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.--

Bachelor's thesis

College of Liberal Arts.-- Bachelor of Science in Hotel and Restaurant Management: Technological University Of The Philippines, Manila. 2024

Includes bibliographic references and index.

The study, Acceptability of Bamboo Shoots Flour Utilizing on Filipino Dishes
aims to determine the acceptability of bamboo shoots as an alternative flour when
incorporated in dishes. These Filipino dishes were kwek-kwek, carioca, putoflan,
kutsinta, okoy, uraro, kare-kare, bola-bola, pares, and lumpiang hubad. The
bamboo shoots flour was processed through drying method specifically by
dehydrating and freeze-drying method. Fresh bamboo shoots were boiled well
for roughly 30 minutes for the toxins to be removed, drained, dried, and with the
last step which is pulverizing. The flour had undergone different test analysis
such as moisture, physicochemical, starch, and micro analysis. The 10 different
Filipino dishes were evaluated by the general consumers consisting of 30
respondents and was rated with an overall mean of 8.32 in color with a
descriptive rating of “Very much Acceptable”, 8.43 in aroma with a descriptive
rating of “Very much Acceptable”, 8.17 in taste with a descriptive rating of
“Very much Acceptable”, 7.88 in texture with a descriptive rating of “Very much
Acceptable”, and 8.43 in general acceptability with a descriptive rating of “Very
much Acceptable”.