ACCEPTABILITY OF GUMAMELA (Hibiscus Rosa –Sinensis)

FLAVORED ICE CREAM

A Research Paper

Present to

Ms. Tadema H. Formarejo

Of

Iloilo Science and Technology University

By:

Edwin B. Balbon Jr.

BSHM3C – CS

JUNE 2022
 CHAPTER 1

BACKGROUND OF THE STUDY

Gaugamela’s are abundant anywhere in the world, especially in areas with warmer climates. It is loved
by many since it has a lot of varieties with each being unique and beautiful. It is easy also easy to
maintain. Guiuan, Eastern Samar, is in an area with a warmer climate and has a lot of gumamela with
different colors, a few petals, and appearance. Studies have demonstrated anti-bacterial, hypotensive,
antispasmodic, and chemopreventive activities. It has shown glucose lowering in diabetic rats. Leaf
extract has been shown to promote hair growth (StuartXchange.org. 2015). Most ornamental plants are
rich in vitamins and minerals, according to Prof. Gregorio Lugod and Dr. Ludivina de Padua of the
University of the Philippines-Los Baños (UPLB) Department of Botany, who International Journal jointly
conducted a study on the nutritional properties and uses as a food of these species of plants. The study
cited as an example gumamela which is very common in many gardens and its flowers used to adorn
tabletops or girls’ hair. Unknown to many, the flowers and leaves of this shrub can now be eaten as food
that provides the human body with starch, glycogen, calcium oxalate, sulfur, and peptic substances to
prevent colds, cancer, and an ulcer (Calleja, 2015). It is for the reasons stated above that this study was
conducted. To take advantage of the abundance of this flower in Guiuan, Eastern Samar, the researchers
have decided to make the flower not only as a tool for decoration but as an ingredient for food as well.
This in turn can help alleviate poverty thru additional income for poor members of the community or
other entrepreneurs by using products that are cheap and readily available as supplied by nature.

OBJECTIVE OF THE STUDY

The main purpose of the study was to make an Ice Cream flavored with the Gumamela Flower.
Specifically, it aimed to evaluate and analyze the product in terms of the following:

1. develop a new ice cream product flavor with Gumamela cream.

2. evaluate the acceptability level of the Gumamela Ice cream through the following indicator.

a. flavor

b. appearance

c. texture

d. aroma

e. color

3. determine the general acceptability of the Gumamela Ice cream.

The output of the study is most beneficial to the following:

The HBM Faculties. This study will help to improve the health of the teacher as the gumamela plant
carries medicinal properties with it.

The Third year(3rd) students. This study will give the students (future researchers) to have an idea and to
innovate new products using gumamela flowers.

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 gumamela.

Scope and Delimitations of the Study

This study was limited to testing the gumamela flavored cream. The respondents of the study were the
twenty-five (25) students of HM students and eight (8) Faculty Teachers for the pilot test. This study
used a scorecard to determine the acceptability of Gumamela Flavored 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:

Gumamela. is a flower used in many places around the world for herbal medicinal purposes? Also
known as the hibiscus, China rose or shoe flower, the gumamela is used as an expectorant, diuretic, anti-
infectious, anti-inflammatory, and more. (Reference, 2019)

Ice cream. is a very cold sweet food that is made from frozen cream or a substance like cream and has a
flavor such as vanilla, chocolate, or strawberry. (Variable Noun; Collins English Dictionary, 2019). In this
study ice cream is the main product for this study.

Taste. The objective of the sweet, sour, bitter, salty, or umami quality of a dissolved substance as
perceived by the sense of taste. (Merriam –Webster, 2019) In this study ice cream is the main product
for this study.

Appearance. Outward or visible aspect of a person or thing. In this study, the term is used to refer to
the appearance of the product which is the Gumamela Ice Cream. (Vocabulary.com, 2019)

Aroma. A distinctive, pervasive, and usually pleasant or savory smell. In this study, aroma refers to the
smell of gumamela ice cream. (Merriam –Webster, 2019)
Conceptual Framework

The study of this product includes input, process, and output of the product. Within this is the
process of how to gain information of the acceptability of the Gumamela as flavors of Ice Cream, along
with how it’s made and what materials are needed.

INPUT PROCESS OUTPUT

Gumamela

Chilled All-purpose Preparing

And Gumamela Petal bits

Chapter ll

Review of Related Literature and Studies

This chapter presents the relevant articles, studies, and literature that will serve as the basis of this
study.

