This experimental study aimed to determine the acceptability of scallop kropek as to aroma, color, flavor, texture and general acceptability as well as its acceptability in three formulations made up of 1/4 cup scallop paste and 3⁄4 cup tapioca flour (Formulation A); 1⁄2 cup scallop paste and 1⁄2 cup tapioca flour (Formulation B; and, 3⁄4 cup scallop paste and 1⁄4 cup tapioca flour (Formulation C). It also aimed to determine the significant difference in three formulations as to aroma, color, flavor, texture and general acceptability. The respondents of this study were 15 HRM students, 15 Home makers and 15 Kropek vendors who responded in a sensory evaluation score sheet using a modified five-point hedonic scale as research instrument. The statistical tool used was mean and standard deviation to determine the level of sensory evaluation of scallop kropek as to aroma, color, flavor, texture and general acceptability. The Kruskal-Wallis test was used to determine the significant difference in the level of sensory evaluation of scallop kropek as to aroma, color, flavor, texture and general acceptability. Findings revealed that formulation A, B, and C are “Very Acceptable” as to aroma, color, flavor, texture and general acceptability. It was also found out that there is no significant difference in the level of acceptability of scallop kropek as to aroma, color, flavor, texture and general acceptability as to formulation A, B, and C.

Keywords: acceptability, scallop, kropek, food innovation, tapioca flour, Hedonic scale, Dumangas Iloilo