2024
DOI: 10.38124/ijisrt/ijisrt24may1456
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Acceptability and Sensory Evaluation of Bottled Spanish-Style Rice Eel with Natural Flavorings

Glenys R. Llanto,
Mary Joy L. Asprec,
Isagani P. Angeles
et al.

Abstract: Rice eel’s acceptability as a table food has been tarnished due to its distinct fishy smell. Hence, most Filipinos considered it as the least preferred viand resulting in the least capture for food that hastened its invasiveness. To lessen the impact of rice eel’s presence in rice farms and encourage its utilization, a post-harvest processing technology with emphasis on bottling was conducted. Three falvorings were tested such as pandan (Pandanus amaryllifolius), lemon grass (Cymbopogon citratus) and guava (Ps… Show more

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