Acceptability of asian blue pea flower icream

ACCEPTABILITY OF ASIAN BLUE PEA FLOWER
(CLITORIA TERNATEA) ICE CREAM

CENBY EPPIE G. GAYTOS

NORVIEE ANN A. LUMAGBAS

December 2019

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ABSTRACT
Also known as Asian Pigeon Wings, Blue Bell Vine, Blue Pea, Cordofan Pea
and Darwin pea, ‗Butterfly Pea‘ (Clitoria ternatea) is an amazing brain boosting herb
native to tropical equatorial Asia.A traditional Chinese and Ayurvedic medicine,
Clitoria Ternatea has been consumed for centuries as a memory enhancer, brain
booster, anti-stress and calmative agent.Known for its luminous indigo colour,
Butterfly Pea has traditionally been used as a vegetable in cooking, to colour deserts
or to make a strikingly vibrant coloured tea.Butterfly Pea is jam-packed full of health
promoting antioxidants, flavonoids and peptides and has shown considerable
promise in animal studies as a natural remedy for a range of health complaints.Many
beauty products have also been derived from Butterfly Pea because of the effects of
the flavanoid, quercetin has on skin and hair. (Majestic Herbs, 2019). Since Blue
Butterflies Peas are abundant not just in Guiuan but the rest of Eastern Samar as
well, and since this flower is already used as tea – believed to help fight high blood
pressure, the researcher decided to conduct a study regarding the acceptability of
the flower as an ingredient for ice cream. This will not only give a healthier option for
older, health conscious people but more importantly, children, who most parents find
difficult to feed with healthy and nutritious food. A total of 70 individuals considered
as the respondents of the study. Thirty (30) selected community members of Brgy. 3,
Guiuan, Eastern Samar ten (10) Brgy. 3 Council members (for Pilot test), ten (10)

Faculty experts of ESSU Guiuan (for Benchmark test) and ten (10) Ice Cream
makers (for final test). A score card was used as an instrument to determine the
acceptability of the consumers. To quantify the responses, mean was used to know
the acceptability of Blue Pea flower ice cream in terms of flavour, appearance,
texture, aroma colour and general acceptability.The pilot test was participated by
Thirty selected Brgy. 3 community members, and ten (10) Brgy. 3 Council members.
Each indicator has the scale of 1-5. Among the parameters, texture was the highest

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mean score of 4.72 which means that the respondents were extremely like the
product However color was the lowest mean score of 4.44 and interpreted as
extremely like. The overall mean in the pilot test garner the score of 4.59 and was
interpreted as extremely like. This means that during the pilot testing, the
acceptability of Blue Pea flower ice cream had been tested and approved by the
respondents in the said test. In the benchmark test (participated by ten (10) Faculty
experts of ESSu – Guiuan Campus), among the parameters, texture was the highest
mean score of 4.92 which interpreted as extremely like, that means the respondents
likes the texture of the product. Meanwhile, aroma was the lowest mean score of
4.86 which also interpreted as extremely like. This means that in terms of aroma
should be improve in order to attract customers through the smell of the product. The
overall mean in the benchmark test got the score of 4.90 and was interpreted as
extremely like. The overall mean in the benchmark test garner the score of 4.90 and
was interpreted as extremely liked. Moreover, during the Final Test, appearance and
general acceptability was the highest mean score of 4.61 which is interpreted as
extremely like. This means that the respondents of the final test are pleased with the
appearance they feel whenever they eat the Blue Pea flower ice cream. In the other
hand, the indicator Flavoring ranked lowest among the group and was rated 4.45 but
still, interpreted as an extremely like. This just proves that in terms of flavoring, the
researcher‘s needs to improve the flavor of the product enable to become more

palatable for the target customers. This just proves that in terms of flavoring, the
researcher‘s needs to develop more designs in able to give life of packaging that
would attract more target customers.

