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INTRODUCTION
and cream, with sugar and fruits or other ingredients and flavors that has been frozen into
a soft, creamy delight. It is typically eaten as a snack or dessert. Most people enjoy ice
cream since it is delicious and has variety of flavors - from spicy to sweet and everything
in between. No matter what people like, there’s an ice cream flavor out there for
everyone.
New flavors of ice cream are being developed as many ice cream enthusiasts’
continue in researching to come up with a new taste to savor. The researchers, as one of
the avid fans of ice cream, also aim to develop a new flavoring for ice cream with the use
of Talisay (Terminalia catappa) nuts. This widens the choices of flavors for ice cream.
People would be able to enjoy eating ice cream as there is a wide variety of flavors to
choose from. This may establish concrete data in the scientific literature which are
obviously lacking.
that grows well in areas with subtropical and tropical climates like Asia, Africa, and
Australia. This tree is grown for its ornamental purposes and its edible nuts. The nut
kernels are edible and can be eaten raw but a fibrous shell surrounds the nut. It can be a
1
Nuts are considered as one of the best snacks by many people because not only it
is tasty, but it is also loaded with good nutrients, protein, fiber, and phytochemicals that
are heart healthy. Different kinds of nuts are being used in many recipes – including ice
cream. Pistachio is an example of a nut flavored ice cream which is being patronized
greatly by many people. This research offers a new nut flavored ice cream for people who
loves nut to enjoy. The development of Talisay nut ice cream was also conducted to
provide an alternative ice cream product to those people who are in need to maintain
good health.
This study aims to find out the acceptability of Talisay (Terminalia catappa) nut as a new
flavoring for ice cream in terms of aroma, taste, appearance, and texture.
Hypotheses
The following hypothesis guides the researchers in answering the questions stated above:
1. H0 (Null Hypothesis)
Talisay nut flavored ice cream is not acceptable in terms of aroma, taste, appearance,
and texture.
2
2. H1 (Alternative Hypothesis)
Talisay nut flavored ice cream is acceptable in terms of aroma, taste, appearance, and
texture.
The study aims to test Talisay (Terminalia catappa) nut as a new flavoring for ice
cream in terms of aroma, taste, appearance, and texture which was the primary objective
of the researchers. The specific time frame considered by the researchers to finish the
study starting from the creation of the topic or title, up to the final edition of the research
paper, was 4 months. The locale of the study was in Masbate National Comprehensive
High School Annex Campus, Medina St. Masbate City, Province of Masbate. The
participants included in the study were the Senior High School students of the said
school. Since the sampling design chosen was accidental, students that were close to hand
were the one picked without considering the grade level and the strand of the Senior High
School Students. This made it easier for the researchers to gather data.
The independent variable being manipulated by the researchers in the study was
the Talisay nut while the acceptability of it as a flavoring for ice cream on the Senior
High School students was the dependent variable. Experimental Research design was
used in the study. The researchers controlled the independent variable which was the
Talisay nut to identify its effects on the dependent variables. Finally, the researchers used
questionnaires which were the proposed instruments given to the respondents to fill out
the questions and table on the paper regarding the acceptability of the said ingredient as
3
Significance of the Study
Most people love ice cream primarily because of its delicious taste. The fact that
there are so many flavors to choose from makes it the most favorited dessert of everyone.
People don’t like to stick with just one flavor but rather try something new and different
to the taste. One of the reasons why this research was made was to expand the choices of
flavors for ice cream. Each person has different taste that’s why this research offers a new
General Consumers – This study can provide a choice of ice cream product to the
general consumers and can also compliment the different kinds of foods of the Filipino
household.
Ice cream vendors or Entrepreneurs – Just like what was stated above, people
want something original and unique and if ice cream vendors offer a new flavor, this
could possibly bring success to the business since many people will be buying that
respond to it through innovation, by finding new ways to create and invent products and
services to improve customers’ experiences as well as to execute plans in way that people
researchers’ research undertaking that will be related or may involve Talisay (Terminalia
catappa). Other researchers from different places will be motivated to look for a new
flavor for ice cream. They will continue in researching which could possibly bring
4
another unique flavor in the future for other people to enjoy. The research would be
customers.
