00000ctm a22000004a 4500 UP-99796217608582371 Buklod 20081103152737.0 a r |||| u| ta 080209s1974 xx r |||| u|eng d (iLib)UPD-00061695676 dche eng LG 993.5 1974 F66 C37 Carillo, Evangelina S Development of squid (Loligo-Pealli) as a snack food Evangelina S. Carillo ; Matilde P. Guzman, adviser. 1974. 91 leaves Thesis (BSFT)--University of the Philippines Diliman. This study was undertaken to develop three kinds of squid snack items using 3 general procedures. These products were the dehydrated whole squid, dehydrated pressed squid and dehydrated ground squid. To obtain these products, the study was divided into 4 phases.Phase I involved the proximate and micro-technique analysis of the squid mantle. For the proximate analysis, the moisture, protein, fat, ash and crude fiber contents of the squid mantle were determined. It was found that squid mantle has a high moisture and protein content, about 78.6% and 16.23%, respectively. The photomicographs of the squid mantle in glass slides showed that squid has 4 layers of skin made up of connective tissues. The squid muscle fibers are made up of circular and transverse muscles. Phase II involved the development of whole squid crisp. The level of salt, MSG and time of curing were varied. Based on the results of the subjective evaluation, the best product has 1% salt and 0.5% MSG and cured for 1 hour. The squid should be 3-4 inches long and if longer squid are used, they should be sliced to about 1/16 inch thick to obtain a crisp product. Blanching was done to help the skinning of squids. Results show that blanching also helps prevent browning and improve texture of the product. Phase 3 involved the development of dehydrated pressed squid. based on the results of the subjective evaluation, the best product was obtained by rubbing the salt and MSG mixture on the pressed squid, then stand overnight. Phase IV involved the development of ground squid kroepeck. From the results of the subjective evaluation, the best product was the 100% ground kroepeck. It had a strong characteristic squid flavor and a good puffing quality. Puffing quality depends on the residual moisture content of the product and the temperature of frying. All of the 3 best products were dried at 43-49°C until moisture content is less than 10 %. They were fried at 130-160°C for 15 seconds. These products were better with respect to flavor and texture compared to a commercially manufactured squid crisp. Among the 3, the dehydrated ground squid kroepeck was rated like very much. the other two were rated like moderately. Snack foods. Squids. Guzman, Matilde P. UPIANA Thesis UPD DCHE LG 993.5 1974 F66 C37 Thesis