Related Literature

The origins of ice cream can be traced back to at least the 4th century B.C. Early references
include the Roman emperor Nero (A.D. 37-68) who ordered ice to bring from the mountains and
combined it with fruit toppings, and King Tang (A.D. 618-17 of Shang, China 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)

In the early 1800s, there were no accepted rules about how to flavor, prepare, or even serve 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)

Sorbetes are 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 flavors are stored inside three metal canisters. Blocks of ice keep the sorbets frozen. Popular
flavors of dirty ice cream include avocado, melon, strawberry, cookies and cream, chocolate, and
cheese. Now coconut milk is also used to give the sorbetes their creaminess. Sorbetes is scooped and
served in sugar cones or in between bread buns. (Ylaya, 2016)

In a discovery that will give nutritionists the shivers, a Japanese scientist has discovered that
consuming ice cream 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)

Gumamela is not just a blossom of beauty but a possible ingredient for good health. A study
conducted by Davao Medical School Foundation revealed that the Gumamela flower (Hibiscus rosa-
sinensisis) contains ingredients that maybe used to prevent cancer, by inhibiting the mutation of cancer
cells in the human body. Cancer is a result of genetic mutation when our bodies are exposed to
carcinogens (cancer-causing substances). A single abnormal cell will grow, leading to multiple mutations
to form tumors. Tumor cells eventually invade and destroy normal cells. In the laboratory experiments
(Modified Ames Salmonella Assay), the researchers tested the anti-mutagenic properties or the ability to
control mutation of gumamela flower extracts to the growth of mutant salmonella bacteria. They
compared effects to Mytomycin C, a standard mutagen (positive control), and mineral water as the
negative control. Results showed that gumamela extracts significantly decreased the growth (mutation)
of salmonella compared to Mytomycin C and mineral water. In fact, the study highlighted that even with
the presence of mutagen (agent that promotes mutation), gumamela extracts have successfully halted
the bacteria’s growth in most of the trials conducted. According to the study, these effects may be
attributed to the active ingredients in gumamela such as flavonoids and proanthocyanins, the
phytochemical components that act as powerful antioxidants and free radical scavengers.
Proanthocyanins trap hydroxyl, lipid peroxides, and other damaging free radicals and stimulate cells to
produce detoxifying enzymes. Meanwhile, the flavonoid is one of the few free radical scavengers that
protect the body against fat and water-soluble free radicals. With these findings, researchers claimed
that gumamela is a potential natural resource that can prevent the development of cancer cell in the
human body (PCHRD, 2013).

Related Studies

In conducting the preparation for the acceptability of Gumamela Ice Cream the researchers
found studies directly related to this. The information gathered ideas and concepts from the project and
report that showed some degree relevant to the study is stated below.

The research study was conducted to find the feasibility of the gumamela flowers as flavoring
for ice cream. The presence of nutritional components in gumamela petals led the researcher to utilize it
as a flavoring for one of the most favorite desserts of young and old alike. It aimed to find an alternative
ingredient that would be beneficial to the health of the people and would be acceptable as to its
appearance, taste, texture, and aroma. After the processes of preparing, cooking, mixing, blending, and
freezing the gumamela ice cream, the researcher conducted a taste test. The experimental gumamela
ice cream was labeled as A and a branded ice cream was labeled as B. Twenty-eight (28) respondents
graded the A and B on a scale of 1 to 5 wherein 1 is the lowest and 5 is the highest. The results were
tabulated and a t-test for two independent samples was used to determine if there is a significant
difference between the experimental product and the branded ice cream in terms of the given
parameters. Results showed that there is no significant difference between the experimental and the
branded ice cream. (Casanova, 2011).

