Formulation, analyses, and acceptability of clam powder seasoning

The demand for natural and innovative food products has led researchers to explore alternative sources of flavors and nutrients. To help address over consumption of commercial seasoning powder, this study developed clam powder seasoning using mud clam, hen clam and surf clam. This also aimed to formulate and evaluate the sensory qualities of the powder seasoning, such as appearance, aroma, taste, and texture; determine consumer acceptability; assess differences in sensory attributes; and evaluate the shelf life at room temperatures. The best-performing variant underwent microbial and proximate analyses. The experimental-developmental method of research, using a Completely Randomized Design (CRD) was used. Evaluation samples were coded, and a score card was employed for randomization. The product formulations were completed prior to conducting three sensory testing to assess consumer acceptability. This study included three replications, ten semi-trained panelists, and one hundred consumer respondents. A 9-Point Hedonic Scale was used for evaluation, and data were analyzed using mean and ANOVA. Results showed that Treatment C (surf clam) received the highest ratings across sensory attributes, described as extremely appealing, pleasant, delicious, and smooth. Treatment A (mud clam) followed with very favorable ratings, and Treatment B (hen clam) with good ratings. In consumer acceptability, Treatments C (surf clam) was liked extremely in appearance, aroma, taste and texture followed by the Treatment A (mud clam) and Treatment B (hen clam), which obtained also a high mean score, indicating that consumer was liked extremely the powder seasoning. The appearance, aroma, taste and texture received dissimilar ratings across all treatments, indicating that there was a significant difference in all treatment. Appearance, aroma, taste, and texture was consistently rated liked extremely, with surf clam as the overall preferred variant. While there significant difference observed in appearance, aroma, taste and texture among treatments in sensory evaluation. General acceptability favored Treatment C (surf clam) in all sensory qualities. Finally, the surf clam variant underwent shelf life testing, microbial, and proximate analysis, confirming its potential for extended use and nutritional value.