Browsing by Author "Perez, Reymalyn O."

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    Field snail (Pomacea canaliculata) and bamboo shoot (Phyllostachys) fried siomai
    (Don Mariano Marcos Memorial State University – Mid La Union Campus, 2023-05) Perez, Reymalyn O.; Nones, Crisel Danica R.; Canotab, Jolina P.; Esperanza, Lorena A.; Andrada, Mariel; Rimando, Margarete B.; Patacsil, Jemelyn P.; Saldivar, Luzviminda M.; Somera, Jake Tyrone I.; Palabay, Victorio C.; Marquez, Geraldine N.
    The study aimed to utilized Field Snail and Hamboo Shoot, one of the most wellknown nutrient in the Philippines, rich contents of proteins, carbohydrates, vitamins, fibers, and minerals and very low fat. The Field Snail was first undergone a 24 hours soaking process and boiling process afterwards and boiled also Bamboo Shoot for at least 30 minutes and then formulated in siomai. Field Snail and Bamboo Shoot Tried Siomai was processed into directions at 25:75, 50:50, 75:25, and 100:0. varying the amount of Field Snail and Pork. The study showed that Treatment 1 with 25% of Field Snail ad Bamboo Shoot Fried Siomai was the most acceptable formulation for sensory characteristics in terms of appearance, aroma, color, taste, and texture. Like Very Much for the Appearance, Color. Taste and like moderately the other attributes. The microbiological qualities had an aerobic plate count of 1.0 CFU g. This means the new product developed passed the microbiological qualities and is safe for consumption. It is affordable to the consumers at Php 4.82 per piece, a new product developed m an easy and ready to eat.