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DON FELIX SERRA NATIONAL HIGH SCHOOL
ACADEMIC TRACK
SCIENCE, TECHNOLOGY, ENGINEERING, AND MATHEMATICS (STEM)STRAND
SAN JOAQUIN, ILOILO
(Propose three titles)
Title 1 Acceptability of Kamonsil (Pithecellobium dulce) as Ice Cream
___Title 2_______
____Title 3______
A Research Proposal Presented to
The Faculty of the Senior High School
Academic Track
Don Felix Serra National High School
San Joaquin, Iloilo
Requirements for the Subject
Practical Research 2
By
Lyndon Red R. Aguilar
Keana S. Clavel
Euna Hope S. Legaste
Khee M. Margen
Vince Edmar Salde
Florence Mae S. Sarabia
Giliane E. Segunla
ACADEMIC TRACK
SAN JOAQUIN, ILOILO
Nicole Tom Sevillo
November 2021
Chapter I
Introduction
Background of the Study
Ice cream is a frozen dessert, usually a mixture of milk, sugar, cream and all other
ingredients. It comes with a variety of flavors and additives. It can be natural, but in most cases,
artificial flavorings are used. Because of its savory and sweetness, it has been a popular treat
for decades especially for children. As years go by, no-sugar-added ice cream has become
popular and the addition of natural foods and sugar has been considered for some to enjoy its
subtle sweetness.
In the Philippines, as the Covid-19 pandemic hit, people have been forced to stay in their own
homes. Engaging unto social media has been one of their coping mechanisms. In a recent
study of The United Nations Children’s Fund (UNICEF), it has been found out that unhealthy
food marketing in social media has been appealing to Filipinos especially children. 72% of the
marketing posts were appealing to children while 84% to teenagers. It results in rampant online
searching of consumers for yoghurt, sour milk and cream products, cheese, cakes, sweet
biscuits and other pastries, flavoured and carbonated beverages, edible ices and chocolate.
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This is exposing Filipino children to the risk of ill-health in childhood and later life. The
researchers utilized kamatsile fruit to add a new and healthier one to the variety of existing ice
cream products, hence this study is being conducted.
Kamatsile, Camachile or Manila Tamarind (Pithecellobium dulce) commonly known in
the Visayan language as kamunsil, a semi-evergreen leguminous tree, usually 5 to 20 meters
high. Kamatsile has pendulous branches and short, sharp, stipular spines. Bears small white
greenish flowers, 1 centimeter in diameter, and fruits that come in pods. The pods are greenish-
brown to red-pinkish, dehiscent along the lower suture, turgid, twisted, sipral, 10 to 18
centimeters long and 1 centimeter wide. The pods contain a minimum of 10 flattened, black and
shiny seeds with a thick, white, edible aril. The arillus is sweet when the fruit is ripe. Kamatsile
can be found throughout the Philippines at high or medium altitudes.
In the municipality of San Joaquin, Iloilo, kamunsil has been a popular summer fruit for
the locals, for it bears its fruit in the month of February to May. Being sold along the national
highway, usually at Sitio Cabitoonan,alongside with sineguelas, as a means of living for some
local folks. It has been also one of the must try foods and a significant part of the San
Joaquinhon culture.
The researchers used Kamatsile as the main ingredient of this study because of its
accessibility and uniqueness. It can be found locally and it has not been introduced to other
people. Also, because of the nutrition and health benefits the consumer may avail.
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The primary reason of the researchers in conducting this study is to evaluate the level of
acceptability of using different proportions of Kamatsile extract and fruit slices in making ice
cream in terms of appearance, aroma, flavor, texture and general acceptability.
The kamatsile fruit as an available and accessible resource in the community can be
utilized to enhance the appearance, aroma, flavor, texture of ice cream as well as a good
source of nutrients.
The researchers believe that this will contribute to local residents and ice cream vendors
of San Joaquin. As well as to the whole ice cream industry and help in addressing the problems
against unhealthy diet amongst people especially children.
Conceptual Framework
INPUT
Powdered Milk
Coconut Milk PROCESS

