Development sensory and nutritional analyses of sweet pearl ice cream

Abstract

Ice cream is a well-known delicacy. This study's purpose was to make ice cream from the sweet pearl F1 cultivar using three degrees of maize starch. It was developed by a group of BTLEd lecturers from the College of Education to empower young people to spread technology and livelihood education in rural areas. As an agricultural country, farmers are vital to our economy. As a result, we must carefully distribute livelihood education among our corn families. This study's goal was to create three ice cream flavors and evaluate their nutritional value and appeal. The study found that the flavor and color criteria for evaluating ice cream did not change significantly among the three treatments studied. ANOVA found significant differences in ice cream texture and palatability between treatments. Only T3 exceeded the USDA's 10% fat guideline, according to nutritional study. The three varied amounts of starch did not create a significant difference in taste or color, but they did in texture and palatability. The researchers suggest using one teaspoon (T3) commercial corn starch and a fat content of no more than 10% to ensure superb taste and texture.