BLUE PEA FLOWER (Clitoria ternatea) AND LATUNDAN BANANA (Musa acuminata x M

Blue Pea Flower (Clitoria ternatea) and Latundan Banana (Musa acuminata x M. balbisiana) Ice Cream

Kae Sherinne C. Baccay, Rolea A. Reli, Lorrie Joy M. Tangcay
DOI: https://doi.org/10.65141/sjter.v1i1n8

ABSTRACTIce cream is an in-demand dessert, especially during the summer season. Consequently, in this study, the researchers innovated the popular dessert by applying blue pea flower (Clitoria ternatea) and latundan banana (Musa acuminata x M. balbisiana). Three treatments were utilized as follows: Treatment 1 (Blue Pea flower extract 64g, Latundan Banana 200g, All-purpose cream 1000g and Condensed milk 975g); Treatment 2 (Blue Pea flower extract 128g, Latundan Banana 100g, All-purpose cream 1000g and Condensed milk 975g); and Treatment 3 (Blue Pea flower extract 256g, Latundan Banana 50g, All-purpose cream 1000g and Condensed milk 975g).
The general result of the study in terms of color/appearance, taste/flavor, odor/aroma and general acceptability revealed that Treatment 2 (128g blue pea flower and 100g Latundan Banana) was the most acceptable among the three treatments. Based on the ROI, it could be said that all treatments can be profitably utilized in making blue pea flower (Clitoria ternatea) and Latundan banana (Musa acuminata x M. balbisiana) ice cream.

Keywords: Blue pea flower, Latundan Banana, Ice cream

Cite this Paper

Baccay, K. S., Reli, R., & Tangcay, L. J. (2022). Blue Pea Flower (Clitoria ternatea) and Latundan Banana (Musa acuminata x M. balbisiana) Ice Cream. Student Journal of Technology and Educational Research, Vol. 1(Issue 1), 97–107. https://doi.org/10.65141/sjter.v1i1n8

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