ISSN 2394-5125
 

Research Article 


STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO-EAT BAMBOO SHOOT DISHES

Jonathan N. Tariga.

Abstract
Perceived health-related benefits encouraged more people around the globe to consume organically-produced foods nowadays. As a result , demand for and production of organic food, including bamboo sprouts or shoots, has increased significantly. Bamboo shoot is being investigated as a source of man's rich delights. Bamboo shoot contains nutritional substances like carbohydrates, protein, fat, fiber, vitamins and many other inorganic substances. Four dishes out of bamboo shoot were enhanced using the original recipes from five local natives, four restaurants and cookery books. The standardized dishes include Bamboo Shoot Adobo, Pickled Bamboo Shoot, Bamboo shoot in Coconut Extract, and Bamboo Shoot Adobo with coconut Extract. These standardized recipes were prepared using different cooking method. Water Retort Machine was used to thermally process the standardized recipes and packed in sealed retortable pouches to destroy microbes in the food to prolong shelf-life. Consumer acceptability tests were conducted using the 9-point hedonic scale utilizing 100 panelists to include 60 students and 40 members of the faculty and staff of Quirino State University. On other hand, the nutritional content of each dish was examined by experts using Menu Eval Plus Software. The four dishes received outstanding approval from the panelists in terms of color, colour , texture, aroma, presentation and taste. The findings of the nutritional study indicated that these dishes are low in calories, high in dietary fiber and abundant in different nutrients such as proteins , carbohydrates, amino acids , minerals, fats , sugar, fiber and inorganic salts. The goal of this study was to standardize and determine the nutritional content of four bamboo shoot dishes.

Key words: Acceptability, Bamboo shoots, Standardization,


 
ARTICLE TOOLS
Abstract
PDF Fulltext
How to cite this articleHow to cite this article
Citation Tools
Related Records
 Articles by Jonathan N. Tariga
on Google
on Google Scholar


How to Cite this Article
Pubmed Style

Jonathan N. Tariga. STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO-EAT BAMBOO SHOOT DISHES. JCR. 2020; 7(11): 123-128. doi:10.31838/jcr.07.11.19


Web Style

Jonathan N. Tariga. STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO-EAT BAMBOO SHOOT DISHES. http://www.jcreview.com/?mno=110840 [Access: May 29, 2020]. doi:10.31838/jcr.07.11.19


AMA (American Medical Association) Style

Jonathan N. Tariga. STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO-EAT BAMBOO SHOOT DISHES. JCR. 2020; 7(11): 123-128. doi:10.31838/jcr.07.11.19



Vancouver/ICMJE Style

Jonathan N. Tariga. STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO-EAT BAMBOO SHOOT DISHES. JCR. (2020), [cited May 29, 2020]; 7(11): 123-128. doi:10.31838/jcr.07.11.19



Harvard Style

Jonathan N. Tariga (2020) STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO-EAT BAMBOO SHOOT DISHES. JCR, 7 (11), 123-128. doi:10.31838/jcr.07.11.19



Turabian Style

Jonathan N. Tariga. 2020. STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO-EAT BAMBOO SHOOT DISHES. Journal of Critical Reviews, 7 (11), 123-128. doi:10.31838/jcr.07.11.19



Chicago Style

Jonathan N. Tariga. "STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO-EAT BAMBOO SHOOT DISHES." Journal of Critical Reviews 7 (2020), 123-128. doi:10.31838/jcr.07.11.19



MLA (The Modern Language Association) Style

Jonathan N. Tariga. "STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO-EAT BAMBOO SHOOT DISHES." Journal of Critical Reviews 7.11 (2020), 123-128. Print. doi:10.31838/jcr.07.11.19



APA (American Psychological Association) Style

Jonathan N. Tariga (2020) STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO-EAT BAMBOO SHOOT DISHES. Journal of Critical Reviews, 7 (11), 123-128. doi:10.31838/jcr.07.11.19