Year: 2025
Type: article
Abstract: This study aimed to determine the acceptability of rice wine as an additive in making ice cream and to evaluate which of the different treatments yields the best quality in terms of color/appearance, texture, and flavor. Sensory evaluation was made by 15 laboratory panelists using 5 5-point Hedonic Scale. The data gathered were subjected to Analysis of Variance (ANOVA) with single factors, using a statistical significance level of p < .05, to determine if there were significant differences between treatments. Based on the overall results, there is no significant difference among treatments in terms of texture, flavor, and aroma; however, a significant difference is observed in terms of aroma. The hedonic rating given by the evaluators, ranging from 'attractive' to 'likely melted' and 'moderately desirable', proves that the addition of rice wine to ice cream is acceptable and considered an innovation in ice production. The use of rice wine as an additive to ice cream is generally acceptable.
DOI: 10.70838/pemj.471006
Authors: Bee Jay Jimenez, Erica Joy Catilogo, Feonna Alangwawi, Fernando Laya, Sherwin Jude Gaerlan
Institutions: Department of Education, Saint Mary's University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4414982267