Local Farmers – Through this study, local farmers can add the Talisay tree as a
variety of trees to be raised for new materials and so can gain more profit.
References
Agatemor, Christian and Ukhun, Mark (2012). Nutritional Potential of the Nut of
Tropical Almond (Terminalia Catappia L.). Benin City, Nigeria. Asian Network for
Scientific Information.
Anand, Arumugam. et al. (2015). An updated review of Terminalia catappa. Tamil Nadu,
India. Pharmacognosy Reviews.
Camiguin. (2012). Talisay Nut: Grace swrites on the Camiguin she loves. Retrieved from
https://grace514.wordpress.com/2009/04/01/talisay-nut/
Conrad, Jim (2012). Excerpts from Jim Conrad’s Naturalist Newsletter. Quintana Roo,
Mexico. Backyard Nature.
Fern, Ken (2014). Terminalia catappa. Useful Tropical Plants. Retrieved from
http://tropical.theferns.info/viewtropical.php?id=Terminalia+catappa
Kraczewski, et al. (2012). Wild Edibles in Hawaii – Tropical Almonds. Hawaii. The 3
Foragers.
5
CHAPTER II
REVIEW OF RELATED LITERATURE AND STUDIES
Related Literature
A large, deciduous tree, reaching a height of 20-25 meters. The branches are
horizontally whorled. Leaves are shiny, obovate, 10-25 cm long, tapering to a narrow and
heart-shaped base with an expanded rounded apex. Leaf stalks are short and stout.
Flowers are white, small, and borne on 6- 18 cm long spikes in the axils of leaves. Fruit is
smooth and ellipsoid, 3-6 cm long, and prominently bi-ridged to the sides. Pericarp is
fibrous and fleshy, the endocarp hard. All of these are according to a study by Camiguin
(2012).
width. The branches are arranged in obvious tiers, giving the tree a pagoda-like shape.
According to study done by Gilman and Watson (1994), as the tree grows older, the
crown spreads and flattens on the top to form a wide-spreading vase shape. The large, 12-
inch-long and six-inch-wide, glossy green, leathery leaves change to beautiful shades of
red, yellow, and purple before dropping in winter. Due to their large size, these old leaves
may be considered a nuisance to some people. The leaves are quickly replaced by new
While according to Anand, Divya, and Kotti (2015), terminalia catappa Linn.
(Combretaceae) is native to Southeast Asia. The generic name originates from the Latin
“terminalis,” referring to the leaves teeming at the ends of the shoots. It is a large tree
6
that grows well in subtropical and tropical climates. It is widely planted throughout the
tropics. This tree is grown for its ornamental purposes and its edible nuts. The nut kernel
A study by Chua (2015), The Sea Almond tree is a perennial tree species which is
widely distributed throughout tropical Asia (Southeast Asia, India) to North Australia and
Polynesia (South Pacific region). It is usually associated with tropical coastal habitats
such as tropical beach forests, rocky and sandy beaches and even at the edges of
mangrove swamps. Native to East Indies and Oceania and now found throughout the
Tropics including Myanmar, Cambodia and Thailand, Vietnam, Indonesia and the
growing in a wide range of substrates and in the presence of harsh abiotic conditions, the
Sea Almond tree readily naturalizes in suitable tropical littoral habitats. This makes them
a potential weed threat to native plant communities since they may out-compete other
This spreading tree with large leaves is commonly grown in parks and roadsides.
Corners (2016), it is one of the most common Malayan trees in the wild on the coast and
inland where it is planted for its shade in villages and along the road sides.
yellow. The fruit has a thick, leathery, corky outer layer enclosing air cavities, with a
hard thick stone in the centre. Inside the stone is a sliver of edible kernel composed of
tightly coiled seed-leaves of the embryo. But this is difficult to extract. The fruit floats
7
and is able to survive for many days in water, during which time the fibrous outer coating
rots away.
