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Product Development: Passion Fruit Ice cream

with Epicarpio of Lemon

St. Robert’s International Academy

E. Lopez St., Jaro, Iloilo City

Abraham, Jinelyn A.

Bernadas, Angel I.

Lizada, Rogena Amor M.

Manucan, Marvin Francis N.

Penaflorida, Trisha S.

Sustento, Johnrick S.

Tanoy Cute Jean C.

Aristotle, HUMMS 12
Chapter 1

INTRODUCTION

1.1 Background of the study

Ice cream is a mixture of milk, cream, sugar, and sometimes other ingredients that has

been frozen into a soft, creamy delight using special techniques. Ice cream has been a

popular treat for hundreds of years but only become commonplace since the wide speared

use of refrigeration. The exploding to popularity of ice cream has led to a number of ice

cream variations including frozen custard, frozen yogurt, and even non-dairy versions

made with ingredients like coconut milk. (Bethany Moncel,2019) . Stimulates also the

thrombotonin, which a hormone of happiness and helps reducing the levels of stress in

the body. Ice cream is made of milk, which contains L-triptophane, which is a natural

tranquilizer and helps in relaxing the nervous system, and also helps to prevent symptoms

of insomnia.70% of diners choose ice cream as most popular dessert accompaniment

According to (News Deskon , 2015). In Business, Case Studies, Dairy, Food, Industries

Print Email According to research from super-premium ice cream brand, Amore di

Gelato, ice cream is the number one choice of accompaniment for desserts eaten out-of-

home. In its most recent survey project, 70% of consumers said ice cream was their

favourite choice of dessert accompaniment, with cream coming in second (29%) and

custard falling far behind with just 1%. The survey was conducted to gain insights into

the little things caterers can offer to help make a big difference to diners’ overall dessert

experience. The results also revealed that 55% of respondents would choose the frozen
dairy treat to compliment a hot dessert such as a fruit crumble, and 51% would make the

same choice for a cold dessert. Passion flora edulis is a vine species of passion flower

native to southern Brazil through Paraguay and northern Argentina. It is cultivated

commercially in tropical and subtropical areas for it’s sweet, seedy fruit, commonly

called passion fruit. The fruit is a pepo, a type of berry round to oval, either yellow or

dark purple at maturity, with a soft to firm juicy interior filled with mumeron seeds. The

fruit is both eaten and juiced, the juice often added to other fruit juices to enhance aroma.

Lemon is an important medicinal plant of the Rutacezie family that originated in tropical

and subtropical southeast Asia. It has a distinctive berry with it's internal parts divided

into segments . Cultivated mainly for alkaloids, which show anticancer activities and the

antibacterial activities in Crude extracts of different parts ( Vi²,stem, root, leaves, and

flower) of lemon against clinically significant in bacterial strairs. Lemon peel contained

crude fibers (15.18%), crude fat ( 4.98%) , and protein (9.42%). Ash content of lemon

peel is (6.26%). Lemon juice is about 5% acids, which gives lemons a sour taste and pH

of 2 to 3. Lemon tree can grow up to 10 m (33 feet), but they are usually smaller. The

branches form an open crown and are Thorny. The leaves are green, elliptical, acuminate

and shiny. Flowers have a strong fragrance and are white on the outside with a violet

streaked interior on a lemon tree, flower and fruits can be found at the same time.

1.2 STATEMENT OF OBJECTIVES

This study aims to promote a cheaper ice cream .

 To help small farmers in Guimaras in planting fruit


 To help ice cream industries to create more cheaper ice cream fusion

1.3 IMPORTANCE OF THE STUDY

This study aims to promote a cheaper ice cream for the consumer because ice cream is

one of the most popular dessert all over the world. Furthermore, the study could be the

importance to the following:

Students. The outcome of our study is to introduce to them a cheap but luscious ice

cream that can satisfied to their taste just like in other ice cream product.

Future Businessman. It will help them in their ice cream business to provide a cheap

but a good idea and no need to have a bigger amount of capital.

Consumers. This study aims to promote a luscious cheaper ice cream product that could

satisfied to their taste.

