NORTHERN ILOILO STATE UNIVERSITY

Ajuy Campus
College of Hospitality Management

Development And Acceptability of

Scallops (Pectinidae) Pasta

An Undergraduate Research Paper presented

to the faculty of
College of Hospitality Management
NISU Ajuy Campus
Ajuy, Iloilo

In Partial Fulfillment of the Requirements for the

Degree of Bachelor of Science in Hospitality
Management

Bantiling, Emerson, B
Astrologo, Ruben D.
Bolohabo, Frences D.
Eyas, Alison Chariss, A
Ignacio, Lance, R

June 2025
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management

APPROVAL SHEET
This undergraduate research proposal entitled “Development
and Acceptability of Scallops (Pectinidae) Pasta” prepared
and submitted by Bantiling, Emerson B., Astrologo, Ruben D.,
Bolohabo, Frences D., Eyas, Alison Chariss A., and Ignacio,
Lance R. in partial fulfillment of the requirements for the
degree of Bachelor of Science in Hospitality Management has
been examined and recommended for acceptance and approval.

JOHN D. NAVARRO, DBM-HM

Adviser

PANEL OF EXAMINERS

Approved by the Committee on Oral Examination with a

grade of PASSED.

LOUIEGE B. BANAS, DM
Chairperson

BETHEL D. BACABAC MA.SOCORRO DOROTHY A. AMBROS, DM

Member Member

Accepted and approved in partial fulfillment of the

requirements for Bachelor of Science in Hospitality
Management on June, 2025.

Approved:

LEBNI T. BERNARDINO JR, Ph.D.

Campus Administrator
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management

Acknowledgement

The researchers would like to acknowledge the following

individuals who had contributed greatly to the success of

this undergraduate research study:

First and foremost, the researchers were thankful to

the Almighty God, for giving strength, knowledge, wisdom,

ability, and opportunity to undertake this study and

complete it satisfactorily;

Second, they would like to express their gratitude to

Prof. Doreen Grace P. Patricio, their respected research

adviser and Department Chairperson of Hospitality Management

for the valuable guidance and professionalism in order for

them to accomplished this study. Also, for providing

valuable insights, feedbacks and comments and also for

providing facilities to carry out this research work;

The researchers gave their sincere thanks to Ms. Bethel

D. Bacabac for her kind support and outstanding help in

order to collect the data needed for this study;

The researchers were wholeheartedly grateful to all the

panelists for sharing their expertise for the improvement of

this research study;

Furthermore, this endeavor would not had been possible

without the important people around them. To their family

iii
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management

and friends who extended their financial, moral, and

emotional support, all of you part of this journey and to

the success of this research study.

May God bless us all!

- The Researchers

iv
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management

Bantiling, Emerson B., Astrologo, Ruben D., Bolohabo,

Frences D., Eyas, Alison Chariss A., Ignacio, Lance R.
“Development and Acceptability of Scallops (Pectinidae)
Pasta.” Unpublished Undergraduate Research Proposal,
Northern Iloilo State University, Ajuy Campus, Ajuy, Iloilo,
June 2025.

ABSTRACT

This study explored the development and acceptability

of Scallops (Pectinidae) Pasta, assessing its sensory
qualities across three different treatments and compared
with a control group. The study evaluated aroma, appearance,
flavor, texture, and general acceptability using a
descriptive analysis method, revealing that Treatment A and
Treatment B were consistently rated as "Extremely
Acceptable" across most sensory qualities. Treatment C,
however, showed lower acceptability, particularly in aroma,
appearance, and flavor. Inferential analysis using Chi-
square tests showed that although some treatments appeared
to be preferred more than others, the differences are not
statistically significant. A further comparison between the
most preferred treatment (Treatment B) and the control
showed no significant differences in acceptability,
indicating that Treatment B was comparable to the control
across all sensory attributes. The findings suggested that
Scallops Pasta, particularly Treatment A and Treatment B,
was highly acceptable, though further research with a larger
sample size was needed to confirm these results
conclusively.

Keywords: Acceptability, Food Innovation, Product

Development, Sensory Evaluation
v
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management

TABLE OF CONTENT

Title Page i
Approval Sheet ii
Acknowledgement iii
Abstract v
Table of content vii
List of Tables ix
List of Figures x

Chapter 1:INTRODUCTION 1
Statement of the Problem 3
Null Hypothesis 4
Theoretical Framework 4
Conceptual Framework 5
Scope and Limitation of the Study 6
Significance of the Study 7
Definition of Terms 8

Chapter 2:REVIEW OF RELATED LITERATURE AND STUDIES

Foreign Literature 11
Local Literature 13
Foreign Studies 14
Local Studies 19

Chapter 3:MATERIALS AND METHODS

Research Design 26
Research Respondents 27
Treatments 27
Tools & Equipment 27
Procedures for Scallop Pasta 29
Research Instrument 30
Data Gathering Procedures 31
Statistical Treatment 32

Chapter 4: RESULTS, ANALYSIS, AND INTERPRETATION OF DATA

Descriptive Analysis 34
Inferential Analysis 37

vi
NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management

vii
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management

Chapter 5:SUMMARY OF FINDINGS, CONCLUSION, AND

RECOMMENDATIONS
Summary of Findings 41
Conclusions 42
Recommendations 43
REFERENCES 45
APPENDICES
Appendix A. Communications 50
Appendix B. Research Instrument 53
Appendix C. Statistical Computations 55
Appendix D. Curriculum Vitae 62

viii
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management

List of Tables

Title Page

Table 1 : Ingredients in making Scallops 27

Pasta Dough
Table 2 : Level of Acceptability of Scallops 34
Pasta in terms of aroma,
appearance, flavor, texture,
and general acceptability
Table 3 : Level of Acceptability of Control 36
Scallops Pasta in terms of aroma,
appearance, flavor, texture,
and general acceptability
Table 4 : Significance of the Differences 37
in the Level of Acceptability of
Scallops Pasta in terms of Aroma,
Appearance, Flavor, Texture,
and General Acceptability
Table 5 : Significance of the Differences in 39
the Level of Acceptability Between
the Most Preferred Treatment of
Scallops Pasta and the Control in
terms of Aroma, Appearance, Flavor,
Texture, and General Acceptability

ix
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management

List of Figures

Title Page

Figure 1 : A schematic diagram of Independent 6

and Dependent Variables

x
 CHAPTER 1

Introduction

Background of the Study

Scallops belong to the category of bivalve mollusks,

sharing a characteristic feature with oysters, mussels, and

clams—they had two shells enclosing the interior muscle.

Within these shells, scallops possess a white adductor

muscle, which was the edible part responsible for opening

and closing the shell. Additionally, there is a vibrant

orange section known as the coral. When cooked, the round

and tender adductor muscle exhibits a delightful combination

of sweetness and briny saltiness. Although the coral is also

edible, it was not commonly consumed in the United States.

There were two main types of scallops: bay scallops and sea

scallops. Bay scallops, smaller in size (approximately the

size of a dime), were known for their tenderness. On the

other hand, sea scallops were larger, growing up to 2 inches

in diameter (O’Niel, 2023).

Within the scope of scallop product innovation, new-

market disruption can be a transformative strategy. By

introducing more affordable and accessible scallop-based

products, companies had the potential to cater to a broader

customer base that was previously underserved, shaking up

the traditionally exclusive, high-end market associated with

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
2

scallop cuisine. This approach may involve the creation of

innovative scallop offerings, such as convenient ready-to-

cook dishes or novel scallop-based snacks, ultimately

expanding the appeal of scallop products and gradually

diminishing the exclusivity traditionally associated with

this seafood delicacy (Kennedy, 2020).

