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VOL. 10, ISSUE 1 (2025)
Exploring the acceptability of Kiwet (Monopterus albus) siomai among senior high school students
Authors
Ervin Mark C Licos, Isagani P Angeles Jr, Marites R Castro, Mary Joy L Asprec, Evelyn C Ame
Abstract
This study aims to introduce siomai products
from the invasive Rice eel comparable to Tilapia. Utilizing it as the main
ingredient in making siomai is necessary to increase its acceptability since it
is considered a pest in rice fields in many parts of the Philippines. Senior high
school students assessed the sensorial acceptability of the product in terms of
appearance, aroma, color, taste, and texture using a hedonic scale. The acceptability
composite index showed T2 ranked first, followed by T1, T4, and T3. This
research gives significant conclusions that Kiwet siomai is comparable to
Tilapia siomai, thus, further product development utilizing its by-product and
investment opportunities in the food industry is recommended.
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Pages:1-4
How to cite this article:
Ervin Mark C Licos, Isagani P Angeles Jr, Marites R Castro, Mary Joy L Asprec, Evelyn C Ame "Exploring the acceptability of Kiwet (<i>Monopterus albus</i>) siomai among senior high school students". International Journal of Food Science and Nutrition, Vol 10, Issue 1, 2025, Pages 1-4
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