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Chapter 1
INTRODUCTION
Background of the Study
Also known as Asian Pigeon Wings, Blue Bell Vine, Blue Pea, Cordofan Pea
and Darwin pea, ‗Butterfly Pea‘ (Clitoria ternatea) is an amazing brain boosting herb
native to tropical equatorial Asia.A traditional Chinese and Ayurvedic medicine,
Clitoria Ternatea has been consumed for centuries as a memory enhancer, brain
booster, anti-stress and calmative agent.Known for its luminous indigo colour,
Butterfly Pea has traditionally been used as a vegetable in cooking, to colour deserts
or to make a strikingly vibrant coloured tea.Butterfly Pea is jam-packed full of health
promoting antioxidants, flavonoids and peptides and has shown considerable
promise in animal studies as a natural remedy for a range of health complaints.Many
beauty products have also been derived from Butterfly Pea because of the effects of
the flavanoid, quercetin has on skin and hair. (Majestic Herbs, 2019)

In Southeast Asia, Butterfly Pea is used as a natural food coloring. In
traditional Thai cooking, butterfly pea flowers are squeezed for their blue extract,
which is then mixed with coconut milk and other base ingredients to naturally color
Thai desserts in blue and purple. ‗Nam dok anchan‘ is a syrupy and refreshing
indigo-blue drink commonly consumed in Thailand made with butterfly pea flowers,
honey and sugar syrup.In Burmese and Thai cuisines, the flowers are also dipped in
batter and fried. Butterfly pea flower tea is made from the ternatea flowers and dried
lemongrass and changes color depending on what is added to the liquid, with lemon
juice turning it purple.In Malay cooking, an aqueous extract is used to colour

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glutinous rice for ‗kuih ketan‘ and in ‗nyonya chang‘.In Kelantan, east Malaysia, locals
add a few buds of this flower in a pot while cooking white rice to add a bluish tint to
the rice known as ‗nasi kerabu‘. Majestic Herbs, 2019).

Since Blue Butterflies Peas are abundant not just in Guiuan but the rest of
Eastern Samar as well, and since this flower is already used as tea – believed to help
fight high blood pressure, the researcher decided to conduct a study regarding the
acceptability of the flower as an ingredient for ice cream. This will not only give a
healthier option for older, health conscious people but more importantly, children,
who most parents find difficult to feed with healthy and nutritious food.

Objective of the study
The main purpose of the study was to make an Ice Cream flavored with Blue
Pea flower. Specifically, it aimed to evaluate and analyze the product in terms of the
following:
1. develop a new ice cream product flavor with Blue Pea flower as main
ingredient.
2. evaluate the acceptability level of the Blue Pea Flower Ice cream through the
following indicator.
a. flavor
b. appearance
c. texture
d. aroma
e. color
3. determine the general acceptability of the Blue Pea Flower Ice cream.

Significance of study

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The output of the study is beneficial to the following:
To unemployed members of the community. For them to be aware of the
entrepreneurial potentials of the Blue Pea flower, not just for own consumption as tea
to counter illness but also for gastronomic experiences.
To businessmen and food establishment owners. For them to add a new
product innovation in their sales and products so that they can welcome more
costumers in their stores.
The children. This study will help to improve the health of the children.
The students. This study will give the students (future researchers) to have
an idea and to innovate new products using Blue Pea flowers.
The customers. The result of this study will provide health benefits to the
customers. This could also help them to make new product using Blue Pea flower as
flavour.
The instructors. This study will help the instructors to give an idea to their
students on how to innovate a new product that is made from Blue Pea flowers.

Scope and Delimitations of the Study
This study was limited in testing the Blue Pea flower ice cream. The
respondents of the study were the thirty (40) selected community members of Brgy.
3, Guiuan, Eastern Samar (10) ten members of the Brgy. Council of Brgy. 3, Guiuan,
Eastern Samar, ten (10) ten faculty experts from Eastern Samar State University
Guiuan Campus and Ten (10) Ice Cream makers from Guiuan, Eastern Samar.

