CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

This chapter presents the background of the study, theoretical framework,

conceptual framework, statement of the problem, research hypothesis, and

significance of the study, scope and limitations, and definition of terms.

Introduction

Ice cream came from the Greek word pagoto is a sweetened frozen food

typically eaten as a snack or dessert. It is usually made from dairy products, such

as cream, milk, butter, cheese, yogurt, and etc. And there are many types of ice

cream, but the well known all over the world is the ordinary hard ice cream, such

as vanilla ice cream, chocolate ice cream, and etc. Also it can be paired with

waffles, wafers, sprinkles, biscuit, chocolate chips and etc.

Ice cream has various flavors, but not all flavors are made to be an ice

cream, like broccoli ice cream. In general, broccoli is safe to eat, and any side

effects are not serious. The most common side effect is gas or bowel irritation,

caused by broccolis high amounts of fiber. Too much fiber can cause gas,

bloating and constipation that cause inappropriate feeling for the person who ate

broccoli. People know that too much of intake is bad for the health. Apples can

also be a flavor to compliment the sweetness of the ice cream. Apples are great

fruits that have many good benefits. Like, helps digestion, can lower cholesterol,

for greater bones and etc.

1
Background of the Study

Ice cream is a type of dessert. It is usually sweet, creamy, and cold dessert

that is usually eaten by kids, young adult and adult. Ice cream has a many flavors

like fruits including mango, strawberry and more. Even chocolate flavor is in

demand. There is also a vegetable flavor like malunggay. Broccoli comes from

the Italian plural of broccolo, which means the following crest of a cabbage, and

is dilutive form of brocco, meaning Snail nail or Sprout, it is often spoiled or

steamed but may be eaten raw. Broccoli has a large flower heads, usually color

green arranged in tree-like structure branching out from thick and edible stalk.

The researchers made a new and healthy ice cream that is made from

broccoli and apple. The impact of this research is good for people that like ice

cream but still avoiding from fats. Also it has healthy substances like the main

ingredient, broccoli and apple. The sweet ingredient is soy milk. That combined

in one product and that is Apollo ice cream.

2
Theoretical Framework

According to John S. Allen, this “theory of food is analogous to “theory of

mind,” the suite of implicit cognitive skills that people use to negotiate the

complex, interactive human social universe.”

John S. Allen said that the “theory of food is comparable to the implicit

cognitive skills that people us to negotiate the complex, interactive human social

universe”. It means that when people are in feeling of hunger, people can’t focus

on what they’re doing. Food is a fuel of every person’s mind in the world. People

need food not just for living but to help people focus in tasks. John S. Allen, we

humans eat a wide array of plants and animals, but unlike other omnivores we

eat with our minds as much as our stomachs. This thoughtful relationship with

food is part of what makes us a unique species, and makes culinary culture.

Adopting what he calls a “bottom-up” approach to the evolution of human

behavior, Allen considers the brain as a biological organ; a collection of genes,

cells, and tissues that grows, eats, and ages, and is subject to the direct effects

of natural selection and the phylogenetic constraints of its ancestry. Theory of

food suggests that cognitive activities related to food may be cognitive

enhancers, which could have implications for maintaining healthy brain function

in aging. Am. J. Hum. Biol., 2012. © 2012 Wiley Periodicals, Inc.

3
Conceptual Framework

INPUT PROCESS OUTPUT

1. The demographic 1. The researchers 1. The impact of

Profile of respondents will conduct a Ice cream using

In terms of: survey to gather Broccoli and

1.1 Age the necessary Apple (Apollo)

1.2 Sex information. in STI College

2. The quality of 2. The researchers Cubao.

Broccoli and Apple will document the

(Appolo) in terms of: result of the

2.1 Texture survey.

2.2 Flavor

2.3 Appearance

Figure 1.1 Conceptual Framework

Conceptual framework consist Input, Process, and Output. Input is

referring to the statement of the problem like the demographic profile of the

respondents, while the process is the interaction among the respondents, like

gathering the necessary information using survey. Also, the researchers will

make a documentary of the result of the survey. The Output is the outcome of the

research study.

4
Statement of the Problem

This research focused on the impact of ice cream using Broccoli and Apple

as the main ingredients.

