Development of Telescope Snail (Pleurocera Walker)

Powder Seasoning

A Thesis Presented to

The faculty of Food Technology

College of Agriculture

Western Mindanao State University

Zamboanga City

In partial fulfilment of the requirements for the Degree in

Bachelor of Science in Food Technology

i
 ABSTRACT

The study was conducted primarily to formulate powdered seasoning from

Telescope snail using the pulverization machine to obtain the powdered like

consistency of seasoning mix.

The Telescope snail‘s natural sodium content made it ideal as seasoning mix

with the combination of garlic powder in different ratio. Out of the five (5) ratio

formulations, D was the most preferred, which was prepared with 1 gram of garlic

powder and 8 grams of telescope snail powder. This formulation was recognizable

with its grayish-white color, grainy texture, moderate telescope snail taste flavour, and

moderate aroma which the panellists evaluated to be liked moderately in terms of its

general acceptability. The telescope snail powder seasoning had a 10.04% salt as

Sodium Chloride (NaC), 4.39% Moisture Content (MC), 0.63 at 25.0 °C Water

Activity (WA) and 170 (Yeast and mold) count.

iii
 ACKNOWLEDGEMENT

I thank God the almighty for giving me everything, love, guidance and

provision.

I will take this opportunity to express my profound gratitude to my adviser,

Prof. Signorina Y. Bueno and Prof. Alnahar Sali for their exemplary guidance,

monitoring and support to make this experiment become successful. I also take this

opportunity to thank my panellist, Prof. Ma.Lyn Torres for their valuable information

and guidance. I am grateful to our Chairperson Prof. Eleanor Calumpang for the

valuable information and suggestions provided in my experiment. I place my deep

sense of gratitude to my parents Jennifer A. Ventura and Edward L. Ventura for their

undying support, love and guidance. I also thank my friends, Thalia Calunod, Myrasol

Mabayag, Marielle Mayo and Aireen Basinilio who have been my inspiration and my

helping hand during my experimentation. To my classmates, thank you for the

laughter and tears that we shared. I am grateful to my Parents for sending me to

school providing me everything that I needed. Above all I thank God for

strengthening my faith and blessing me that never ending fighting spirit, these things

contribute to my success.

Words aren‘t enough to express how thankful I am. Indeed, the mighty one

has done great things for me and holy is his name. To God be all the Glory and

honour.

iv
 Western Mindanao State University

College of Agriculture

San Ramon, Zamboanga City

Certificate of Approval

The Thesis Entitled “Development of Telescope Snail (Pleurocera Walker) Powder

Seasoning”, prepared and submitted by JERALPH ALVAREZ VENTURA, in

partial fulfilment of the requirements for the requirements for the degree of Bachelor

of Science in Food science and Technology.

Prof. Sinorina Y. Bueno

Thesis Adviser
Date:_____________ ,2019

Ms. Alnahar S. Kunting Prof. Eleonor B. Calumpang Ms. Ma. Lyn Torres
Thesis Committee Thesis Committee Thesis Committee
Date:_____________ ,2019 Date:_____________ ,2019 Date:_____________ ,2019

Accepted as partial fulfillment of the requirements for the degree of Bachelor of

Science in Food science and Technology,

Dr. Jocelyn P. Pedroso

Dean of College of Agriculture
 CHAPTER 1

INTRODUCTION

1.1 Background of the Study

Most of the population residing in far-flung areas of the Philippines use herbs

and spices, which they themselves call ‗seasonings‘. These herbs are either fresh or

the dried leaves of succulent plants which grow only in particular temperature

climates. There are also a variety of seasonings, from basic salt and pepper to more

exotic cultural seasoning blends that take food flavours to the next level to enhance

the eating experience. Seasoning powder is popular among citizens of the city, whose

tradition has always been to bring out the flavors of the food and add to its

complementary tastes.

Horn snails are extremely common in mangroves, but they are most often

overlooked. They come in various sizes; they can either be very small, while others

may be like the rodong, which is very large with shells that are long and conical. Its

operculum is a horn-like material with a usually tight spiral pattern. Some of its type,

such as the chut-chut (Cerithidea obtusa), Belitong (Terebralia sulcata)

and Rodong (Telescopium telescopium) have a third eye on their mantle margin, aside

from its pair of eyes on its tentacles. There are instances where these horn snails are

confused with creeper snails (Family Cerithiidae), which also has an operculum made

of horny materials, but with only a few whorls. Horn snails also have siphonal canals

which are less noticeable and are generally bigger than those of the creeper snails

(Peter K. L. & N. Sivasothi, 1999).

1
 According to Sivasothi (1999), in Southeast Asia, these species are often

gathered for food and sold in traditional markets. They are steamed and best eaten

with chilli that fit the

palette of the Southeast Asian population. The Rodong (Telescopium telescopium) is

the most common horn snail that is described to be best steamed and eaten with chilli.

On the other hand, the chut-chut (Cerithidea obtusa) is commonly boiled and eaten by

biting the tip off and sucking the animal out. Even the Belitong (Terebralia sulcata) is

also said to taste good, while the horn snails graze on detritus and algae growing on

the bottom and other surfaces such as tree trunks. Many of these horn snails feed at

low tide, and sometimes, in large groups.

1.2 Rationale

This research study was conceptualized to innovate and develop powder

seasoning from telescope snails (Pleurocera Walker): This seasoning may use as

flavouring agent to complement taste and bring out the flavours in food.

Spices is defined as the dried forms of various seeds, fruits, roots, barks and

other plant substances primarily used for flavoring, coloring and preserving food.

