SENSORY ACCEPTABILITY OF TOASTED RICE ICE CREAM IN THE INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC

Abstract

The innovative use of rice, a staple ingredient in many cultures, provides a new avenue for dessert innovation in the food industry. This study aimed to assess the sensory acceptability of toasted rice ice cream utilizing black, red, and white rice as the primary ingredients. This Conducted at the International School of Asia and the Pacific, the study evaluated participants’ responses based on appearance, taste, texture, and aroma to determine the potential of toasted rice ice cream as an innovative dessert. It utilized a descriptive-developmental research design. Purposive sampling was used as a scheme to select the respondents of the study. The respondents were categorized into two groups: expert-respondents, who were predominantly female (aged 28–34 years old) with 9–11 years of food industry experience and training, and non-expert respondents, primarily male (aged 20–26 years old), most of whom were from the International School of Asia and the Pacific. The ingredients used in developing the ice cream included toasted rice (black, red, or white), heavy cream, evaporated milk, cassava flour, and stevia sugar. The preparation involved toasting the rice, mixing it with the cream and cassava flour, and refrigerating the mixture overnight. Sensory evaluation was conducted for each rice variant to measure levels of acceptability among participants. Results revealed that all three flavors of toasted rice ice cream—black, red, and white—were highly accepted in terms of appearance, taste, and aroma. However, the texture of red and white rice ice cream was rated as “accepted” rather than “highly accepted.” Statistical analysis indicated no significant differences in the sensory acceptability of the three rice flavors between expert and non-expert respondents, highlighting their universal appeal. In terms of cost analysis, black rice ice cream was found to be economically viable. A production cost of 127 pesos yielded 15 servings, with each priced at 20 pesos. The total income amounted to 300 pesos, generating a return on investment of 173 pesos, demonstrating the product’s profitability. This study underscores the potential of toasted rice ice cream as a sensory-acceptable and cost-effective product.