Journal of Food Processing & Technology

Cortes CA

Publications

• Research Article
  Development of Cabibi/Freshwater Clam (Batissa violacea) Sauce
  Author(s): Cortes CA 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 cabi.. View More»
  DOI: 10.4172/2157-7110.1000729

  Abstract PDF