Belly Jane P. Camasura and Marites B. Java (Authors)
Abstract
This study examined the potential of dragon fruit as a key ingredient in ice cream production, utilizing various processing methods—pureed and powdered forms—while also developing an instructional techno-guide for teaching food processing and preservation. The research aimed to evaluate the sensory qualities of the ice cream (color, odor, taste, texture, and overall acceptability), its nutritional value, and its return on investment. It also assessed the effectiveness of the techno-guide based on content quality, instructional value, technical aspects, and overall usefulness. Using an experimental research design, eight treatments were formulated by varying the amount of dragon fruit while keeping other ingredients constant. Sensory evaluations were conducted by sixty food-specialized teachers and students from Lambayong National High School, selected through purposive sampling. An additional thirty food-specialized teachers evaluated the techno-guide. Data were analyzed using two-way ANOVA to determine significant differences among the treatments and processing techniques. Results showed that Treatment 4, using the pureeing method, received the highest ratings for color, odor, texture, and overall acceptability. Treatment 2, using powdered dragon fruit, was also highly rated, particularly in terms of color, texture, and general acceptability. Significant differences were observed in color, texture, and overall acceptability. Cost analysis revealed that Treatment 4 offered the highest return on investment. Nutritional analysis confirmed the safety and health benefits of the product. Respondents rated the instructional techno-guide as highly effective and suitable for educational use. The study recommends exploring other local fruits for similar applications in future research.
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Keywords: Dragon Fruit Ice Cream, Food Processing Techniques, Instructional Techno-Guide Development