Evaluation of Jute (Corchorus Olitorius) Leaves as a Sushi Wrap
Abstract
Maria Paz T Castro, Cristopher O Obtinalla, Ma Eunice Lucente
Nori is edible dried seaweed used in Japanese Sushi dishes. It is made from red algae (Porphyra) and is processed and imported mainly from Japan, Korea, and China. The technology and environmental conditions necessary for the sustained mass production of Nori limits the Philippines despite its abundant supply of Porphyra. This situation contributes to higher retail prices of Sushi. Hence, an experiment was undertaken whereby Jute (Corchorus olitorius), highly prized for its fiber and nutritious content, was used to make a Sushi wrap similar to Nori. Thirty (30) respondents from a local university gave a higher rating to the Jute Sushi for appearance, aroma, taste, and texture compared to the standard Nori Sushi. T-test results showed no significant difference between the two samples, which confirms Jute to be a viable substitute for Nori. Recommendations to improve product taste, shelf life and base studies on commerciality are proposed. Mass production would mean a cheaper alternative source for Nori and offer additional revenue for Jute farmers, processed food manufacturers and retailers.