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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Cristina A Cortes et al., J Food Process Technol 2016, 7:12 (Suppl)
Sensory assessment and consumer acceptability of cabibi/freshwater clam (Batissa violacea) sauce
Cristina A Cortes
Cagayan State University, Philippines
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. It would provide a generally accepted condiment just like the oyster sauces of the world but makes use of a
species 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 30 evaluators from differing age groups. The evaluators assessed the cabibi/freshwater clam sauce
formulations as to four dimensions: 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. This mixture was also assessed as having a chocolate brown color, slightly fishy odor and slightly sweet taste. Thus, the
researcher highly recommends to business persons to initially make use of this cabibi/freshwater clam sauce ratio.
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.