Journal of Food Processing & Technology

Abstract

Development of Cabibi/Freshwater Clam (Batissa violacea) Sauce

Cortes CA

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. On the basis of 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.