PRODUCTION OF ICE CREAM FROM SQUASH

ABSTRACT

The study entitled “Producing Ice cream from Squash by Kristine Joy M. Apolinar of IV-Einstein has the main purpose of finding out whether Squash could be as an alternative to fruits in making ice cream, and to produced a newly flavored ice cream that also contain nutrients.

ACKNOWLEDGMENT

The researcher has this great opportunity to extend her thanks and great appreciation to those who helped her in making this study complete and successful.

To my beloved parents Mr. Carlos and Gina Apolinar for giving me their financial support, to my aunt and uncle Mrs. Brigida and Mr. Mario Dablio with their daughter Ms. Villa Dablio for giving their support and encouragement.

To Ms. Balve Granido, the researchers’ Research teacher for guiding her students to be responsible enough to make this study complete and teaching her students ideas and guidelines to make this research a successful one.

To my friends, classmates, relatives and to all the people surrounds me who shares their ideas and lending their time and full support to me.

Most of all, to our Almighty God, the Father who is always at my side through thick and thin, upon doing this study and making this study complete and possible and for giving me the courage, wisdom and strength.

Thank You….

TABLE OF CONTENTS

I- Intoduction

a. Background of the Study

b. Statement of the Problem

c. Hypothesis

d. Significance of the Study

e. Scope and limitation

f. Definition of Terms

II- Review of Related Literature

III- Mythodology

IV- Results and Discussions

V- Conclusion and Recommendation

BIBLIOGRAPHY

INTRODUCTION

CHAPTER I

A. BACKGROUND OF THE STUDY:

After a heavy dinner, some families use to eat a sweet and delicious dessert like mango float, cakes, jams, fruits, and the most favorite, the ice cream.

Ice cream is a frozen dessert made of cream, eggs, sugar and flavored with syrups and fresh fruits. Since then, we have seen and taste that mostly ice cream we eat were flavored in fruits like mango, strawberry and other fruits.

So to make a change , the researcher decided to study on producing a nutritious ice cream using vegetables, namely the squash as an alternative to fruits.

B. STATEMENT OF THE PROBLEM:

The researcher stated if squash can be use as an alternative to fruits in making ice cream?, what would be the product's taste?, and is the characteristics of the product accepted by the people in the community? as the problems of the study.

C. HYPOTHESES:

The researchers stated hypotheses that squash can be use as an alternative to fruits in making ice cream and the product would taste like a mashed squash the same with the ice cream flavored with fruit, taste like real fruit and its appearance/texture, color, odor, taste/flavor, and its cheap price is acceptable in the community.

D. SIGNIFICANCE OF THE STUDY:

The researcher significance of the study is to produce new flavor of ice cream, to produce a product that can be a source of income, to produce a product that is acceptable by the community and to produce a product that contains benefit such as vitamins. The product is different from commercial one for it contains vitamins, easy to produce and cheaper than others.

E. SCOPE AND LIMITATIONS:

The study is only limited on the production of ice cream with the use of vegetable as an alternative to fruits, which is specifically the squash. The fruit of the vegetable is to be use. The time, temperatures and ingredients is to be measured and is also to be limit.

F. DEFINITION OF TERMS :

ICE CREAM- a frozen dessert made of cream, eggs, sugar and flavored with syrups and fresh fruits.

SQUASH- a member of cucurbita, family cucurbitaceae, a genus of gourd plants grown for their fruit

REVIEW OF RELATED LITERATURE

CHAPTER II

Squash is a fruit of various members of the gourd family, which fall into two types; summer type and winter type. Summer types are on the markets all winter while winter types are on the markets in the late summer and fall as well as winter. Winter squash comes in round shape and elongated, scalloped and pear shaped with flesh that ranges from golden-yellow to brilliant orange, mostly vine-type plants whose fruits are harvested once the cool weather of fall sets in. They have hard, thick skins and stored in a cool, dark, well-ventilated place for up to one month. It can also be cut into halves or pieces.