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For the pilot test, forty (40) community members were chosen as
respondents, for the Benchmark test ten (10) Brgy. Council members and ten (10)

ESSU Guiuan Faculty Experts and Ten (10) ice cream makers and vendors for the
final test. This study used a score card to determine the acceptability of Blue Pea
flower Ice Cream indicating the following criteria, flavor, appearance, texture, aroma,
color and general acceptability.

Definition of Terms
The following terms are defined in a random order to aid the comprehension
of the readers:
Blue Pea flowers. Are edible and can be collected at any times and are
used as tea. In this study, Blue Pea flowers serves as the main ingredient and
flavoring of the ice cream.
Ice cream. Is a sweetened frozen food typically eaten as snack or dessert. It
usually made from dairy products, such as milk and cream, and often combined with
fruits or other ingredients and flavours. It is typically sweetened with sugar or sugar
substitutes. In this study ice cream is the main product for this study.
Taste. A small quantity of something eaten, drunk, or sampled to assess its
effect on the sensory receptors on the surface of the tongue or in the mouth. In this
study, taste is the sweetness of the ice cream.
Appearance. A food presentation which refers to the art of modifying,
processing, arranging or decorating food to enhance it aesthetics appeal. In this
study, appearance pertains to the palatable effect of the product.

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Aroma. A noticeable and usually a pleasant smell. In this study, aroma will be
the way to the tastiness of the product.

Chapter 2
REVIEW OF RELATED LITERATURE AND STUDIES
This chapter presents the relevant articles, studies, and literatures that will

serve as the basis of this study.
Related Literature
The origins of ice cream can be traced back to at least the 4 th century B.C.
Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to
brought from the mountains and combined with fruit toppings, and King Tang (A.D.
618-17 of Shang, China who had a method of creating ice and milk concoctions. Ice
cream was likely brought from China back to Europe. Over time, recipes for ices,
sherbets, and milk ices evolved and serve in fashionable Italian and French royal
courts. (Bellis, 2017)
Ice cream has a long history as what many might call a ‗‘decadent‘‘ food. Even
now, a store-both pint is reserved for a certain occasions: when it‘s hot, or when a
celebratory dessert is called for. This ‗‘special‘‘ association is sent new to ice cream;
for the greater part of this storied life (the act of turning milk into a creamy, frozen
treat has been around four thousands of years), ice cream was a rare and priced
dessert. Only the very wealthy could tap into this delicacy because without the
resources in part, namely access to some form of freezing apparatus ice cream is a
good as melted. (Tesauro, 2016)

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Back in 30‘s, the Russian state made from different changes in the food policy
of the country and established standard of ice cream production. According to the
new rules, the factories were allowed to use only fresh ingredients, no chemical
additions. That‘s why the ice cream had a particularly fresh milky taste. Plombir,
chocolate Eskimo, and Lokamaka were kinds of ice cream popular among children
and their parents. (Yulia S., 2018)
The early 1800‘s, there were no accepted rules about how to flavour, prepare,
or even serves ice cream other than the fact it had to be done rather quickly. An
absence of mechanical refrigeration meant that chefs rely on ice houses where large
chunks of ice were stored and elaborate hand-cranked machines in order to dish out

the good stuff. Enjoying ice cream was an event normally only enjoyed by society‘s
elite. (Rossen, 2017)
The history of ice cream street vendors dates back to the 19 th century and is
shaped by advances in technology, and fortunately, sanitation. While must has
changed since peddlers first solid dishes of ice cream from carts cooled with ice
block, for the last few generations, not must has changed about the ice cream truck.
Children in the 1970s and 1980s also ran toward the truck as soon as the same
recognizable music was heard. The main differences is that the treats sold back then
Fat Frogs and Micky Mouse shaped ice cream bars-have been replaces by today‘s
popular cartoon characters. While some companies now allow parents to track the
truck with GPS, the time-honoured set-up is still the same: customers approach a
truck with an open side window, review the menu, and place an order. In the U.S, the
ice cream cart began as an urban phenomenon in which Working class labourers
bought a small dish of ice cream that he or she linked clean. The dish was returned
to the vendor, wiped down, and loaded with a fresh scoop for a new customer.
Customers with more money-or a healthy fear of infectious diseases-opted for ice
cream sandwiches. (Lucchesi, 2016)

