Development and Acceptability of Macaroons with Shoots from Different Species of Bamboo
Journal Title: International Journal of Multidisciplinary Research and Analysis - Year 2023, Vol 6, Issue 04
Abstract
The study focused on the development and acceptability of macaroons made from different varieties of bamboo shoots with four flavorings. This product development research includes two major areas: preparation of bamboo shoots, and preparation of twelve type macaroons using the bamboo shoots in four different flavors. To further appreciate the developed macaroons, the researcher investigated the acceptability of the products in terms of appearance, aroma, taste, and texture, and in terms of the sensorial evaluation of bamboo shoot macaroons flavored with corn syrup, corn kernel, honey and latik along with the following age groups: children, teenagers, adults and experts. The evaluators were randomly chosen. The statistical tools utilized in this study were mean, standard deviation, and One-way between Groups Analysis of Variance (ANOVA) with Pos Hoc Analysis Using Tukey HSD when a significant difference was revealed based on the result of ANOVA. A five-point Likert scale was used in the determination of the evaluators’ rating. Results of this study revealed that all twelve developed macaroons from Bayog, Kawayan Killing, and Kawayan Tinik bamboo shoots each flavored with Corn Syrup, Corn Kernel, Honey and Latik were “highly acceptable”. All different varieties of macaroons were highly acceptable in general in terms of appearance, aroma, taste, and texture. The different varieties of macaroons were also “highly acceptable” in general according to the evaluators’ age group with the highest total mean for macaroons from Kawayan Tinik flavored with Latik while the lowest for macaroons from Bayog with Honey. Meanwhile, significant difference was found in the general acceptability of the macaroons as perceived by the evaluators when grouped according to their age group. The significant differences exist between children and experts for macaroons from Bayog with Corn Syrup, Bayog with Corn Kernel, Bayog with Honey, Kawayan Killing with Corn Syrup, Kawayan Killing with Latik, and Kawayan Tinik with Corn Syrup, while between the children, teenagers, and experts for macaroons made from Kawayan Tinik flavored with Honey. The nutritive content of the developed bamboo shoot macaroons has a greater amount of carbohydrates, a good source of energy giving food. It is also heart friendly and it helps to control bad cholesterol throughout the body because the developed bamboo shoot macaroons are low in fat content and contain considerable amount of protein the body needs. Finally, the shelf-life of bamboo shoot macaroons when stored in normal temperature can last for six days and when stored in cold temperature, the bamboo shoot macaroons can last for ten days.
Authors and Affiliations
Catherine M. Aggabao
Keywords
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- EP ID EP714925
- DOI 10.47191/ijmra/v6-i4-25
- Views 48
- Downloads 0
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