In the context of culinary innovation, scallops were

a prized ingredient employed by professional chefs,

culinary schools, restaurants, food bloggers, cookbook

authors, and culinary competitions to craft an array of

inventive and delectable dishes. These innovations feature

scallops as the central element, showcasing a diverse

range of flavors, cooking techniques, and presentations.

Whether through fine dining establishments, home kitchens,

or the dynamic world of culinary influencers, the

versatility of scallops in food preparations continues to

inspire creativity and elevate the culinary experience

(Saveur.com, 2023).

Therefore, this study was conducted to determine the

development and acceptability of Scallops Pasta.

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
3

Statement of the Problem

This study aimed to determine the level of

acceptability of Scallops Pasta developed in different

treatments.

Specifically, this study sought to answer the following

question:

1. What is the level of acceptability of the different

treatments of Scallops Pasta in terms of appearance,

aroma, flavor, texture, and general acceptability?

2. What is the level of acceptability of the Commercial

Pasta in terms of appearance, aroma, flavor, texture, and

general acceptability?

3. Is there a significant difference in the level of

acceptability of the different treatments of Scallops

Pasta in terms of appearance, aroma, flavor, texture, and

general acceptability?

4. Is there a significant difference in the level of

acceptability between the most preferred treatment of

Scallops Pasta and the commercial pasta in terms of

appearance, aroma, flavor, texture, and general

acceptability?
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
4

Null Hypothesis

1. There is no significant difference in the level of

acceptability of the different treatments of

Scallops Pasta in terms of appearance, aroma,

taste, texture, and general acceptability.

2. There is no significant difference in the level of

acceptability between the most preferred treatment

of Scallops Pasta and the Commercial Pasta in terms

of appearance, aroma, flavor, texture, and general

acceptability.

Theoretical Framework

This study was anchored from Product Innovation Theory

entailing the creation of fresh or improved products to meet

customer demands in a distinctive way. New-market

disruption, on the other hand, transpires when a company

introduces a fresh niche within a pre-existing market, often

targeting customers who were underserved, such as providing

a cost-effective substitute for a high-end product. This

tactic proves to be effective because well-established firms

that cater to affluent clientele typically had no interest

in competing for this emerging market. Over time, the lower-

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
5

cost product can enhance its quality and appeal to a wider

customer base, eventually rendering the more expensive

alternatives outdated (Cote, 2022).

Conceptual Framework

Commercial Pasta and the different treatments of

Scallops Pasta were the independent variables in this study.

The level of acceptability in terms of appearance, aroma,

flavor, texture, and general acceptability was the study’s

dependent variables. It was hypothesized that the Commercial

Pasta and the different treatments of Scallops Pasta will

not significantly affect the level of acceptability in terms

of appearance, aroma, flavor, texture, and general

acceptability.
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
6

Independent variables Dependent variable

Commercial Pasta

(Control) Level of
acceptability in
terms of:

 Appearance
 Aroma
 Flavor
Scallops Pasta  Texture
 General
 Treatment A Acceptability
 Treatment B
 Treatment C

Figure 1.A schematic diagram of Independent and Dependent

Variables

Scope and Limitation of the Study

This experimental study aimed to develop and determine

the level of acceptability of Scallops Pasta and was

conducted in the second semester of the school year 2023–

2024 at Northern Iloilo State University, Ajuy Campus, Ajuy,

Iloilo.

The study involved a deliberate selection of 10 students, 10

faculty members, and 10 housewives as participants. It

employed an experimental research design to identified the

preferred formulation based on criteria such as appearance,

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
7

aroma, taste, texture, and overall acceptance.

The study was conducted in December 2023.

Significance of the Study

The result of this study was beneficial to the

following:

University – The study's outcomes can contribute to the

research and academic profile of the university, potentially

attracting more students and funding for future culinary and

seafood-related research.

HM Professors - The study can serve as a valuable

teaching resource for hospitality management (HM)

professors, offering real-world insights into product

development, sensory evaluation, and culinary innovation,

which can be integrated into their curriculum.

HM Students – Students in the field of hospitality

management can gain practical knowledge and skills from the

study, enhancing their understanding of food product

development and sensory evaluation processes.

Food Industry - The food industry can leverage the

study's results to developed new scallop products and

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
8

improve existing ones, aligning with consumer preferences

and market trends.

Future Researchers - The study can provide a foundation

for future researchers looking to explore scallop-based

culinary innovations and sensory evaluation in different

contexts, further advancing the field of culinary research.

Definition of Terms

Acceptability. The degree to which something was

approved of or regarded as satisfactory by most people in a

society (Oxford Learner’s Dictionary, 2024).

In this study, acceptability referred to the extent to

which Scallop Pasta was perceived as desirable by consumers,

based on sensory evaluations including appearance, aroma,

flavor, texture, and overall impression.

Appearance. The way that someone or something looks

(Cambridge Dictionary, 2024).

In this study, appearance referred to the visual appeal

of the Scallop Pasta, including color, plating, and overall

presentation as evaluated by sensory panelists.

Aroma. A strong, pleasant smell, especially from food

or drink (Collins Dictionary, 2024).

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
9

In this study, aroma referred to the scent

characteristics of the Scallop Pasta, including the

freshness and appeal of the seafood and seasonings.

Development. The process of improving or creating

something over a period of time (Cambridge Dictionary,

2024).

In this study, development referred to the formulation

process of Scallop Pasta, including ingredient selection,

proportion adjustments, and preparation techniques to

achieve the desired quality.

Flavor. The distinctive taste of food or drink (Oxford

Learner’s Dictionary, 2024).

In this study, flavor referred to the overall taste

profile of the Scallop Pasta, including balance, seasoning,

and the natural taste of the scallops.

General Acceptability. The overall approval or

satisfaction level toward a product based on various quality

attributes (Sensory Evaluation Standards, 2024).

In this study, general acceptability referred to the

overall impression and satisfaction of panelists with the

Scallop Pasta, considering its appearance, aroma, flavor,

and texture.
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
10

Pasta. A food made from flour, water, and sometimes

egg, formed into various shapes and usually boiled (Oxford

Learner’s Dictionary, 2024).

In this study, pasta referred to the starchy base made

using powdered scallop and all-purpose flour, serving as the

main carbohydrate component of the dish.

Scallops. A type of edible shellfish with two shells,

related to oysters and clams, often used in cooking

(Merriam-Webster, 2024).

In this study, scallops referred to the edible marine

bivalve mollusks used as the primary seafood ingredient in

the pasta dish, valued for their mild sweetness and tender

texture.

Texture. The way a substance feels when it is touched

or eaten (Cambridge Dictionary, 2024).

In this study, texture referred to the mouthfeel of the

Scallop Pasta, especially the tenderness of the scallops and

the firmness or softness of the pasta.

 CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

FOREIGN LITERATURE

Description of Scallop (Chlamys Senatoria)

Scallops were in the phylum Mollusca, a group of

animals that also includes snails, sea slugs, octopuses,

squid, clams, mussels, and oysters. Scallops were marine

bivalve mollusks of the family Pectinidae; the best-known

genus of Pecten. Scallops were found in saltwater

environments worldwide, ranging from intertidal zone to the

deep sea. Most prefer bed of seagrass amid shallow sandy

bottoms, although some attach themselves to rocks or other

substrates. Unlike other bivalves, such as mussels and

clams, most scallops were free-swimming. They swim by

clapping their shells quickly using their highly developed

adductor muscle, forcing a jet of water past the shell

hinge, propelling scallop forward. Scallops swim by opening

and closing their shells using their powerful adductor

muscle. This muscle is the round, fleshy "scallop" that

anyone who eats seafood will instantly recognize. The

adductor muscle varies in color from white to beige

(Kennedy, 2020).