Spices differ from herbs, because herbs are the leaves, flowers or stems of plants that

are used for flavoring and garnish. Many spices have antimicrobial properties, which

may explain why these are more commonly used in warmer climates that are more

prone to infectious diseases, especially in meat, which is particularly susceptible to

spoiling. Spices are also sometimes used in medicine, religious rituals, cosmetics or

perfume production and other forms of food production.

2
 Seasoning, on the other hand, is the process of adding salt, herbs, and spices to

food to enhance the flavour. Spices, aside from the capability to excite consumer‘s

taste buds, are also composed of an impressive list of phytonutrient, essential oil and

vitamins which are essential for the over-all wellness of the consumer. It also contains

a heavy amount of mineral like potassium, manganese, iron and magnesium.

Potassium, one of its minerals, is an import- ant component of cell and body fluids,

which can help in controlling heart rate and blood pressure.

1.3 Significance of the Study

The main purpose of this study is to develop a seasoning powderfrom

Telescope Snails that will make food more aromatic and has the capability to bring

out the flavors in food and add complementary tastes. This study hoped to offer

insight to entrepreneurs by formulating strategies which look deeper into the needs of

their consumers, and improve their product and production, at the same time, can

increase their sales.

This study is testament that the product is 100% natural and that no

preservatives were added, and more importantly, it did not harm the health of the

consumers who traditionally use this. It will aid greatly the population living in the

farmlands who can produce these products for their future condiments in food

making. This can also be one of the instant spices as a substitute of curry or other

flavoring agents and all-around spices to maintain food. It is also useful for soup and

vegetable dishes, and can improve the country‘s economic food resources.

3
1.4 Objectives

The general objective of the study is:

 To develop Telescope snail (Pleurocera walker) Seasoning Powder.

In line with this, the specific objectives of the study are:

1. To establish a processing method (Pulverization) for Telescope snail

Seasoning Powder;

2. To optimize the product yield of Telescope snail seasoning;

3. To conduct the general acceptability and sensory evaluation of Telescope snail

powder seasoning;

4. To conduct physicochemical and microbiological analysis of Telescope snail

powder seasoning.

1.5 Scope and Delimitation

The research is limited to the development of Telescope snail powder

seasoning mix. The use of this seasoning is to cooked dishes and its shelf life was not

included in this study.

4
 CHAPTER 2

REVIEW OF RELATED LITERATURE

This chapter presents the literature and other researches relevant to the study.

2.1 Telescope Horn Snail (Pleurocera walker)

Telescope horn snails (Pleurocera walker) is a kind of fresh water snails with

an operculum. An operculum is an aquatic gastropod mollusc in the family of

Pleuroceridae. The horn snail family (Potamididae) or otherwise known as

gastropods, has only a small number of species family. This family can be seen across

the Indo-Pacific region of the Indian Ocean, which is located east of the Northern

Australian and New Zealand shores. These species prefer to grow in mud flats and

mangrove swamps (Bogan A.E.,1996).

2.1.1 Historical Origins of Telescope snail

Telescope horn snails (Pleurocera walker) is a kind of fresh water snails with

an operculum. An operculum is an aquatic gastropod mollusc in the family of

Pleuroceridae.

The horn snail shell family (Potamididae), also called gastropods, has just few

species. They can be found over the Indo-Pacific locale from the Indian Ocean, which

east of the Northern Australian and New Zealand shores. They generally want to

develop in mangrove swamps and other mud pads. A portion of these animal varieties

may assemble in huge number of thousands. Their physical indication is normally a

shade of light earthy colored, white or a band of dim. The groups of lighter hues some

5
of the time spread the shell's uniform dull earthy colored shading. The tips of these

snails are normally blunted.

2.1.2 Species Telescopium Linnaeus

The Telescopium Linnaeus species is a substantial tall straight sided shell. It

tends to be confused with a stretched top shell; be that as it may, the level base is

unmistakable from the columella by a profound channel. Its unpredictable hole

inclines in a general bend with a basal projection. It has a shallow stitch and is hard to

separate from its edges of the level winding ribs (of one limited rib and three more

extensive ribs) which envelope the shell's whorls. It is uncommon to discover these

species having more than sixteen (16) whorls.

The Telescopium Linnaeus is likewise a mangrove under the epifauna class,

which wants to possess the sloppy foundation of the mid-littoral mud floors, that are

both inside and outside the mangrove timberlands. These are regularly dynamic

during the ebb-tide and are generally on the uncovered territories of little jettison,

shallow pools and channels which are wealthy in pneumatophores of mangroves.

These are the most well-known favored natural surroundings of these species where

they may brush on the rich rubbish contributed by the mangrove framework

(Haque,H.and Choudhury, A.2013).

In addition, the growth determined by the months mode curve indicated that

the Telescopium Linnaeus can grow up to 62, 85 and 110 mm in the 1st, 2nd, and 3rd

year respectively. This growth assessed probability plot was found to be up to 23,

57.5, 91 and 108 mm in the 0, 1st, 2nd, and 3rd years respectively. Integrated method

showed growth rates of 60, 92 and 111.6 mm respectively in the 1 st, 2nd, and 3rd years

6
of life. When the von Bertalanffy‘s growth equation was utilized, it was discovered

that these species can grow up to 57.5, 91 and 108 mm respectively in its 1 st, 2nd, and

3rd years of life. This empirical length found by von Bertfalanffy‘s growth equation

yielded the general agreement that horn snails are common in mangroves, but are

most often overlooked. This may be due to their various sizes and shapes, of which

some may be tiny, while others like the rodong are large, with shells that are long and

conical (Sriraman, K., Ajmalkhan, M. and Ramamurthy, K. 1988).

