Development and cosumer acceptability of bamboo shoot (labong) kropek as a healthy snack alternative/ Patricia Jane Garcia, Gerlie I. Dalida, Kathleen Joy L. Valencia, Mary Joy A. Cernbito, and Liezette Jastine B. Astorga.--

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GARCIA, PATRICIA JANE [Author]

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TextPublication details: MANILA TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES 2026Description: xiii, 106 pages: 29 cmContent type:

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BTH T 73 G37 2026

Dissertation note: College of Industrial Education.-- Bachelor of Science in Industrial Education major in Home Economics: technological University of the Philippines, 2026 Summary: This study developed bamboo shoot kropek as a healthier snack alternative by formulating and refining a standardized recipe, evaluating its nutritional composition, and assessing consumer acceptability. An experimental product development approach was employed, involving multiple formulation trials, followed by sensory evaluation and proximate analysis. Sensory evaluation was conducted at the Technological University of the Philippines, Manila, from August to December 2025 using a 5-point hedonic scale to assess appearance, aroma, taste, texture, and overall acceptability among 45 purposively selected respondents, comprising students, food enthusiasts, and food experts. Descriptive statistics using mean and SD were applied, while One-Way Analysis of Variance at the 0.05 level of significance was used to determine differences among respondent groups. Proximate analysis of the developed product per 100 g yielded 1.77 g moisture, 3.88 g ash, 4.80 g protein, 53.07 g carbohydrates, 36.48 g crude fat, and 559.80 calories, indicating a low-moisture, energy-dense fried snack with measurable mineral and protein contribution. Sensory evaluation results demonstrated a high level of acceptance among students and food enthusiasts, both obtaining identical grand mean scores of 4.77, whereas food experts likewise rated the product as highly acceptable, though with a comparatively lower grand mean of 4.39. ANOVA results revealed significant differences among respondent categories for taste and general acceptability, whereas appearance, aroma, and texture did not differ significantly. Overall, bamboo shoot kropek demonstrated strong consumer acceptability and feasibility as an innovative bamboo-based snack, with taste optimization recommended to improve acceptance across all respondent groups. Keywords: bamboo shoot kropek, product development, sensory evaluation, proximate analysis, consumer acceptability, One-Way ANOVA

List(s) this item appears in: CIE-BSIE- Home Economics

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Bachelor's Thesis

College of Industrial Education.-- Bachelor of Science in Industrial Education major in Home Economics: technological University of the Philippines, 2026

Includes bibliographic references and index.

This study developed bamboo shoot kropek as a healthier snack alternative
by formulating and refining a standardized recipe, evaluating its nutritional
composition, and assessing consumer acceptability. An experimental product
development approach was employed, involving multiple formulation trials,
followed by sensory evaluation and proximate analysis. Sensory evaluation was
conducted at the Technological University of the Philippines, Manila, from August
to December 2025 using a 5-point hedonic scale to assess appearance, aroma,
taste, texture, and overall acceptability among 45 purposively selected
respondents, comprising students, food enthusiasts, and food experts. Descriptive
statistics using mean and SD were applied, while One-Way Analysis of Variance
at the 0.05 level of significance was used to determine differences among
respondent groups. Proximate analysis of the developed product per 100 g yielded
1.77 g moisture, 3.88 g ash, 4.80 g protein, 53.07 g carbohydrates, 36.48 g crude
fat, and 559.80 calories, indicating a low-moisture, energy-dense fried snack with
measurable mineral and protein contribution. Sensory evaluation results
demonstrated a high level of acceptance among students and food enthusiasts,
both obtaining identical grand mean scores of 4.77, whereas food experts likewise
rated the product as highly acceptable, though with a comparatively lower grand
mean of 4.39. ANOVA results revealed significant differences among respondent
categories for taste and general acceptability, whereas appearance, aroma, and
texture did not differ significantly. Overall, bamboo shoot kropek demonstrated
strong consumer acceptability and feasibility as an innovative bamboo-based
snack, with taste optimization recommended to improve acceptance across all
respondent groups.
Keywords: bamboo shoot kropek, product development, sensory
evaluation, proximate analysis, consumer acceptability, One-Way ANOVA

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