Nuts have been the food of man from the earliest times and still are the mini-
articles of diet in many parts of the world, according to a study by Shakuntala and
Shadadsharaswamy (1987). The following parts of this chapter will discuss about the
Related Studies
According to a research study by Eley (1976), nuts are very nutritious and contain
a significant amount of high quality proteins and vital minerals. The superior quality of
nut proteins makes good substitutes for animal food. Nuts are good sources of edible oils
and fats. Weight for weight, oils and fats furnish 2.25 times more energy than proteins
deciduous stately tree that thrives mainly as an ornamental tree in many tropical cities in
the world. It has a large nutty fruits that taste very much like commercially grown
almonds. A fibrous shell surrounds the nut. The nut is edible but unlike the commercial
This leads to another study by Conrad (2012), about eating tropical almond and its
difference to northern almond. Tropical Almonds are NOT closely related to the North's
Almond trees. Northern Almonds are members of the Rose Family while Tropical
Almonds belong to the Combretum Family, the Combretaceae, a family little known in
the North, and allied with the myrtles. The kernel looks like a northern almond, tastes like
one, and has a similar texture and oiliness. A paper on the Internet reports Tropical
8
Almond seeds as containing 24% crude protein and goodly amounts of minerals,
especially potassium. Oil expressed from the seeds contained high levels of unsaturated
recommended that the natural medicines originating in plants could represent culturally
opportunities. According to a study by Anand, Divya, and Kotti (2015), the aqueous and
cold extract of fresh and tender leaves of T. catappa has the capacity to decrease the high
blood glucose level and lipids in alloxan-induced animal models. Additional information,
the talisay have many medical benefits that have undergone research by several
researchers from other countries. Properties include leaves as sudorific and anthelmintic;
bark and roots are astringent; oil extracts exhibit good physiochemical properties and can
be useful as edible oil and potential for industrial applications; and it was shown by other
Seed, raw or cooked, the almond-flavoured seeds can be eaten out of hand or
roasted. It can also be chopped and added to cookies, bread mixes, dessert fillings,
sweets, soups, and stews. The seed contains about 50% oil and is a rich source of zinc
according to Fern (2014). It also yields 38-54% of a colourless, bland tasting yellow
semi-drying oil that is used in cooking. Rather similar to almond oil, but less prone to
9
become rancid. From the conclusion under the study of Agatemor and Ukhun (2006),
Calcium, an important mineral required for bone formation and neurological function,
was found to be present at significant levels. Many minerals contained in T. catappa were
found at the study like sodium, iron, manganese, zinc, phosphorus, and many more.
Conceptual Framework
This study is anchored to the following concepts shown in the diagram below.
Discussion:
The figure shows the input, wherein the researchers wanted to use Talisay
(Terminalia catappa) nut as the main flavoring in the processing of ice cream. After
processing the ice cream, the researchers gathered a few respondents and conducted a
taste test to find out if it is acceptable as a new flavor in ice cream basing on the ratings
given in terms of how well its aroma, taste, appearance, and texture was. After analyzing
10
and interpreting the data, the output or the result of the study was - Talisay nut considered
Definition of Terms
Combretaceae.
Anthelmintics - are drugs that are used to treat infections with parasitic worms.
Dairy products - are a type of food produced from or containing the milk of mammals.
Dessert - a usually sweet course or dish (as of pastry or ice cream) usually served at
Obovate - egg-shaped with the narrower end at the base, leaf shape.
11
References
Agatemor, Christian and Ukhun, Mark (2012). Nutritional Potential of the Nut of
Tropical Almond (Terminalia Catappia L.). Benin City, Nigeria. Asian Network for
Scientific Information
Anand, Arumugam. et al. (2015). An updated review of Terminalia catappa. Tamil Nadu,
India. Pharmacognosy Reviews.
