Puwag quekiam /
Botor, Marietta T.
Puwag quekiam / Marietta T. Botor [and 3 others]. - 124 leaves.
Undergraduate Theses (BSHM) - Hospitality Management
Includes bibliographic references.
In the Philippines, street food, also known as finger food, is popular among the population. Popular street foods include fishball, kwek kwek/tokneneng, chicken skin, barbecue, isaw, betamax, and quakiam. This study focuses on the sensory characteristics of puwag quekiam, including its classic and shrimp variants, taste, appearance, aroma, and texture. The researchers used quantitative and experimental research methods, using survey questionnaires to gather data from 25 respondents in Iroga City, Baao, Itaran Polangui, and Libon. In terms of sensory characteristics of Puwag quekiam taste, appearance, aroma, and texture. The following findings, the result showed that two flavored Quekiam Classic and with Shrimp, was highly acceptable. The packaging materials are also acceptable, well organised, and easy to open and good appearance of labels. Based on the findings and conclusions the respondents suggested that the product, should be made available for sale. The respondents also suggested that Puwag Quekiam is more suited for vinegar sauce and sweet sauce. These findings have direct implications for the offerings of the street food industry, providing actionable insights for future research contributes to a deeper understanding of Puwag Quekiam issues and provides actionable insights for future researchers and costumers.
Puwag quekiam / Marietta T. Botor [and 3 others]. - 124 leaves.
Undergraduate Theses (BSHM) - Hospitality Management
Includes bibliographic references.
In the Philippines, street food, also known as finger food, is popular among the population. Popular street foods include fishball, kwek kwek/tokneneng, chicken skin, barbecue, isaw, betamax, and quakiam. This study focuses on the sensory characteristics of puwag quekiam, including its classic and shrimp variants, taste, appearance, aroma, and texture. The researchers used quantitative and experimental research methods, using survey questionnaires to gather data from 25 respondents in Iroga City, Baao, Itaran Polangui, and Libon. In terms of sensory characteristics of Puwag quekiam taste, appearance, aroma, and texture. The following findings, the result showed that two flavored Quekiam Classic and with Shrimp, was highly acceptable. The packaging materials are also acceptable, well organised, and easy to open and good appearance of labels. Based on the findings and conclusions the respondents suggested that the product, should be made available for sale. The respondents also suggested that Puwag Quekiam is more suited for vinegar sauce and sweet sauce. These findings have direct implications for the offerings of the street food industry, providing actionable insights for future research contributes to a deeper understanding of Puwag Quekiam issues and provides actionable insights for future researchers and costumers.