Scallops: Are There Health Benefits?

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
12

Scallops were recognized as a nutritious seafood,

boasting a high protein content of 80% and low fat, which

can contribute to satiety. Moreover, they were rich in

essential vitamins, minerals, and antioxidants, providing

protection against cell damage associated with various

chronic ailments. Traditional East Asian medicine employs

scallops in the treatment of conditions like diabetes and

indigestion, while modern research investigates the

potential use of scallop proteins in antitumor drugs and

cancer therapies. Although ongoing, numerous studies suggest

that the nutritional composition of scallops may offer

notable health benefits. Fresh scallops were typically

available during the fishing season, while frozen options

were accessible year-round in most supermarkets (WebMD,

2023).

Are Scallops safe to Eat? Nutrition, Benefits and More

Scallops are a type of shellfish eaten all over the

world. The so-called adductor muscles/ scallop’s meat inside

their colorful shells are edible and sold as seafood. When

prepared correctly, they had a slightly sweet taste and

tender, buttery texture. Scallops are highly nutritious and

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
13

may had impressive health benefits. Promotes a healthy

immune system Scallops are excellent source of several trace

minerals, including selenium, zinc and copper. These

minerals are important to human health, yet some people may

not get enough of them. Adequate selenium intake promotes

healthy immune system and proper thyroid function. Zinc was

necessary for brain function and healthy growth, and copper

may protect against diabetes and heart disease. Including

scallops in your diet can provide you with these important

trace minerals, as as high-quality protein and anti-

inflammatory omega-3 fatty acids (Healthline, 2023).

Local Literature

Variations of Pasta

The world of pasta was a realm of endless

possibilities, offering an array of types and shapes that

can be paired with a variety of sauces. From classic

marinara to creamy concoctions, pasta allows for creative

experimentation, whether by matching different sauces with

noodles, adding various veggies and proteins, or crafting

innovative dishes. The vast spectrum of pasta shapes falls

into categories such as short, long, sheet, stuffed, and

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
14

dumpling pasta. Long pasta, exemplified by options like

angel hair, bucatini, fettuccine, spaghetti, linguine,

pappardelle, tagliatelle, and vermicelli, each possesses

unique characteristics ideal for specific sauces and

ingredients, enhancing the culinary adventure in pasta

preparation (Gavin, 2020).

Scallops

The scallop fishery in Asid Gulf, Masbate in Southern

Luzon, Philippines is dominated by a five-species complex of

commercially harvested true scallops. The production of

commercial scallop in the gulf has reached an all-time high

of 11,000 tons in 2003, and since then, declined to 2,308

tons and 1,554 tons in 2007 and 2017, respectively. The top

contributor of the scallop production in the gulf is the

Distant Scallop (Bractechlamys vexillum), previously

identified as (Decatopecten striatus) that comprised the

majority of scallop production (Soliman and Dioneda, 2004).

Foreign Studies

Effects of four cooking methods on flavor and sensory

characteristics of scallop muscle. This study investigated

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
15

the impact of four distinct cooking methods (boiling,

roasting, frying, and microwaving) on the sensory

characteristics of scallop muscles. Their research

integrated multiple analytical techniques, including

headspace-gas chromatography-ion mobility spectrometry (HS-

GC-IMS) and an electronic nose (e-nose) to assess the aroma

of the scallops. The taste changes in the various samples

were analyzed by combining the results of free amino acids

and an electronic tongue (e-tongue). Additionally, the study

employed texture profile analysis and microstructure

examination to assessed the influence of cooking methods on

the texture of scallop muscles (Wang, 2022).

The findings revealed that frying emerged as the most

favorable cooking method for scallop muscle, producing the

most favorable tasting products, while boiled scallops

retained the highest similarity to fresh scallops. The study

highlighted that the cooking methods significantly affected

the levels of lipid oxidation and Maillard reaction, leading

to notable increases in aldehydes, ketones, furans, umami,

and sweet amino acids. In the case of boiled samples, the

loss of water-soluble compounds, lower fat oxidation, a

looser organizational structure, and diminished sensory

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
16

quality were observed. The research emphasized the

significance of not only the texture but also volatile

organic compounds and free amino acids, as well as their

interplay, in shaping the sensory attributes of scallop

muscle.

Effects of Boiling Processing on Texture of Scallop

Adductor Muscle and Its Mechanism. The study conducted aimed

to investigate the impact of boiling processing on the

texture of scallop adductor muscle (SAM) and its underlying

mechanisms. The research revealed that as the boiling time

increased, various texture indicators such as hardness,

chewiness, springiness, resilience, cohesiveness, and shear

force exhibited time-dependent increases. Specifically,

boiling-induced protein denaturation, aggregation, and

increased hydrophobicity led to the longitudinal contraction

and lateral expansion of myofibrils, along with the

longitudinal contraction and lateral cross-linked

aggregation of muscle fibers, contributing to the overall

enhancement of texture indicators. However, for SAMs boiled

for an extended period (15 minutes), a significant

degradation of proteins, particularly collagen, resulted in

the loss of connective tissue between muscle fiber clusters,

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
17

leading to reduced springiness and chewiness. The study

suggested that SAMs boiled for 3 minutes were recommended

for optimal quality, highlighting the value of controlled,

moderate cooking in improving thermally processed food

products (Wu et al., 2022)

The Potential of Engay Food Enriched with Asian

Scallops Flour for Dysphagia Food Alternative. This study

explores the development of "engay" food, a Japanese term

for modified texture food designed for elderly individuals

with dysphagia. In this research, the nutritional value of

the food was enhanced by incorporating calcium derived from

scallop shells. The investigation focuses on the chemical,

physical, and sensory properties of engay food enriched with

scallop shell flour (Firdaus et al., 2021).

The food formulation consists of milkfish, with varying

additions of scallop shell flour, ranging from 0% to 8% of

the basic ingredients, each tested with five repetitions.

The study determined that the optimal formulation, based on

chemical, physical, and sensory attributes, included 4%

scallop shell flour. This formulation exhibited a calcium

content of 0.099 mg/100g, a water content of 68.97%, ash

content of 0.98%, fat content of 1.39%, protein content of

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
18

9.00%, carbohydrate content of 19.66%, and provided 562

cal/100g. In terms of color, it exhibited a yellow-red hue

with specific color values. Furthermore, it demonstrated

specific textural properties, including cohesiveness,

adhesion, and gumminess (Aminah et al., 2021)

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
19

Local Studies

Concentrations, seasonality, and risk assessment of

cadmium in scallop, Bractechlamys vexillum (Reeve 1853) in

the Visayan Sea, Philippines. This study investigates the

presence of cadmium contamination in the scallop species

Bractechlamys vexillum, an economically significant fishery

resource in Central Philippines. The research addresses the

issue of high cadmium concentrations, which can hinder

international trade. It aims to provide data on

contamination levels, seasonality, and risk assessment of

cadmium in B. vexillum to support regulatory frameworks for

food safety (Benitez et al., 2021).

Sample collection was carried out in key production

areas within the Visayan Sea. The determination of cadmium

levels involved the use of analytical techniques such as

Inductively Coupled Plasma – Optical Emission Spectrometry

for scallop samples and Atomic Absorption Spectrophotometer

– Graphite Furnace Atomizer for water and sediment samples.

The findings revealed that most B. vexillum samples from the

Visayan Sea exceeded the maximum allowable limit of 1.0

mg/kg, as per Philippines and EU regulations. However,

approximately 95% of B. vexillum samples from the control

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
20

area in the adjacent Camotes Sea met the regulatory limit.