Future Researcher . The ideas may be used a reference data in conducting a new

researcher or in testing the validity of other related findings.

1.4 Definition of Terms

•pas·sion fruit
/ˈpaSHən fro͞ot/
Noun
the edible purple fruit of a kind of passionflower that is grown commercially, especially
in tropical America
. •ice cream
Noun
a soft frozen food made with sweetened and flavored milk fat.
•lem·on
/ˈlemən/
Noun
1. a yellow, oval citrus fruit with thick skin and fragrant, acidic juice.
2. The evergreen citrus tree that produces the lemon, widely cultivated in warm climates.

1.5 Scope and Delimitation

The research will focus on the Junior high Students of St. Robert's International Academy

which are the Grade 7- Gate , Grade 8- Winfrey , Grade 9- Walton and also the Grade

10- Kotler.
Chapter 2

Literature Review

1.1 Related Studies

The quality attributes of ice cream depend on various factors, including ice crystal size,

overrun, initial freezing temperature, and storage temperature. Among these, storage

temperature is of particular interest to ice cream manufacturers and retail stores, because the

physical characteristics of ice cream associated with mouth feel are greatly influenced by

storage temperature ( Choi and Shin, 2014). To start with, we reduced the passion fruit pure

to give the ice cream more “passion”. Think about it, the passion fruit gets diluted when you

add it to the other ingredients. We wanted the passion fruit to stand out but if you double up

on the juice you will have too much liquid in the ice cream. The solution is to reduce the

puree which concentrates the flavors and makes this ice cream “scream” passion fruit. You

won’t regret the extra time it takes to do this step (Dahn Boquist 2019). The passion fruit

(Passion flora edulis), native to Brazil, is produced throughout the country due to its many

qualities (Silva et al., 2014). The culture is mainly concentrated in northeastern Brazil,

especially in the state of Bahia, featuring almost half of Brazilian production (Lima et al.,

2017). Its high economic and commercial value derives from its medicinal, food,
ornamental and nutritional capacities. The fruit is generally used to make juice and nectar,

although their processing results in several industrial wastes, such as peels and seeds

(Coelho et al., 2017). Natural plant extracts contain a variety of phenolic compounds which

are assigned various biological activities. Our work aims to make a quantitative and

qualitative characterization of the Zest (ZL) and the Flesh (FL) of lemon (Citrus lemon), to

valorize the pharmacological uses of lemon, by evaluating in vitro activities (DPPH, free

radical scavenging and reducing power). The antibacterial, antifungal, and anti proliferative

activities were sought in the ability of Citrus lemon extracts to protect DNA and protein. We

found that the ZL contains high amounts of phenolics responsible for the important

antioxidant properties of the extract. However, the FL is richer in flavonoids than the ZL.

The FL extract was also found to be more effective than the ZL in protecting plasmid DNA

against the strand breakage induced by hydroxyl radicals. We also concluded that the FL

extract exhibited potent antibacterial activity unlike ZL. Analysis by LC/MS-MS identified

6 compounds (Caffeoyl N-Tryptophan, Hydroxycinnamoyl-Oglucoside acid, Vicenin 2,

Eriocitrin, Kaempferol-3-O- rutinoside, and Quercetin-3-rutinoside). These preliminary

results showed that Citrus lemon has antibacterial and antioxidant activity in vitro. It would

be interesting to conduct further studies to evaluate the in vivo potential in an animal model

(Pedro J. Garcia-Moreno, 2018).

1.2 Conceptual/Theoritical framework


Chapter 3

Methodology

1.1 Research Design

1.2 Context and Participants

1.3 Research Instruments

 We will do it manually

 We will choose the Junior High Students of St. Robert’s International Academy

which are the Grade 7- Gate , Grade 8- Winfrey , Grade 9- Walton and the Grade

10- Kotler. Where the every section has a 20 respondents.

 The researcher conducted a survey checklist that there are 5 questions in the

survey form.

 We will only provide 1,000 Peso bill for the amount of our passion fruit ice cream

with epicarpio of lemon

1.4 Data Gathering Procedure

1.5 Data Analysis