Get the extract of
Evaporated Milk kamatsile using the
Sugar
electric blender
OUTPUT
Mix the powdered milk , Healthy ice cream
Cornstarch
coconut milk ,evaporated
milk , sugar ,cornstarch ,
Kamatsile
and extract and slices of
kamatsile
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Figure 1.The Acceptability of using kamatsile extract and fruit slices in making ice cream in
terms of appearance, aroma, texture, taste and general acceptability.
(Kindly include your research paradigm showing your dependent variables and
independent variables).
Statement of the Problem
This study will aim to determine the acceptability of kamatsile in making ice cream.
Specifically, it will seek answers to the following questions:
1. What is the level of acceptability of kamatsile extract and fruit slices in making ice cream
in terms of appearance, aroma, flavor, texture and general acceptability?
2. Is there any significant difference on the level of acceptability in five different proportions
of kamatsile extract and fruit slices in making ice cream in terms of appearance, aroma,
flavor, texture and general acceptability?
Hypothesis
There is no significant difference on the level of acceptability in five different proportions
of kamatsile extract and fruit slices in making ice cream in terms of appearance, aroma, flavor,
texture and general acceptability.

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Scope and Delimitation
This study is conducted to determine how well the consumers will receive the formulated
kamatsile ice cream based on a variety of ingredients used. It will be assessed in terms of
technical, technical, marketing, and Socio-Economic aspects. There are 40 respondents for the
Pilot Test at Don Felix Serra National High School.
The formulated product will not be subjected to marketing feasibility. The established
nutrition attributes and microbiological analysis of the kamatsile ice cream will not be included in
this study.
Significance of the Study
The sole purpose of this study is to know the acceptability level of kamatsile in making
ice cream in terms of appearance, aroma, flavor, texture and general acceptability.
This research may offer significance to the different sectors namely;
To entrepreneurs, the study can be a benefit as it can help them innovate the product in
the future. This can also widen the choices of goods (ice cream) for consumers to purchase.
To the manufacturers. The result of the study will help companies earn profit as they will
be making new products that were not yet sold to the market .
To the consumers. The study can be of benefit to the consumers having knowledge that
kamatsile is an abundance of vitamin C, vitamins B1, vitamin B2 which increases metabolism,
has an ample amount of vitamin B6 which secures optimal functioning of the brain, strengthens
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memory, mood and concentration. It will also be convenient, practical, and a good option for its
health benefits.
To the residents and community It will allow them to make nutritious ice cream and sell it
for a low price. Especially sellers of kamatsile and even ice cream street vendors. This can also
help promote the product of the municipality.
To the future researchers. The study can be an advantage for researchers as it can be
used as a reference for a similar type of product.
Definition of Terms
Acceptability- determines how well an object , a thing , or a person will be received by the target
community (Ayala, 2011) . This study is conducted to determine the acceptability of kamatsile
ice cream.
https://pubmed.ncbi.nlm.nih.gov/21656958/
Appearance- the way a person or something looks or an external show (Merriam- Webster
Dictionary).In this study, it refers to the size, shape, texture, and color of the kamatsile ice
cream product based on the mixture of ingredients used.

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Aroma- the distinct and persuasive smell, scent, odor, and fragrance (Merriam-Webster
Dictionary) of kamatsile ice cream.
Dehiscent (Botany)- the spontaneous opening at maturity of a plant structure (Collins
Dictionary). Once the kamatsile matures, dehiscence happens, pods begin to split open and
empty their contents.
Flavor- the distinctive and the quality of a food or drink that affects the sense of taste (Merriam –
Webster Dictionary) . This study brings up the sensory impression to the taste and smell of the
formulated kamatsile ice cream based on the mixture of ingredients used.
General Acceptability- a subjective measure based on pleasure by the majority ( Your
Dictionary). This study determines the sensory properties of the kamatsile ice cream, exposure
to it and subsequent expectations, and contextual factors.
Kamatsile- a species of flowering plant in the pea family. The kamatsile pods contain a sweet
and sour pulp which is eaten raw.(www.Feedipedia.org)
Pithecellobium Dulce- scientific name of kamatsile .(www.Feedipedia.org)
Pendulous- refers to branches of the Pithecellobium Dulce that droop or bend downward.
(Meriam-Webster Dictionary)
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Texture- the feel, appearance, or tactile surface of the kamatsile ice cream. (Merriam-Webster
dictionary)
Chapter II
Review of related literature
Review of related literature is a "comprehensive study and interpretation of literature that

addresses a specific topic" (Aveyard, 2010). It’s summarize, analyze and compile all recent
existing research study on a certain topic that could help solidify and support the researchers’
study .
Manila Tamarind (Pithecellobium dulce)
Manila tamarind (Pithecellobium dulce) or known as “kamonsil” in Iloilo and “camatchile”