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In a discovery that will give nutritionists the shivers, Japanese scientist has
discover that consuming ice cream for improves a person‘s alertness and mental
performance. Yoshihiko Koga, a professor at Tokyo‘s Kyorin University, has carried
out a series of clinical trials in which test subjects were required to eat ice cream
immediately after waking up. The eating ice cream the same ‗‘pleasure spots‘‘ of the
brain that are lit up by winning money, are listening to a favorite piece of music.
(Ryall and Rothwell, 2016)
Sorbetes is still made in the Philippines today thanks to the sorbeteros who
peddle the ice cream in the streets. The sorbetero’s carts are distinctly decorated like
a Philippine jeepney, while three ice cream flavours are stored inside three metal

canisters. Blocks of ice keep the sorbets frozen. Popular flavours or the dirty ice
cream include avocado, melon, strawberry, cookies and cream, chocolate and
cheese. Now coconut milk is also used to give the sorbetes its creaminess. Sorbetes
is scooped and served in sugar cones or in between bread buns. (Upton, 2013)
Ice cream was introduced the same time cooling device like refrigerators are
thought in during the time of America colonization. American ice cream was made
from cow‘s milk, ‗‘Sorbetes‘‘ was made out of carabao‘s milk resulting to a cheaper
produce. Both kinds of milk are widely used these days. Coconut milk and cassava
flour are other ingredients used to make the local ice cream, making ‗‘sorbetes‘‘
distinct from ice cream in other countries. I cannot think of other reason why the
modern Filipinos called sorbetes ‗‘dirty ice cream‘‘ rather than these. (Siojo, 2018)
In conducting the preparation for Blue Pea flowers Ice Cream, we the
researchers find studies that directly relate study. The information gathered ideas
and concept from the project and report that showed some degree relevance to the
study is stated below.

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The flowers of the butterfly pea plant are quite a sight to behold. Vibrant blue or
violet-hued, the little blossoms have a bright yellow slash at their centres and delicate
petals that resemble the shape of female genitalia, hence its botanic name Clitoria
Ternatea. Native to South-east Asia where the warm climate favours its growth, the
bright blue petals from the flowers of the butterfly pea plant have traditionally been
used as an ingredient in herbal teas as well as in cooking. The indigo flower imparts
its beautiful blue colour when steeped in warm or hot water, making it a natural dye
for various dishes and drinks. As a natural litmus that changes colour when it comes
in contact with acid, the eye-catching blue shade of butterfly pea flower extract and
its mesmerising colour-changing properties have made it increasingly popular across
the world. Last year, coffee giant Starbucks launched a limited-edition Butterfly Pea
Lemonade Cold Brew that made its rounds on social media for its dreamy colourshifting hues.

Culinary

Uses

Of

Butterfly

Pea

Flower

In South-east Asia, butterfly pea flowers have long been used as a natural food
colouring for food and drinks in Thai, Malay and Peranakan cuisines. The petals have
practically no scent or flavour, making it the perfect food colouring agent for any dish
or drink without changing its flavour. As a tea, it has a mild woody, earthy taste, not
unlike green tea. The flower is known as dok anchan in Thailand, where it is
shredded into fine ribbons and added to rice salad, or its blue liquid extracted and
steamed with jasmine rice. Many Thai resorts also greet guests with a welcome drink
made from dok anchan and lemongrass. Traditional Thai snacks like steamed chaw
muang dumplings and pale purple khanom chan cakes are coloured with butterfly
pea flower extract. In Malaysia and Singapore, it is known in the Malay language
as bunga telang. It is used in Malay dishes such as nasi kerabu, pulut inti, kuih
tekan and pulut tai tai, where rice is naturally dyed blue. (Michelin Guide, 2019)