Camiguin. (2012). Talisay Nut: Grace writes on the Camiguin she loves. Retrieved from
https://grace514.wordpress.com/2009/04/01/talisay-nut/
Conrad, Jim (2012). Excerpts from Jim Conrad’s Naturalist Newsletter. Quintana Roo,
Mexico. Backyard Nature.
Fern, Ken (2014). Terminalia catappa. Useful Tropical Plants. Retrieved from
http://tropical.theferns.info/viewtropical.php?id=Terminalia+catappa
Gandhi, Parimala et al. (2015). Efficacy of Terminalia catappa L. Wood and Bark
against Some Fungal Species. Thanjavur, India. International Journal of Current
Microbiology and Applied Sciences.
12
CHAPTER III
METHODOLOGY
Research Design
Experimental Research Design was used by the researchers in the study to test the
researchers was the Talisay (Terminalia catappa) nut where it was made as an ice cream
flavor, given the proper procedure being followed. While the dependent variable was its
acceptability as flavoring for ice cream. The said variable is the outcome of manipulating
The respondents revolving around the study were the senior high school students
of Masbate National Comprehensive High School which was located in the city of
Masbate. The population was the entire students of the said school, starting from Grade 7
nut ice cream flavor and answered the survey questionnaire for the formulation of
Generalizing the results and conclusions of the population, the researchers had
representatives and chose a specific sample. Accidental Sampling design is the basic
sampling method assumed in this study for statistical method and computation. Since the
sampling method used was accidental sampling, student volunteers were the subjects for
the research. The sample is taken from a group of people easy to contact or to reach.
13
Research Instrument
for the gathering of data from the sample. The type of questionnaire made was rating
scale or Likert Scale, where the respondents were offered a set of numbers in a table that
signified the degree of acceptability of the Talisay (Terminalia catappa) nut as a flavor
express how much the flavor is accepted. Considering the general and specific questions
under the statement of the problem, the researchers formulated a questionnaire in terms of
the modified ice cream’s aroma, taste, appearance, and texture. The questionnaire is
Table 1: Sample Questionnaire used in the Talisay Nut Ice Cream Acceptability Test
using Sensory Evaluation
Please rate the Talisay Nut Ice Cream according to your preference. Thank You!
Sensory
1 2 3 4 5
Qualities
Aroma (Smell)
Taste (Flavor)
Appearance
(Color)
Texture
(Consistency)
Materials:
5-Highly Acceptable 4-Moderately Acceptable 3-Acceptable 2-Merely Acceptable 1-Not
Acceptable
14
The following materials were used in the processing of Talisay (Terminalia catappa) Nut
Ice Cream:
Procedures:
First, place ½ cup of raw, unsalted Talisay nuts in a ziploc bag and crush them
with a meat mallet. Place the crushed Talisay nuts in a bowl and set aside. Next, place 1
cup of Talisay nuts and 1 cup of condensed milk into a food processor. Blend until you
get a smooth paste and set aside. In a separate bowl, add the 500 ml of all-purpose cream
and whip it with a hand mixer until thick and fluffy. After that, add the Talisay nut paste
into the mixture and mix it with a spoon or spatula until well blended. Then, add the
crushed Talisay nuts and mix again. Finally, cover the bowl with a plastic wrapper or put
15
Data Gathering Procedure
The following steps are undertaken and should be considered in the light of
1.) Gathering of Information. Information about the different principles, theories and
2.) Formulation and Validation of Instrument. The test questionnaire is formulated and is
3.) Asking permission to conduct the study. The researchers will write a formal letter
with the intentions to conduct the study in the area of Masbate National
4.) Administration and Retrieval of the Instrument. The research instrument will be
5.) Collection of Data and Processing. After the retrieval of the administered instrument,
inspection will soon follow and data should be tallied and collected and will further
undergo statistical processing. This process is important to find the result of the study.
6.) Analysis and Interpretation of Data. The data to be obtained from the questionnaires
will be collected. Interpretation of the results will take place and resulted are the key
16
Statistical Treatment
on the data gathered, the responses to the items of every questionnaire should be
manually scored. For validity and reliability of interpretation of data, statistical tools
should be utilized.
