GARCIA, PATRICIA JANE <br/><br/>
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.-- 
 - MANILA  TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES  2026 
 - xiii, 106 pages:  29 cm 
<br/><br/> Bachelor's Thesis 
<br/><br/>College of Industrial Education.-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> 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 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Home economics<br/>Kropek<br/>labong<br/>Snack Alternative
<br/><br/><label>LC Class. No.: </label>BTH T 73  / G37 2026