Telescope Snail (Telescopium telescopium) Empanada

Abstract

The study was conducted at the BSHM Laboratory of Capiz State University Pilar Satellite College, last October 2024. The study aimed to determine the acceptability of telescope snail emapanada in terms of appearance, taste, texture, and general acceptability. The study also aimed to know if there is no significant difference among the five treatments in making telescope snail emapanada. Cost and yield analysis of telescope snail emapanada were also presented. The study used the experimental method in Completely Randomized Design (CRD) with five (5) treatments and three (3) replications. Data were collected from 50 panel of evaluators using a five-point hedonic scale sensory evaluation score sheet. mean, standard deviation, and ANOVA were the statistical tools used to analyze the data gathered. Findings revealed that in making telescope snail emapanada, there was no significant difference among treatments in terms of appearance, taste, texture and general acceptability. The results also revealed that treatment A obtained the highest mean score followed by treatment B for the texture, also treatment B had the highest mean for appearance, flavor, and general acceptability. Cost and yield analysis showed that treatment E was the costliest of the five treatments used to make telescope snail empanadas.