2.1.3 Color (Pleurocera walker)

The physical manifestation of the Pleurocera Walker species is usually a color

of light brown, white or a band of gray. The bands of lighter colors sometimes cover

the shell‘s uniform dark brown color. The tips of these snails are usually blunted

(Wee Y.C 1994).

2.1.4 Culinary Uses

This kind of species is all the more usually assembled for food in Southeast

Asia and is regularly sold in customary markets. They are best steamed and eaten with

stew. The Telescope Horn Snail is immaculate with vegetable dishes, for example,

laswa and takway, which is the ringlet extending the sides of a gabi plant, while the

dagmay is the rootcrop that is identified with gabi and ube. Another mainstream dish

with telescope horn snail is the blend with coconut milk, but with the replacement of

gabi yam.

The telescope horn snail is a local snail species that has found its way to very

popular Ilonggo cuisines, who use bago-ong as the main ingredient for the dish.

Another popular dish is the one with ginataang tambo or bamboo shoots with
7
cocounut milk; a different variation may be with a subak, which are the meaty

components of vegetable dishes in laswa dishes (Peter K. L. & N. Sivasothi, 1999).

2.1.5 Health Benefits of Snail

A typical snail is composed of 80% water, 15% protein and 2.4% fat. They

contain essential fatty acids, calcium, iron, selenium, magnesium and are a rich source

of vitamins E, A, K and B12.

2.2 Seasoning powder

Larousse Gastronomique once said, "to season and to flavour are not the same

thing", underlining that flavoring incorporates either a huge or modest quantity of salt

that is added to the planning. Salt is viable to attracting out water or to drawing out

the characteristic kind of any food variation, making it more extravagant and

increasingly sensitive that relies significantly upon the dish. This kind of methodology

is like restoring. For instance, ocean salt (a coarse-grained salt) is scoured into

chicken, sheep, and hamburger to soften the meat and improve flavor. Different

seasonings, similar to dark pepper and basil, are utilized to move a portion of their

flavors to food. A very much idea out dish may incorporate seasonings that

supplement all the segments of the dish. Other than the selection of herbs and

flavoring, the planning is likewise a vital piece of flavoring, with which the flavors

are included and can influence the taste. In certain societies, meat might be prepared

by pouring sauce over it during the time it was shared. Different seasoning techniques

exist in different and various cultures across the globe and the country.

8
2.2.1 Types of Seasonings

The following is the summarized versions of the types of seasonings:

1. Saline seasonings—Salt, spiced salt, saltpeter.

2. Acid seasonings—Plain vinegar (sodium acetate), or same aromatized

with tarragon; verjuice, lemon and orange juices.

3. Hot seasonings—Peppercorns, ground or coarsely chopped pepper,

or mignonette pepper; paprika, curry, cayenne, and mixed pepper spices.

4. Saccharine seasonings—Sugar, honey.

5. Spice seasonings— made by using essential oils like paprika,cloves oil

2.2.1.A. Salt

Salt, either table or basic salt, is a mineral that is made fundamentally out of

sodium chloride (NaCl), which is a concoction exacerbate that has a place with a

bigger class of salts. Salt, in its common structure as a crystalline mineral is known as

rock salt or halite. Salt is available in huge amounts in seawater, where it is the

principle mineral constituent. Oceans usually contains about 35 grams (1.2 oz) of

solids per litre, with a salinity of 3.5%.

2.2.1.B. Minimum Nacl Content

The content of NaCl shall not be less than 97% on a dry matter basis,

exclusive of additives.

9
2.2.2 Condiments

The condiments that can be used for these types of foods are as follows:

1. The pungents—onions, shallots, garlic, chives, and horseradish.

2. Hot condiments—Mustard, gherkins, capers, English sauces, such

as Worcestershire sauce, Baron Green Seasoning, Harvey's Sauce, ketchup,

etc. and American sauces such as chili sauce, Tabasco, A1 Steak Sauce, etc.;

the wines used in reductions and braisings; the finishing elements of sauces

and soups.

3. Fatty substances—Most animal fats, butter, vegetable greases (edible

oils and margarine).

2.3. Oven Dry Method to Determine Soil Moisture

A common method of deciding the substance of soil dampness is the stove dry

technique. The broiler dry technique follows the way toward taking a dirt example

which is Around 200 grams, and drying the example in a stove at a temperature of

105-110 degrees centigrade for twenty-four (24) hours. The example is then weighed

after, with the dampness misfortune controlled by deducting the stove dry load from

the sodden weight.

Moisture content is expressed as a level of the broiler dry load of the dirt. For

instance, if a 212-gram soggy soil test weighs 197 grams in the wake of drying, the

level of dampness is then figured by separating 197 into 15, which equivalents to 7.6

percent. The heaviness of the holder should consistently be deducted from both the

damp and dry-weight conclusions.

10
 One of the ways to complete the oven-dry method is also by following the

formula: p=atm, with T=102102 °C (mostly) of the sample‘s constant weight. This

weight is warmed utilizing microwave vitality; the loss of weight is utilized to figure

the dampness substance of the example. Some food guides to which this is reasonable

for are spread, margarine, consolidated milk, wieners, and cheddar. There are various

focal points for this strategy, some of which are: the huge number of tests

simultaneously, consequently giving a higher through put conceivable, it additionally

gathers a bigger example volume, and is demonstrated to have a higher exactness.

