Sensory Evaluation and Acceptability of Bambusa blumeana as Bamboo Shoot Polvoron

Abstract

The Bamboo shoots of the grassy Poacaea family have fibre, potassium and lignans, which are believed to hold anti-cancer, antibacterial, anti-fungal and anti-viral properties, according to agsyt.wsu.edu. There is already a legion of studies, pertaining to the use of bamboo shoots as the main ingredients in baked goods. An example is the Polvoron. This is one of the popular Filipino desserts, especially among young ones. This study presents a new polvoron flavor derived from the bamboo shoot (bayog) powder. The product also underwent nutritional analysis which was conducted by the Food and Nutrition Research Institute Service Laboratory. This study aimed to develop processed bamboo shoot into polvoron along with its sensory evaluation and acceptability among consumers. The researchers used an experimental design for the four treatments with different proportion of bamboo shoot powder for every treatment employed during the evaluation. There were 50 untrained respondents. Respondents were able to select and evaluate the products using the Semantic scale for the colour, taste, texture and odour and hedonic scale and facial hedonic scale for the general acceptability of the product. Results showed that Treatment 3 had the most acceptable treatment with a mean value of 7.95, interpreted as Like Very Much with light brown, pronounced bamboo shoot flavour, moderately smooth texture and moderately detected bamboo odour. Hence the incorporation of powdered bamboo shoots into polvoron is widely acceptable among its consumers.