Specifically, to gather the answer of the following sub problems:

1. What are the demographic profile of the respondents in terms of :

1.1 Age;

1.2 Sex?

2. How do respondents will respond to the quality of Apollo ice cream in

terms of :

2.1 Texture;

2.2 Flavor;

2.3 Appearance?

3. What is the impact of Apollo Ice cream?

5
Research Hypothesis

1. The Broccoli - flavored ice cream is the one of the alternatives for a

healthy version of ice cream.

2. The Broccoli – flavored ice cream will have a different taste but it will be

palatable, delicious and flavorful

3. As an impact on the use of broccoli, the ice cream will be the crowd’s

favorite.

4. The broccoli – flavored ice cream will be a more affordable than other ice

creams.

6
Significance of the Study

This study aims to know the impacts of ice cream using Broccoli and Apple

(Apollo) in STI College Cubao.

This research will be discussing only about the impacts, texture, flavor,

and appearance of the ice cream.

1. Students – Knowledge about the Broccoli and Apple (Apollo) as the main

ingredient.

2. Teachers – Spreading more knowledge to students about Broccoli and

Apple (Apollo)

3. Parents – To perceive the parents for making the parent’s children to eat

vegetables and fruits.

4. Vegetarians – A chance for them to taste a new sweet, but close to their

likely food.

5. Future Researchers – Using this study as a basis for their future research

study.

7
Scope and Limitation

This study will focus on the impact of ice cream using Broccoli and Apple

(Apollo) in STI College Cubao. The researchers conducted a survey to 100

Senior High School students and consolidated all the data gathered.

This study also aims to provide healthier alternative to students who love

to eat ice cream.

The study will be bounded and it is not responsible for any other matter

and its information will be limited.

8
Definition of Terms

This part of this research is to define all the unfamiliar words used in this

study.

Apollo (Broccoli and Apple) – as a main ingredient for this study.

Bowel irritation or gas – side effect of eating too much.

Edible stalk – stem of broccoli that is safe to eat.

Pagoto – sweetened frozen food typically eaten as a snack or dessert.

Dilutive – like an extract from brocco.

Phylogenetic – a collection of genes, cells, and tissues that grows.

Osteoarthritis - is the most common form of arthritis, affecting millions of people

worldwide. It occurs when the protective cartilage on the ends of your bones

wears down over time.

Sulfophrane – a chemical compound that can obtain in broccoli.

Organoleptic - acting on, or involving the use of, the sense organs.

Chemoprotective - That protects people from the toxic effects of anticancer

drugs.

9
 CHAPTER 2

REVIEW OF RELATED LITERATURE

Review of the Related Studies

“Sorbetes also known as “dirty” ice cream, is one of the goods that have

been sold on the streets of Metro Manila.” Angela Marie Fausto., et al., 2017

Ice cream has different names in every places. Like sorbetes in Metro

Manila. Sorbetes is a Filipino name for Ice cream. Sorbetes in the Philippine, has

a different flavors like Cheese, Mango, and Ube flavor.

“To examine and quantify the potential dose-response relation between

fruit and vegetable consumption and risk of all cause, cardiovascular, and cancer

mortality.” Xia Wang., et al., 2014

The researchers knew that the vegetables are very important because of

its substance. Every vegetable has different types of vitamins. Like broccoli it is

the best source of Vitamin K and C.

“Ice cream contains high sugar content and therefore it is in contradiction

with the concept of healthy diet.” WJ Lee., et al,.

Researchers knew that Ice cream has high sugar content, but can make

an Ice cream that is healthy and less in sugar. Like in this study, the researchers

made an Ice cream with a healthy substance like the main ingredient Broccoli.

“Efforts to reduce unhealthy dietary intake behaviors in youth are urgently

needed.” Shaun k. Riebl., et al., 2015

In this generation, people offer a medicine for dietary purposes, that there

is no prescription of doctor, and the researchers knew that medicines without

10
prescriptions of doctors are not allowed to buy in the pharmacy, especially in

youth. Many youths are Body conscious, that’s why youths take dietary

medicines.

Many studies on broccoli have analyzed the functional components and

their functionality in terms of antioxidant and anticancer activities; however, these

studies have focused on the florets of different varieties. Investigation of the

functionality of broccoli by-products such as leaves, stems, and leaf stems from

different cultivars and harvest dates might be valuable for utilizing waste

materials as useful food components.

