Development of an instant crab soup cube utilizing crablets as a natural source of calcium/ Jessa S. Amores Prancess, Amanda B. Lorenzo, Konstantin V. Manaig, Mary Harriette Therese E. Marian, and Syber Leon F. Palomo.--

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Amores, Jessa S [author]

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TextPublication details: Manila: Technological University of the Philippines, 2025.Description: xiv, 184pages: 29cmContent type:

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BTH TP 370 A46 2025

Dissertation note: College of Industrial Technology.-- Bachelor of science in food technology: Technological University of the Philippines, 2025. Summary: This study focused on the utilization of crablets as a natural source of calcium in the development of an Instant Crab Soup Cube. Aiming to help increase the calcium intake of Filipinos, the study introduced a nutritious and convenient food product using locally available crablets. The crablets were pressure-cooked, dehydrated, and pulverized, combined with dehydrated vegetables and seasonings to produce a shelf-stable soup cube. Microbial testing confirmed product safety, with an Aerobic Plate Count (APC) of 1400 CFU/g, a Yeast and Mold Count (YMC) of 330 CFU/g, Coliform Count at <10 estimated CFU/g and Clostridium perfringens at <10 CFU/g, both within acceptable limits of 102 CFU/g. Salmonella was not detected in the sample, further ensuring microbiological safety. Physicochemical analysis showed the soup cube contains 1320.71 mg of calcium per 100g, 22.98 g/100g protein, 25.35 g/100g carbohydrates, 26.86 g/100g crude fat, 2.21 g/100g ash, and 3.79 g/100g moisture, indicating a nutrient-dense formulation suitable for long- term storage. Shelf-life evaluation after one month revealed continued stability with a water activity of 0.39. Sensory evaluation by 10 trained panelists from Flavorcrest International Corp. described the product as having a “strong crab aroma,” “moderate saltiness,” and a “creamy, smooth mouthfeel.” Additionally, 60 untrained panelists gave high acceptability ratings, with texture (8.60), aroma (8.45), taste (8.33), and overall acceptability (8.63) on a 9-point hedonic scale. The study demonstrates the potential of crablets as a functional food ingredient, contributing to improved dietary calcium intake while supporting seafood industry sustainability through product innovation.

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TP 370 A46 2025 (Browse shelf(Opens below))	c.1	Not for loan		BTH0006311

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Previous	BTH TP 370 A44 2023 Development of adlai milk veggie ice cream/	BTH TP 370 A45 2019 Development of coffee flavored candy from roasted adlai grounds/	BTH TP 370 A46 2019 Utilization of mung beans and jute leaves as alternative materials for local nori sheets/	BTH TP 370 A46 2025 Development of an instant crab soup cube utilizing crablets as a natural source of calcium/	BTH TP 370 A53 2019 Development of sea grapes and eucheuma seaweed ( Eucheuma denticulatum) powder as a thickening agent/	BTH TP 370 A68 2019 Development Of Miracle Fruit Leaf Tea/	BTH TP 370 A76 2019 Development of extruded adlai rice /	Next

Bachelor's thesis

College of Industrial Technology.--
Bachelor of science in food technology: Technological University of the Philippines,
2025.

Includes bibliographic references and index.

This study focused on the utilization of crablets as a natural source of calcium in the
development of an Instant Crab Soup Cube. Aiming to help increase the calcium intake of
Filipinos, the study introduced a nutritious and convenient food product using locally
available crablets. The crablets were pressure-cooked, dehydrated, and pulverized,
combined with dehydrated vegetables and seasonings to produce a shelf-stable soup cube.
Microbial testing confirmed product safety, with an Aerobic Plate Count (APC) of 1400
CFU/g, a Yeast and Mold Count (YMC) of 330 CFU/g, Coliform Count at <10 estimated
CFU/g and Clostridium perfringens at <10 CFU/g, both within acceptable limits of 102
CFU/g. Salmonella was not detected in the sample, further ensuring microbiological safety.
Physicochemical analysis showed the soup cube contains 1320.71 mg of calcium per 100g,
22.98 g/100g protein, 25.35 g/100g carbohydrates, 26.86 g/100g crude fat, 2.21 g/100g

ash, and 3.79 g/100g moisture, indicating a nutrient-dense formulation suitable for long-
term storage. Shelf-life evaluation after one month revealed continued stability with a water

activity of 0.39. Sensory evaluation by 10 trained panelists from Flavorcrest International
Corp. described the product as having a “strong crab aroma,” “moderate saltiness,” and a
“creamy, smooth mouthfeel.” Additionally, 60 untrained panelists gave high acceptability
ratings, with texture (8.60), aroma (8.45), taste (8.33), and overall acceptability (8.63) on
a 9-point hedonic scale. The study demonstrates the potential of crablets as a functional
food ingredient, contributing to improved dietary calcium intake while supporting seafood
industry sustainability through product innovation.

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