There are various types of squash namely; the acorn, ambercup, gold nugget, hubbard, kabocka, spaghetti or squaghetti, sweet dumpling, turban, autumn cup, banana, butternut, delicata, buttercup, carnival squash, and the fairy tale pumpkin which is a kind of winter squash that also similar to our squash here in the Philippines. These fruits are flattened like a cheese but each rib makes a deep convolution. It is a very unique eating and ornamental pumpkin. It’s thick but tender and the deep orange flesh is flavored sweet, thick and firm.

A cup of squash fruit or 190 grams has a 25% or 129.20 mg of Vitamin A which is good for the eyes, 20% or 15.20 mg of Vitamin C for body resistance, 10% or 72.20 mg of Calcium for bones and 4% or 89.30 kcal of energy.

Squash can be cooked and baked. It can also be used for pies and maybe prepared in casseroles, soufflés, pancakes, and custards.

Ice cream or ice-cream (originally iced cream) is a frozen dessert made from dairy products, such as cream (or substituted ingredients), combined with flavorings and sweeteners, such as sugar. Although the term “ice cream” is sometimes use to mean frozen desserts and snacks in general, it is usually reserved for frozen desserts and snacks made with a high percentage of milk fat. Frozen custard, frozen yogurt, sorbet, gelato, and similar other products are also called ice cream. Ice cream is generally served as a chilled product.

These ingredients, along with air incorporated during the stirring process, make p ice cream. Generally, less expensive ice creams contain lower-quality ingredients (for example, natural vanilla may be replaced by artificial vanillin), and more air is incorporated, sometimes as much as 50% of the final volume. Artisan-produced ice creams often contain very little air, although some is necessary to produce the characteristic creamy texture of the product. Generally speaking, the ice creams have between 3% and 15% air. The use of stabilizers rather than cream and the incorporated of air also decrease the fat and energy content of less expensive ice creams, making it more appealing to those on diets.

Ice creams comes in a wide variety of flavors, often with additives such as chocolate flakes or chips, ribbons of such as caramel or chocolate, nuts, fruit, and small candies/sweets. Some of the most popular ice cream flavors are vanilla, chocolate, strawberry, and Neopolitan (a combination of three). Many people also enjoy ice cream sundaes, which often have ice cream, hot fudge, nuts, whipped cream, maraschino cherries or variety of other toppings. Other toppings include cookie crumbs, butterscotch, sprinkles, banana sauce, marshmallows or different varieties of candies.

The literature stated above helps the researcher to come up with the study of producing an Ice cream from squash, which is acceptable in the community as a new nutritious product having a new taste.

METHODOLOGY

CHAPTER III

MATERIALS:

• 2 eggs




• ¾ cup sugar




• 2 tablespoon cornstarch




• 1 cup milk




• 1 pint heavy whipping cream




• 2 teaspoon vanilla




• 2 cups squash




• pinch of salt




• large saucepan




• freezer-safe bowl




• freezer

PROCEDURE:

PREPARATION OF SQUASH:

The researcher washed and peeled the squash fruit. It was then boiled until it softens and was mashed after. 2 cups of mashed squash was then measured for the next procedure.

MAKING OF THE CUSTARD:

Using an electric mixer, the researcher beat the eggs for several minutes until thick and lemon colored then, 1 cup of milk is added, blending it into the eggs. The researcher uses a large saucepan to mixed sugar and cornstarch and added the egg/milk mixture to it. The finished procedures were then cooked for about 5 minutes or until it thickens while stirring it constantly, then allowing it to cool at room temperature then after, cream and salt were blended into it.

MAKING THE ICE CREAM:

At 115℉ the researcher had frozen the custard for about 2 hours or until slushy and eventually added with 2 tablespoon of vanilla. It was then was whipped using an electric mixer for about 5-10 minutes. The researcher then fold-in 2 cups of the prepared squash then returned it back to the freezer to finish freezing for several hours or overnight at 25℉.

THE TASTER:

When the ice cream is now ready to set, the researcher let her classmate and some of their neighbor to taste and to evaluate the product as they will fill up the questionnaire prepared for them.

THE QUESTIONNAIRE:

MISAMIS ORIENTAL GENERAL COMPREHENSIVE HIGH SCHOOL
Don Apolinar Velez St. Cagayan de Oro City

Name:

Date:

Sex:

Age:

Occupation:

Address:

Questionnaire on Experimental Study for

Squash Ice Cream

Instruction: Kindly check the variable which you think appropriate to the given

sample.

