Maynard D. Maddara (Author)
Abstract
This study evaluates the organoleptic properties of ice creams made from lima bean (Phaseolus lunatus), mung bean (Vigna radiata), and white bean (Phaseolus vulgaris). The ice creams were prepared by pureeing the beans and combining them with cream, condensed milk, coconut milk, and meringue, then freezing the mixture. A panel of 50 evaluators assessed the ice creams based on aroma, color, taste, and texture using a Likert scale. The results showed that all three bean ice creams were highly acceptable and marketable, with mung bean ice cream receiving moderate acceptance in texture. The ice creams were microbiologically safe for consumption and had a shelf-life of 15 days at -3°C. Statistical analysis indicated no significant differences in the acceptability of lima bean and white bean ice creams, while mung bean ice cream showed variations in aroma and color evaluations. The study suggests the potential for these products in the functional foods market, offering nutritious alternatives with strong consumer appeal.
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Keywords: Organoleptic evaluation, Bean ice cream, Acceptability, Marketability, Functional foods