Evaluation on the Sensory Preference and Microbiological Properties of Street Vended Ice Cream


  • Joan Berrey
  • Jessica Jasmin
  • Fatima Macam
  • Leira Montiflor MS Food Science, candidate University of Santo Tomas Graduate School Manila
  • Eufemio Barcelon


Street-vended ice cream, Enterobacter gergoviae, sensory attributes


Local street-vended ice cream in the Philippines has been called “dirty†ice cream for due to unsanitary manufacturing processes. This study aims to know the sensory preference of college students of University of Santo Tomas in Manila, Philippines on street vended ice cream and their awareness on the possible health hazards linked in the product. Also, this study aims to determine the bacteriological quality of street-vended ice cream per variant. Three different ice cream variants were evaluated by 100 college students, and microbiological test were also conducted.  In the three different samples tested, Cheese-flavored street-vended ice cream showed the highest rate in the overall acceptability in terms of taste, appearance and texture. On all three samples, Enterobacter gergoviae, which is known to cause opportunistic infection amongst immune compromised individuals, was found present in all the three ice cream samples.


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How to Cite

Berrey, J., Jasmin, J., Macam, F., Montiflor, L., & Barcelon, E. (2014). Evaluation on the Sensory Preference and Microbiological Properties of Street Vended Ice Cream. Asian Journal of Agriculture and Food Sciences, 2(5). Retrieved from https://ajouronline.com/index.php/AJAFS/article/view/1126

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