Higher cadmium concentrations were observed during the dry

season. Preliminary risk assessment indicated cancer

contraction percentages of 0.01–0.6% for exposed children,

0.08–4% for teens, and 0.2–1% for adults. The study did not

find a significant correlation between the cadmium content

in B. vexillum, water, and sediments. The data generated by

this study can serve as a basis for further research to

assessed the risks associated with scallop consumption.

Regular monitoring of cadmium contamination in the Visayan

Sea was essential for policy recommendations, including risk

management and communication (Perelonia et al., 2021).

Breeding and Larval Rearing of Asian Moon Scallop

Amusium pleuronectes in Eastern Samar, Philippines. focuses

on the breeding and larval rearing of the commercially

harvested Asian moon scallop (Amusium pleuronectes) in the

Philippines. The research was conducted at the Marine

Fisheries Research and Development Center (MFRDC) in Guiuan,

Eastern Samar. Several key findings emerged from this study

(Cabacaba, 2020).

This study provides valuable insights into the breeding

and larval rearing of the Asian moon scallop, contributing

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
21

to the understanding of its aquaculture potential and the

development of sustainable practices.

Fishery of Commercial Scallops in Asid Gulf,

Philippines. The study focuses on the commercial scallop

fishery in Asid Gulf, Masbate, Philippines, which targets

five species of scallops belonging to the Bivalvia:

Pectinidae family. Among these species, Decatopecten

striatus (57%) and Chlamys funebris (39%) constitute the

majority of the total annual harvest, with about 1-2 metric

tons of adductor muscle extracted daily from the fishery.

The extraction primarily occurs from shell-on scallops,

except during the last quarter of the year when adverse

weather conditions hamper diving activities. This fishery

represents a highly diverse scallop resource exploited from

a single area, yielding substantial quantities (Bobiles &

Soliman, 2018).

However, the study notes a decline in scallop yield,

with an 86% reduction from 2003 and a 79% decrease from

2007. This decline was attributed to the combined effects of

extensive growth overfishing and fishers' withdrawal from

the industry due to unprofitable returns. Analyzing the

scallop species, it was observed that they grow relatively

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
22

quickly and exhibit a single recruitment mode. High fishing

mortalities had been imposed on these species, resulting in

exploitation rates exceeding their maximum sustainable

levels. Additionally, the average capture lengths were

notably smaller than the maturity sizes of these scallops.

The study appraised the acceptability of Pili pasta in

2nd District of Albay. It determined the status of pili

products in the 2nd District of Albay, Philippines.

Pasta can be made with the use of semolina, durum,

flour, corn, rice, wheat, or a mixture of everything, with

water. Pasta can be also be supplemented and fortified. In

the current years, most ingredients and add-ons have been

produced to enhance the quality of the pasta product from

durum and aestivum wheat (Prabhasankar, 2010).

For those people who are gluten intolerant, pasta is a

suitable and demand product for them. Nonetheless, few have

tackled about sensory analysis and acceptability of pasta

noodles made from variety of Andean corn, capia, and cully

from Argentina. Southern Italy cultivated five durum wheat

considered conventional cropping to produce quality of the

pasta (Gimenez et al., 2015).

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
23

The findings indicated that when it comes to the

acceptability of the pili pasta, the appearance, aroma,

texture, and taste is highly acceptable with the average

ranging from 2.5 to 3.0. In terms of appearance, the data

stated that the highest on the rank was that the pasta is

delicious. With aroma, the respondents believed that pili

pasta aromatic is ranked number 1 with 2.74. On texture,

creaminess has the highest rating with a 2.56. And lastly,

the taste, which is vital aspect of the product, respondents

believed that pasta is tasty with the highest rank from the

data that garnered an average of 2.77. The introduction of

the Pili Pasta in the Bicol Region was highly acceptable

that it can be in line with other pasta found in the market.

The Pili Pasta will serve as a signature product of the

Bicol Region since pili nuts are considered a product of the

region (Gonzales, 2019).

This research provides essential insights of

determining the acceptability of macaroon using scallop at

the different levels base on appearance, taste, aroma,

texture, and general acceptability.

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
24

The basic parts of the macaron are usually made with

flour as a substrate. Before baking, these are mixed and

seasoned with vanilla and salt. With a pastry bag, pipe the

final dough onto a cookie sheet and set aside. Before

baking, it's usually coated in gum Arabic or covered with

chopped almonds, walnuts, raisins, or cherry pieces.

Macaroon crumbs are commonly seen in ice creams, pie

fillings, and puddings.

Frangipane is a cream filling made by combining butter and

crushed macaroons with lemon extract, rum, sherry, or

brandy.

Macaroons are a sort of baked good that can be found in

almost every supermarket and bakery. Macaroons have become

the new favorite delicacy due to its soft, chewy, and

coconut-flavored texture, which makes them very addictive to

anyone (Respicio, 2020).

The study found that the macaroon scallops were highly

acceptable, sensibly interpreted as very much liked as

evaluated and tasted by the panel of consumers.

Specifically, Treatment D (75 percent of scallop) has the

highest mean and acceptable and was very much liked by

consumers. It was followed by treatment A (0 percent of

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
25

scallops), Treatment E (100 percent of scallops) Treatment B

(25 percent of scallops) and lastly, Treatment C (M equal

7.26) who got the lowest means but also considered as

acceptable and was also very much liked by the consumers.

The result implies that the scallop’s macaroons were

acceptable and very much liked by the panel of consumers who

evaluated the product (Beter et al., 2023).

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
26

CHAPTER 3

MATERIALS AND METHODS

This chapter presents the research design, research

respondents, research instruments, data gathering procedure,

and statistical treatment.

Research Design

This product development research utilized experimental

design to determine the level of acceptability of the

different treatments of Scallops Pasta. An experimental

design was used when the study pertains to the cause-and-

effect relationship of specific variables under controlled

conditions.

The cause which manipulated during the research was

called independent/experimental/treatment variable which the

study used standardized recipe of Scallop Pasta with

different proportion as follows:

Treatment A- ½ cup powdered scallop

Treatment B- 1 cup powdered scallop

Treatment C- 1 ½ cup powdered scallops

NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
27
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
28

Research Respondents

There were 30 respondents (students, parents, faculty)

who served as evaluators. They were selected purposely

according to their knowledge and expertise on food

preparation. Other than these qualifications, these

evaluators were oriented about the product and

characteristics of Scallop Pasta in terms of appearance,

aroma, flavor, texture, and general acceptability.

Treatments

Table 1. Ingredients in making Scallops Pasta Dough

Ingredients Control Treatment A Treatment B Treatment C

All-Purpose
2 cups 1 cup 1 ½ cup ½ cup
Flour
Powered
½ cup 1 cup 1 ½ cup
scallop
Egg (Large) 3 pcs. 3 pcs. 3 pcs. 3 pcs.
Salt ¼ tsp. ¼ tsp. ¼ tsp. ¼ tsp.
1-2
Water 1-2 tsps. 1-2 tsps. 1-2 tsps.
tsps.

Tools and Equipment

1. Mixing Bowl – A mixing bowl is a deep, round container

used in kitchens for mixing ingredients. Mixing bowls

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
29

come in various sizes and materials, including

stainless steel, glass, ceramic, and plastic.

2. Fork – A fork is a utensil with a handle and several

prongs used for initially mixing wet and dry

ingredients. It helps in breaking up clumps and

combining ingredients before further mixing.

3. Measuring Cups – Measuring cups are kitchen tools used

for precise measurement of ingredients, such as flour

and water. They typically come in different sizes to

measure both dry and liquid ingredients accurately.