in tagalog is a slightly evergreen leguminous tree that sizes ranges from small-medium. It
belongs to the flowering pea family. Kamonsil is a fast growing tree that could reach a height of
approximately 10 m in 5-6 years in favorable conditions (Duke, 1983). It can also grow in poor
soils and wastelands but it preferred a well drain sunny location. The fruits, which is what we are
going to use in our experiment has a color of greenish-brown to red-pinkish, (Heuzé V., Tran
G., Archimède H., 2015). The seeds of this plant is flat, black , and shiny.
The above literature was related to the present study because it explains what Manila
Tamarind is.
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Availability and adaptability
Manila Tamarind is a native in South America and southern Mexico, although it was also
originated in central America, Southern California to Colombia and Venezuela. The Portuguese
and the Spanish introduced Manila Tamarind to Indonesia and Philippines. Right now this tree
could be found in tropical regions, either near the riverside, the highway with less rainfall. San
Joaquin is well known for its delicious-
tasting “kamonsil” as it grows here all summer long and it’s one of the delicacies of the town.
“Kamonsil” grows more in full sunlight withstand considerable shade (Orwa et al., 2009). Can
survive dry periods for 3-8 months and is frost sensitive.
The above literature was related to the present study because it states the availability and the
adaptability of the camatchile.
Uses
It is primarily consumed as food for its perfectly balanced sweet and sour taste. The fruit
can be added to salad, can turn into juice, and in our study we will turn it to ice cream. It was
stated in an article “Untold Health Benefits of Manila Tamarind or Camatchile” by Jay Nelz in
2017, that the Manila Tamarind is rich in antioxidants that could fight diseases. It was also
written in the article that it is traditionally used as a medicine by the ancient people. A study by
Kaushik V Kulkarni and Varsha R Jamakhandi said that the extract of the leaves is a remedy for
indigestion. The bark extracts are also used to treat chronic diarrhea and tuberculosis.
The above literature was related to the present study because tackles about the uses of
Manila Tamarind.
Ice cream
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Bell (2021) stated that Ice cream is a common dessert produced by the pasteurization and
homogenization of mixed dairy products (usually milk, condensed milk, fat and cream). It has
the components like ice crystals, fat, sweeteners, air, and non-fat solids. It is usually eaten in
summer during the burning heat. Served in an edible cone or can be eaten with a spoon.
According to Berkheiser (2019) if ice cream is consumed occasionally and in moderation, it

can be a part of a healthy and a well-balanced diet.
The above literature was related to the present study because it deals with the
Meaning of ice cream.
Appearance
Hutchings (1977) stated that appearance is a compound of all the information about the
product which reaches the eyes. According to (Okajima and Spence 2011) the visual
appearance of food and drink is very important as far as assessing its freshness is concerned.
Additionally, visual appearance can trigger the desire to eat.
It is also stated by Hutchings (1994) in his book Food Color and Appearance in
Perspective, that man generally regards the appearance of the food with great interest. Thus,
the look of a meal can have the effect of appetite stimulation.
The above literature was related to the present study because it deals with the acceptance
of the product in terms of its appearance.
Taste
Taste is a sensory modality involving the oral perception of food-derived chemicals that
stimulate receptor cells within taste buds. Taste principally serves two functions: it enables the
evaluation of foods for toxicity and nutrients while helping us decide what to ingest and it
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prepares the body to metabolize foods once they have been ingested. Moreover, taste drives a
primal sense of ‘acceptable’ or ‘unacceptable’ for what is sampled (Breslin 2013)
According to Wither (2018) Taste is what takes place in your mouth when food or drinks
make the connection with your taste buds. The basic tastes were sweet, sour, bitter salty and
umami.
The above statement were related to the present study in the sense that researchers
distinguish the different stimulation of the delicious product made.
Texture
Food texture is defined by Bourne (2002) as the properties of a food that are that group of
physical characteristics arising from the structural elements of the food, primarily sensed by the
feeling of touch, related to the deformation, disintegration, and flow of the food under a force.
According to Kilcast and Lewis (1990) Texture is important in determining the eating quality
of foods and can have a strong influence on food intake and nutrition.
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Chapter 3
Methodology
(Please include your data analysis procedure)
This chapter presents the research design, the materials, the data collection procedure, the
research instrument, the respondents of the study, and the data collection.
Research Design
This study was an experimental research. The experimental research is designed in

which evaluators manipulates and controls one independent variable for the variation
concomitant to the manipulation of the dependent variable this experimental study will
determine the acceptability of Kamatsile as a main ingredient and extract in making ice cream.
Materials and Equipment
 Powdered Milk
 Coconut Milk
 Evaporated Milk
 Sugar
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 Cornstarch
 Kamatsile
 Mixing Bowl
 Electric Mixer
 Blender
 Cheesecloth/Katsa
 Can opener
 Spatula
 Wire whisk
 Measuring spoons
Procedure: ( Pre – Experimental Stage
During Experimental Stage
Post – Experimental Stage
1. Wash the Kamatsile in running water.

