Journal of Food Processing & Technology

Development of cabibi/freshwater clam (Batissa violacea) sauce

19^th International Conference on Food Processing & Technology

October 23-25, 2017 | Paris, France

Cristina A Cortes

Cagayan State University, Aparri, Philippines

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

The main objective of this study is to introduce a cabibi or freshwater clam (Batissa violacea) sauce as another option for any other type of condiments or sauce. It would provide a generally accepted condiment just like the oyster sauces of the world but makes use of a specie of a freshwater clam. The method on gathering data for the study started with the researcher�??s presentation of coded samples of cabibi/freshwater clam sauce to 81 evaluators from differing age groups. The evaluators assessed the cabibi/freshwater clam sauce formulations as to four quality attributes: color, odor, taste and general acceptability. From this methodology, it was found that the highly and generally accepted cabibi/freshwater clam sauce has the ratio of 500 ml cabibi/freshwater clam broth: 125 ml sugar: 125 ml soy sauce. Based on the study results, the formulation of 500 ml cabibi/freshwater clam broth: 125 ml sugar: 125 ml soy sauce was liked very much by panelists and consumers. The cabibi or freshwater clam sauce was also tested to be nutrient-packed and safe to consume based from the nutritive value and microbial tests conducted. From this, businesspersons should initially manufacture cabibi/freshwater clam sauce having a ratio of 500 ml cabibi/freshwater clam puree: 125 ml sugar: 125 ml soy sauce with a ratio. Thus, the researcher highly recommends to businesspersons to initially make use of this cabibi/freshwater clam sauce ratio and the product should be introduced in the market as it is highly profitable.

Biography :

Cristina A Cortes has completed her PhD in Educational Management in the year 2012 at the Cagayan State University-Aparri garnering an outstanding rating in her dissertation presentation. She is presently an Associate Professor IV at the Cagayan State University-Aparri particularly teaching major subjects at the College of Hospitality Industry Management. She had already received a patent in making the process of aramang-dragon fruit flavored ice cream which was her main inspiration in drafting this research venture.