Int J Cur Res Rev | Vol 14 • Issue 03 • February 2022 24 Formulation of Ice Cream from Sweet Pearl F1 as Affected by Three Levels of Corn Starch and Its Corresponding Nutritional Analysis Christina T. Alfiler, Cristina B. Natividad, Celia Flor R. Ferrer Cagayan State University, College of Teacher Education, Andrews Campus, Tuguegarao City. Corresponding Author: Christina T. Alfler, PhD, Cagayan State University, College of Teacher Education, Andrews Campus, Tuguegarao City. Email: christinaalfler3@gmail.com ISSN: 2231-2196 (Print) ISSN: 0975-5241 (Online) Received: 24.10.2021 Revised: 13.11.2021 Accepted: 03.12.2021 Published: 01.02.2022 INTRODUCTION Bachelor in Technology and Livelihood Education (BTLEd) prepares young adults to spearhead the diffusion of technol- ogy and livelihood education in the countryside. Being an agricultural country, farmers are the forefront of our econo- my. Hence, livelihood education among our corn household needs due attention. According to the annual report 2018 of Department of Ag- riculture, national production of corn attained 7,771,918.6 MT. Almost 21% of this volume was contributed by Ca- gayan Valley. However, in an interview from local farmer in Gattaran, some farmers abandon their standing cornfield without harvesting the corn ear due to the very low buying price of corn grains that can no longer compensate the effort of harvesting. Moreover, the activities of corn household in the field are seasonal. Hence, there is more slack time as compared to productive time. It is for this reason to divert some of household time to engage them into corn processing such as but not limited to ice cream. Although ice cream is already known to consuming public, there is a need to revisit the sources of raw materials to make it more competitive in term of price and nutritional quality. Ice cream has a high nutritional value consisting of small air cells dispersed in a partially frozen, continuous aqueous phase. The desired quality is achieved by both proper pro- cessing and formulation of the different ingredients, Goff & Hartel (2013). 1 Corn syrup is an indispensable element in ice cream making. Technically speaking, corn syrup is commonly referred to as ‘glucose syrup’ or ‘corn starch hy- Research Article International Journal of Current Research and Review DOI: http://dx.doi.org/10.31782/IJCRR.2022.14305 IJCRR Section: Healthcare ISI Impact Factor (2020-21): 1.899 IC Value (2020): 91.47 SJIF (2020) = 7.893 Copyright@IJCRR ABSTRACT Ice cream is a popular treat that is known to everyone. The goal of this study was to produce ice cream from the sweet pearl F1 variety, which was affected by three different levels of maize starch. It was founded by a group of academics from the College of Education, namely from the BTLEd department, to empower young people to spread technology and livelihood education in rural regions. Because we are an agricultural country, farmers are at the forefront of our economy. As a consequence, we must pay careful attention to how livelihood education is spread among our corn families. The aim of this study was to develop three ice cream formulations and use sensory assessment to assess their nutritional quality and appeal. The flavor and color criteria for sensory evaluation in ice cream did not differ substantially among the three treatments tested, according to the study’s results. ANOVA revealed that the treatments were substantially different in terms of ice cream texture and palatability. According to the nutritional research, only T3 surpassed the USDA’s fat limit of no more than 10%. The three different quantities of starch did not make a significant difference in taste or color among the treatments tested, but they did make a significant difference in texture and palatability. To ensure great palatability and texture, the researchers recommend utilizing one teaspoon (T3) commercial corn starch, as well as a fat level of no more than 10%. More study on the melting ability of the ice cream after it hardens in the ice cream maker is also recommended. Key Words: Sweet Pearl F1, Nutritional analysis, Ice cream, Palatability, Texture, Flavor