Science has proven time and again that Mother Nature is the best

physician, and food is the best medicine. Broccoli, for example—and to an even

greater degree, broccoli sprouts—have been repeatedly shown to be one of

nature's most valuable health-promoting foods, capable of preventing a number

of health issues, including but not limited to: (1) Hypertension, (2) Allergies, (3)

Diabetes, (4) Osteoarthritis, (5) Cancer

For starters, it can help with arthritis. Most recently, the benefits of

broccoli for the prevention and treatment of the most common form of arthritis

has made headlines. As reported by BBC News.

"Eating lots of broccoli may slow down and even prevent osteoarthritis,

according to a team of researchers at the University of East Anglia who are

starting human trials following on from successful lab studies. Tests on cells and

mice showed that a broccoli compound, sulforaphane - which humans can also

11
get from Brussels sprouts and cabbage - blocked a key destructive enzyme that

damages cartilage." Sprouts—An Even More Potent Alternative

As stated earlier, about 10 broccoli spears per week has been shown to

offer protection against prostate cancer, which isn't a whole lot, but research has

shown that fresh broccoli sprouts are FAR more potent, allowing you to eat far

less in terms of quantity. This is also an excellent alternative if you don't like the

taste (or smell) of broccoli. In terms of research, even small quantities of broccoli

sprout extracts have been shown to markedly reduce the size of rat mammary

tumors that were induced by chemical carcinogens. According to researchers at

Johns Hopkins University.

"Three-day-old broccoli sprouts consistently contain 20 to 50 times the

amount of chemo protective compounds found in mature broccoli heads, and

may offer a simple, dietary means of chemically reducing cancer risk."

Ice cream is one of the dairy-based frozen products. Generally, it

combined from milk, sweeteners, stabilizers, emulsifiers and flavourings

(Khongjeamsiri et al., 2011).

The quality of ice cream is evaluated by its structure, texture and resistance

to melting (Haque and Ji, 2003).

High prevalence of cardiovascular disease is attribute to eating diets, since

eating diets rich in fruits and vegetables and low in fat and carbohydrate

decrease the cardiovascular diseases (Potter et al., 2011).

12
Review of the Related Literature

Ice cream as we recognize it today has been in existence for at least

300 years, though its origins probably date much further back. (C. Clarke 2004).

Ice cream is one of global market, because almost every country in the world

eaten and made ice cream. In the worldwide production of ice cream is around

14.4 billion liters in 2001, .(C. Clarke 2004) people in the world like to sales ice

cream because of the weather and advertising.

The best ice cream varieties also tend to have the least air in them,

which makes them denser. A cheap brand may be half air, Smith says. Gourmet

brands are more like 15 to 20 percent air. In other words, the better the ice

cream, the more of it you actually get in each bite. If you are trying to eat

healthier, cruciferous vegetables like broccoli should be at the very top of your

grocery list. If someone is trying to eat healthier, cruciferous vegetables like

broccoli should be at the very top of the grocery list. The antioxidant vitamin C,

when eaten in its natural form (in fresh produce as opposed to supplements) can

help to fight skin damage caused by the sun and pollution, reduce wrinkles, and

improve overall skin texture.

Price is defined as the amount of money consumer pays to acquire the

product (Kotler, Keller, Koshy A. & Jha M., 2007). The concept of price is

including the time, and efforts, because it’s not just about the money. It’s all

about the time, and effort you make.

13
 Broccoli is one of the types of vegetables that can be based as an

ingredient in making ice cream. It contains vitamin C which is quite high. The

level of vitamin C in broccoli is 93.2 mg/100g. This vegetable also contains

phytochemical compounds that can improve the functional properties of ice

cream which are very useful for body. The functional properties are the

properties in addition to the nutritional value that also affect the characteristic of

the product.

Brassica oleracea var, italica is also known as broccoli, is the type of

vegetable that has a lot of vitamins C in it. Broccoli also contains different

compounds that can improve the functional properties of the ice cream that is

useful for the body. Neswati, Department of Agricultural Processing Technology,

Faculty of Agricultural Technology, Andalas University, Padang, West Sumatera,

Indonesia, 2014

The broccoli on the quality of the ice cream had no effect on levels of

fat, the amount of protein and sugar, but the effect was on the overrun, the total

solids, the melting time, the antioxidant activity and the levels of fiber and vitamin

C. The ice cream with the addition of 20% broccoli is the best product because it

has 80% of color value, 75% of aroma, 75% of taste, 75% of texture, 30.16% of

overrun, 56.99% of total solids, 10 min 51 sec of melting time, 9.79% of protein,

15.20% of sugar, 8.83% of fat, 37.25% of antioxidant activity, 17.11 mg/100 g of

vitamin C, 1.13% of fiber content, 4.13 mg/L of chlorophyll and 1.05 mg/100 g of

beta carotene.