Some of the disadvantages, however, for this method is that: the estimations are just

accessible for just a few hours, the example material may decay, other fluid segments

(like liquor, flavors, acidic corrosive and such) may vanish, it is an exceptionally

difficult technique with an assortment of working strides, there is a high danger of

mistake (most particularly during manual information

10 passage and figuring), and this

risk of error may also occur while using hygroscopic sample materials.

2.4 Determination of Moisture by Standard Gravimetric Method

In the oven-drying method, the example is ordinarily warmed under

recognized conditions, and the weight reduction is utilized to ascertain the example's

dampness content. Notwithstanding, the measure of dampness content misfortune is

enormously subject to different variables, for example, the kind of broiler utilized,

conditions inside the stove, and the time and temperature of drying. Then again, other

stove techniques are affirmed by the AOAC International that can decide the measure

of dampness in most food items. The strategies are basic, and numerous stoves

consider the synchronized investigation of enormous quantities of tests. The time

required for the process may range from a few minutes to over a day.
11
2.4.1 Drying and Safety Aspects

Many dried foods, which are characterized by the aw values that limit

microbial development, have been related with foodborne events. The wellbeing of

the microorganisms of dried nourishments relies profoundly upon its microbial nature

of the included crude materials since tainting frequently occurs during the primer

essential creation on ranches.

There may be a health risk because of the consistent survival of the pathogens at low

aw values (e.g., Salmonella spp. and enterohemorrhagic Escherichia coli) and with

the presence of toxins.

Although the way toward drying inactivates a few microorganisms, a portion

of these can recoup in dried nourishments, especially if drying isn't appropriately

overseen. The most disparaging of these microorganisms in dried nourishments are

molds (like Aspergillus spp.,) that can develop from aw of 0.70. Shape development

diminishes item life, consequently

some form species can create mycotoxins, which is an "alert water content" that has

been proposed to repress shape development in dried and dry nourishments.

Once the process of food drying has been done, bacterial endospores

survive with mold, yeasts and bacteria. This exceptional survival performance

has been studied and recorded in scientific literature that includes the following

results:

•30 months at 20–25°C for Cronobacter spp. in dried liquid infant formula

(Caubilla-Barron & Forsythe, 2007)

•550 days in almonds (Uesugi, Danyluk, & Harris, 2006), 19 months in

chocolate (Hockin et al., 1989), and 360 days in pasta (Rayman, D‘Aoust,

12
 Aris, Maishment, & Wasik, 1979) at room temperature, for Salmonella spp.

•38 weeks at 25°C for E. coli O157:H7 in alfalfa seeds (Taormina & Beuchat,

1999)

In summary, the way toward drying food is as yet one of the best food

protection techniques in light of the fact that any enduring cells can't develop in which

dampness is exact and estimated. To be capable forestall oxidation and microbiologic

development, these high-esteem dried nourishments become progressively filled in

boundary bundling materials, under a vacuum and adjusted climate.

Still, food ingredients may contain a variety of osmoprotectants, like carnitine

and proline betaine, with which microorganisms use to counteract osmotic stress. For

this purpose, a new challenge on pathogen control by dehydration may involve the

creation of food environments free from osmoprotectants, although some

microorganisms (e.g. Cronobacter spp.) that can synthesize osmoprotectants under

these specific conditions (Feeney & Sleator, 2011).

2.5 The Oven-Dry Test

At the point when joined with the prong or stress test, the stove dry test is a

valuable instrument for the oven administrator to have available to the analyzer.

Regularly, the furnace administrator is solicited to safeguard the exactness from the

dampness meter estimations, particularly when the client likes to affirm the dampness

meter readings. In different circumstances, the administrator would need to confirm

the meter readings for confirmation. In circumstances where dampness meters would

give a similar data all the more rapidly and with little exertion, these are the devices

of decision. It is as yet essential to recollect that the stove dry dampness content is the

outcome that meters are attempting to evaluate. A few techniques for estimating the

13
dampness substance of wood are portrayed in distribution ASTM D4442 of the

American Society for Testing and Materials. These also include two oven-dry

methods, a distillation, and what the association calls ‗other methods‘.

2.6 Oven Requirements

The ovens used for the test are commonly heated and are atop a counter. The

outside dimensions may vary in size from 1'w x 1'd x 2'h and higher. In universities,

the largest oven is about 6' x 4' x 4', and when the tests require a larger room area, the

laboratory kiln is also set to correct conditions to create an ―oven‖ in which the

materials can be oven-dry with whole boards.

Companies like VWR, Blue-M, and Fischer Scientific are the most popular

companies that sell ovens fit for these processes. The stove should have the option to

reach and hold a temperature of 217°F (103°C). This temperature is essential for the

kind of test to be directed for it to be viewed as exact. A solitary opening or vent in

the broiler is a slip by in which the dampness may get out, permitting natural air to get

in. The size of the opening must be movable. The set-point dials on the greater part of

these broilers are not extremely exact, consequently it is prudent to introduce a

thermometer that would be mounted on the stove to mean that the temperature of

217°F is undoubtedly reached and held. Other ovens also provide a second hole for

the sole purpose of mounting a thermometer so that it can be read without opening the

oven door.

2.7 Optimizing Process

One of the best concentrations of clove and cinnamon spices that yielded the

lowest HDC activity has already been applied in a previous study. This study has

14
shown that the combination of the garlic-shallot-pepper sugar-tamarind-ginger

provided the lowest HDC activity in comparison to the garlic-shallot-pepper

(Mahendradatta et al., 2011).