4. Plastic Wrap or Cloth – Plastic wrap or cloth is used

to cover dough during the resting period. This prevents

the dough from drying out and helps it rise properly.

5. Rolling Pin – A rolling pin is a cylindrical tool used

to flatten and shape dough into an even thickness. It

is commonly used in baking and pastry preparation.

6. Flour Sifter – A flour sifter is a kitchen tool used to

evenly distribute flour and prevent clumps. It ensures

that flour is light and airy, which is important for

the texture of the dough.

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
30

Procedures for Scallop Pasta

1. Clean the kitchen countertop thoroughly to ensure

food safety. Ensure there is enough space for

rolling out the dough.

2. Measure 2 cups of all-purpose flour and place it in

a mound on the work surface.

3. Form a well or crater in the center of the flour

using your fingers, keeping the flour piled around

the edges.

4. Crack 3 large eggs into the center of the well. Add

a pinch of salt to enhance flavor.

5. Use a fork to beat the eggs gently, gradually

incorporating the surrounding flour from the inner

edge of the well.

6. Once a shaggy dough begins to form, switch using

your hands to gather the mixture into a cohesive

mass. Knead the dough for approximately 5 to 10

minutes, or until it becomes smooth and elastic.

7. Wrap the dough in plastic wrap and let it rest at

room temperature for at least 30 minutes to relax

the gluten.
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
31

8. After resting, divide the dough into smaller

portions. Use a rolling pin or pasta machine to roll

each portion into thin sheets, dusting lightly with

flour as needed to prevent sticking.

9. Cut the rolled dough into preferred shapes, or use

pasta machine attachments to achieve uniform cuts.

10. Bring a large pot of salted water to a boil. Cook

the fresh pasta for 22 to 4 minutes depending on its

thickness. Fresh pasta cooks faster than dried

pasta.

Research Instrument

To determine the level of Scallops Pasta in terms of

appearance, aroma, taste, texture, and general

acceptability, a sensory evaluation sheet with a five-point

Likert scale format was employed with the following scores,

scale, responses, and verbal interpretations.

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
32

Score / Scale Verbal interpretation

5 Extremely Acceptable

4 Very Acceptable

3 Moderately Acceptable

2 Slightly Acceptable

1 Not Acceptable

Data Gathering Procedure

The researchers used purposive sampling to choose

evaluators based on specific qualities needed for the study.

This method was non-scientific but ensured the selected

individuals provided useful information.

The evaluators were asked to taste and rate the Scallop

Pasta prepared in different treatments. Then their rating

sheets were gathered from them after the evaluation. After

gathering the instruments, the responses were encoded and

the data were sent to a statistician for encoding,

processing, and statistical data analysis.

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
33

Statistical Treatment

After the data were processed, they were subjected to

the statistical treatment based on the objectives of the

study.

The following statistical tools were used:

Mean was used in determining the level of acceptability

of the product in the different treatment in terms of

appearance, aroma, flavor, texture, and general

acceptability. The following scale and descriptions were

used as references in interpreting the mean value.

Scale Verbal Interpretation

4.21-5.00 Extremely Acceptable

3.41-4.20 Very Acceptable

2.61-3.40 Moderately Acceptable

1.81-2.60 Slightly Acceptable

1.00-1.80 Not Acceptable

Friedman’s Test was used to determine if there were

significant differences in the level of acceptability of the

product among the different treatments in terms of

appearance, aroma, flavor, texture, and general

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
34

acceptability. This non-parametric test was appropriate for

comparing more than two related groups or repeated measures

on the same subjects.

Wilcoxon Signed-Rank Test was used to compare the level

of acceptability between the most preferred treatment and

the control in terms of appearance, aroma, flavor, texture,

and general acceptability. As a non-parametric alternative

to the paired t-test, it was suitable for analyzing two

related samples when the data did not meet the assumptions

of normality.
 Chapter 4
RESULTS, ANALYSIS AND INTERPRETATION OF DATA

Descriptive Analysis of Data

Table 2. Level of Acceptability of Scallops Pasta in terms

of aroma, appearance, flavor, texture, and general
acceptability

Sensory Quality Mean Verbal Interpretation SD

Aroma
Treatment A 4.50 Extremely Acceptable .630
Treatment B 4.47 Extremely Acceptable .629
Treatment C 3.10 Moderately Acceptable 2.19
Appearance
Treatment A 4.37 Extremely Acceptable .669
Treatment B 4.40 Extremely Acceptable .724
Treatment C 3.00 Moderately Acceptable 2.15
Flavor
Treatment A 4.33 Extremely Acceptable .758
Treatment B 4.43 Extremely Acceptable .626
Treatment C 3.03 Moderately Acceptable 2.167
Texture
Treatment A 4.17 Very Acceptable .699
Treatment B 4.17 Very Acceptable .699
Treatment C 2.97 Moderately Acceptable 2.157
General Acceptability
Treatment A 4.43 Extremely Acceptable .679
Treatment B 4.50 Extremely Acceptable .630
Treatment C 3.10 Moderately Acceptable 2.187
Scale and Interpretation 1.00-1.80 = Not Acceptable; 1.81-2.60 =
Slightly Acceptable; 2.61-3.40 = Moderately Acceptable; 3.41-4.20 =
Very Acceptable; 4.21-5.00 = Extremely Acceptable

Based on the result of the study the Level of

Acceptability of Scallop Pasta as to Appearance, Aroma,

Taste, Texture, and General Acceptability were as follow:

With regards to Aroma, Treatment A and B got “Extremely

Acceptable” while Treatment C got “Moderately Acceptable”.

Treatment A obtained a mean of 4.50 (SD .630), Treatment B

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
36

obtained a mean of 4.47 (SD .629) and Treatment C obtained a

mean of 3.10 (SD 2.19). The most preferred treatment based

on aroma was Treatment A with a mean of 4.50.

As for the Appearance, Treatment A and Treatment B was

“Extremely Acceptable” with a mean of 4.37 (SD .669) and

4.40 (SD .724) respectively. Treatment C was “Moderately

Acceptable” with a mean of 3.00 (SD 2.15). The most

preferred treatment based on Acceptance was Treatment B.

When we go to the Flavor, Treatment A and B got

“Extremely Acceptable” while Treatment C got “Moderately

Acceptable”. Treatment A obtained a mean of 4.33 (SD .758),

Treatment B obtained a mean of 4.43 (SD .626) and Treatment

C obtained a mean of 3.03 (SD 2.167). The most preferred

treatment based on flavor was Treatment B with a mean of

4.43.

As for the Texture, Treatment A and B got “Very

Acceptable” while Treatment C got “Moderately Acceptable”.

Both Treatment A and Treatment B obtained a mean of 4.17 (SD

.699) while Treatment C obtained a mean of 2.97 (SD 2.157).

The most preferred treatment based on texture was Treatment

A and Treatment B.
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
37

And finally for the General Acceptability, Treatment A

and B got “Extremely Acceptable” while Treatment C got

“Moderately Acceptable”. Treatment A obtained a mean of 4.43

(SD .679), Treatment B obtained a mean of 4.50 (SD .630) and

Treatment C obtained a mean of 3.10 (SD 2.187). The most

preferred treatment base on general acceptability was

Treatment B with a mean of 4.50.

