MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03297nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20260323160035.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
260323b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
TUPM |
| Language of cataloging |
English |
| Transcribing agency |
TUPM |
| Modifying agency |
TUPM |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
BTH T 73 |
| Item number |
G37 2026 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
GARCIA, PATRICIA JANE |
| Relator term |
Author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Development and cosumer acceptability of bamboo shoot (labong) kropek as a healthy snack alternative/ |
| Statement of responsibility, etc. |
Patricia Jane Garcia, Gerlie I. Dalida, Kathleen Joy L. Valencia, Mary Joy A. Cernbito, and Liezette Jastine B. Astorga.-- |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
MANILA |
| Name of publisher, distributor, etc. |
TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES |
| Date of publication, distribution, etc. |
2026 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 106 pages: |
| Dimensions |
29 cm |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Bachelor's Thesis |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
College of Industrial Education.-- |
| Degree type |
Bachelor of Science in Industrial Education major in Home Economics: |
| Name of granting institution |
technological University of the Philippines, |
| Year degree granted |
2026 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographic references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
This study developed bamboo shoot kropek as a healthier snack alternative<br/>by formulating and refining a standardized recipe, evaluating its nutritional<br/>composition, and assessing consumer acceptability. An experimental product<br/>development approach was employed, involving multiple formulation trials,<br/>followed by sensory evaluation and proximate analysis. Sensory evaluation was<br/>conducted at the Technological University of the Philippines, Manila, from August<br/>to December 2025 using a 5-point hedonic scale to assess appearance, aroma,<br/>taste, texture, and overall acceptability among 45 purposively selected<br/>respondents, comprising students, food enthusiasts, and food experts. Descriptive<br/>statistics using mean and SD were applied, while One-Way Analysis of Variance<br/>at the 0.05 level of significance was used to determine differences among<br/>respondent groups. Proximate analysis of the developed product per 100 g yielded<br/>1.77 g moisture, 3.88 g ash, 4.80 g protein, 53.07 g carbohydrates, 36.48 g crude<br/>fat, and 559.80 calories, indicating a low-moisture, energy-dense fried snack with<br/>measurable mineral and protein contribution. Sensory evaluation results<br/>demonstrated a high level of acceptance among students and food enthusiasts,<br/>both obtaining identical grand mean scores of 4.77, whereas food experts likewise<br/>rated the product as highly acceptable, though with a comparatively lower grand<br/>mean of 4.39. ANOVA results revealed significant differences among respondent<br/>categories for taste and general acceptability, whereas appearance, aroma, and<br/>texture did not differ significantly. Overall, bamboo shoot kropek demonstrated<br/>strong consumer acceptability and feasibility as an innovative bamboo-based<br/>snack, with taste optimization recommended to improve acceptance across all<br/>respondent groups.<br/>Keywords: bamboo shoot kropek, product development, sensory<br/>evaluation, proximate analysis, consumer acceptability, One-Way ANOVA |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Home economics |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Kropek |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
labong |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Snack Alternative |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dalida, Gerlie I. |
| Relator term |
Author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Valencia, Kathleen Joy L. |
| Relator term |
Author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cerbito, Mary Joy A. |
| Relator term |
Author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Astorga, Liezette Jastine B. |
| Relator term |
Author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Bachelor's Thesis CIE |
| Suppress in OPAC |
No |