14
 The broccoli on the quality of ice cream has no effect on levels of fat and

in the amount of sugar and protein but there was a effect on the over run and the

total solids, melting time and the antioxidant activity and on the levels of fiber and

vitamin c. Neswati , Fauzan Azima and Ropanti , 2014. The Addition of Broccoli

(Brassica oleracea var italica) to Increase the Functional Properties of Ice

Cream. Pakistan Journal of Nutrition, 13: 196-203.

The addition of broccoli in ice cream making processes expected to

improve the functional properties of ice cream. The rich-fat content in ice cream

is expected to maintain the availability of vitamins such as vitamin A, D, E and K

and beta carotene. The processing of the ice cream which is not through high

heating stage can also minimize the damage to nutrients and phytochemical

compounds of broccoli. Thus broccoli ice cream can be used as an alternative of

functional foods

The broccoli ice cream is expected to maintain the availability of its

vitamins such as the vitamins A, D, E and K and beta carotene and also the

broccoli ice cream is one of the alternative functional foods so it can help our

body to be healthy and gives more vitamins. Neswati, Department of Agricultural

Processing Technology, Faculty of Agricultural Technology, Andalas University,

Padang, West Sumatera, Indonesia, 2014

Broccoli is sufficiently potential to be developed as an additive in the food

manufactures. In addition to provide the color to foods, it also contains

antioxidant compounds that can improve the Functional properties of ice cream.

The purpose of this study is to determine the addition of the best broccoli that

15
can produce ice cream with the best quality, having the Functional properties and

organoleptic preferred Broccoli has the potential to be developed as an additive

in food manufactures. It can provide color and vitamins to foods. It also contains

antioxidant compounds that can improve functional properties of ice cream.

Neswati, Department of Agricultural Processing Technology, Faculty of

Agricultural Technology, Andalas University, Padang, West Sumatera, Indonesia,

2014.

16
 CHAPTER 3

METHODOLOGY

This chapter represents the Research Design, Population, Sampling

Method, Research Instrumentation, Data Gathering Procedure, and Statistical

Treatment of Data.

Research Design

The method of research that will be used is descriptive research.

Descriptive research is defined as a research method that describes the

characteristics of the population or phenomenon that is being studied. This

methodology focuses more on the “what” of the research subject rather than the

“why” of the research subject because it identifies the variable.

Population

A total of 100 respondents, 50 male Senior High School respondents and

50 Senior High School respondents from female were randomly selected in STI

College Cubao for the subject of this study. “The Impact of Ice Cream using

Broccoli and Apple (Apollo) in STI College Cubao”.

Sampling Method

Random sampling is one of the simplest forms of collecting data from the

total population. For example, the total Senior High School students is 717 and to

conduct a survey, a sample group of 100 Senior High School students is selected

to do the survey. In this case, the population is the total number of senior high

school students in the school and the sample group of 100 senior high students

is the sample. Each member of the senior high school students has an equal

17
opportunity of being chosen because all the students which were chosen to be

part of the survey were selected randomly.

Research Instrument

The researchers will use a survey form so that the respondents will be able

to answer all the questions found in the questionnaire. The respondents will

choose from the choices from 1 is being the lowest and 5 is being the highest.

Data Gathering Procedure

1. The researchers prepared a letter for the request to allow the researchers

to conduct this study. To be signed by the Principal Ms. Annabelle

Hernandez and the Assistant Principal Mr. Nixon Palivino.

2. The researchers started to conduct a survey for the Random one hundred

students of Senior High School of STI College Cubao.

3. After conducting the survey, the researchers will gathered all the data.

4. The researchers gathered, analyze, and interpret the data.

5. After all of the procedures, the researchers are presenting the data

gathered.

Statistical Treatment of Data

To interpret the data effectively, the researcher will employ the following

statistical treatment. The Percentage, Weighted Mean and T-test are the tools

use to interpret data.

To comprehend if there is a correlation between the dependent variables

and independent variables, pears on product moment of correlative coefficient

was employ with 0.05 level of significance.

