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Glenn Bryle P. Velasquez
Jhanrol M. Pascual (Presenter)
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SENSORY CHARACTERISTICS
AND ACCEPTABILITY OF
BAMBOO SHOOT
(Bambusa vulgaris) COOKIES
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Introduction
Bamboo (Bambusa vulgaris) is oneof the oldest building materials used bymankind (Latif et al., 2007). Thebamboo culm, or stem, has been madeinto an extended diversity of productsranging from domestic householdproducts to industrial applications.
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Introduction
However, bamboo shoots areimportant source of food and delicacyin Asia. In addition to its more commonapplications, bamboo has other uses(Farrelly, 2004).
This study focused on thepossibility of using bamboo shoots inthe preparation of cookies.
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Objectives of the Study1. Determine the sensory characteristicsof cookies using bamboo shoots in termsof:
1.1. Appearance;
1.2. Taste;
1.2. Aroma;
1.3. Texture; and
1.4. Color.
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Objectives of the Study
2. Determine the over-all acceptability ofcookies prepared from bamboo shoots in thedifferent proportions as follows:
2.1. 100% all-purpose flour
2.2. 100% bamboo shoot flour
2.3. 75% bamboo shoot flour plus 25% all-purpose flour
2.4. 50% bamboo shoot flour plus 50% all-purpose flour
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Objectives of the Study
3. Determine the existence ofsignificant differences on the sensorycharacteristics of cookies on thedifferent treatments.
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Methodology
The study is experimental in naturewith four (4) treatments replicatedthree (3) times to arrive with twelve(12) experimental units. The treatmentsare T0 (100% all purpose flour), T1(100% bamboo shoot flour), T2 (75%bamboo shoot flour and 25% allpurpose flour) and T3 (50% bamboo
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Methodology
shoot flour and 50% all purpose flour).
The 9-point hedonic scale was used todetermine and to describe the degreeof likeness or dislikeness of the productby the evaluators/tasters. Datagathered were analysed using themeans and Analysis of Variance.
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Purchasing
Flow Chart of Procedure
Boiling
Draining and Squeezing
Milling
Mixing
Baking
Packing
Labelling
Oven Drying
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Results and DiscussionTable 1. Summary of Mean Sensory Evaluation in Different Treatments in terms of Appearance, Texture, Aroma, Taste and Color
Treatments Appearance Texture Aroma Taste Color
T0 (100% all purpose flour) 8.67 8.40 8.52 8.61 8.59
T1 (100% bamboo shoot
flour)8.32 8.04 8.24 8.14 8.22
T2 (75% bamboo shoot
flour plus 25% all
purpose flour)
8.48 8.17 8.33 8.11 8.43
T3 (50% bamboo shoot
flour plus 50% all
purpose flour)
8.62 8.31 8.28 8.26 8.37
Mean 8.52 8.23 8.34 8.28 8.40
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Results and Discussion
TreatmentsMean
EvaluationDescription
T0 (100% all purpose flour) 8.67 Like Extremely
T1 (100% bamboo shoot flour) 8.32 Like Extremely
T2 (75% bamboo shoot flour
plus 25% all purpose flour)8.23 Like Extremely
T3 (50% bamboo shoot flour
plus 50% all purpose flour)8.46 Like Extremely
Mean 8.42 Like Extremely
Table 2. Over-all Acceptability of Bamboo Shoot Cookies per Treatment
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Results and DiscussionTable 3. Analysis of Variance on the Mean Evaluation
Sensory
Evaluationp-value Decision
Appearance 0.060 Not Significant
Texture 0.000 Significant
Aroma 0.701 Not Significant
Taste 0.000 Significant
Color 0.507 Not Significant
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Summary
The study was conducted todetermine the sensory characteristicsand acceptability of bamboo shootcookies using 9-point hedonic scale.
In terms of appearance, aroma,color and over-all acceptability, it isevident that all the treatments weredescribed as “like extremely.”
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Summary
Moreso, the texture evaluationreveals that cookies made of 100%bamboo shoot flour was labelled “likevery much.” The same is true with tastewherein cookies from treatment 2 (75%bamboo shoot and 25% all-purposeflour) was also described as “like verymuch.”
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Conclusions
1. Based from the results of the sensoryevaluation, the developed product(bamboo shoot cookies) is nearly goodas the cookies made from 100% all-purpose flour.
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Conclusions
2. In terms of over-all acceptability, alltreatments were described as “likeextremely” which means that bambooshoot cookies are acceptable, ergo,commercialization is highlyrecommended.
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Conclusion
3. Significant differences betweentreatments exist in texture and tastebut not in the rest of the parametersunder study.
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Recommendations
1. Bamboo shoot should be consideredchoice in making cookies. Asidefrom its usual use as a main course,it can be served as snack, dessert orside dish.
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Recommendations
2. The use of bamboo shoot flour isrecommended to be adopted byentrepreneurs who wish tocommercialize bamboo-based cookiesbecause it is comparable to purely all-purpose flour-made cookies in terms ofits over-all acceptability .
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Recommendations
3. Other researchers should conductfurther studies related to this researchto improve the quality of bamboo-based cookies.
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