Development and Acceptability of Selected Haw-an (Neochanna galaxiidae) Processed Products

Abstract

This study was conducted to determine the acceptability level of selected processed products that utilized Haw-an as the main ingredient, namely: Haw-an longganisa, Haw-an Patties, Haw-an Nuggets, and Haw-an Chips. Thirty respondents were chosen to evaluate the acceptability level of the processed products, ten from children ten from adolescents, and ten from adults. Statistical techniques used were the computation of arithmetic means, Analysis of Variance, and T-test. It was found out that the preparation 3 was the most accepted preparation of Haw-an Longganisa and Hawan Patties, while preparation 2 for Haw-an Nuggets and Haw-an Chips. The ANOVA result showed that there is no significant difference existed on the acceptability of level of the most accepted preparations of Haw-an Longganisa, Haw-an Patties, Haw-an Nuggets and Haw-an chips in terms of appearance, flavor, texture and consistency, odor and aroma, and general acceptability when respondents are classified according to age. On the other hand, the result also showed that there is no significant difference existed on the acceptability of the most accepted preparations of Haw-an Longganisa, Haw-an Patties, Haw-an Nuggets, and Haw-an Chips in terms of the five criteria when respondents are classified according to gender. However, significant difference existed on the acceptability level of Haw-an longganisa in terms of flavor when respondents are classified according gender. It was also found out that the most accepted preparations were all nutritious. Furthermore, the shelf life of Haw-an longganisa lasted only for 13 days, Haw-an Patties lasted only for 10 days, Haw-an nuggets for 5 days, and Haw-an chips got only 2 days of shelf-life.