Variable	Excellent	Very Satisfactory	Satisfactory	Fair	Needs an Improvement
1.Appearance
2.Color
3.Taste
4.Odor

COMMENTS: _______________________________________________

_________________________________________________________

LEGEND:

10-Excellent

8-Very Satisfactory

6-Satisfactory

4-Fair

2-Needs an improvement

_______________________

Respondents Signature

RESULTS AND DISCUSSION

CHAPTER IV

Legend:

E – Excellent
VS-Very Satisfactory
S - Satisfactory
F - Fair
NI-Needs improvement

TABLE 1: Appearance Rating of Squash Ice cream

Table 1 shows the Appearance Rating of the Squash ice cream; 2 out of 10 respondents rated its appearance EXCELLENT which is equivalent to 20%, 4 respondents which is equal to 40% rated VERY SATISFACTORY, another 4 respondents which is equivalent to 40% rated SATISFACTORY, and no respondents rated its appearance as fair or needs improvement.

RANK	# OF RESPONDENTS	%
EXCELLENT(10)	2	20%
VERY SATISFACTORY(8)	4	40%
SATISFACTORY(6)	4	40%
FAIR(4)	0	0
NEEDS IMPROVEMENT(2)	0	0
TOTAL	10	100%

TABLE 2: Color Rating of Squash Ice cream

Table 2 shows the Color Rating of the Squash ice cream; 5 out of 10 respondents rated its appearance EXCELLENT which is equivalent to 50%, 2 respondents which is equal to 20% rated VERY SATISFACTORY, another 2 respondents which is equivalent to 20% rated SATISFACTORY, 1 respondent rated its color as fair which is equal to 10% and no one rated needs improvement.

RANK	# OF RESPONDENTS	%
EXCELLENT(10)	5	50%
VERY SATISFACTORY	2	20%
SATISFACTORY	2	20%
FAIR	1	10%
NEEDS IMPROVEMENT	0	0%
TOTAL	10	100%

TABLE 3: Taste Rating of Squash Ice cream

Table 3 shows the Taste Rating of the Squash ice cream; 3 out of 10 respondents rated its appearance EXCELLENT which is equivalent to 30%, 6 respondents which is equal to 60% rated VERY SATISFACTORY, another 1 respondent which is equivalent to 10% rated SATISFACTORY, and no respondents rated its appearance as fair or needs improvement.

RANK	# OF RESPONDENTS	%
EXCELLENT	3	30%
VERY SATISFACTORY	6	60%
SATISFACTORY	1	10%
FAIR	0	0%
NEEDS IMPROVEMENT	0	0%
TOTAL	10	100%

TABLE 4: Odor Rating of Squash Ice cream

Table 4 shows the Odor Rating of the Squash ice cream; 2 out of 10 respondents rated its appearance EXCELLENT which is equivalent to 20%, 4 respondents which is equal to 40% rated VERY SATISFACTORY, another 4 respondents which is equivalent to 40% rated SATISFACTORY, and no respondents rated its appearance as fair or needs improvement.

RANK	# OF RESPONDENTS	%
EXCELLENT	2	20%
VERY SATISFACTORY	4	40%
SATISFACTORY	4	40%
FAIR	0	0%
NEEDS IMPROVEMENT	0	0%
TOTAL	10	100%

CONCLUSION AND RECOMMENDATION

CHAPTER V

CONCLUSION:

The researcher therefore conclude that squash is feasible to be use as an alternative for fresh fruits in making ice cream.

RECOMMENDATION:

The researcher would like to recommend her study to the community for aside that it is not expensive it is also nutritious.
The researcher also want to have further study about this research.

BIBLIOGRAPHY

http://www.spruce.ca/food/homeicecream.com
http://whatscookingamerica.net/squash.htm
http://en.wikipedia.org/wiki/Ice cream
Cooking Smart by Blecenda Miranda- Varona and David Arsulo Varona; Copyright 2005 by Phil. Publishing House