Utilization and acceptability of fortified ice cream Chitala ornata Gray, 1831 (knife fish) surimi / Mark Dionard T. Bolado, Mary Joy T. Bolado, Judy Ann D. Cortez

Development Research Methodology

Thesis BSF University of Rizal System. Cardona 2016

This study aimed to determine the utilization and acceptability of ice cream made out of knife fish with different texture of ice cream specifically the study aimed to determine the perception of the respondent on the acceptability of fish ice cream made out of knife fish (Chitala ornata) and homemade ice cream in terms of appearance, texture, aroma, and palatability. The researchers were utilized the processing method to utilized new product. The study was the fish ice cream made out of knife fish (C. ornata). The researchers' used convenient sampling as a research method of the study, where the respondents are selected to conduct a sensory evaluation on the study. This design is appropriate to the present study since the researcher's utilized single development product, the fish ice cream made out of knife fish (Chitala ornata). The ice cream makers as of their perception reveal that the experimental ice cream was like very much same with the home-made ice cream in terms of appearance, aroma, palatability and texture.

Bolado, M. T., Bolado, M. T., and Cortez, J. D. (2016). Utilization and acceptability of fortified ice cream Chitala ornata Gray, 1831 (knife fish) surimi. Cardona: University of Rizal System.