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2. Blend the Kamatsile in the blender machine and filter it with the use of cheesecloth/katsa
to get the extract.
3. Combine the chilled all-purpose cream and condensed milk in a mixing bowl with the use
of wire whisk and then add the other ingredients as well.
4. Start mixing the Kamatsile extract in 3 different proportions and continue mixing until you
get the right consistency. The concentration in Treatment A is 25ml. extract and 75ml.
water; In Treatment B 50ml. extract and 50ml. water; Treatment C 75ml. extract and
25.ml water and Treatment D 250ml. extract
5. Put into freezer for 2 hours and remove from freezer and mix again with electrical mixer.
Repeat the 5th procedure but only freezes for 1 hour.
6. Transfer it into container. Put it into ice box surrounded with ice and some salt which
point the ice cream should harden enough.
Research Instrument
The instruments used in evaluating the finished product are the Hedonic test to test the
aroma, appearance, taste and the general acceptability.
COLOR Bright Pink Pink Very Light Pink White

A
B
C
D
AROMA Extremely Kamatsile Moderately Kamatsile Odorless

A
B
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C
D
TASTE Extremely Kamatsile Moderately Kamatsile Bland

A
B
C
D
TEXTURE Extremely Moderately Slightly Silky Slightly Coarse

Silky Silky Coarse
A
B
C
D
GENERAL Extremel Moderatel Slightl Neutra Slightly Moderatel Extremel

ACCEPTABILIT y y Liked y l Dislike y Disliked y
Y Liked Liked d Disliked
A
B
C
D
(Be consistent with the number of proportions that you will use. Is it 4 or 5?)
Respondents of the Study
There are 40 individuals considered as the respondents of the study. Thirty (30) selected
senior high students fifteen (15) from grade eleven students and fifteen (15) also in grade twelve
students, ten (10) Science Department teachers in DFSNHS as experts for final test.
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Data Collection
The researchers conducted the study with the approval of their assigned teacher. Before
knowing the sensory acceptability of using the different proportions of Kamatsile in making ice
cream in terms of appearance, the researchers checked the ingredients used in the experiment
is right as the researchers bought the Kamatsile that they used in experiment. The researchers
will use purposive sampling in choosing respondents. Then, the researchers will administer the
study face-to-face and gather the data using a questionnaire , the collected data will be tallied
and ready for interpretation
Sample data analysis (use only the tools applicable in your study)
Data Analysis
The analysis of data for the study were descriptive and inferential statistical tools.
The statistical tools used in the study were the frequency distribution, rank, mean,
standard deviation, Mann-Whitney U Test and Kruskal-Wallis Test.
The Frequency distribution, mean, rank and standard deviation were used
to determine the distribution of the respondents according to profile of respondents,
factors are affecting the net income of sari-sari store owners when grouped according to
age, sex, civil status, educational attainment, and number of years in sari-sari store
business and the most effective factor on the net income of store owners.
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Mann-Whitney-U test and Kruskal-Wallis test were used to determine the
significant differences on factors affecting the net income of sari-sari store owners in
Tiolas, San Joaquin when the respondents are grouped according to age, sex, civil
status, educational attainment, and number of years in sari-sari store business set at
0.05 alpha level.
The statistical package for the social sciences (SPSS) computer software was
used in the analysis of the data.

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References
What Is Ice Cream and How Is It Made? (2020, September 17). The Spruce Eats.
https://www.thespruceeats.com/what-is-ice-cream-1328784
Kamatsile / Pithecellobium dulce / kamachile / sweet tamarind / Niu ti dou : Philippine Medicinal
Herbs / Philippine Alternative Medicine. (n.d.). Http://Www.Stuartxchange.Ph/Kamatsile.Html.
Retrieved October 9, 2021, from http://www.stuartxchange.ph/Kamatsile.html
Manila tamarind (Pithecellobium dulce) | Feedipedia. (n.d.).

