Local Literature
Local Literature
Crab shells polvoron
By Dr. Dolores DG. Fernandez
Chief SRS, PCAMRD
Crabs are relished for their taste and texture. Low in fat and high in protein, crabs are excellent sources of minerals.
The crab’s body is covered with a chitinous shell or carapace. This crab cover is simply thrown away.
Professor Viden V. Elpos of the Northern Iloilo Polytechnic State College in Concepcion, Iloilo conducted a study on the acceptability of polvoron made from the carapace of different crab species the blue crab (Portunus pelagicus), sand crab (Ovalipesocellatus), kurusan, and mudcrab (Scylla serrata). The study also tried to find out what crab species made into polvoron has the most acceptable color, flavor, odor, and texture; and determine the polvoron mixture with the highest rate of return or profit.
The imaginative study involved soaking of crab carapace in clean freshwater for 10 minutes, then drained and dried for 10 days for easy pounding and grinding. The fine crab carapace flour was weighed, measured, and placed in a mixing bowl and set ready for toasting. All other dry ingredients were weighed, measured, strained, and placed separately in another container.
Toasted crab carapace flour and all-purpose flour were mixed in a bowl. Other ingredients were then added in a butter solution to avoid curdling and mixed using a ladle. After mixing, the mixture was reheated under moderate heat for 30 minutes until well done. The mixture was cooled, molded, wrapped, packed, arranged, and labeled according to treatments such as A (blue crab), B (sand crab), C (kurusan), and D (mudcrab).
Thirty trained panelists composed of students, teachers, and housewives conducted sensory evaluation of the products. Using descriptive statistics of weighted mean and analysis of variance or ANOVA, the differences in color, flavor, odor, and texture of thepolvoron prepared from carapace of different crab species were determined.
Results showed that the polvoron made
Crab shells polvoron
By Dr. Dolores DG. Fernandez
Chief SRS, PCAMRD
Crabs are relished for their taste and texture. Low in fat and high in protein, crabs are excellent sources of minerals.
The crab’s body is covered with a chitinous shell or carapace. This crab cover is simply thrown away.
Professor Viden V. Elpos of the Northern Iloilo Polytechnic State College in Concepcion, Iloilo conducted a study on the acceptability of polvoron made from the carapace of different crab species the blue crab (Portunus pelagicus), sand crab (Ovalipesocellatus), kurusan, and mudcrab (Scylla serrata). The study also tried to find out what crab species made into polvoron has the most acceptable color, flavor, odor, and texture; and determine the polvoron mixture with the highest rate of return or profit.
The imaginative study involved soaking of crab carapace in clean freshwater for 10 minutes, then drained and dried for 10 days for easy pounding and grinding. The fine crab carapace flour was weighed, measured, and placed in a mixing bowl and set ready for toasting. All other dry ingredients were weighed, measured, strained, and placed separately in another container.
Toasted crab carapace flour and all-purpose flour were mixed in a bowl. Other ingredients were then added in a butter solution to avoid curdling and mixed using a ladle. After mixing, the mixture was reheated under moderate heat for 30 minutes until well done. The mixture was cooled, molded, wrapped, packed, arranged, and labeled according to treatments such as A (blue crab), B (sand crab), C (kurusan), and D (mudcrab).
Thirty trained panelists composed of students, teachers, and housewives conducted sensory evaluation of the products. Using descriptive statistics of weighted mean and analysis of variance or ANOVA, the differences in color, flavor, odor, and texture of thepolvoron prepared from carapace of different crab species were determined.
Results showed that the polvoron made