Table 3. Level of Acceptability of Commercial Pasta

(Control) in terms of aroma, appearance, flavor, texture,
and general acceptability

Verbal
Sensory Quality Mean Interpretation SD
Control
Aroma 3.97 Very Acceptable 1.671
Appearance 4.03 Very Acceptable 1.671
Flavor 3.87 Very Acceptable 1.655
Texture 3.80 Very Acceptable 1.648
General
Acceptability 4.00 Very Acceptable 1.661
Scale and Interpretation 1.00-1.80 = Not Acceptable; 1.81-2.60 =
Slightly Acceptable; 2.61-3.40 = Moderately Acceptable; 3.41-4.20 =
Very Acceptable; 4.21-5.00 = Extremely Acceptable

Table 3 presented the results of the descriptive

analysis for the acceptability of Commercial Pasta across

different sensory qualities. In terms of aroma, the Control

group achieved a mean score of 3.97 (SD = 1.671), which fell

within the "Very Acceptable" range. The appearance, flavor,

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
38

and texture also received high acceptability ratings, with

mean scores of 4.03 (SD = 1.671), 3.87 (SD = 1.655), and

3.80 (SD = 1.648), respectively, all categorized as "Very

Acceptable." The general acceptability of the Control group

was also high, with a mean score of 4.00 (SD = 1.661),

indicating a "Very Acceptable" level.

Overall, the Commercial Pasta demonstrated positive

acceptability across all sensory qualities, with mean scores

falling within the "Very Acceptable" range for aroma,

appearance, flavor, texture, and general acceptability.

These findings suggested that the Control group was well-

received in terms of sensory attributes, indicating a high

level of overall acceptability.

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
39

Inferential Analysis

Table 4. Significance of the Differences in the Level of

Acceptability of Scallops Pasta in terms of Aroma,
Appearance, Flavor, Texture, and General Acceptability

Sig.
Variables X2 (p-value)
Aroma 5.83 .054
Appearance 5.41 .067
Flavor 3.63 .163
Texture 3.11 .211
General Acceptability 4.44 .109

Table 4 provided the results of the inferential

analysis, specifically examining the significance of

differences in the level of acceptability of Scallops Pasta

across various sensory qualities. The Friedman test (X²) was

employed to test the null hypothesis, and the associated p-

values (Sig.) were reported.

For aroma, the X² value was 5.83 with a p-value

of .054, which is greater than the significance level set at

0.05, leading to non-rejection of the null hypothesis. This

suggested that there is enough evidence to reject the null

hypothesis at the .05 alpha level.

For appearance, the X² value was 5.41 with a p-value of

.067, indicating no significant difference.

For flavor, texture, and general acceptability, the X²

values were 3.63, 3.11, and 4.44, respectively, with

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
40

corresponding p-values of .163, .211, and .109. This

suggested that there is enough evidence to non-reject the

null hypothesis. These values are greater than the .05 alpha

level, indicating that there was no significant difference.

In summary, while indications of potential differences

in the acceptability of Scallops Pasta among the treatments

for aroma, appearance, flavor, texture, and general

acceptability were presented, statistical significance was

not achieved at the .05 alpha level for any of the sensory

qualities. Further research or a larger sample size might

have been needed to draw more conclusive findings.

Table 5. Significance of the Differences in the Level of

Acceptability Between the Most Preferred Treatment of
Scallops Pasta and the Commercial Pastarub in terms of
Aroma, Appearance, Flavor, Texture, and General
Acceptability

Sig.
Variables Z
(p-value)
Aroma -1.02a .306
Appearance -.47a .638
Flavor -1.32a .188
Texture -.45a .650
General Acceptability -1.08a .282

Table 5 provided the results of the significance of

differences in the level of acceptability between the most

preferred treatment, which was Treatment B of Scallops

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
41

Pasta, and the Control, across various sensory qualities.

The Z values and associated p-values (Sig.) were reported.

For aroma, the Z value was -1.02 with a p-value

of .306. This result was not statistically significant at

the .05 alpha level, suggesting that there was no

significant difference in the level of acceptability for

aroma between Treatment B and the Control.

Similarly, for appearance, the Z value was -0.47 with a

p-value of .638, indicating no statistically significant

difference in acceptability for appearance between Treatment

B and the Control.

For flavor, the Z value was -1.32 with a p-value

of .188. Again, this result was not statistically

significant at the .05 alpha level, suggesting no

significant difference in the level of acceptability for

flavor between Treatment B and the Control.

The Z values for texture and general acceptability were

-0.45 and -1.08, respectively, with corresponding p-values

of .650 and .282. These results indicated no statistically

significant differences in acceptability for texture and

general acceptability between Treatment B and the Control.

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
42

In summary, based on the Z values and associated p-

values, there was no evidence of statistically significant

differences in the level of acceptability for aroma,

appearance, flavor, texture, and general acceptability

between Treatment B of Scallops Pasta and the Control. None

of the p-values reached the .05 alpha level, indicating that

any observed differences may have been due to random chance.

 Chapter 5

Summary of Findings, Conclusions and Recommendations

Summary of Findings

Based on the results of this study, the findings

indicate that the Scallop Pasta were generally well-accepted

by the evaluators across all sensory attributes.

1. The findings revealed that Treatments A and B of Scallops

Pasta were rated as “Extremely Acceptable” across all

sensory qualities except for texture that was rated as

“Very Acceptable”. Treatment C, however, received lower

mean scores and was consistently rated as “Moderately

Acceptable” across all sensory qualities in terms of

aroma, appearance, flavor, texture, and general

acceptability. These results suggested that Treatments A

and B, were more favorably received by the panelists

compared to Treatment C.

2. The Commercial Pasta showed positive acceptability, with

mean scores across all sensory qualities falling within

the “Very Acceptable” range. This indicates that the

control sample was well-received by the evaluators in

terms of appearance, aroma, flavor, texture, and overall

appeal.
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
44

3. Statistical analysis using the Friedman test indicated no

significant differences in the acceptability levels of

Scallops Pasta treatments in terms of appearance, aroma,

flavor, texture, and general acceptability. Although

Treatments A and B had higher acceptability ratings, the

differences were not statistically significant at the .05

alpha level.

4. The comparison between the most preferred treatment

(Treatment B) and the control treatment revealed no

statistically significant differences in the

acceptability scores across all sensory attributes. The Z

test results suggested that any variations observed

between the two were likely due to chance and not

substantial enough to indicate a real difference in

consumer preference.

Conclusions

1. Treatments A and B were rated higher than Treatment C

across all sensory qualities, indicating better

acceptability or higher preference by the respondents in

terms of aroma, appearance, flavor, texture, and general

acceptability.
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
45

2. The Commercial Pasta was favorably accepted by

respondents across all sensory attributes indicating that

the treatment was well-aligned with sensory expectations.

3. The results of the Friedman test at 0.05 level of

significance revealed that there were no significant

differences among the treatments of Scallops Pasta

indicating equally acceptable to the respondents.

4. The results revealed that there were no significant

differences in performed treatments and control

indicating that the respondents did not find substantial

impact on treatments across sensory attributes in terms

of aroma, appearance, flavor, texture, and general

acceptability.

Recommendations

1. The researchers can consider increasing the sample size

using a larger and more diverse group of participants for

future testing to get more accurate results.

2. Future researchers may explore other ingredients to

improve the flavor and texture of the Scallops Pasta.

3. Future studies can try different preparation to see if

they can improve the overall acceptability of the pasta.

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
46

This may include changes in cooking time, temperature, or

method of combining ingredients that maximize consumer

satisfaction.

4. Scallops Pasta can be introduced to local communities as

a potential source of income. Individuals can be taught

how to prepare and sell this product in local markets or

food stalls.
 References

Benitez, K., Marasigan, R., & Robles, A. (2021).

Concentrations, seasonality, and risk assessment of

cadmium in scallop, Bractechlamys vexillum (Reeve,

1853) in the Visayan Sea, Philippines. Philippine

Journal of Fisheries, 27(1), 44-50.