Other explores have likewise been completed to watch the progressions of

histidine decarboxylase (HDC) action on other matured fish-based items, for example,

the peda (aged entire fish) and fish glue rewarded with salt just with the blend of salt

and clove-cinnamon. Results indicated that there was to be sure a reduction in the

HDC movement during maturation of these items (Mahendradatta and Adiansyah,

2007). The study indicated that these ingredients have the capacity to inhibit the

activity of histidine decarboxylase enzyme that supports the formation of histamine.

Histamine harming, which results from the ingestion of nourishments that

contain significant measure of histamine, is one of the most widely recognized

episodes of food contamination and is accounted for to be one of the significant

sicknesses among food-borne ailments (Wendakoon & Sakaguchi, 1995). The

previous study confirms that the sensory value of seasoning powder made from fish

paste with the combination of spices and other

ingredients were accepted by the panellists through the Focus Group Discussion

(FGD) conducted (Mahendradatta et al., 2010).

15
 CHAPTER 3

METHODOLOGY

3.1 Time and Place of Study

This study was conducted on June 2018 to September 2018 at the processing

room of the Department of Food Technology, College of Agriculture, Western

Mindanao State University, Zamboanga City, Philippines.

3.2 Raw Material Selection

The collected raw material for the study is the telescope horn snail, which has

a light brown, white or gray banded color. This shellfish was purchased at the KCC

Mall of Zamboanga market located at Zamboanga City, Philippines. Other ingredients

for the study, such as the rock salt and garlic powder, were also purchased in the same

location. All of the materials were directly brought to the processing room of the

College of Agriculture, Department of Food Science and Technology, Western

Mindanao State University.

3.3 Tools and Equipment

The tools and equipment differed for each of the processes for the study. For

the process of washing and cleaning the telescope horn snail, a mixing bowl was used.

For the roasting, drying and pulverization method, kitchen tools such as knives,

chopping board, measuring cup, spoons, mixing bowls, plates, ovens, digital scales,

blender, nutri bullets and gas stoves were used.

16
3.4 Experimental Design

The research was divided into two phases: Phase 1 was the conduct of the

oven drying process that involved the pulverization method; while Phase 2 included

the preparation of the different formulation of telescope snail and garlic powder ratio.

The properties of the powdered seasoning as well as the overall liking and

acceptability were determined using physicochemical methods and sensory evaluation

tests, respectively.

3.4.1 Oven Drying and Pulverization Method

A kilogram of fresh telescope horn snail was washed, boiled it for at least ten-

twenty minutes and blended with 500g of rock salt that was added to the mixture until

it turned into a purée. This mixture was then fried until it turned into powder. This

pulverized powder was then placed in the oven for at least an hour and a half to

complete the oven drying process, after which the pulverization method using the

Nutri bullet equipment will be employed.

3.4.2 Determination of the Most Acceptable Telescope Horn Snail Powder

The study employed five formulations: A, B, C, D and E. These five

formulations were evaluated using the Hedonic rating score sheet answered by the

fifteen (15) chosen student panellists of Western Mindanao State University. These

students are 18 years old and above and voluntarily submitted themselves as the

respondents of the study. Each student was given a score sheet, with which they had

to evaluate the different samples according to their preferences and rank these in order

to test the sensory quality characteristics of their preferred samples.

17
3.5 Determination of the Most Preferred Formulation

To determine the most preferred formulation, each mixture with a preparation

of garlic powder and telescope snail powder in containers A, B, C, D and E with the

last container that was controlled.

With the different sets of mixture, each panellist had to rank the mixture using

the Hedonic rating score sheets provided to them, which ranged the acceptability from

one (1) to nine (9). (The score sheets for the ranking are included in Appendix H of

this study). A score of 1 is scored as extremely liked in contrast to 9 which is

extremely disliked. The evaluation of the general acceptability were in five (5) sets of

small containers labelled as A, B, C, D, and E; each containing its formulation of

garlic powder and telescope snail powder.

3.6 Characterization of the General Acceptability of the Most Preferred

Formulation

The Characterization of the most preferred formulation was determined such as

color, texture, aroma, odor and flavour. Each characteristic was identified and

evaluated to the panellists‘ observation and judgment.

3.7 Statistical Analysis

The Analysis of Variance was utilized in this study to determine the difference

between the color, texture, aroma and flavour of the different formulations, at which

there must be at 0.05 level of significance.

The following is a systematic diagram of the telescope snail seasoning powder

and the processes and methods used in this study.

18
 Telescope snail

ROASTING

S Drying (Oven)
E
1

Pulverization Method

Preparation of the different formulation of Telescope snail

A B C D E

1:4 1:2 1:6 CONTROL

1:8
P
(Garlic powder: (Garlic powder: (Garlic powder: (Telescope snail
(Garlic powder:
Telescope snail Telescope snail Telescope snail powder)
H powder)
Telescope snail
powder) powder) powder)

S
Testing Properties of
E Pulverization
Telescope snail
2

Physiochemical General Sensory

Acceptability
 Salt Analyses  Texture
 Water activity  Odor
 MC  Color
 Flavor

Figure 1 Process Flow of Telescope snail seasoning powder.

19
 CHAPTER 4

RESULTS AND DISCUSSION

This chapter presents the results of the study, followed by its brief discussion

on the implication of each result.

