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Acceptability of Persian Conch (Strombuspersicus) Kroepeck1

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• Volume 4,Issue 1, Jan. 2017

Year:

2017

Type of Publication:

Article

Keywords:

Persian Conch, Strombuspersicus, Persian Conch Kroepeck, Kroepeck, Spider Conch Kroepeck

Authors:

• Pagatpatan, Andres C.
• Morante, Tirso A.
• Lagramada, Cecilia G.
• Lacaba, Teresita Villa G.

Journal:

IJIRES

Volume:

4

Number:

1

Pages:

71-77

Month:

January

ISSN:

2349-5219

BibTex:

@article{816, author = "Andres C. Pagatpatan and Tirso A. Morante and Cecilia G. Lagramada and Teresita Villa G. Lacaba", abstract = "This study was conducted to determine the quality attributes and acceptability of Persian Conch Kroepeck sample at ESSU Guiuan Campus. The product testing was done by 12 Food Technology Instructors of this campus and other Food producers in Guiuan who have the training and expertise in this line of work. They evaluated the quality characteristics of the Kroepeck preparations in terms of color, aroma, taste, texture, and crispness through the use of organoleptic test. Ninety (90) respondents evaluated the acceptability of different Kroepeck formulations made from Persian Conch using the Hedonic Rating Scale in Terms of their preferences. Results on quality characteristics of the different kroepeck preparations revealed that Treatment 1 (100% Spider Conch Kroepeck) and treatment 3 (100% Persian Conch/ Busikad Kroepeck) were rated as “Very good”, in terms of color, aroma, taste, texture and crispness. While Treatment 2 (50% Spider Conch and 50% Persian Conch/ Busikad Kroepeck) was rated “Very good” in terms of crispness and “Good” in terms of color, aroma, taste, and texture. Results showed that the three kropeck preparations were of good quality. Based on the findings of this study, the researchers made the following recommendations: 1) further study on the shelf life as well as on the packaging of Koepeck products for commercialization purposes; 2) study on production and marketing of Kroepeck products; however, refinement on some of the quality attributes of the product may be emphasized; 3) submit the same Kroepeck products used in the evaluation for laboratory analysis and microbial examination; 4) the research product may be considered in the selection of food items produced in the municipality of Guiuan in line with its one-town-one-product program of the local government; and 5) conduct follow-up study on the utilization of shells from Persian Conch to make sure that the shells will not add environmental pollution.", issn = "23495219", journal = "IJIRES", keywords = "Persian Conch, Strombuspersicus, Persian Conch Kroepeck, Kroepeck, Spider Conch Kroepeck", month = "JAN", note = "This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/", number = "1", pages = "71-77", title = "{A}cceptability of {P}ersian {C}onch ({S}trombuspersicus) {K}roepeck1", volume = "4", year = "2017", }

Note:

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/

Abstract:

This study was conducted to determine the quality attributes and acceptability of Persian Conch Kroepeck sample at ESSU Guiuan Campus. The product testing was done by 12 Food Technology Instructors of this campus and other Food producers in Guiuan who have the training and expertise in this line of work. They evaluated the quality characteristics of the Kroepeck preparations in terms of color, aroma, taste, texture, and crispness through the use of organoleptic test. Ninety (90) respondents evaluated the acceptability of different Kroepeck formulations made from Persian Conch using the Hedonic Rating Scale in Terms of their preferences. Results on quality characteristics of the different kroepeck preparations revealed that Treatment 1 (100% Spider Conch Kroepeck) and treatment 3 (100% Persian Conch/ Busikad Kroepeck) were rated as “Very good”, in terms of color, aroma, taste, texture and crispness. While Treatment 2 (50% Spider Conch and 50% Persian Conch/ Busikad Kroepeck) was rated “Very good” in terms of crispness and “Good” in terms of color, aroma, taste, and texture. Results showed that the three kropeck preparations were of good quality. Based on the findings of this study, the researchers made the following recommendations: 1) further study on the shelf life as well as on the packaging of Koepeck products for commercialization purposes; 2) study on production and marketing of Kroepeck products; however, refinement on some of the quality attributes of the product may be emphasized; 3) submit the same Kroepeck products used in the evaluation for laboratory analysis and microbial examination; 4) the research product may be considered in the selection of food items produced in the municipality of Guiuan in line with its one-town-one-product program of the local government; and 5) conduct follow-up study on the utilization of shells from Persian Conch to make sure that the shells will not add environmental pollution.

Full text: IJIRES-816-Final.pdf Online version [Bibtex]