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When it comes to the color-changing powers of the butterfly pea flower, acid
is the name of the game. This plant turns hot water—with a pH between 4 and 8—
into shades of blue that range from deep cobalt to mesmerizing azure. One more

squirt of citric acid and the water changes again, this time into a vibrant magenta.
Whether you‘re steeping these delicate buds in tea or grinding them into a powder
and mixing it with neutral-pH foods, the result will be a stunning blue dye. With a mild
herbal taste that‘s likened to black tea—sans caffeine—butterfly pea is gentle in
flavor, despite its visual shock factor. Southeast Asians have used this blossom,
which also goes by ―Asian pigeonwings,‖ in traditional medicine for centuries.
Traditional practitioners of Ayurveda prescribe butterfly pea flower to treat digestive,
respiratory, reproductive, and nervous system conditions. Like many richly pigmented
plants, butterfly pea is also linked to fighting cancer. In Thailand, the alluring blue of
the butterfly pea appears across a breadth of dishes and drinks. Hosts at hotels and
spas often welcome guests with blue tea served alongside lemon and honey.
Called dok anchan, this hot or iced beverage surprises and enchants visitors who
discover the tea‘s color-changing properties upon adding citrus. Other blue-tinted
treats include flower-shaped steamed dumplings and pulut inti, a coconut-topped
sweet sticky rice dish. Malaysians make a savory, similarly cosmic-looking rice,
called kuih ketan. Recently, butterfly pea flower has garnered the attention of craftcocktail aficionados. Inspired bartenders have invented drinks that highlight the
flower‘s dynamic range of colors. With names like ―Galaxy Magic,‖ ―Disco Sour,‖ and
―Mood Ring,‖ it‘s not hard to guess why the new-wave cocktail scene loves this
ancient, medicinal flower. Whether drink, dessert, dumpling, or prescription, there‘s
no denying the magnetic draw of such a mythically blue glow.

Benefits of Butterfly Pea (Clitoria Ternatea)


Improve eyesight

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Clitoria Ternatea contains an antioxidant called proanthocyanidin, which increases
blood flow to the capillaries of the eyes, useful in treatment of glaucoma, blurred

vision, retinal damage or tired eyes.


Improve hair growth
Rich in bioflavonoids, Butterfly Pea can promote hair growth and reduce greying of
hair.



Improve skin
Butterfly Pea‘s antioxidants stimulate collagen and elastin synthesis, which helps
rejuvenate the skin and lessen wrinkles and other signs of ageing.



Aphrodisiac
Butterfly Pea has been traditionally used as an aphrodisiac particularly for women
and used to treat menstruation problems or white vaginal discharge (leucorrhoea).



Antioxidant
Flavonoids, anthocyanins and phenolic compounds in Butterfly Pea flowers activate
antioxidant activity, which helps decrease oxidative stress caused by disease
causing and ageing free radicals.



Nootropic
Butterfly Pea has been shown to enhance cognitive function and boost brain function.



Diuretic
Butterfly Pea promotes normal urination, which in turn lowers blood pressure



Analgesic
Clitoria Ternatea has been used traditionally as a local anaesthetic as it has been
shown to help relieve pain and swelling.



Anxiolyhic
Butterfly Pea has a calming effect on the body, reducing stress and anxiety



Anti-inflammatory

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The deep indigo flowers contain flavonoids. Found in almost all fruits and vegetables,
flavonoids are powerful antioxidants with anti-inflammatory and immune system
benefits.


Anti-Asthmatic
It is used in common cold, cough & asthma as it acts as an expectorant and reduces

the irritation of respiratory organs.



Anti-anxiety and depression
Indications are that high doses of Butterfly Pea may be adaptogenic – helping the
body deal with stressors.



Anti-diabetic
Butterfly Pea has shown to inhibit glucose intake from the diet.



Anti-HIV
Butterfly Pea is one of the few herbs to contain cyclotides, which have exhibited antiHIV effects in studies.



Anti-cancer and anti-tumor
Clitoria Ternatea‘s cyclotides can cause cancer cell death by disrupting cell
membrane integrity.



Anti-microbial
In several Indian studies, Butterfly Pea exhibited significant anti-microbial effects
against Staphylococcus Aureus.



