Avila, Mary Grace G. <br/><br/>
Development Of (Bambusa Blumeana) Bamboo Shoots Flour And Acceptability In Utilizing The Filipino Dishes/ 
Mary Grace G. Avila, Dwight Russel G. Cube, Liezel Anne T. Luceño, Cristille Raisa E. Sinang and Aileen Grace H. Yutuc.-- 
 - Technological University Of The Philippines, Manila. 
 - xiii, 127 pages.  29 cm 
<br/><br/> Bachelor's thesis 
<br/><br/>College of Liberal Arts.-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> The study, Acceptability of Bamboo Shoots Flour Utilizing on Filipino Dishes<br/>aims to determine the acceptability of bamboo shoots as an alternative flour when<br/>incorporated in dishes. These Filipino dishes were kwek-kwek, carioca, putoflan,<br/>kutsinta, okoy, uraro, kare-kare, bola-bola, pares, and lumpiang hubad. The<br/>bamboo shoots flour was processed through drying method specifically by<br/>dehydrating and freeze-drying method. Fresh bamboo shoots were boiled well<br/>for roughly 30 minutes for the toxins to be removed, drained, dried, and with the<br/>last step which is pulverizing. The flour had undergone different test analysis<br/>such as moisture, physicochemical, starch, and micro analysis. The 10 different<br/>Filipino dishes were evaluated by the general consumers consisting of 30<br/>respondents and was rated with an overall mean of 8.32 in color with a<br/>descriptive rating of “Very much Acceptable”, 8.43 in aroma with a descriptive<br/>rating of “Very much Acceptable”, 8.17 in taste with a descriptive rating of<br/>“Very much Acceptable”, 7.88 in texture with a descriptive rating of “Very much<br/>Acceptable”, and 8.43 in general acceptability with a descriptive rating of “Very<br/>much Acceptable”. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hotel and Restaurant Management<br/>Bamboo Shoot Flour
<br/><br/><label>LC Class. No.: </label>BTH TX 911.3   / A95 2024