Https://Www.Feedipedia.Org/Node/263. Retrieved October 9, 2021, from
https://www.feedipedia.org/node/263
Bacongco, K. (2011b, April 10). San Joaquin, Iloilo | Keith Bacongco. Bacongco.

http://bacongco.com/news/san-joaquin-iloilo/
Hutchings, J. B. (1977) "Journal of Food Quality"
The Science of ice cream. (n.d.). ICE CREAM NATION. Retrieved October 9, 2021,
from https://www.icecreamnation.org/science-of-ice-cream/
Pithecellobium dulce - Useful Tropical Plants. (n.d.). Useful Tropical Plants. Retrieved October 9, 2021,
from http://tropical.theferns.info/viewtropical.php?id=Pithecellobium+dulce
Berkheiser, K. (2019, September 2). Is Ice Cream Good for You? Nutrition Facts and More. Healthline.
https://www.healthline.com/nutrition/ice-cream
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Nelz, J. (2017, April 15). Untold Health Benefits Of Manila Tamarind Or Camachile. Philippine News.
https://philnews.ph/2017/04/15/untold-health-benefits-manila-tamarind-camachile/
Journal, I. (n.d.). SENSORY EVALUATION OF ROSE PETAL (Rosaceae) ICE CREAM. Academia.Edu.

Retrieved October 10, 2021, from
https://www.academia.edu/40286678/SENSORY_EVALUATION_OF_ROSE_PETAL_Rosaceae_ICE_CREAM
?fbclid=IwAR2OBPOw4FGyMKfAVBK9RjGYqmEiqsqH7z4gDRHWSGKwXGvLsloLoUmtYa0
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DON FELIX SERRA NATIONAL HIGH SCHOOL

(Propose three titles)

Title 1 Acceptability of Kamonsil (Pithecellobium dulce) as Ice Cream

A Research Proposal Presented to

The Faculty of the Senior High School

Don Felix Serra National High School

San Joaquin, Iloilo

Requirements for the Subject

Lyndon Red R. Aguilar

Euna Hope S. Legaste

Vince Edmar Salde

Florence Mae S. Sarabia

Background of the Study

cream products, hence this study is being conducted.

Kamatsile, Camachile or Manila Tamarind (Pithecellobium dulce) commonly known in

the Visayan language as kamunsil, a semi-evergreen leguminous tree, usually 5 to 20 meters

can be found throughout the Philippines at high or medium altitudes.

cream in terms of appearance, aroma, flavor, texture and general acceptability.

against unhealthy diet amongst people especially children.

Coconut Milk PROCESS

terms of appearance, aroma, texture, taste and general acceptability.

Statement of the Problem

Specifically, it will seek answers to the following questions:

in terms of appearance, aroma, flavor, texture and general acceptability?

flavor, texture and general acceptability?

There is no significant difference on the level of acceptability in five different proportions

texture and general acceptability.

Pilot Test at Don Felix Serra National High School.

Significance of the Study

This research may offer significance to the different sectors namely;

kamatsile is an abundance of vitamin C, vitamins B1, vitamin B2 which increases metabolism,

help promote the product of the municipality.

used as a reference for a similar type of product.

community (Ayala, 2011) . This study is conducted to determine the acceptability of kamatsile

cream product based on the mixture of ingredients used.

Dictionary) of kamatsile ice cream.

Dehiscent (Botany)- the spontaneous opening at maturity of a plant structure (Collins

empty their contents.

formulated kamatsile ice cream based on the mixture of ingredients used.

General Acceptability- a subjective measure based on pleasure by the majority ( Your

to it and subsequent expectations, and contextual factors.

and sour pulp which is eaten raw.(www.Feedipedia.org)

Pithecellobium Dulce- scientific name of kamatsile .(www.Feedipedia.org)

Review of related literature

Review of related literature is a "comprehensive study and interpretation of literature that

Manila Tamarind (Pithecellobium dulce)

Manila tamarind (Pithecellobium dulce) or known as “kamonsil” in Iloilo and “camatchile”

According to Berkheiser (2019) if ice cream is consumed occasionally and in moderation, it

(Please include your data analysis procedure)

This study was an experimental research. The experimental research is designed in

Materials and Equipment

Procedure: ( Pre – Experimental Stage

During Experimental Stage

Post – Experimental Stage

1. Wash the Kamatsile in running water.

COLOR Bright Pink Pink Very Light Pink White

AROMA Extremely Kamatsile Moderately Kamatsile Odorless

TASTE Extremely Kamatsile Moderately Kamatsile Bland

TEXTURE Extremely Moderately Slightly Silky Slightly Coarse