Consumer Preference and Proximate Analysis of Polvoron made of Krill (Euphausia fallax) Powder

Abstract

This study aimed to determine the ash, crude protein, total fat and moisture content of Polvoron with krill (alamang) powder and to determine the likeness or dislikeness of respondents towards Polvoron with krill (alamang) powder. Testing of the sample was done in one trial. Samples of the generally acceptable product that was developed by Parohinog and Launio (2017) was used. Each sample was then subjected for proximate analysis such as ash content, moisture content, crude protein and total fat. For consumer testing, 100 consumer panels were requested to taste the product in Mambusao Public Market, Mambusao, Capiz, Philippines during market day schedule. Samples for proximate analysis were brought to Department of Science and Technology, Region VI, Chemical and Microbiology Department and results of the consumer test were tabulated and analyzed using the means and percentages. Polvoron with krill powder has3.59g moisture, 1.57g ash, 10.6g crude protein, 17.9tg total fat, 66.3g carbohydrate and with energy of 469 Kcal/100g and only 32% of the consumers liked the Polvoron with 87.5% flour plus 12.5% powdered krill as compared to Polvoron with 100% flour.