4.1 The Most Acceptable Telescope Snail Powder Seasoning

The following is the tabulated result of determining the most acceptable

Telescope Snail powder Seasoning making and varying proportions of Garlic Powder-

Telescope snail Powder (where 1 is the Extremely Liked and 9 is the Extremely

Disliked).
Table 1 Result of the Most Acceptable Telescope snail powdered seasoning.
A B C D
E
1:2 1:4 1:6 1:8
PANELIST CONTROL
(Garlic powder: (Garlic powder: (Garlic powder: (Garlic powder:
(Telescope snail
Telescope snail Telescope snail Telescope snail Telescope snail
powder)
powder) powder) powder) powder)
1 1 6 3 2 9

2 2 1 1 3 2

3 4 6 2 3 3

4 4 4 3 2 4

5 1 1 5 2 2

6 4 3 1 1 2

7 1 2 2 2 1

8 3 3 4 3 3

9 4 3 4 3 4

10 6 3 4 4 8

11 2 8 8 7 9

12 3 2 3 1 4

13 1 2 2 5 3

14 3 6 6 3 4

15 7 8 7 1 3

TOTAL 46 58 55 42 61

MEAN 3.07 3.87 3.67 2.80 4.07

Std. Deviation 1.830951 2.356349 2.093072 1.612452 2.548576

Std. Error 0.472749 0.608407 0.540429 0.416333 0.658039

20
 The Hedonic rating scale was utilized to determine the panellists‘ most

preferred formulation of garlic powder and telescope snail powder. Formulation A

consisted of 1 gram of garlic powder and 2 grams of telescope snail powder;

Formulation B contained 1 gram of garlic powder and 4 grams of telescope snail

powder; Formulation C included 1 gram if garlic powder and 8 grams of telescope

snail powder; Formulation D was made up of 1 gram of garlic powder and 8 grams of

telescope snail powder; while Formulation E was the control mixture of pure

telescope snail powder.

As indicated by the table, the three (3) formulations of telescope snail powder

that were most preferred and accepted by the panellists were Formulation D (1gram of

garlic powder and 8 grams of telescope snail powder), Formulation A (1 gram of

garlic powder and 2 grams of telescope snail powder), and Formulation C (1 gram of

garlic powder and 6 grams of telescope snail powder). Still the F value shows that at

df=4, wherein the F value is .978 at 0.5 level of significance which indicates that

there‘s no significant difference among the five formulation of telescope snail powder

seasoning.

21
 Below are the results of the evaluation of the most preferred formulation using

Hedonic rating test for acceptability by the panellist.

Table 2 Mean Score of the most preferred formulation
of Telescope snail (Pleurocera walker) Powder Seasoning

Formulation Mean Score Rank

A 3.07 2nd

B 3.87 4th

C 3.67 3rd

D 2.80 1st

E 4.07 5th

A Furthermore, formulation D (1 gram of garlic powder and 8 grams of

telescope snail powder) ranked 1st based on the panellists‘ Hedonic Scoring Sheet,

followed by formulation A, formulation C, formulation B and formulation E which

ranked 2nd, 3rd, 4th and 5th respectively.

The reason why Formulation D (1 gram garlic powder and 8 grams telescope

snail powder) is preferred over the other four (4) formulations is due to the fact that

Formulation D contained the highest amount of telescope snail powder, with which

the panellists admitted to contributing greatly to their preference.

22
 4.2 ANOVA Result of the five (5) Formulation of Telescope snail (Pleurocera

walker) Powder Seasoning

Below is the ANOVA result of the significant difference of the five (5)

formulation of Telescope snail (Pleurocera walker) powder Seasoning.

Table 3 Result of chosen formulation of Telescope Snail (Pleurocera walker) Powder Seasoning

Most Preferred Difference Telescope Snail Powder Seasoning

Sum of df Mean F Sig. Significance

Squares Square Value

Between Groups 17.413 4 4.353 .973 .428 Has no

significance
Within Groups 313.333 70 4.476

Total 330.747 74

*Significant Difference at 0.05 levels ANOVA

Based on the results of the evaluation done by the 15 panellists on the

mixtures containing the same ingredients with different formulations, the formulation

D was the most preferred followed by formulation B, formulation A, formulation C

and last was formulation E.

The ANOVA results revealed that at 0.05 level of significance, the five (5)

formulations do not differ significantly as shown by F value of .973.

23
 4.3 Characteristics of the most [preferred formulation of Telescope snail

(Pleurocera walker) Powder Seasoning

Table 4 Result of the Characteristics chosen formulation of Telescope snail powder Seasoning

PANELIST TEXTURE AROMA COLOR FLAVOR

1 4 4 3 3

2 4 3 3 3

3 4 3 3 3

4 4 3 4 3

5 4 4 4 4

6 4 4 3 3

7 4 3 4 3

8 3 2 3 3

9 2 2 4 4

10 4 4 4 3

11 3 3 4 3

12 3 4 4 3

13 4 2 3 3

14 3 2 3 3

15 4 3 4 3

Total
3.625 3.125 3.5 3.125

Mean 3.6 3.07 3.53 3.13

The most preferred formulation was evaluated in terms of color, texture,

aroma, flavor and general acceptability which resulted to the Formulation D (1gram

of garlic powder and 8grams Telescope snail powder) being the most preferred.

24
 4.4 Result of the characteristics of the Most Preferred formulation of

Telescope snail (Pleurocera walker) Powder Seasoning.

Table 5 Result of the characteristics of the Most Preferred formulation of Telescope

snail (Pleurocera walker) Powder Seasoning.

Std.
Characteristics N Mean Minimum Maximum Description
Deviation

Texture 15 3.6 0.632 2 4 Grainy

Aroma 15 3.07 0.799 2 4 Moderate
Color 15 3.53 0.516 3 4 Greyish-white
Moderate
Flavor 15 3.13 0.352 3 4 Telescope Snail
Taste
General
15 2.80 1.612 1 7 Like Extremely
Acceptability
Table are the result characteristics of the most preferred formulation of

Telescope snail (Pleurocera walker) Powder seasoning. The result of the texture is

Grainy, Aroma Moderate, Color Greyish-white, Flaor Modarate Telescope snail Taste

and lastly the General Acceptability is Like extremely.