Where;
a. Percentage. This tool is used to find the percentage of the items to see whether
Talisay (Terminalia catappa) nut is acceptable as a new flavoring for ice cream in terms
of aroma, taste, appearance, and texture based on the response of the students of Masbate
b. Frequency count. To show how often a datum occurs in the frequency table.
This involves the process of tabulating all the answer of the respondents on the
questionnaire.
P = f/n x100
WHERE:
P = is percentage
f = is frequency count
100 = is constant.
17
c. Mean. It is used in this study to find and show the central value or average
score of each aspect in the Talisay (Terminalia catappa) Nut Ice Cream which were the
Σx
x̅ =
n
WHERE:
x̅ = mean
∑ = summation
x = number of scores
which forecasts a different model from the actual values of the quantity being forecast.
Used to show how acceptable the aroma (smell), taste (flavor), appearance (color), and
x̅
MPS = × 100
x
18
WHERE:
x̅ = computed mean
19
CHAPTER IV
PRESENTATION AND INTERPRETATION OF DATA
25
22
20
20
Number of Respondents
15 1
2
3
10 4
5
5
5
3
0
0
Rating
Based on the assessment of the participants for the Talisay Nut Ice Cream for
Aroma, 3 students rated 2 which was only Merely Acceptable, 5 students rated 3 which
was Acceptable, 22 students rated 4 which was Moderately Acceptable while 20 students
rated the ice cream 5 which was Highly Acceptable. The score with the most rated by
students was 4 which means that the aroma of the Talisay Nut Ice Cream was just
average. This implies that the aroma of the ice cream is moderately acceptable. This
interpreted that the Talisay Nut Ice Cream according to aroma was sweet and creamy
20
Figure 3: Result of Respondents’ Rating on the Taste of Talisay (Terminalia catappa)
Nut Ice Cream
45
42
40
35
Number of Respondents
30
1
25 2
3
20
4
15 5
10 8
5
0 0 0
0
Rating
Based on the assessment of the participants for the Talisay Nut Ice Cream for
Taste, 8 students rated 4 which was Moderately Acceptable while 42 students rated the
ice cream 5 which was Highly Acceptable. The score of 5 was the most rated by students
which means that the taste for the Talisay Nut Ice Cream was above average. This
implies that the taste of the ice cream is highly acceptable. This interpreted that the
Talisay Nut Ice Cream according to taste was sweet and delicious which led the
respondents to rate it at a good score. Talisay Nut Ice Cream in regards to its taste
21
Figure 4: Result of Respondents’ Rating on the Appearance of Talisay (Terminalia
catappa) Nut Ice Cream
40
35 34
30
Number of Respondents
25 1
2
20
3
15 4
12
5
10
5 4
0 0
0
Rating
Based on the assessment of the participants for the Talisay Nut Ice Cream for
Appearance, 4 students rated 3 which was Acceptable, 12 students rated 4 which was
Moderately Acceptable while 34 students rated the ice cream 5 which was Highly
Acceptable. The score with the most rated by students was 5 which means that the
appearance for the Talisay Nut Ice Cream was above average. This implies that the
appearance of the ice cream is highly acceptable. This interpreted that the Talisay Nut Ice
Cream according to appearance had a unique color which is creamy white which
influenced the respondents to rate it at a good score. Talisay Nut Ice Cream in regards to
22
Figure 5: Result of Respondents’ Rating on the Texture of Talisay (Terminalia catappa)
Nut Ice Cream
35
31
30
25
Number of Respondents
1
20 18 2
3
15
4
5
10
5
1
0
0
Rating
Based on the assessment of the participants for the Talisay Nut Ice Cream for
Texture, 1 student rated 2 which was only Merely Acceptable, 18 students rated 4 which
was Moderately Acceptable while 31 students rated the ice cream 5 which was Highly
Acceptable. 5 was the most rated score by students which means that the texture for the
Talisay Nut Ice Cream was above average. This implies that the texture of the ice cream
is highly acceptable. This interpreted that the Talisay Nut Ice Cream according to texture
was in great thickness which made the respondents to rate it at a good score. Talisay Nut
Ice Cream in regards to its texture satisfied the consumer in many cases.
