
0.130
0.009
0.467
0.573
0.516
0.225
0.788
0.064
*p < 0.01
Table 10 shows the pair-wise comparison of the
different proportions revealed that no significant
differences between treatments. This means that all
five treatments have the same sensory acceptability
level in terms of general acceptability. The presence
of the different proportions of mashed squash in the
four (4) other treatments did not make any differences
in general acceptability level of all five treatments.
Thus, mashed squash ice cream is also acceptable just
like with other existing ice cream flavors in the market
today.
Table 10. Differences in the Sensory Acceptability
Level of Ice Cream Enriched With Different
Proportions of Mashed Squash in Terms of General
Acceptability
Compared Variables
Treatment1-Treatment2
Treatment1-Treatment3
Treatment1-Treatment4
Treatment1-Treatment5
Treatment2-Treatment3
Treatment2-Treatment4
Treatment2-Treatment5
Treatment3-Treatment4
Treatment3-Treatment5
Treatment4-Treatment5
Z
1.814
1.693
0.920
2.621*
0.243
0.513
1.496
1.355
1.507
3.127*
Sig
0.070
0.090
0.358
0.009
0.808
0.608
0.135
0.175
0.132
0.002
CONCLUSIONS
On the basis of the findings, it can be concluded
that the sensory acceptability level of ice cream
enriched with different proportions of mashed squash
in terms of appearance of treatments 1, 2, 3 and 4
were liked moderately while treatment 5 was liked
very much. While the sensory acceptability level of its
aroma of treatment 1, 2, 3 and 4 were liked
moderately while treatment 5 was liked very much.
The sensory acceptability level of its texture was liked
moderately. Another one is the sensory acceptability
level of its taste of treatment1 was liked moderately
and treatments 2, 3, 4 and 5 were liked very much.
The sensory acceptability level of ice cream enriched
with different proportions of mashed squash in terms
of its general acceptability of treatments 1 and 4 were
liked moderately while treatments 2, 3 and 5 were
liked very much, respectively.
There is a significant difference in the
acceptability of mashed squash in making ice cream in
terms of appearance, aroma and general acceptability.
There is no significant difference in the acceptability
of mashed squash in making ice cream in terms of
texture and taste. Treatment E got the highest
acceptability level in terms of appearance, aroma,
texture, taste and general acceptability.
RECOMMENDATIONS
In making ice cream, it is important to consider
the taste, texture, aroma, appearance and its nutritional
benefits at the same time. It is recommended that the
local ice cream makers will use mashed squash in
making ice cream because it is acceptable and it
contains high nutritional value. Farmers are encourage
to plant more squash because aside from using it as
vegetable it can be used also in developing new
products like ice- cream, etc. While for educators and
parents it is highly suggested to serve squash ice
cream for children as an alternative nutritional ice
cream and try to develop more recipes using squash as
a main ingredient. It is recommended also that a study
shall be conducted focusing on the nutritional value of
squash ice cream.
REFERENCES
Aikwad S. M., et al., (2012), Acceptability of Ice
Cream Using Coconut Powder at Different Levels,
USA
Chan Robles Virtual Library 1998-2006
Dagoon, J.D., (2001), School Gardening and
Vegetable Production. Rex Bookstore, Manila.
*p < 0.01
23
P-ISSN 2350-7756 | E-ISSN 2350-8442 | www.apjmr.com
24
P-ISSN 2350-7756 | E-ISSN 2350-8442 | www.apjmr.com