Advisers

Analyn A. Brosas

Discipline

Hospitality Management

Abstract

Ice cream cones are commonly made from ingredients such as wheat flour and sugar and may have limited nutritional value. This study explored moringa flour, derived from Moringa oleifera, as a partial alternative ingredient in ice cream cones. Moringa contains proteins, vitamins, minerals, and antioxidants and may increase the nutritional value of the product. The study assessed the product’s taste, texture, appearance, and overall acceptability among Grade 12 students. The study used a quantitative descriptive design to assess product acceptability. Survey questionnaires were administered to 30 Senior High School Home Economics students and focused on sensory attributes, including taste, aroma, appearance, and overall satisfaction. The responses were analyzed to describe preferences and acceptability levels. Most respondents rated the moringa-flour ice cream cone as highly acceptable. Students favorably evaluated its natural sweetness, smooth texture, vibrant color, and overall appearance. The taste was described as distinctive, and its pairing with ice cream was perceived as balanced. Respondents also valued the product’s perceived health benefits. The findings indicate that the moringa-flour ice cream cone was highly acceptable to the participating Grade 12 students and may be considered as an alternative formulation for ice cream cones.

Keywords

grade 12 students, product acceptability, sensory evaluation, moringa flour, ice cream cones