As we all know gumamela plant is abundant here in the Philippines. It grows anywhere and
everywhere in our community. So, as a researcher, as I can see in our community, people are letting
gumamela flowers fall on the ground after the flower blooms. So, as I am concerned, I decided to study
and use the gumamela flower and make it into a shake. Making gumamela petals as a shake will make us
think and realize that aside from being a plant and a very decorative flower, it can also use as a main
ingredient for making a shake. Common hibiscus is used to treat coughs by placing extracts from the
plant in the patient's bath or in water used for steam inhalations. Hibiscus is often combined with other
herbs to make cough syrup. Now, as I am concern, I made a thought to make gumamela petals as a
shake to make it more useful to people than letting it fell on the ground and seeing it useless. In this
study, I want to exclude the feasibility of gumamela petals as shake. As a researcher, what makes me
have difficulty on this study is on how people will accept my study despites of what they have known
about gumamela. Wash the gumamela flowers after collecting it on its plant. Separate the petals from
its flowers. Put the washed petals to the blender and start blending it. But before blending it, you must
assure that the petals you put into the blender is enough to make a delicious shake. Put enough water
the petals blend easily. After blending it, put the condensed milk and be assure that the condensed is
enough to make the shake yummy. After it, put enough teaspoon of sugar to have better taste. Put the
ice cubes or the crashed ice to make the shake cold and tasty. After tasting it, put the finished product
on a clean bottle or in a pitcher. Based on the trials conducted, here are some of the descriptive results
that are discussed by the researcher. On the first trial, based on the survey, the odor and the taste of the
shake is on rank 2 w/c is good. Only the odor of the shake is on the rank 3 w/c needs improvement. On
the second trial, the average rank of the odor, color, taste of the shake is on rank 2 w/c is good
(Investigatory blog-Nessy, 2009).

Studies have revealed that craving for ice cream - or – anything sweet – could help after mood
swings. In addition, according to health.com, the reason behind the craving is often associated with
long-term patterns such as our childhood sweet memories – like when mom gives us cookies or
rewarded for doing well with an ice cream fix. Although the downside of eating these sweets could lead
to Diabetes, you can still enjoy them by trying these artisanal ice cream made by Fog City Creamy.
(Manahan, 2016)

Students Cassidy Cowger mixes liquid nitrogen with other ice cream ingredients. This was the
winning combination for Jordan Comish of highland and Matt Vanguten of East Peoria during an ice
cream-making contest Friday afternoon in Millikin University’s Leighty-Tabor Science Center. Ice cream
making was part of the workshop for chemistry majors, and because of cooling agent was liquid nitrogen
rather than ice, the process required taking safely precautions, such as wearing goggles. (Churchill,
2015)
 Chapter lll

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

1. Casserole pot

2. Electric Mixer

3. Wooden Spoon

4. Stove

5. Chopping Board

6. Mixing Bowl

7. Knives

Procedure

The following are steps for creating the Gumamela Flavored Ice Cream

1. Wash the Gumamela Flowers in running water.

2. Remove the petals.

3. Using an electric mixer, combine the chilled all-purpose cream and condensed milk in a mixing bowl.
4. Mix the product with the gumamela syrup.

5. Check the consistency of the product then sprinkle it with cut gumamela bits

6. Place it in a container and leave it in the refrigerator.

7. Wait for the gumamela ice cream to be frozen.

Gumamela Petal syrup:

Put a considerable amount of sugar in a pot, specifically not more than 750 grams, you might not need
too much sugar as gumamela flowers are naturally sweet. Next step is to boil 1 liter of water until a right
consistency of syrup is met. After heating, remove the syrup to let cool, then put 100 grams of
gumamela petals and cover for 5 – 8 hours. Lastly, fill with gumamela syrup some small tight containers,
or small empty bottles then place them in the refrigerator.

Gumamela Bits:
To add more gumamela flavors to the ice cream, cut tiny bits of gumamela petals – around .01 cms. or 1
mm. Sprinkle the bits to the ice cream before freezing it in the refrigerator.

Research Design

This research study was conducted to find the feasibility of the gumamela flower as flavoring for
ice cream. The presence of nutritional components in gumamela petals led the research to utilize it as
flavoring to one of the most favorite desserts of young and old alike.

Respondents of the study

The researcher considered the third-year students of Iloilo Science and Technology University.
They were the chosen respondents because their course has to do with food tasting. In addition to this,
Gumamela Flavored ice cream is not only for food it also to have a good health benefit that we eat.

Research Instrument

A questionnaire was used in gathering data. The questionnaire has 5 parts. The questionnaire
consisted of items that determined the flavor, appearance, texture, aroma, and color of the final output
of product that we perform. The study was conduct at the Iloilo Science and Technology University since
the chosen respondents are students and faculty teachers at the University.

Data Gathering Procedures

The researcher personally administered the research instruments to the respondents. They
conferred and discussed the significance of the study and accomplish the distribution of the instrument
properly.

The respondents were given 15 minutes to accomplish the form to prevent them from giving
hasty response. The researcher went from one section to another on collecting the accomplished
questionnaire.

After the questionnaire have been accomplished, the result was tallied and tabulated. These
data became the bases of analysis and interpretation.