Developing Dried Marinated Spicy Tilanggit: A Culinary Specialty from Davao Occidental, Philippines

Abstract

The study on product development of spicy tilanggit was conducted at Shared Service Facility (SSF) Center of SPAMAST Main Campus Malita, Davao Occidental, Philippines. This study determine the effects of different ratio of chili to the microbiological characteristics and sensory quality of tilanggit, and   was carried out using experimental design with four treatments replicated three (3) times. The data obtained from sensory evaluation were analyzed using Analysis of Variance (ANOVA) to determine the significant difference of every treatment used. Result revealed significant difference in terms of flavor and odor while no significant difference observed in the texture, color and microbial count of the product. Furthermore, the general acceptability ratings of spicy tilanggit added with 15% were statistically significant and rated like very much by the panelists. However, the conduct of nutritional analysis of the spicy tilanggit product, cost analysis for possible commercialization and consumer’s survey to validate the acceptability of the product were recommended in the said study.