23
Figure 6: Total Rating of Respondents on Aroma (Smell), Taste (Flavor), Appearance
(Color), and Texture (Consistency) of Talisay (Terminalia catappa) Nut
Flavored Ice Cream
250
240
230
Total Rating
220
242
200 209
190
Aroma (Smell) Taste (Flavor) Appearance (Color) Texture (Consistency)
It is shown in Graph 5 the total rating of each of the sensory qualities of the ice
cream which were Aroma, Taste, Appearance, and Texture. Aroma got a rating of 209
out of 250, Taste got 242 out of 250, Appearance got 230 out of 250 while Texture got
229 out of 250. Taste has the highest rating among other sensory qualities, followed by
Appearance, then Texture, and lastly, Aroma. This implies that the students favored most
the taste quality of the ice cream, followed by what the ice cream looks like, then the ice
24
Table 2: Result of Rating of Talisay (Terminalia catappa) Nut Flavored Ice Cream
Sensory Mean
1 2 3 4 5 Total Mean
Qualities Percentage
F P F P F P F P F P F P
Aroma 4.18 84
0 0% 3 6% 5 10% 22 44% 20 40% 50 100%
F P F P F P F P F P F P
Taste 4.84 97
0 0% 0 0% 0 0% 8 16% 42 84% 50 100%
F P F P F P F P F P F P
Appearance 4.6 92
0 0% 0 0% 4 8% 12 24% 34 68% 50 100%
F P F P F P F P F P F P
Texture 4.58 92
0 0% 1 2% 0 0% 18 36% 31 62% 50 100%
For the sensory quality aroma, majority of the students rated the score 4 with the
total respondents of 22 and had an equivalent percentage of (44%) which means that the
ice cream has a nice smell and was moderately acceptable. Some students rated the score
5 with the number of 20 respondents and had a percentage of (40%). Others rated the
score 3 with the total respondents of 5 and had a percentage of (10%) and lastly, 3
respondents rated the score 2 and had a percentage of (6%). The mean for the aroma of
the ice cream is 4.18 while the mean percentage is 84. For the category of Taste, almost
all students rated the score 5 with the overall respondents of 42 and had a high average
percentage of (84%) which means that the ice cream has a delicious taste and was highly
acceptable. However, some students rated the score 4 with the number of 8 respondents
and had a (16%) percentage. The mean for the sensory quality taste is 4.84 while the
mean percentage is 97. For the third category which is the appearance, majority of the
25
students rated the score 5 with a total of 34 respondents and had an equivalent of (68%)
percentage which means that the ice cream has a very appealing look and was highly
acceptable. The percentage of (24%) is those students who rated the score 4 with the
number of 12 respondents while the remaining (8%) percentage is those students who
rated the score 3 with a total respondents of 4. The mean for the sensory quality
appearance is 4.6 while the mean percentage is 92. For the last category which is the
texture, the score of 5 was the score that was highly rated with a total of 31 respondents
and had an average of (62%) percentage. This means that the ice cream has a great
consistency and was highly acceptable. The second most rated score was 4 with the total
of 18 respondents and had an average of (36%) percentage. The last score was the score
of 2 which had 1 respondent only with an average percentage of (2%). The mean for the
texture of the ice cream is 4.58 while the mean percentage is 92.
26
CHAPTER V
SUMMARY, FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
recommendation of the study about the acceptability of Talisay (Terminalia catappa) nut
Summary
The purpose of the study is to find out the acceptability of Talisay (Terminalia
catappa) Nut as an ice cream flavor in terms of aroma (smell), taste (flavor), appearance
(color), and texture (consistency) in which the place that the researchers gathered the data
extracting the Talisay Nut and in making the ice cream, the desired flavor is made. The
respondents who tasted the ice cream were the Grade 12 students. The quantitative results
show that the Talisay Nut is accepted for the ice cream flavor, these results were the
ratings of the students in each factor of the ice cream. The aroma of it is moderately
acceptable and the rest which are the taste, appearance and texture are highly acceptable.