Anti-convulsant
Butterfly Pea has been shown to help reduce the severity and stress on the body
from convulsions useful in treating epilepsy.



Anti-pyretic
Clitoria Ternatea can help reduce fever by dilating the blood vessels right beneath
the skin, whereby air can cool the blood easier. (Majestic Herbs, 2019)

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Related Studies
Clitoria ternatea L., commonly known as ‗blue pea' , is a perennial twinning
herbaceous plant which belongs to the family Fabaceae. The plant is mainly
distributed in the tropical regions of India, Sri Lanka, Malaysia, Burma, and Philippine
islands . It has two main varieties based on the colour of the petals, namely, white
and blue flowered varieties. Different parts of this plant have been used in Sri Lankan
traditional system of medicine and in folklore to treat variety of disorders such as
anasarca, ascites, liver problems, hemicrania, irritation of urethra and bladder, and
enlargement of abdominal viscera. Further, the medicinal properties of this plant are
scientifically validated particularly at international level and reported to have several
biological activities such as antioxidant, antidiabetic, and hepatoprotective properties.
Plants with medicinal properties are good alternative sources to find remedies for
existing noncommunicable diseases worldwide . Further, numerous studies showed
that foods rich in antioxidants play a pivotal role in prevention and management of
range of oxidative stress associated chronic diseases. The mechanisms of
antioxidants in managing oxidative stress in biological systems are diverse which

included scavenging of free radicals, inhibition of oxidative enzymes, chelation of
metal ions, and acting as antioxidant enzyme cofactors. Therefore, diets rich in
antioxidants could be a better alternative source to manage diabetes mellitus, since
oxidative stress plays a major role in the development of diabetes mellitus and its
complications. According to the recent statistics, there were 425 million people with
diabetes in year 2017 worldwide and the number is predicted to be 629 million in
year 2045 . Although antidiabetic drugs and insulin regimes are very effective in

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managing diabetes mellitus still there is no permanent cure for this disease .
Therefore, the search of novel drug leads/functional foods from natural sources
preferably from medicinal plants with no/minimum side effects is timely important. As
such alpha-amylase and alpha-glucosidase inhibitors are key targets since these two
enzymes play a key role in the digestion of carbohydrates. Therefore, inhibition of
these enzymes is reported to have antidiabetic activity . Further, there are several
findings highlighting that antioxidants such as polyphenolics involve in inhibition of
alpha-amylase and alpha-glucosidase enzymes. Clitoria ternatea L., the ‗blue pea', is
an underutilized plant in Sri Lanka. Although the medicinal property of this plant is
well documented in traditional medicine, it is not properly harnessed to date. Indeed,
there are no scientific reports on the health benefits of this plant including flowers and
there are no value added products in Sri Lanka. Currently, there are few products of
flowers of Clitoria ternatea L. in the world market. However, to the best of our
knowledge, there are very limited scientifically validated value added products of
flowers of Clitoria ternatea L. even in the world. In this connection, this study was
carried out to develop a commercial potential Clitoria ternatea L. flower extract
incorporated beverage having functional properties. (Lakshan, et.al., 2019)

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Work Flow
The study of this product includes input, process and output of the products. In
these aspects it speaks on how the product acceptability of Blue Pea flower is being
produce, what the ingredients and what materials needed.

INPUT

PROCESS

OUTPUT

Rose Petals
Preparing
Chilled All-purpose
Cream

Developing

Blue Pea Flower Ice

Conceptualizing

Cream

Condensed Milk
Blue Pea flowerSyrup
Blue Pea flower bits

Figure1. Workflow of the study

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CHAPTER III
METHODOLOGY
This chapter presents the research design, locale of the study, and
respondents of the study, research instruments, and data collection procedure,
measurement of variables and analysis of data.
Materials and Equipment
Casserole pot
 Around or oval shaped baking dish with a lid that used to cook a wide
variety of ingredients that are made into food.
Electric mixer
 A mixer is a kitchen utensil which uses a gear-driven mechanism to rotate a
set of beaters in a bowl containing the food to be prepared. It automates the
repetitive task stirring, whisking or beating. When the beaters replaced by a
dough hook, a mixer may also be used to knead.
Wooden spoon
 A spoon is use for stirring sauces and for mixing ingredients in cooking. It is
made of wood and as a ladle.
Stove
 A portable or fixed apparatus that burns fuel or uses electricity to provide
heat as for cooking or heating.
Chopping board