Bobiles, R. U., & Soliman, V. S. (2018). Fishery of

commercial scallops in Asid Gulf, Philippines.

Philippine Journal of Fisheries, 20(3), 215-230.

Buban, I. (2019). Morpho-biometric relationship, relative

condition factor, and meat yield of distant scallop

Bractechlamys vexillum (Reeve, 1853) in Asid Gulf,

Philippines. Journal of Marine Biology, 13(2), 101-108.

Buban, I., & Soliman, V. (2019). Review of scallop grow-out

methods in tropical and temperate marine waters. Asian

Journal of Aquatic Sciences, 18(4), 75-88.

Cabacaba, N. S. (2020). Breeding and larval rearing of Asian

moon scallop Amusium pleuronectes in Eastern Samar,

Philippines. Philippine Aquaculture Journal, 9(2), 54-

61.

Cambridge University Press. (2024). Appearance. In

Cambridge Dictionary. https://dictionary.cambridge.org/

Cambridge University Press. (2024). Development. In

Cambridge Dictionary. https://dictionary.cambridge.org/

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
48

Cambridge University Press. (2024). Texture. In Cambridge

Dictionary. https://dictionary.cambridge.org/

Cote, J. (2022). Understanding new-market disruption in

product innovation. Journal of Business Strategy and

Innovation, 18(2), 34–41.

Firdaus, S., Aminah, S., & Nurrahman, N. (2021). The

potential of Engay food enriched with Asian scallops

flour for dysphagia food alternative. Journal of

Culinary Arts and Sciences, 11(3), 22-30.

Gavin, J. (2020). Pasta variations and their culinary uses.

Manila: Philippine Culinary Review.

HarperCollins Publishers. (2024). Aroma. In Collins English

Dictionary. https://www.collinsdictionary.com/

Healthline. (2023, October 12). Are scallops safe to eat?

Nutrition, benefits, and more. Retrieved from

https://www.healthline.com/nutrition/scallops

Kennedy, M. (2020). Disruptive innovation in the seafood

industry: The case of scallop products. Seafood

Business Insights Journal, 12(3), 45–52.

Kennedy, A. (2020). The biology and behavior of scallops

(Chlamys senatoria). Journal of Marine Science and

Aquatic Life, 15(2), 88–94.

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
49

Lawless, H. T., & Heymann, H. (2010). Sensory

evaluation of food: Principles and practices (2nd ed.).

Springer.

Merriam-Webster. (2024). Scallop. In Merriam-Webster.com

Dictionary. https://www.merriam-webster.com/

Oxford University Press. (2024). Acceptability. In Oxford

Learner’s Dictionary.

https://www.oxfordlearnersdictionaries.com/

Oxford University Press. (2024). Flavor. In Oxford

Learner’s Dictionary.

https://www.oxfordlearnersdictionaries.com/

Oxford University Press. (2024). Pasta. In Oxford Learner’s

Dictionary. https://www.oxfordlearnersdictionaries.com/

O’Niel, K. (2023). What are scallops? The Spruce Eats.

https://www.thespruceeats.com/what-are-scallops-5188576

Saveur. (2023). Scallop recipes. Saveur. Retrieved from

https://www.saveur.com/scallop-recipes/ last October

12, 2023

Wang, Y. (2022). Effects of four cooking methods on flavor

and sensory characteristics of scallop muscle. Journal

of Food Science and Technology, 57(4), 1234-1242.

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
50

WebMD. (2023, October 12). Scallops: Are there health

benefits? Retrieved from https://www.webmd.com/

Wu, Z., Liu, Y., Zhang, Q., & Li, Y. (2022). Effects of

boiling processing on texture of scallop adductor

muscle and its mechanism. Food Science & Nutrition,

10(5), 1540-1549.
APPENDICES
NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
52

Appendix A

Communications

LETTER TO THE CHAIRPERSON

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
53

Prof. Doreen Grace P. Patricio, MMHM

Chairperson, Hospitality Management
NISU Ajuy Campus, Ajuy, Iloilo

Dear Prof. Patricio,

The undersigned is currently conducting a study entitled

"Development and Acceptability of Scallops (Pectinidae)
Pasta" at Northern Iloilo State University, Ajuy Campus,
Ajuy, Iloilo, in partial fulfillment of the requirements for
the Degree of Bachelor of Science in Hospitality Management.

In this regard, the undersigned respectfully requests your

permission to conduct our experimental research study to
developed our standardized formulations.

Thank you very much for your time and consideration. God
bless you.

Yours truly,

(Sgd.) Emerson B. Bantiling

(Sgd.) Ruben D. Astrologo
(Sgd.) Frences D. Bolohabo
(Sgd.) Alison Chariss A. Eyas
(Sgd.) Lance R. Ignacio

Approved:

(Sgd.) Doreen Grace P. Patricio

Chairperson
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
54

LETTER TO THE RESPONDENT

Dear Respondents,

The undersigned is currently conducting a study

entitled “Development and Acceptability of Scallops
(Pectinidae) Pasta” at Northern Iloilo State University-
Ajuy Campus, Ajuy, Iloilo, in partial fulfillment of the
requirements for the Degree of Bachelor of Science in
Hospitality Management.

In this regard, the undersigned respectfully requests your

participation in responding to the questionnaire to help
gather relevant information needed for this study. Please be
assured that no data regarding the institution will be
collected, and your responses will be treated with the
utmost confidentiality. All responses will be used solely
for the purposes of this study. Your cooperation in
completing this survey will greatly contribute to obtaining
valuable data.

Thank you very much, and may God bless you.

Yours truly,

(Sgd.) Emerson B. Bantiling

(Sgd.) Ruben D. Astrologo
(Sgd.) Frences D. Bolohabo
(Sgd.) Alison Chariss A. Eyas
(Sgd.) Lance R. Ignacio

(Sgd.) John D. Navarro, DBM-HM

Adviser
NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
55

Appendix B

Research instrument
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
56

Research Instrument

Research Title: Development and Acceptability of Development and Acceptability of Scallops (Pectinidae) Pasta
Name (Optional):

Research Respondent Category: ( ) Student ( ) Faculty ( ) Parent

Directions:
The following checklist is designed to gather information about the
Sensory Evaluation of Scallop Pasta. Please check (/) the column which
describes how much do you like or dislike the product. Your responses will be
very valuable for the development of this study.

Extremely Very Moderately Slightly Not

Category Acceptable Acceptable Acceptable Acceptable Acceptable
Treatment A
(5) (4) (2) (1)
(3)

Extremely Very Moderately Slightly Not

Category Acceptable Acceptable Acceptable Acceptable Acceptable
Treatment B
(5) (4) (2)
(3) (1)

Extremely Very Moderately Slightly Not

Category Acceptable Acceptable Acceptable Acceptable Acceptable
Treatment C
(4) (2)
(5) (3) (1)

Comments/ Suggestions:_________________________________________

Signature
NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
57

Appendix C

Statistical Computations
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
58

Scallops Pasta
Descriptives

Descriptive Statistics

N Minimum Maximum Mean Std. Deviation

Control - aroma 30 .00 5.00 3.9667 1.67091
A - aroma 30 3.00 5.00 4.5000 .62972
B - aroma 30 3.00 5.00 4.4667 .62881
C - aroma 30 .00 5.00 3.1000 2.18695
Valid N (listwise) 30

Descriptive Statistics

N Minimum Maximum Mean Std. Deviation

CO appearance 30 .00 5.00 4.0333 1.67091
A appearance 30 3.00 5.00 4.3667 .66868
B appearance 30 3.00 5.00 4.4000 .72397
C appearance 30 .00 5.00 3.0000 2.14958
Valid N (listwise) 30

