Development of floss from blood cockle (Anadara granosa) with 'selayang' fish (Decapterus maruadsi)

Abstract

This research was conducted to development Floss from blood cockle (Anadara granosa) and 'selayang' fish (Decapterus maruadsi). The objective of study is to produce Floss using the blood cockle and 'selayang' fish, to determine the nutrient composition using proximate analysis and to determine consumer acceptance. Water activity, colour profile, proximate analysis and sensory evaluation for six formulation of floss were evaluated. The water activity and colour profile were significantly different at p=0.05 among all formulation. The L, a and b value of cooked Cockle Floss ranged between 15.58 ± 0.5 to 25.70 ± 0.5, 9.37 ± 0.1 to 26.47 ± 0.1 and 6.35 ± 0.5 to15.20 ± 0.0, respectively. The term Delta E (6E) is used to describe color differences in the CIELAB color space. The value range of 6B for all formulation was 3.09 ± 1.5 to 21.75 ± 1.0. Highest 6B value was for Fl because it contains more cockle fleshes. F5 had lowest 6B value (3.09 ± 1.5). When more cockle flesh use in formulation, 6B value have less comparison with control sample. The proximate analysis for Cockle Floss showed significant difference (p<0.05) between formulations for all attribute in sensory evaluation. The range mean score of moisture content, protein content, fat content, ash content and carbohydrate content for all formulation were 5.40 ± 0.2% to 8.69 ± 0.6%, 21.57 ± 0.2% to 26.41 ± 1.0%, 22.60 ± 0.1% to 27.55 ± 0.2%, 5.64 ± 0.0% to 6.24 ± 0.1% and 32.78 ± 1.2% to 42.06 ± 1.0%. It also was shown that generally all samples were acceptable to the panelists from sensory evaluation (colour, odour, taste, texture and overall acceptability). This result showed that Cockle Floss produced by different formulation, were significantly different in Water activity, colour profile, sensory evaluation and proximate analysis