Abstract:

The main thrust of this study was to determine the acceptability of blood cockle meat as an additive in pizza pie in terms of its appearance, aroma, taste and texture. This study sought to find out the profile of blood cockle pizza in terms of its cost and ingredients, shelf life, tools and equipment and procedures involved; the acceptability of blood cockle pizza in terms of its appearance, aroma, taste, and texture; the difference in the acceptability level of blood cockle pizza in terms of its appearance, aroma, taste, and texture. There were 30 participants from Holy Name University, (10) TLE Students, (10) Culinary Teachers in College and Junior High School Department, and (10) HRM students. The products were distributed and tasted by the participants and after it, the questionnaires were given. The participants rated the varied pizza (blood cockle pizza, mussel pizza, combination pizza and commercial pizza) using the 9-point Hedonic Scale. The gathered data were computed and analyzed using the weighted mean and One Way Analysis of Variance (ANOVA) to determine the significant difference in the acceptability of blood cockle pizza in terms of its appearance, aroma, taste, and texture. The findings revealed that there was no significant difference of the blood cockle pizza and commercial pizza in terms of its appearance. The findings also revealed that there was a significant difference between the bloody cockle pizza and commercial pizza in terms of its aroma, taste, and texture. Therefore the bloody cockle pizza has a potential to be patronize and acceptable by the customers when invested upon in the market.

College of Education Bachelor of Technology and Livelihood Education major in Home Economics