Author
Jellie Palaci Alinso-Philip*
Benguet State University, La Trinidad, Benguet, Philippines
Abstract
The growing demand for functional and plant-based food products has prompted increased interest in vegetable-based desserts as viable alternatives to conventional dairy offerings. This review examines consumer willingness and perceived acceptability of carrot ice cream in La Trinidad, Benguet, Philippines, synthesizing existing global and local literature on formulation, nutritional benefits, sensory acceptability, and market behavior. Carrots (Daucus carota) are identified as nutritionally promising ingredients for functional food development, owing to their high beta-carotene content and antioxidant properties, which contribute to disease prevention and overall health promotion. In the context of La Trinidad, a region known for substantial carrot production and post-harvest losses exceeding 24%, the development of carrot-based ice cream presents a dual opportunity: reducing agricultural waste and generating value-added economic activity for local farmers. Reviewed literature indicates that while carrot ice cream demonstrates favorable sensory acceptability in terms of taste, color, and texture, challenges related to flavor balance, textural consistency, and formulation optimization persist. Consumer purchasing behavior is shown to be primarily driven by sensory attributes rather than nutritional value alone, though openness to innovative, health-oriented products is increasing. Despite the technological and nutritional feasibility of carrot ice cream being well established, a significant gap remains in localized research on consumer willingness and market readiness within La Trinidad. This review identifies this gap as the critical area for future empirical investigation, with the aim of informing sustainable and commercially viable carrot ice cream production in the region.
Keywords: Carrot ice cream, consumer willingness, perceived acceptability, functional food, post-harvest loss.
*Corresponding author / Email: jelliephilip1@gmail.com
DOI: http://doi.org/10.69651/PIJHSS05021053
Recommended citation:
Alinso-Philip, J. P. (2026). Consumer willingness and perceived acceptability of carrot ice cream in La Trinidad: A review. Pantao (The International Journal of the Humanities and Social Sciences) 5 (2), 2495-2505. http://doi.org/10.69651/PIJHSS05021053
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