Anchovies Engraulidae Ice Cream

Janet V. Ledesma; Louella P. Dadivas; Jocelyn S. Legaspi; Sebastian C. Caduco, Jr.

doi:10.36948/ijfmr.2024.v06i05.29390

Anchovies Engraulidae Ice Cream

Author(s)	Janet V. Ledesma, Louella P. Dadivas, Jocelyn S. Legaspi, Sebastian C. Caduco, Jr.
Country	Philippines
Abstract	Anchovies have many vitamins and minerals that provide significant health benefits. They are best known as a source of omega-3 fatty acids, which promote brain and heart health. On the other hand, ice cream is a highly popular, palatable, nutritious, and commercially important dairy product, usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. The researcher took advantage of the abundance of anchovies in the supply. Known for its health benefits, the researcher incorporated anchovies in ice cream to create a highly nutritious product without compromising palatability. The study is limited to determining the acceptability of anchovies ice cream in terms of color, odor, taste, and mouthfeel. The pH of the product was also determined. There were four treatments: A (25% anchovies w/w), B (50% anchovies w/w), C (75% anchovies w/w) and D (100% anchovies w/w). Based on the data gathered, there was no significant difference in the acceptability of the four treatments of anchovies ice cream in terms of its acceptability level in all sensory parameters and its general acceptability. Overall, all treatments had a mean score of “like slightly” in their acceptability score. Regarding pH, it was noted that the more anchovies added, the more acidic the product becomes. Although there was no significant difference, the researchers labeled treatment B as the most acceptable since, in almost all parameters, treatment B has the highest acceptability score. The study showed that anchovies were acceptable raw dessert materials, and varying amounts did not affect the acceptability.
Keywords	Seafood Ice Cream, Fish Ice Cream, Seafood Dessert, Ice Cream, Anchovy
Published In	Volume 6, Issue 5, September-October 2024
Published On	2024-10-27
Cite This	Anchovies Engraulidae Ice Cream - Janet V. Ledesma, Louella P. Dadivas, Jocelyn S. Legaspi, Sebastian C. Caduco, Jr. - IJFMR Volume 6, Issue 5, September-October 2024. DOI 10.36948/ijfmr.2024.v06i05.29390
DOI	https://doi.org/10.36948/ijfmr.2024.v06i05.29390
Short DOI	https://doi.org/g8pnkh

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Anchovies Engraulidae Ice Cream

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