Catherine M. Aggabao

Isabela State University, City of Ilagan Isabela Philippines

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.

Bamboo shoot, Macaroons, Acceptability, Organic Food and Development

A. BOOKS
1) De Guzman, Ines A. (2004). Technology and livelihood education I. Innovative Educational Materials, Inc.

2) Manantan, Victoria T. (1995). Food Management and Service. Quezon City: Phoenix Publishing House Inc.

3) Claudio, V.S, and Ruiz, A.J. (2007) International Cuisine. Philippine Copyright, 2007 by National Book Store, Inc.

B. INTERNET MATERIALS
1) XU Sheng-You 1, 2, CAO WAN-YOU1, SONG Yue-qin1, FANG Le-jin1 (2005),

2) “Analysis and Evaluation of Protein and Amino Acid Nutritional Components of Different Species of Bamboo Shoots”. (1. Department of resource and environment, Huang Shan College, Huang Shan 245000, China. 2. Department of Environment and Engineering. Zhejang University, Hang Zhou 310029, China) http://www.spkx.net.cn/EN/

3) Nirmala C; Sharma, M,L,j E, David(2008) A Comparative Study of Nutrient and Canned Bamboo Shoots of Denehocalamaus Gigantes Munro (Bamboo Science and Culture. 2008 vol. 21 issue 1. P.41-47 p)

4) Maroma, Dolly P. (2015) Utilization of Bamboo Shoots (Bambusa Vulgaris) in Chips Production

5) Michael Tong Shun Lee Palace, New York, NY, Epicurious/January 2001. Spinach with Bamboo Shoots. http://www.epicurious.com/recipes/Foodviews/Spinach-with-Bamboo- shoots104616

6) AG, 2013 Asian Bamboo. The Nutritional Benefits of Eating Bamboo Shoots. http://www.Asianbamboo.com/Bambooculture/bamboo-the-species/the nutritional- benefits-of-eating bamboo- shoots/

C. PUBLISHED AND UNPUBLISHED MATERIALS
1) Matibag, Ilona A. (2014) Acceptability of macaroons made of varying levels of Bamboo Shoots, unpublished masteral thesis, Isabela State University, Echague Campus Isabela.

2) Domingo, Jane M. (2010) Potential and Profitability of Banana Blossom in different proportions are Extender to Fried Lumpia, unpublished masteral thesis, Isabela State University, City of Ilagan.

3) Bautista, Ivy D. (2015) Acceptability of Dried Mango, Pineapple, Banana, and Sour soup as flavouring ingredients to dessert cookies (polvoron).

4) Somera, Mariel L. (2016) Development and Acceptability of Corn Flour as main ingredient in baked products, unpublished masteral thesis, Isabela State University, City of Ilagan.

5) Alejandro, Glorilyn B. (2015). Development and acceptability of rice fields eel (monopterus Albus) Food products unpublished material thesis, Isabela State University, City of Ilagan.

6) Somera, Mariel L. (2016).Development and acceptability of corn flour as main Ingredient

7) in baked products, unpublished masteral thesis, Isabela State University, City of Ilagan.

VOLUME 06 ISSUE 04 APRIL 2023

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