Jovelyn S. Mariano (Author)
Abstract
This study aims to develop and assess the acceptability of golden apple snail (pomacea canaliculata) flavored chicharon in three variants: unflavored, garlic-flavored, and cheese-flavored. Following a detailed developmental procedure, sensory evaluation was conducted with 120 participants comprising children, teenagers, adults, and food experts. The cheese-flavored variant came out as the most highly acceptable across all groups. Nutritional analysis indicated that the snail chicharon is a high-protein, moderate-fat snack with lower total calories than traditional pork chicharon, presenting a healthier alternative. Shelf-life assessment showed the product maintained quality for up to one week at room temperature. Recommendations include optimizing packaging to extend shelf life, implementing targeted marketing strategies, clear nutritional labeling, exploring additional flavors, and providing clear storage instructions. Overall, golden apple snail flavored chicharon demonstrates significant potential for commercial viability as a nutritious and innovative snack.
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Keywords: Golden apple snail, Chicharon, Sensory evaluation, Nutritional analysis, Commercial viability