Descriptive Statistics

N Minimum Maximum Mean Std. Deviation

CO flavor 30 .00 5.00 3.8667 1.65536
A flavor 30 3.00 5.00 4.3333 .75810
B flavor 30 3.00 5.00 4.4333 .62606
C flavor 30 .00 5.00 3.0333 2.15732
Valid N (listwise) 30
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
59

Descriptive Statistics

N Minimum Maximum Mean Std. Deviation

CO texture 30 .00 5.00 3.8000 1.64841
A texture 30 3.00 5.00 4.1667 .69893
B texture 30 3.00 5.00 4.1667 .74664
C texture 30 .00 5.00 2.9667 2.15732
Valid N (listwise) 30

Descriptive Statistics

N Minimum Maximum Mean Std. Deviation

CO gen. acc. 30 .00 5.00 4.0000 1.66091
A gen. acc. 30 3.00 5.00 4.4333 .67891
B gen. acc. 30 3.00 5.00 4.5000 .62972
C gen. acc. 30 .00 5.00 3.1000 2.18695
Valid N (listwise) 30

Friedman
Test
Ranks

Mean Rank
A aroma 2.18
B aroma 2.08
C aroma 1.73

Test Statisticsa
N 30
Chi-Square 5.826
df 2
Asymp. Sig. .054
a. Friedman Test

Friedman Test
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
60

Ranks

Mean Rank
A appearance 2.13
B appearance 2.13
C appearance 1.73

Test Statisticsa
N 30
Chi-Square 5.408
Df 2
Asymp. Sig. .067
a. Friedman Test

Friedman Test
Ranks

Mean Rank
A flavor 2.07
B flavor 2.17
C flavor 1.77

Test Statisticsa
N 30
Chi-Square 3.628
df 2
Asymp. Sig. .163
a. Friedman Test

Friedman Test
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
61

Ranks

Mean Rank
A texture 2.13
B texture 2.08
C texture 1.78

Test Statisticsa
N 30
Chi-Square 3.108
df 2
Asymp. Sig. .211
a. Friedman Test

Friedman Test
Ranks

Mean Rank
A gen. acc. 2.10
B gen. acc. 2.15
C gen. acc. 1.75

Test Statisticsa
N 30
Chi-Square 4.442
Df 2
Asymp. Sig. .109
a. Friedman Test

Wilcoxon Signed Ranks Test

Ranks

N Mean Rank Sum of Ranks

 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
62

Baroma - COaroma Negative Ranks 8a 7.00 56.00

Positive Ranks 9b 10.78 97.00
Ties 13c

Total 30

Bappearance - Negative Ranks 9d 8.33 75.00

COappearance Positive Ranks 9e
10.67 96.00
f
Ties 12

Total 30

Bflavor - COflavor Negative Ranks 8g 7.94 63.50

h
Positive Ranks 11 11.50 126.50
i
Ties 11

Total 30

Btexture - COtexture Negative Ranks 9j 9.33 84.00

k
Positive Ranks 10 10.60 106.00
l
Ties 11

Total 30

Bga - COga Negative Ranks 7m 6.86 48.00

n
Positive Ranks 9 9.78 88.00
o
Ties 14

Total 30

a. Baroma < COaroma

b. Baroma > COaroma
c. Baroma = COaroma
d. Bappearance < COappearance
e. Bappearance > COappearance
f. Bappearance = COappearance
g. Bflavor < COflavor
h. Bflavor > COflavor
i. Bflavor = COflavor
j. Btexture < COtexture
k. Btexture > COtexture
l. Btexture = COtexture
m. Bga < COga
n. Bga > COga
o. Bga = COga
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
63

Test Statisticsb
Bappearance
-
Baroma - COappearanc Bflavor - Btexture -
COaroma e COflavor COtexture Bga - COga
Z -1.024a -.470a -1.318a -.453a -1.075a
Asymp. Sig. (2- .306 .638 .188 .650 .282
tailed)
a. Based on negative ranks.
b. Wilcoxon Signed Ranks Test
NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
64

Appendix D

Curriculum Vitae
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
65

PERSONAL DETAILS

Name: Ruben D. Astrologo

Date of Birth: September 30, 1998

Sex: Male

Address: Pantalan Nabaye, Ajuy, Iloilo

Contact Number: 09634393138

Email Address: [email protected]

EDUCATIONAL BACKGROUND

School Attended Year Graduated

Elementary: Alejo Posadas Memorial 2010-2011

Elementary School

Address: Pantalan Nabaye, Ajuy, Iloilo

Secondary: Ajuy National High School 2015-2016

Address: San Antonio, Ajuy, Iloilo

Tertiary: Northern Iloilo State University 2023-2024

Ajuy Campus

Address: Ajuy, Iloilo

Degree: Bachelor of Science in

Hospitality Management
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
66

PERSONAL DETAILS

Name: Frences D. Bolohabo

Date of Birth: December 3, 2001

Sex: Female

Address: Bancal, Carles, Iloilo

Contact Number: 09614539977

Email Address: [email protected]

EDUCATIONAL BACKGROUND

School Attended Year Graduated

Elementary: Bancal Integrated School 2013-2014

Address: Bancal, Carles, Iloilo

Secondary: Don Casimero Andrada 2019-2020

National High School

Address: Punta, Carles, Iloilo

Tertiary: Northern Iloilo State University 2023-2024

Ajuy Campus

Address: Ajuy, Iloilo

Degree: Bachelor of Science in

Hospitality Management
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
67

PERSONAL DETAILS

Name: Emerson B. Bantiling

Date of Birth: February 9, 2002

Sex: Male

Address: Lawis, Balasan, Iloilo

Contact Number: 09506019534

Email Address: [email protected]

EDUCATIONAL BACKGROUND

School Attended Year Graduated

Elementary: Lawis Elementary School 2013-2014

Address: Lawis, Balasan, Iloilo

Secondary: Balasan National High School 2019-2020

Address: Balanti-an, Balasan, Iloilo

Tertiary: Northern Iloilo State University 2023-2024

Ajuy Campus

Address: Ajuy, Iloilo

Degree: Bachelor of Science in

Hospitality Management
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
68

PERSONAL DETAILS

Name: Alison Chariss A. Eyas

Date of Birth: March 25, 2002

Sex: Female

Address: Pani-an, Balasan, Iloilo

Contact Number: 09663597414

Email Address: [email protected]

EDUCATIONAL BACKGROUND

School Attended Year Graduated

Elementary: Pani-an Ipil Elementary School 2013-2014

Address: Pani-an, Balasan, Iloilo

Secondary: Balasan National High School 2019-2020

Address: Balanti-an, Balasan, Iloilo

Tertiary: Northern Iloilo State University 2023-2024

Ajuy Campus

Address: Ajuy, Iloilo

Degree: Bachelor of Science in

Hospitality Management
 NORTHERN ILOILO STATE UNIVERSITY
Ajuy Campus
College of Hospitality Management
69

PERSONAL DETAILS

Name: Lance R. Ignacio

Date of Birth: July 25, 2002

Sex: Male

Address: Guinticgan, Carles, Iloilo

Contact Number: 09101600151

Email Address: [email protected]

EDUCATIONAL BACKGROUND

School Attended Year Graduated

Elementary: Abong Elementary School 2013-2014

Address: Abong, Carles, Iloilo

Secondary: Balasan National High School 2019-2020

Address: Balanti-an, Balasan, Iloilo

Tertiary: Northern Iloilo State University 2023-2024

Ajuy Campus

Address: Ajuy, Iloilo

Degree: Bachelor of Science in

Hospitality Management