18
 𝑓𝑥
𝑥=∑
𝑛

A likert scale that contains five values – strongly agree, agree, fairly agree,

disagree, and strongly disagree is ordinal.

Scale Interval Verbal Interpretation

5 4.20-5.00 Strongly Agree

4 3.4-4.19 Agree

3 2.6-3.39 Fairly Agree

2 1.80-2.59 Disagree

1 1.0-1.79 Strongly Disagree

19
 CHAPTER 4

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter presents the analyzed and interpreted findings based on the

specific problems and hypothesis that were formulated at the beginning of the

study.

1. Profile of the Respondents

Table 1 shows the frequency and percentage distribution of the

respondents in terms of age and gender.

Table 1

Age Frequency Percentage

16 9 9%

17 23 23%

18 44 44%

19 21 21%

20 3 3%

Total 100 100%

Gender Frequency Percentage

MALE 48 48%

FEMALE 52 52%

Total 100 100%

20
 The table above showed that in terms of age, the highest age bracket

is 18 years old with 44% followed by 17 years old with 23% and etc. With

the lowest age bracket of respondents is 20 years old with 3%. As for

gender, there are 100 respondents specifically 48 male with 48% and 52

females with 52%.

2. General Average and Verbal Interpretation

Table 2

Price 5 4 3 2 1 Total Average Verbal

Interpretation

1. The price of the 32 42 19 3 4 100 4.18 Agree

product is affordable

2. The product price is 43 35 18 3 1 100 4.30 Strongly Agree

reasonable.

3. The price is cheap. 34 32 24 1 9 100 4.20 Strongly Agree

4. The taste of broccoli ice 50 32 14 3 1 100 5.00 Strongly Agree

cream fits in the

price.

General Average 4.42 Strongly Agree

As shown in table 2, in terms of price the first question has a average score

of 4.18. In the second question a total average of 4.30. The third one a total

average of 4.20. The last one has a average score of 5.00. The total average in

terms of price is 4.42 in verbal interpretation is Strongly Agree.

21
 Table 3

Texture 5 4 3 2 1 Total Average Verbal

Interpretation

1. The ice cream has a 43 43 10 3 1 100 4.30 Strongly Agree

smooth texture.

2. The ice cream is 43 37 14 3 3 100 4.30 Strongly Agree

perfectly formed.

3. The broccoli ice cream 47 41 5 5 2 100 4.50 Strongly Agree

is creamy.

4. The broccoli ice cream 46 40 10 0 4 100 4.60 Strongly Agree

is soft in the mouth.

5. Broccoli ice cream bits 42 38 14 3 3 100 4.30 Strongly Agree

are chewy

General Average 4.38 Strongly Agree

As shown in table 3, in terms of Texture. The highest average score is 4.60

which is in the fourth question and the lowest average is 4.30 which are the

questions 1,2, and 5. The General average is 4.38 with strongly agree.

22
 Table 4

Flavor 5 4 3 2 1 Total Average Verbal

Interpretation

1. The ice cream tastes like 41 42 10 5 2 100 4.19 Agree

broccoli.

2. The broccoli flavor is 51 37 8 3 1 100 5.00 Strongly Agree

surprisingly good.

3. The broccoli ice cream is 48 38 10 1 3 100 4.50 Strongly Agree

sweet

4. The broccoli ice cream has 48 38 10 1 3 100 4.50 Strongly Agree

a great after taste.

General Average 4.54 Strongly Agree

Table 4 has a general average of 4.54 with Strongly agree. The highest

average score is in the second question with 5.00 and the lowest is the first

question with 4.19 average.

23
 Table 5

Appearance 5 4 3 2 1 Total Average Verbal

Interpretation

1. Broccoli ice cream is 41 40 14 3 2 100 4.20 Strongly Agree

palatable.

2. Broccoli ice cream is 45 39 11 3 2 100 4.22 Strongly Agree

pleasing in the eyes.

3. Broccoli ice cream has a 54 39 5 0 2 100 4.50 Strongly Agree

balanced color.

4. The ice cream is served 41 49 6 2 2 100 4.20 Agree

in a good form.

General Average 4.28 Strongly Agree

In table 5, in terms of appearance the highest average is 4.50 and the

lowest is 4.20 average score. The total average is 4.28 with strongly agree.