Findings
In this study about the acceptability of Talisay (Terminalia catappa) nut ice cream
on Senior High School students in MNCHS, the researchers found out that the most rated
score for the Aroma of the ice cream was 4. 22 respondents with an average of 44% rated
the score 4 for the Aroma of the ice cream and was considered as Moderately Acceptable.
While for the Taste of the ice cream, the most rated score was 5. There were 42
27
respondents with an equivalent average of 84% rated the score 5 for the Taste and was
regarded Highly Acceptable. In the sensory quality Appearance, the most rated score is
also 5. 34 respondents with a total percentage of 68% rated the score 5 which means that
the Appearance is Highly Acceptable. And lastly, with regards to the Texture of the ice
cream, the most rated score is also 5. There were 31 respondents rated for the score 5
Based on the results of the acceptability test, using the sensory evaluation, it
showed that the Talisay nut flavored ice cream was acceptable to the respondents. 209
total value for Aroma, 242 total value for Taste, 230 total value for Appearance, and 229
total value for Texture was the total average for the sensory evaluation. The researchers
were able to conclude that the Talisay nut flavor was suitable as a flavor for the ice
cream. An ice cream flavor, local and only available in the Philippines especially in the
Conclusions
1. The aroma of Talisay (Terminalia catappa) nut ice cream is, to be generalized;
while the rating of 3 which is Acceptable was there were 5 respondents to it. 22
Highly Acceptable to the ice cream. The aroma was the only aspect which it did not
respondents.
28
2. The taste of Talisay nut ice cream is Highly Acceptable, which means it has a
Acceptable which is 4. While the rest which is 42 students rated the Talisay nut ice
cream as 5, which is Highly Acceptable. There were 34 respondents who rated the
perfect score. Which the interpreted results showed that the Talisay ice cream has an
4. The texture of Talisay nut ice cream is acceptable in which it has a right and thick
consistency with the right procedure of freezing the product. Only 1 student rated as
Acceptable. 31 students, which was most of the respondents, rated the Talisay nut ice
Recommendations
Based on the findings, the researchers verified that Talisay (Terminalia catappa)
nut can also be developed as ice cream, by using it as a base in producing ice cream.
1. To introduce to the customers who loves to eat ice cream, the potential in which it
29
2. To further construct ideas and creativity on other possible means to make use of the
3. To introduce this ice cream to all people especially in the ice cream industry to
4. To further in-depth the research on using Talisay nut as an ice cream incorporating
5. To test the Talisay ice cream product to the BFAD (Bureau of Food and Drugs) for
safety purposes.
30
Bibliography
Agatemor, Christian and Ukhun, Mark (2012). Nutritional Potential of the Nut of
Tropical Almond (Terminalia Catappia L.). Benin City, Nigeria. Asian Network for
Scientific Information.
Anand, Arumugam. et al. (2015). An updated review of Terminalia catappa. Tamil Nadu,
India. Pharmacognosy Reviews.
Camiguin. (2012). Talisay Nut: Grace swrites on the Camiguin she loves. Retrieved from
https://grace514.wordpress.com/2009/04/01/talisay-nut/
Conrad, Jim (2012). Excerpts from Jim Conrad’s Naturalist Newsletter. Quintana Roo,
Mexico. Backyard Nature.
Fern, Ken (2014). Terminalia catappa. Useful Tropical Plants. Retrieved from
http://tropical.theferns.info/viewtropical.php?id=Terminalia+catappa
Gandhi, Parimala et al. (2015). Efficacy of Terminalia catappa L. Wood and Bark
against Some Fungal Species. Thanjavur, India. International Journal of Current
Microbiology and Applied Sciences.
Kraczewski, et al. (2012). Wild Edibles in Hawaii – Tropical Almonds. Hawaii. The 3
Foragers.
31