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 Also known as cutting board, are kitchen tool used as a surface for foods
being cut with knives.
Mixing bowl
 Round bowls varying sizes that are made of plastic ceramic, glass, copper,

and stainless steel used for combining foods ingredients in preparing
recipes.
Knives
 A kitchen knife is any knife that is intended to be used for food preparation.
It is known as knives that is notably a large chef‘s knives, a tough cleave,
and the small paring knife-also many specialized knives that are designed
for specific task.

Procedure
The following procedure is used in order to develop the Blue Pea flower ice cream.
1.

Wash the Blue Pea flower in running water.

2.

Cut flowers to pieces (turn others to bits, and crush others for the syrup).

3.

Combine the chilled all-purpose cream and condensed milk in a mixing
bowl,

and then mix using electric mixer.

4.

Start mixing the rose syrup and continue mixing until you get the right
consistency.

5.

Transfer to the proper container and place in to freezer.

6.

Wait until the Blue Pea flower ice cream becomes frozen.

Blue Pea Flower syrup:
Put 100 grams worth of Blue Pea flowers and 1L water and let it boil until you
meet the right consistency of syrup. Remove from the heat and cool, and cover 6-8
hours. Provide the small tight container like empty bottles and fill with the syrup,
place in a refrigerator.

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Benchmark Test Costing
Trial I Costing

Trial II Costing

Trail III Costing

380g. Condensed Milk

380g. Condensed Milk

380g. Condensed Milk

₱35.00

₱35.00

₱35.00

250ml. All Purpose Cream

250ml. All Purpose Cream

250ml. All Purpose Cream

₱52.00

₱52.00

₱52.00

50g. Blue Pea Flower (for

75g. . Blue Pea Flower

100g. . Blue Pea Flower

syrup) ₱50.00

(for syrup) ₱100.00

(for syrup)₱75.00

750g. White Sugar

200g. White Sugar

250g. White Sugar

₱32.00

₱32.00

₱12.00

1g. Rose ₱1.00

1.5L. Water ₱5.00

1.5L. Water ₱5.00

₱224.00

₱179.00

Trial I Costing

Trial II Costing

Trial III Costing

380g. Condensed Milk

380g. Condensed Milk

285g. Condensed Milk

₱35.00

₱35.00

₱26.25

250ml. All Purpose Cream

250ml. All Purpose Cream

250ml. All Purpose Cream

₱52.00

₱52.00

₱52.00

50g. Blue Pea Flower (for

100g. Blue Pea Flower (for

100g. Blue Pea Flower (for

syrup) ₱50.00

syrup) ₱100.00

syrup) ₱100.00

750g. White Sugar

500g. White Sugar

1L. Water ₱4.00

₱32.00

₱22.00

1g. Rose ₱1.00

1L. Water ₱4.00

1.5L. Water ₱5.00

Total Cost: ₱175.00

Pilot Test Costing

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1.5L. Water ₱5.00
Total Cost: ₱175

₱213

₱182.25

Final Test Costing
Trial I Costing

Trial II Costing

Trial III Costing

190g. Condensed Milk

190g. Condensed Milk

₱26.25

₱17.50

₱17.50

250ml. All Purpose Cream

250ml. All Purpose Cream

250ml. All Purpose Cream

₱52.00

₱52.00

₱52.00

100g. Blue Pea Flower (for

100g. Blue Pea Flower (for

100g. Blue Pea Flower (for

syrup) ₱100.00

syrup) ₱100.00

syrup)) ₱100.00

250g. White Sugar

1L. Water ₱4.00

1L. Water ₱4.00

₱12.00

2tbsp. Peanut ₱5.00

285g. Condensed Milk

1L. Water ₱4.00
Total Cost: ₱194.25

₱178.50

₱173.50

Methods
Research Design
The study utilized the Experimental method of research particularly the
completely randomized design (CRD) where all samples were randomly assigned to
all panelists as this experimental design is most associated with sensory studies to
avoid or minimize artifacts due to order of sample presentation. CRD is also ideal
design for central location consumer test where each panaelist evaluates each
sample (Lawless and Heymann, 2010)

