Abstract
Bamboo shoot tart is a type of short crust pastry produced from Bambusa vulgaris' juvenile shoot, known as kiling. In some distinguished food establishments, Tart is typically eaten as a petit four and not so popular in the public. In order to alleviate food scarcity and at the same time to produce a healthy organic food, the production of bamboo shoot tart can have a practical effect not only for potential investors but also for bamboo farmers. This study was conducted to assess the sensory quality of Bamboo Shoot Tart as perceived by the consumers with the following objectives: (1) to determine the profile of the respondents as to sex, civil status, ethnic affiliation, age, and highest educational attainment; (2) to assess the sensory quality of the developed bamboo shoot tart as perceived by the respondents in terms of appearance, color, texture, aroma, presentation, and taste; (3) to verify if there are significant differences on the sensory evaluation of Bamboo Shoot Tart when respondents are grouped by sex, civil status, ethnic affiliation, age, and highest educational attainment along appearance, color, texture, aroma, presentation, and taste, and (4) to analyze the cost benefit of bamboo shoot products. Data were tabulated, analyzed, and interpreted using frequency, percent, mean, t-test, and ANOVA. The result showed that there are significant differences on the sensory quality of Bamboo Shoot Tart as to color when respondents are grouped by sex and age, as to texture when grouped by ethnic affiliation and along texture and taste when respondents are grouped by highest educational attainment. Ergo, the incorporation of bamboo shoots in a shortcrust tart is widely acceptable among the different types of consumers.
Highlights
Pastry is a dough which can be savoury or sweetened with flour, water and shortening
The study was conducted (1) to determine the profile of the respondents in terms of sex, civil status, ethnic affiliation, age, and highest educational attainment; (2) to assess the sensory quality of the developed bamboo shoot tart as perceived by the respondents in terms of appearance, color, texture, aroma, presentation, and taste; (3) to verify if there are significant differences on the sensory evaluation of Bamboo Shoot Tart when respondents are grouped by sex, civil status, ethnic affiliation, age, and highest educational attainment along appearance, color, texture, aroma, presentation, and taste and; (4) to determine the cost benefit analysis and calorie content evaluation of bamboo shoot tart
This chapter presents the frequency distribution of the respondents, mean sensory evaluation of Bamboo Shoot Tart, and the tests of significant differences on the mean sensory evaluation of the product when respondents are grouped by profile
Summary
Pastry is a dough which can be savoury or sweetened with flour, water and shortening. Sweetened pastries are defined as the confectionery of bakers. Many types of baked goods made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs are implied by the term 'pastries.'. It is possible to translate the French word tarte into either pie or tart, as both are mainly the same, with the exception of a pie usually covering the pastry filling, whereas flans and tarts leave it open. Tart is a short crust pastry; the filling can be sweet or savory, while modern tarts are usually fruit-based, often sweet or savory. Bamboo shoot tart is a type of short crust pastry developed from the juvenile shoot known as kiling of Bambusa Vulgaris. The production of bamboo shoot tarts can have a practical effect on potential investors and on bamboo farmers
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