25
 1.4 Chemical/Physical Analysis of most acceptable formulation of Telescope

snail powder seasoning (1gram of garlic powder:8grams Telescope snail

powder).

Table 6 Result of the Chemical/Physical Analysis

PARAMETER TEST METHOD RESULT

Titrimetric (Volhard Method), AOAC 937.09,

Salt as Nacl, g/100g %
20th.,2016 10.04

Gravimetric Method/ Vacuum oven Drying @

Moisture Content, g/100g
70 °C, AOAC 934.06,20th ed.,2016 4.39

Direct Readout, Electrolytic Humidity

Water Activity
Measuring, AOAC 978.18,20th ed.,2016 0.63 @ 25.0 °C

*ItBased
was tested
on atthe
Department
table 10ofof
Science and Technology.
the chemical Approximately
and physical 120ml
analysis ininthe
amber glass bottle.
telescope

snail powder seasoning (as shown above); the telescope snail powder seasoning

containing 1 gram of garlic powder and 8 grams of telescope snail powder, which was

approximately 120 mL in an amber glass bottle.

The Salt Analysis shows that this mixture contains 10.04% of sodium chloride

or salt by using Titrimetric (Volhard Method), AOAC 937.09. Moisture Content

4.39% of Moisture Content, g/100g by using Gravimetric Method/ Vacuum oven

Drying @ 70 °C, and 0.63% Water activity at 25.0 °C by using Direct Readout,

Electrolytic Humidity Measuring Method. These results were analysed by the

Department of Science and Technology, located at Petit Barracks, Zamboanga City.

26
4.6 Determination of Microbiological Analysis of most acceptable formulation of

Telescope snail powder seasoning (1gram of garlic powder and 8grams of

telescope snail powder).

Table 7 Result of the Microbiological Analysis

PARAMETER TEST METHOD RESULT

Dilution Planting
Yeast and Mold Count
Technique (Spread) FDA- 170
(cfu/g)
BAM Online 2001

The results of the Microbiological Analysis in the Telescope snail powder

seasoning (as shown above); the Telescope snail powder seasoning which contained 1

gram of garlic powder and 8 grams of telescope snail powder. The results of the

parameter yeast and mold count (cfu/g) by using Dilution Planting Technique was 170

colonies that were counted as colony forming units (cfu/g) as the standard limit of

yeast and mold count as cfu/g. According to the FDA, the standard limit of yeast and

mold is 103/1000, which is the limit of result.

27
 CHAPTER 5

CONCLUSION AND RECOMMENDATION

This chapter presents the conclusion and recommendations for the study.
A. Conclusion

Using five different formulations of garlic powder and telescope snail powder,

and analysing the results using the ANOVA test, it was concluded that the

formulation D was the most preferred formulation. Formulation D was the most

preferred, which was made of 1 gram of garlic powder and 8 grams of telescope snail

powder. The consumers prefer the powder seasoning of telescope snail moderately.

Based on the collected data of the 15 panellists, the telescope snail powder seasoning

was recognizable with its grayish-white color, grainy texture, moderate telescope snail

taste flavour, and moderate aroma which the panellists evaluated to be liked

moderately in terms of its general acceptability. The telescope snail powder seasoning

had a 10.04% salt (as NaCl), 4.39% (MC), 0.63 at 25.0 °C (WA) and 170 (Yeast and

mold) count.

B. Recommendation

The following are the recommendations of the researchers for future

researchers and other food producers:

1. To establish a spray drying process for Telescope snail or powder seasoning.

2. To conduct shelf life and cost benefit analysis of Telescope snail Powder

production.

3. To establish appropriate packaging for the Telescope snail powder seasoning

28
 Chapter 6

REFERENCES

i. Hafizul Haque and Amalesh Choudhury, April 2015. Ecology and behavior

of Telescopium Telescopium (Linnaeus, 1758), (Mollusca: Gastropoda:

Potamididae) from Chemaguri mudflats, Sagar Island, Sundarbans, India.,

S. D. Marine Biological Research Institute Sagar Island, Sundarbans, 24

Prgs (S), Pin. -743373, India.

ii. Bogan A.E. (1996). Plerocera Walkeri. 2006 IUCN Red List of threatened

Species.

iii. Nauka/Interperiodica, 2015. Biochemistry Journal.

iv. Mohd taufik Bin Dailami May 2009.Production of dragon fruit powder using

spray drying method. A report submitted in partial fulfillment of the

requirements for the award of the degree of Bachelor of Chemical

Engineering. Faculty of Chemical Engineering and Natural, Resources

University Malaysia Pahang.

v. Tan Siong Kiat and Henerietta p.M Woo, 2010 Preliminary checklist of the

mollucs of Singapore (pdf), raffles museum of biodiveysity research,

National University Singapore.

vi. Reid, D.G., Dyal, P., Lozouet, P., Glaubrecht, M. & Williams, S.T.

(2008) Mudwhelks and mangroves: the evolutionary history of an

ecological association (Gastropoda: Potamididae).

vii. Datta U., Hembram M. L., Roy S. & Mukherjee P. (2009). "Natural

Biomolecules from Marine Snail Telescopium telescopium and structure of

its sperm: A Phylogenetic Study".

29
viii. S. Mujumdar (2007). Handbook of industrial drying. CRC Press.

p. 710. ISBN 1-57444-668-1. Greensmith, M. (1998). Practical

Dehydration. Woodhead Publishing, Ltd.

