Turmeric and Ginger Ice Cream

Abstract

This study was conducted to develop a handmade ice cream with value-added flavor and nutrients derived from Turmeric and Ginger. Since it was an artisanal or homemade ice cream prepared in small batch production predominantly for health-conscious individuals who would like to replace their affection for an ice cream with amazing health benefits, unique preparation and process ensured uniqueness and high-quality production. Specifically, this study aimed to unveil the microbial analysis and nutritional content of ice cream enhanced with Turmeric and Ginger and to investigate on the shelf-life of the product which results handed in considerations for possible commercialization and other efficiency purposes. The researchers employed the experimental and developmental methods of research using the modified hedonic rating scale, microbial analysis, nutritional analysis, and observation as research instruments. Percentages and weighted means were used in the quantitative part of the study particularly the level of acceptability. The study revealed that the ice cream product had 0.06% ash, 48.42% carbohydrate, 5.45% crude fat, 0.35% crude protein, 45.75% moisture and 244 energies. Other contents were identified as 180 kcal/73g calories, 40 kcal/100g calories from fat, 36 kcal/73g from carbohydrates, 0 kcal/100g calories from protein, with a total calorie of 260 kcal/73g while the microbial analysis of the product identified 115CFU/g total coliform count and <10*CFU/g E. coli count. Moreover, shelf life of the ice cream enhanced with Turmeric and Ginger is 2 months and 5 days based on the observation from the first day it was processed until the last day of observation.