Theses and Dissertations

ORCID

0000-0003-0732-4721

Advisor

Silva, Juan

Committee Member

White, Shecoya

Committee Member

Abdallah Ruiz, Angelica

Committee Member

Park, Seongbin

Date of Degree

8-12-2026

Original embargo terms

Embargo 2 years

Document Type

Graduate Thesis - Open Access

Major

Food Science Nutrition Health Program (Food Science & Technology)

Degree Name

Master of Science (M.S.)

College

College of Agriculture and Life Sciences

Department

Department of Biochemistry, Nutrition and Health Promotion

Abstract

Sweet potato is widely used in fresh and processed products, yet its application in frozen desserts remains limited. The objective was to develop sweet potato frozen desserts in dairy-based and plant-based matrices and evaluate physicochemical properties, melting behavior, nutritional composition, and consumer acceptability. Three formulations were prepared: dairy-based D1 and D2 and plant-based PB. PB showed higher (p ≤ 0.05) °Brix (37) and pH (6.9) than D1 (32; 6.5 pH) and D2 (31; 6.5 pH), whereas total solids and aw did not differ (p > 0.05). PB showed significantly lower (p ≤ 0.05) meltdown at 30 min (9%) than D1 (26%) and D2 (23%). Consumer acceptability, measured as overall liking, differed among treatments (p ≤ 0.05), with D1 receiving the highest (7.7/9) and PB the lowest (6.8/9). These findings support sweet potato as a value-added ingredient for frozen dessert development.

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