Food Science and Technology Vol. 9(4), pp. 77 - 86
DOI: 10.13189/fst.2021.090402
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Consumer Acceptability and Commercialization of Bamboo Shoot Tart


Jefferson N. Curammeng , France Marie Ann R. Tacadena *, Jonathan N. Tariga , Mary Joy A. Roldan
College of Hospitality Industry Management, Quirino State University, Diffun, 3401, Quirino, Philippines

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.

KEYWORDS
Bamboo Shoot, Tart, Sensory Evaluation, Appearance, Texture

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Jefferson N. Curammeng , France Marie Ann R. Tacadena , Jonathan N. Tariga , Mary Joy A. Roldan , "Consumer Acceptability and Commercialization of Bamboo Shoot Tart," Food Science and Technology, Vol. 9, No. 4, pp. 77 - 86, 2021. DOI: 10.13189/fst.2021.090402.

(b). APA Format:
Jefferson N. Curammeng , France Marie Ann R. Tacadena , Jonathan N. Tariga , Mary Joy A. Roldan (2021). Consumer Acceptability and Commercialization of Bamboo Shoot Tart. Food Science and Technology, 9(4), 77 - 86. DOI: 10.13189/fst.2021.090402.