Golden snail (Pomacea canaliculata) patty

Abstract

This study was conducted at Capiz State University, Pilar Campus last January 2018. Specifically, this study has the following objectives: 1.) To determine which treatment of Golden snail into patty is acceptable in terms of appearance, flavor, texture and general acceptability. 2.) To determine the significant difference among treatments in terms of Golden snail patty 3.) To find out the cost and yield of Golden snail patty. The different treatments of Golden snail patty were: Treatment A (100g Golden snail); Treatment B (80g Golden snail); Treatment C (60g Golden snail); Treatment D (40g Golden snail); Treatment E (20g Golden snail). The panel was composed of 30 respondents. Mean was used to find out the acceptability and Analysis of Variance was used to determine significant differences among treatment of Golden snail patty. Result of the study revealed that Golden snail can be made into patty. Result further revealed that all treatments were acceptable by the panel in terms of Appearance, Texture, flavor, and General acceptability of Golden snail patty. Analysis of Variance revealed that the product was not affected with the variation of Golden snail patty used per treatment. As to the cost and yield, treatment with higher level of golden snail obtained the higher cost and all treatments got the same number of yields of patty.