DEVELOPMENT OF BANGUS IN CORN OIL WITH TURMERIC AND KAMIAS
This study delved on the development and acceptability of bangus in corn oil with turmeric and kamias. It utilized experimental method of research and sensory evaluation was administered to determine the acceptability of the developed product in terms of appearance, flavor or taste, texture or mouth feel, and aroma. The researchers developed their own preparation method and cooking procedures of the above mentioned product. Results of the study reveal that treatment two (2) composed of 1 kilogram of bangus, 250 grams of turmeric, 150 grams of kamias, 4 cups of corn oil, 150 grams of carrot, 1 clove of garlic, 6 pieces of laurel leaves, 1 ½ tablespoon of iodized salt, ¼ cup of soy sauce, ¼ cup brandy, and 3 cups of water, is the most acceptable among the three treatments of the experiment. Thus, treatment 2 of the experiment can be adopted for commercial purposes.
Preparation Method, Cooking Procedures, Bangus, Turmeric, Kamias