Oyster (Ostreidae) crackers

Abstract

This study was conducted at Capiz State University, Pilar Capiz last March 2018. Specifically, this study has the following objectives: 1.) to determine the acceptability level of oyster crackers in terms of appearance, flavor, texture and general acceptability. 2.) To determine the significant difference among treatment in terms of appearance, flavor, texture and general acceptability. 3.) To determine the Cost and Yield of Oyster crackers. Five treatments were used in the study: Treatment A (20g oyster), Treatment B (30g oyster), Treatment C (40g oyster), Treatment D (50g oyster), and Treatment E (60g oyster) Thirty (30) students of Capiz State University, Pilar Campus serve as panel of the study. Mean and Analysis of Variance were utilized to find out the acceptability and significant differences among treatments of Oyster crackers in terms of appearance, flavor, texture and general acceptability. Results revealed that treatments of oyster crackers using different treatment level were all acceptable in terms of Appearance, Flavor, Texture and General acceptability. Analysis of Variance revealed that there was no significant difference in the acceptability of the different treatments level in oyster crackers.