![]() The study was conducted to utilize rimas (artocarpusaltilis park fosberg) for catsup production. These results indicate that 15% of seaweed (Eucheuma cottonii) substitution is recommended for use in the processing of snakehead fish nuggets. Nevertheless, 15% of seaweed substitution provides the best hedonic sensory response for overall acceptance. Treatment of up to 75% seaweed substitution (0, 25, 50, and 75%) decreases significantly (p 0.05) of the hedonic sensory response for the overall acceptance. The data obtained were analyzed by the Friedman Test, followed by the Wilcoxon Rank Test to detect the differences between treatments. The parameters observed were hedonic and hedonic quality sensory properties for the attributes of color, aroma, texture, and taste of nuggets. Single-factor experiment (seaweed, Eucheuma cottonii, substitution) arranged in a Completely Randomized Design with four replications was applied in this study. The purpose of this study was to determine the maximum levels of seaweed substitution in the processing of snakehead fish nuggets based on sensory properties. This research was conducted to design fiber-rich fish nuggets. Besides that, the use of seaweed as a source of food fiber is also widely reported. Snakehead fish (Channa striata), a freshwater fish, is known to have functional properties in helping the process of healing burns and wounds after surgery. Based on simple cost and benefit analysis, siomai can be sold in any kind of market. ![]() ![]() As for the texture of bamboo shoot siomai, Therefore, in the production of siomai using bamboo shoot as the main ingredients, the T-test revealed that there is no significant difference in color, texture and hedonic but when it comes in the taste there is a significant difference according to the evaluators and prospect consumer. The respondents were purposively selected to evaluate the products using sensory scale for the color, texture and taste, and hedonic or the acceptability of the product. The respondents comprised from students, from professors and from different departments of the campus, high school, elementary and from vendors. The researchers used experimental design for bamboo shoot in every treatment employed during evaluation. This product underwent laboratory test from the help of Department of Science and Technology (DOST) to determine nutritional of the product (siomai). This study aimed to develop a processed bamboo shoot into siomai to promote healthy eating habit among the youth without even noticing it. After 15 months of storage, canned halang-halang products were still microbiologically acceptable showing a microbial count much lower than the safe level.īamboo shoot has become more popular because of its multiple benefits, it's cheaper cost and its thousand uses. Both the developed " plain " and " hot " halang-halang formulations have high preference from young and adult consumers. Verification test confirms that optimum formulation is better in acceptability scores compared to treatment outside the optimum region. Both coconut milk level and processing time significantly influenced the sensory qualities of the product, while sautéing time showed no significant effect in all response variables. ![]() Optimum formulation was achieved at mid-level coconut milk (20%), longer (50 minutes) or shorter (30 minutes) processing time and at any sautéing time. Response surface regression (RSREG) analysis was used to determine the optimum level of coconut milk, sautéing and processing time combinations. Different treatments were subjected to sensory evaluation, optimization and verification test. Three levels of coconut milk (0, 20, 40%), sautéing time (0, 3, 6 minutes) and processing time (30, 40 and 50 minutes) were used. Three identified factors were used in the optimization experiment following the Box-Benhken Design (BBD)with 15 treatments. Thus, this research optimizes the formulation, processing conditions and determines shelf-life and proximate composition of canned halang-halang. ![]() The basic formulation and process of halang-halang need to be assessed especially as canned product for longer shelf life and wider distribution. Halang-halang and tagutoare the Filipino names given to the hot and spicy pulutan (finger food) prepared from finely chopped across of young native chickens stewed in coconut milk with chopped chillies and spices. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |