Applied Sciences > Technology > DG CY2020 7911

Research Title Reinventing Ice Cream into a Functional Food Matrix (Year 2 of 1)
Research Personnel Leader:
Staff:


Research Duration Start:
End:
8 August 2018
7 July 2020
Research Location UPLB-CAFS-IFST
Research Description The project proposes to develop a synbiotic (prebiotic + probiotic) ice cream using the fruits of earlier basic researches conducted in IFST-UPLB on pre and probiotics. Specifically, it aims to determine the anthocyanin content of Hinaligi flour; (2) evaluate the microbiological quality, physicochemical characteristics, proximate profile and sensory characteristics of the synbiotic ice cream treatments; (3) conduct consumer testing of the ice cream formulations, and check the viability of the probiotic culture during frozen storage of the synbiotic ice cream.
Research Objectives To develop a synbiotic ice cream, containing purple yam flour and mixed LAB culture, by improving the existing formula of the industry cooperator.
Research Beneficiary(ies) SME partner (Sugar and Ice Confections), the neighboring constituents of the partner SME and consuming public
Research Accoplishments [CY 2018] 1.15 SHS prototypes with control modules 2.Installed cloud-based software for PISOLAR payment and monitoring 3.Installed SHS system in targeted communities 4.PISOLAR SHS sustainability and management program
Total Research Cost ₱1,766,340.90
Research Agencies Funding:
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UPLB-CAFS-IFST


Research Budget Breakdown Year:
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Code DG CY2020 7911
KRA Code
Priority Thrust DOST
R&D


Sector Applied Sciences
Actual Sector Food Technology
Related sectors Biology, Industry
Entry revision: February 2021