The Feasibility Of Producing Ice cream OutOf Sweet Potato (Ipomea batata)

CHAPTER I. Introduction

A.Background Of The Study

I choose this study because my favorite dessert is ice cream. Ice cream nowadays are getting getting expensive. I want to produce an ice cream without spending much money, so thought of an ingredient that is nutritious and cheap. So i choose sweet potato to be made into ice cream because sweet potato is cheap. Sweet potato is the world's most widely grown tuber crop and is the fourth largest food crop. This study is another wayu of producing ice cream in an inexpensive way.

B. Statements Of The Problem
-can we produce ice cream out of sweet potato?
-are the characteristics of sweet potato the same as the characteristics of the commercial ice cream?

c. Hypotheses
-we can produce ice cream out of sweeyt potato.
-the characteristics of sweet potato is the same as the characteristics of the commercial ice cream.

D. Significance Of The Study
Ice cream nowadays are getting expensive. The sweet potato ice cream can be a source of income. It contains benefit such as vitamins. The product is different from commercial one for it contains vitamins, easy to produce and cheaper than others.

E. Scope And Limitations
The study is limited on the production of ice cream out of sweet potato. The study will be dealing on the amount of the ingredients needed in producing ice cream out of sweet potato. It will deal also on the factors that would affect the production of sweet potato ice cream like time and the temperature.

F. Definition of Terms
Ice cream-is a frozen dessert made from dairy products, such as milk and cream, combined with flavorings and sweeteners, such as sugar.
Sweet Potato-(Ipomoea batatas), is a crop plant whose large, starchy, sweet tasting tuberous roots are an important root vegetable. The young leaves and shoots are sometimes eaten as greens.


CHAPTER II: Review Of Related Literature

Sweet potato is a crop plant whose large, starchy, sweet tasting tuberous roots are an important root vegetable. The young leaves and shoots are sometimes eaten as greens.The sweet potato is only distantly related to the potato (Solanum tuberosum).It is even more distantly related to the true yam (Dioscorea species), which is native to Africa and Asia. Thus, a sweet potato and a yam are in fact different foods.sweet potatoes can keep for six months.Colder temperatures injure the roots.They grow well in many farming conditions and have few natural enemies; pesticides are rarely needed.Sweet potatoes are grown on a variety of soils, but well-drained light and medium textured soils.They can be grown in poor soils with little fertilizer.(http://en.wikipedia.org/wiki/Sweet_potato). I choose sweet potato to be made into ice cream because it contains many vitmains. Sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6.In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato.Sweet potato varieties with dark orange flesh have more beta carotene than those with light colored flesh and their increased cultivation is being encouraged in Africa where Vitamin A deficiency is a serious health problem. Despite the name "sweet", it may be a beneficial food for diabetics, as preliminary studies on animals have revealed that it helps to stabilize blood sugar levels and to lower insulin resistance.(http://en.wikipedia.org/wiki/Sweet_potato_nutrients)
We all know that ice cream is a frozen dessert made from dairy products, such as milk and cream, combined with flavorings and sweeteners, such as sugar.Before the development of modern refrigeration, ice cream was a luxury item reserved for special occasions. Making ice cream was quite laborious. Ice was cut from lakes and ponds during the winter and stored in large heaps, in holes in the ground, or in wood-frame ice houses, insulated by straw.Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This was called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbtierre (a covered pail with a handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone.(http://en.wikipedia.org/wiki/Ice_cream_production)Ice cream has the following composition: Greater than 10% milkfat by legal definition, and usually between 10% and as high as 16% fat in some premium ice creams: 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk: 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners: 0.2 to 0.5% stabilizers and emulsifiers: 55% to 64% water which comes from the milk or other ingredients.(http://en.wikipedia.org/wiki/Ice_cream_dietary). With this information the researcher come up with the study of producing ice cream out of sweet potato, because its nutritious and cheap.


CHAPTER III: Methodology

Materials:
3/2 cup sugar 2 spoon cornstarch
1 cup milk pinch of salt
1/2 kilo of squash container
freezer-safe bowl freezer
blender

Method:
The researcher gathered all the materials. The sweet potato was boiled until it was soften. After boiling the sweet potato was then smashed. All the materialswere then mixed together withj the sweet potato. After mixing, the mixture was blend(to improve the texture of the ice creams). The mixture was then boiled for 3-5 minutes. The mixture was then cooled. Then it was transfered to a wide container(for ice creams expansion). The researcher frozen the mixture at a temperature of 30-40 degree celsius.


CHAPTER IV: Results And Discussions

Taste Rating of sweet Potato Ice cream

This table shows the taste rating of sweet potato ice cream. 15 respondents rated 3(very satisfying) and it is equal to 71.43%. 5 respondents rated 2(satisfying) and it is equal to 23.81%. 1 respondents rated 1(needs impovement) and it is equal to 4.76%.

This table shows the smell rating of sweet potato ice cream. 6 respondents rated 3(very satisfying) and it is equal to 28.51%.15 respondents rated 2(satisfying) and it is equal to 71.43%. And no respondents rated 1(needs impovement) and it is equal. the researcher include the smell because some of the respondents like the smell.