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The researchers believe that this kind of research design is appropriate in the study
considering that an action must be taken if problem in the development of this
product persist during the span of the study.

Locale of the Study
The study was conducted at Brgy. 3, Guiuan, Eastern Samar and at Eastern
Samar State University – Guiuan Campus located at Brgy. Salug Guiuan Eastern
Samar.

Respondents of the Study
There are 70 individuals considered as the respondents of the study. Forty
(30) selected community members of Brgy. 3, Guiuan, Eastern Samar ten (10) Brgy.
3 Council members (for Pilot test), ten (10) Faculty experts of ESSU Guiuan (for
Benchmark test) and ten (10) Ice Cream makers (for final test).
Research Instrument
The researchers used a score card for the acceptability test in this study that
served as a guide of the respondents‘ evaluation process. The evaluation used the

following indicators; flavour, appearance, texture, aroma, colour and general
acceptability. Each indicator has a scale of 1-5. 1 is for not acceptable, 2 is for
slightly acceptable, 3 is for acceptable, 4 is for highly acceptable, 5 is for extremely
acceptable.

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Data Collection Procedure
The researchers prepared a communication letter addressed to the campus
administrator of ESSU – Guiuan, as well as the Brgy. Chairman of Brgy. 3, Guiuan,
Eastern Samar where the study was conducted. After the request was approved, the
researchers distributed score card to the respondents together with the product. The
researchers used the purposive sampling in which the respondents were chosen
based on the characteristics needed in the investigation. Then, the researchers
collected the data gathered from the score card and tallied the result ready for
interpretation.

Measurement of Variables
To measure the variables, the criteria below were used:
Ranges

Scale

Interpretation

4.21-5.00

5

Extremely Acceptable

3.41-4.20

4

Highly Acceptable

2.41-3.40

3

Acceptable

1.81-2.40

2

Slightly Acceptable

1.00-1.80

1

Not Acceptable

Data Analysis

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The data that were gathered and tallied in order to derive the frequency and

mean ratings for each of the variables considered in this study. The mean ratings
were interpreted using the 5 point Likert scale namely:

5- extremely acceptable, 4-

highly acceptable, 3- acceptable, 2- slightly acceptable, 1- not acceptable

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Chapter 4
RESULTS AND DISCUSSION
This chapter presents the answers to the researcher questions posed in the
study based on the data gathered of the product development of Blue Pea flower Ice
Cream.
Development of the Product
To develop the Blue Pea flower ice cream, the first thing to do is to wash the
Blue Pea flower in running water. Then remove the petals. Combine the chilled allpurpose cream and condensed milk in a mixing bowl, and then mix using electric
mixer.

Start mixing the rose syrup and continue mixing until you get the right

consistency. Transfer to the proper container and place in to freezer. Wait until the
Blue Pea flower ice cream becomes frozen.
Ice Cream (Blue Pea Flower) syrup:
Put 100 grams Blue Pea fower in a pot and 1L water and let it boil until you meet
the right consistency of syrup. Remove from the heat and cool, then cover 6-8 hours.
Provide the small tight container like empty bottles and fill with syrup, place in a
refrigerator.
Testing the Product
To determine the acceptability of Blue Pea flower ice cream, the researchers

conducted 3 tests, the benchmark test, the pilot test, and the final test. A scorecard
with different criterion was used to test the acceptability of each indicator in the
scorecard. Upon demonstrating the development of the product and giving a free
taste to the respondents, the researchers handed the scorecard to determine the
respondent‘s perception and acceptability in the Blue Pea flower ice cream.

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