24
THE IMPACT OF ICE CREAM USING BROCCOLI AND APPLE (APOLLO) IN
STI COLLEGE CUBAO

Name(Optional): Sex:
Age: Section:

We will greatly appreciate it if you could complete the following table. Any
information obtained in connection with this study that can be identified with you
will remain confidential.

Directions: Put a check in the preferred answer. 1 is being the lowest and 5 is
being the highest.
(5) Strongly Agree (4) Agree (3) Fairly Agree (2) Disagree (1) Strongly Agree

Price 1 2 3 4 5

1. The price of the product is affordable.

2. The product price is reasonable.

3. The price is cheap.

4. The taste of broccoli ice cream fits in the

price.

Texture 1 2 3 4 5

1. The ice cream has a smooth texture.

2. The ice cream is perfectly formed.

3. The broccoli ice cream is creamy.

4. The broccoli ice cream is soft in the

mouth.

5. Broccoli ice cream bits are chewy.

Flavor 1 2 3 4 5

1. The ice cream tastes like broccoli.

2. The broccoli flavor is surprisingly good.

3. The broccoli ice cream is sweet.

25
4. The broccoli ice cream has a great after

taste.

Appearance 1 2 3 4 5

1. Broccoli ice cream is palatable.

2. Broccoli ice cream is pleasing in the

eyes.

3. Broccoli ice cream has a balanced color.

4. The ice cream is served in a good form.

26
 CHAPTER 5

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

This chapter includes the summary of the finding, conclusions, and

recommendations.

Findings

The following are the main findings of the study: In terms of Profile of the

Respondents. Total of 100 respondents of Senior High School in STI College

Cubao. 48 are male and 52 are female. Mostly the respondents’ age are 18

years old both in grade 11 and 12 with 44% and the lowest respondents age is

20 years old with 3%.

As for the questions, specifically in Price most of the students are Strongly

agree that the product has a reasonable price. Texture, All of the respondents

strongly agree that the ice cream has a smooth texture. Flavor, all the

respondents also Strongly agree that Apollo ice cream has a surprisingly flavor.

Also for the appearance, the respondents strongly agree that the product is very

pleasing in the eyes and palatable.

Conclusion

Based on the findings of the study, the following conclusions are:

1. In terms of food preparation, respondents pointed out that wearing clear

gloves, hairnet and masks while selling the broccoli ice cream reduces

contamination and risk of bacterial effect.

27
 2. Majority of the respondents are both grade 11 and 12, aged 18 years old.

With a total of 44% of average.

3. Apollo ice cream has a balance flavor, smooth texture, palatable and has

a reasonable price.

Recommendations

This study requires the dedication and involvement of the concerned

personnel. The following recommendations were made:

1. To improve the packaging of the ice cream.

2. Sellers must ensure that they have a proper sanitation to avoid food borne

illness.

3. Build the store in crowded place to attract more customers.

4. The product is needed to be stored in the freezer to avoid melting.

5. The apple and broccoli should be minced.

Bibliography

“Theory of food is analogous to “theory of mind,” Am. J. Hum. Biol., 2012. ©

2012 Wiley Periodicals, Inc.

“Sorbetes also known as “dirty” ice cream, is one of the goods that have been

sold on the streets of Metro Manila.” Angela Marie Fausto., et al., 2017

“To examine and quantify the potential dose-response relation between fruit and

vegetable consumption and risk of all cause, cardiovascular, and cancer

mortality.” Xia Wang., et al., 2014

28
“Ice cream contains high sugar content and therefore it is in contradiction with the

concept of healthy diet.” WJ Lee., et al,.

“Efforts to reduce unhealthy dietary intake behaviors in youth are urgently

needed.” Shaun k. Riebl., et al., 2015

Ice cream as we recognize it today has been in existence for at least 300 years,

though its origins probably date much further back. (C. Clarke 2004).

Price is defined as the amount of money consumer pays to acquire the product

(Kotler, Keller, Koshy A. & Jha M., 2007).

The Addition of Broccoli (Brassica oleracea var italica) to Increase the Functional

Properties of Ice Cream. Pakistan Journal of Nutrition, 13: 196-203.

Ice cream is one of the dairy-based frozen products. Generally, it

combined from milk, sweeteners, stabilizers, emulsifiers and flavourings

(Khongjeamsiri et al., 2011).

The quality of ice cream is evaluated by its structure, texture and resistance to

melting (Haque and Ji, 2003).

29