#sensory evaluation

Filipinos have a strong preference for ice cream, commonly known as “sorbetes,” enjoyed as a dessert or snack. This study investigates the formulation, development, and evaluation of ice cream enhanced with sweet potato (Ipomoea indica) and squash (Cucurbita maxima). By evaluating the nutritional benefits of these ingredients, especially their protein, fiber, and mineral content, the research aims to innovate traditional ice cream production by incorporating sweet potato and squash as base ingredients, potentially streamlining production processes and reducing costs. Through sensory evaluation and proximate analysis, optimal formulations were identified to maximize both sensory appeal and nutritional value. Results indicate that formulations with improved sensory attributes received higher consumer acceptance. Nutritional assessments further revealed that sweet potato and squash ice creams can be classified as low-fat, moderate-calorie options enriched with dietary fiber. Future research should focus on refining formulations to reduce added sugars while maintaining sensory appeal. Additionally, continuous integration of consumer feedback is essential for ensuring market competitiveness and satisfaction. Ultimately, this study presents a promising opportunity to diversify ice cream products while promoting nutritious, locally sourced ingredients.

It is predicted that crops like watermelon will be decreased in coming years and price of this product in the market will increase. This highlights the necessity of measures to choose high-quality watermelons by the final consumer. Also according to the concept of virtual water, sorted and more desirable watermelons can be exported at higher prices in order to create more benefit. In general, the aim of this study is to provide a measure that is based on Charleston Gray watermelon morphological characteristics and evaluation of the classification ratio in unripe, ripped and overripe classes, by data mining algorithms. The results of the sensory evaluation showed that experts (human) were able to classify 52% of the samples correctly. The correct classification algorithm K Nearest Neighbor was significantly higher than the classification of LVQ Neural Networks and Discriminant Analysis but classification results of different distance metrics of this algorithm showed no significant difference using them. The highest correct classification with the amount of 67.3 percent belonged to Support Vector Machine algorithm with Gaussian kernel function. Although at first glance it may seem that, this amount is far from ideal but it should be noted that this amount is 15% higher than the classification made by humans. Incidentally, this classification was done based on morphological characteristics of samples which measuring them does not require sophisticated tools and methods.

A nutrient-rich liquid food that comes from the mammary glands of animals is called milk. Camel milk is a great source of carbohydrates, protein and energy. Camel milk is not yet widely used in dairy products and camel milk products are not common in food industries. Therefore, this research has been conducted on making cheese from camel milk with different combinations of sheep milk. In first phase, chemical composition of camel milk was determined. In next phase, fresh cheese was prepared from camel milk, using the camifloc powder as a coagulation with different combination of sheep milk Camel (40%) + Sheep (60%), Camel (50%) + Sheep (50%) and Camel (60%) + Sheep (40%). The causes of chemical, microbial, and sensory analysis were examined, which included protein, fat, ash and total solids 16.92%, 18.71%, 1.61% and 44.82% respectively. The total bacteria count for camel’s milk cheese was also lower 9.12 * 105 counts. The highest average values of color, taste, texture, and overall acceptability were 3.40 ± 0.221, 3.80 ± 0.416, 3.80 ± 0.327, and 4.30 ± 0.335 respectively. The addition of sheep’s milk was also affecting the sensory characteristics of camel cheese. The results showed that the best cheese was decided by a panelist consisting of 50% camel’s milk and 50% sheep’s milk.

This study evaluates the chemical composition and sensory acceptability of Kuyot Kroepeck, a snack product derived from Dioscorea hispida Dennst. The chemical analysis revealed that Kuyot Kroepeck has low moisture content, which is advantageous for prolonging shelf life and maintaining its crisp texture by minimizing microbial growth. Its moderate protein content indicates that while it offers some nutritional value, it is primarily a snack rather than a significant protein source. The product also contains essential minerals, as reflected in its ash content, while its sodium level is within the range typical for processed snack foods, emphasizing the need for mindful consumption. The low water activity also contributes to the product’s stability and safety. The sensory evaluation, conducted among teachers, students, and general consumers, demonstrated high acceptability across key attributes, including color, aroma, flavor, texture, and crispness. Notably, crispness was rated highly, reinforcing the product’s appeal as a snack food. While the product was well-received overall, slight texture and flavor balance adjustments could further enhance consumer satisfaction. Given these findings, an extension initiative will introduce the recipe to the community and explore income-generating opportunities (IGPs). This initiative aims to equip community members with the necessary skills for production and commercialization, fostering entrepreneurship and local economic development. With its favorable chemical properties and strong consumer acceptance, Kuyot Kroepeck presents a viable opportunity for food innovation and community-based economic growth.