000			03297nam a22003377a 4500
003			OSt
005			20260323160035.0
008			260323b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH T 73 _bG37 2026
100			_aGARCIA, PATRICIA JANE _eAuthor
245			_aDevelopment and cosumer acceptability of bamboo shoot (labong) kropek as a healthy snack alternative/ _cPatricia Jane Garcia, Gerlie I. Dalida, Kathleen Joy L. Valencia, Mary Joy A. Cernbito, and Liezette Jastine B. Astorga.--
260			_aMANILA _bTECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES _c2026
300			_axiii, 106 pages: _c29 cm
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's Thesis
502			_aCollege of Industrial Education.-- _bBachelor of Science in Industrial Education major in Home Economics: _ctechnological University of the Philippines, _d2026
504			_aIncludes bibliographic references and index.
520			_aThis 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
650			_aHome economics
650			_aKropek
650			_alabong
650			_aSnack Alternative
700			_aDalida, Gerlie I. _eAuthor
700			_aValencia, Kathleen Joy L. _eAuthor
700			_aCerbito, Mary Joy A. _eAuthor
700			_aAstorga, Liezette Jastine B. _eAuthor
942			_2lcc _cBTH CIE _n0
999			_c31367 _d31367