TY  - THES
T1  - Product development of mussel (Perna viridis) meat chippy
A1  - Dalisay, Virgilio Ramos
A2  - De Leon, Sonia Y.
LA  - English
YR  - 1993
UL  - https://tuklas.up.edu.ph/Record/UP-99796217608257342
AB  - This study was designed to standardize a snack food item using a fresh green bay or tahong mussel and an all purpose flour as its main raw material. Phase I involved the preliminary studies and the formulation developed by BFAR from a kitchen to a laboratory scale for the cooking time-temperature combination of the mussel chippies. Three different cooking time 90, 60, and 45 seconds at 150-160°C, 160-170°C and 170-180°C were employed respectively for the processing conditions. The samples were subjected to sensory evaluation and the best processing conditions determined were a cooking time-temperature combination of 60 seconds at 160-170°C. The end product had a crisp texture and a medium golden brown color. Phase II involved the translation of the production from a laboratory scale of 10g raw mussel meat to a pilot scale of 250g raw mussel meat per batch of production to test the repeatability of the process and formulation. This phase also included a market survey, product costing based on the pilot scale and consumer test. Phase III involved the raw material and ingredient specification, and process and product specifications.
NO  - Thesis (BSFT)--University of the Philippines Diliman
CN  - LG 993.5 1993 F66 D35
KW  - Mussels : Philippines.
ER  -