BIBLIOGRAPHY

A. https://en.wikipedia.org/wiki/Spray_drying#cite_note-1

B. https://en.wikipedia.org/wiki/Drying

C. "drying - definition of drying by the Free Online Dictionary, Thesaurus and

Encyclopedia".

D. http://greetmachine.jouwweb.nl/advantages-disadvantages-of-spray-drying

E. Walter R. Niessen (2002). Combustion and incineration processes. CRC

Press. p. 588. ISBN 0-8247-0629-3.

F. https://en.wikipedia.org/wiki/Spray_drying

G. (The Philippine Food Composition Tables. Food & Nutrition Research Institute,

Food & Nutrition Research Institute, 1997., 1997)

H. (http://umpir.ump.edu.my/716/1/SITI_NADIRAH_BINTI_MD_ZAINI.pdf)

I. (https://en.wikipedia.org/wiki/Biochemistry, n.d.)

J. (https://en.wikipedia.org/wiki/Telescopium_telescopium, n.d.)

K. (http://www.animallifeforms.com/6045050222__242/Shell_-_Horn_Snail_-
_Telescope_Snail_Telescopium_telescopium__6242.aspx, n.d.
L. http://www.nzdl.org/gsdlmod?e=d-00000-00---off-0cdl--00-0----0-10-0---0---
0direct-10---4-------0-1l--11-en-50---20-about---00-0-1-00-0--4----0-0-11-10-
0utfZz-8-00&cl=CL1.136&d=HASH3105beaa24976abbef784e.7.2&gt=1
M. https://www.coursehero.com/file/p1svqqb/Methods-Principles-Advantages-
Disadvantages-Oven-drying-method-patm-T102-C/
N. https://www.thermalproductsolutions.com/products/drying-ovens
O. http://repository.unhas.ac.id/bitstream/handle/123456789/618/Meta-Faperta-
Surabaya2011.pdf?sequence=1

30
 Chapter 7

APPENDICES

7.1 APENDIX A

Result of the Characteristics of the most preferred formulation.

COLOR

Observed N Expected N Residual

Less/Moderate 1 5.0 -4.0

ground

Slightly 4 5.0 -1.0

ground

Grainy 10 5.0 5.0

Total 15
Texture

31
Aroma

Observed N Expected N Residual

Slight 4 5.0 -1.0

Moderate 6 5.0 1.0

Strong 5 5.0 .0

Total 15
Flavor

Observed N Expected N Residual

Moderate Telescope Snail 13 7.5 5.5
Taste
Strong Telescope 2 7.5 -5.5
Snail Taste
Total 15

32
General Acceptability

Subset for alpha =

Acceptable Formulation of
N 0.05
Telescope Snail Powder Seasoning

1
Formulation 4 15 2.80
Formulation 2 15 3.07
Formulation 3 15 3.67
Formulation 1 15 3.87
Formulation 5 15 4.07
Sig. .478

33
7.2 APENDIX B

DOST Chemical/Physical Result

34
35
7.3 APENDIX C

HEDONIC RATING SCORE SHEET

HEDONIC RATING FOR ACCEPTABILITY

Name: Set No.:

Product: Date:

INSTRUCTIONS: Taste the given samples and check how much you like or dislike the product. Use the appropriate scale to show

your attitude by checking the point in the scale which best describes your feeling. Be use to rinse your tongue with water af ter each

product tasted. 9=like extremely, 1=dislike extremely.

Your comments are very important, please write below.

Hedonic Scale Sample Codes

9- Like Extremely

8- Like very much

7- Like moderately

6- Like slightly

5- Neither like nor

dislike

4- Slightly dislike

3- Dislike

moderately

2-Dislike very much

1-Dislike extremely

Comments:_________________________________________________________________

____________________________________________________________Thank you!

36
7.4 APENDIX D

CONSUMER PREFERENCES TEST SCORE SHEET

CONSUMER PREFERENCES TEST

Panelist Name: ____________________________________ Date: _______

Product:

____________________________________________________________

INSTRUCTION: You are presented with 4 samples. Please evaluate them to

characteristic enumerated below. For each characteristic, rank each sample

from 1 to 4, 1 as the highest and 4 as the lowest.

Sample Codes Aroma Texture Flavor Color

____________ ________ _______ _______ _______

____________ ________ _______ _______ _______

____________ ________ _______ _______ _______

____________ ________ _______ _______ _______

Comments:

______________________________________________________________

___________________________________________________________________

Thank you!
37
7.4 APENDIX E

Determination of Microbiological Analysis

7.5 APENDIX F

Chemical/Physical Analysis

38
7.6 APENDIX G

Documentation

39
7.6 APENDIX G

Result of Anti Plagiarism Analysis

40
41
42
43
CURRICULUM VITAE

__________________________________________
Jeralph A. Ventura
Blk 30, lot 77, Amaia Scapes
Barangay Santiago, General Trias Cavite
+639359379697
ralphventura@gmail.com

Job Objective
To secure a challenging position in a reputable organization to expand my learning‘s,
knowledge, and skills while making a significant contribution to the success of the
company.

Educational Attainment

Tertiary: Bachelor of Science in Food science and Technology

Western Mindanao State University
Normal Road Baliwasan, Zamboanga City
2018-2019
Secondary: Don Pablo Lorenzo Memorial High School
Gov. Ramos Ave., Sta. Maria, Zamboanga City
2013-2014
Primary: Cabatangan Elementary School
Cabatangan, Zamboanga City
2009-2010

44