Product innovation, nutritional content of squid (Loligo duvauceli) powder and level of acceptability of the innovated products, Mindanao, Philippines

Abstract

This study determined the product Innovation, Nutritional Content of Squid (Loligo duvauceli) Powder, and Level of Acceptability of the Innovated Products. This study sought to answer the following questions: Problem 1. The product innovations of Squid Powder. Problem 2. the nutritional content of Squid Powder. Problem 3. the level of acceptability of the Squid Powder in terms of food attributes (Appearance, Color, Aroma, Flavor, and Taste) in terms of product innovations in different formulation 30% Squid Powder with 70% All-Purpose Flour, 45% Squid Powder with 55% All-Purpose Flour, 60% Squid Powder with 40% All Purpose Flour and 100% squid powder with 0 % All-Purpose Flour. Problem 4. the formulation gained the highest acceptability per recipe.The study used an experimental method design. This research will also utilize qualitative analysis, through product development and nutritional content, presented in graphic format. It also utilized quantitative procedure as commonly used in descriptive research studies in terms of acceptability. 
The respondents of the study are composed of 30 Semi-Trained individuals directly coming from the University of Science and Technology of Southern Philippines-CDO Campus comprising of Teachers and students. Ten (10) were students, twenty (20) were teachers handling Food Technology, Food Processing, Culinary Arts, and any related Food courses.
The result shows that the nutritional content of Squid powder is rich in crude protein; it has 75.4 %(%Nx6.25); it was tested using the Kjeldahl Testing Method. Another parameter like Copper and iron was tested using atomic absorption spectrophotometry, and Copper has 5.84 mg/kg. Phosphorous is 0.599 % using the Colorimetry testing method. In contrast, iron has 46.2 mg/kg, the potassium is 0.258 %, and it was tested using the Atomic Emission Spectrophotometry Test method. Parameter selenium is less than 0.10**, and the test method used was Inductively-Coupled Plasma-OES.
The data also shows that the highest acceptability in empanaditas recipe was with the formulation of 30% squid powder. However, in the Squid Ball and Pasta recipe, the highest acceptability was with the 100% squid powder formulation.
Based on the results, it shows that the squid innovated products with the different formulation is acceptable to the evaluators and consumers. Squid Powder can be used as an alternative for flour. The squid innovated products can be sold in the form of a snack. But fundamentally, the Squid innovated product is acceptable most, especially the 100% of Squid Powder for Pasta and Squid Ball.
Based on the results of the study, it is therefore recommended that Food innovators use Squid Products as an innovative idea to sell or manufacture.

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