PROCESSING OF BAMBOO SHOOT (Bambusa vulgaris) PANDESAL

Technical Field of the Utility Model

This utility model relates generally to food processing, specifically the

5standardized processing of Bamboo Shoot Pandesal.

Background of the Utility Model

Bamboo Shoots, an edible sprout that can be found in the riverbanks,

farms and backyards that can produce lots of foods that can be serve from

10simple snacks to international cuisine. Bamboo is one kind of ideal vegetable for

it being pollution free, low in fat, high in edible fiber and rich in mineral element. It

is rich in vitamins, cellulose, amino acids and trace elements and has the same

nutritional value as an onion and is a good value-addition.

Edible shoots from Bamboos also provides extra income and employment

15to less fortunate individuals in the different provinces of the Philippines. It is also

considered as the most ubiquitous well-like vegetable in the market because of

its rapid growth from the different bamboo species. Bambusa Vulgaris is one of

those species of bamboo shoots that can produce a year round availability of

shoots. Nowadays, bamboo shoots are attaining greater acceptance as a

20gourmet globally.

The purpose of this utility model is to produce safe and quality bamboo

shoot products and add value in the marketing chain and to create new

marketing opportunities.

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 DETAILED DESCRIPTION OF THE UTILITY MODEL

The following discussion the exact composition and detailed process of

Bamboo Shoot Pandesal:

Mis-en-Place. Prepare all ingredients including 500 grams

5Shredded/Grated Bamboo Shoots, 30 grams lard, 1-kilogram bread flour, 20

grams’ Instant yeast, 5 grams’ salt, 250 grams’ sugar, 0.45 liters’ water, 20

grams’ dough improver, 20 grams powdered milk, bread crumbs and materials

such as mixing bowls, wooden ladle, measuring cups and spoons, spiral

dough mixer, and baking pans/ sheets,

10 Preparing the dry ingredients. Combine the flour, bamboo shoot,

powdered milk, instant yeast, dough improver, lard,sugar and salt,

Mixing. Add the water to moisten the flour,

Kneading. Knead the mixture until smooth and elastic.

Scaling. Roll the dough in cylindrical shape. Slice the cylindrical dough

15in diagonal shape and scale the dough in 15 grams per piece, Roll the slice

dough in bread crumbs. Let rise on a slightly grease baking sheets/pan for 45

minutes,

Baking. Bake the Bamboo Shoot Pandesal mixture at 300°C for 35 to

45 minutes or until done. Remove from the oven and let it cool,

20 A total of 100 respondents were grouped by profile and selected as

panelist for sensory taste. They were able to evaluate the product (Bamboo

Shoot Pandesal) with the following parameters: appearance, color, texture,

aroma, taste and presentation. A 9-point Hedonic Scale was used with the

ends of the scales representing liking most and liking least (or disliking),

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 Table 1. Profile of the Respondents

Profile Particulars Frequency Percent

Gender Male 27 27.00
Female 73 73.00
Civil Status Single 64 64.00
Married 36 36.00
Ethnicity Tagalog 11 11.00
Ilocano 81 81.00
Others 8 8.00
Age 17 – 28 74 74.00
29 – 40 12 12.00
41 – 52 9 9.00
53 – 64 5 5.00
Highest High School Level 20 20.00
Educational College Level 50 50.00
Attainment College Graduate 17 17.00
Master Degree 12 12.00
Holder
Doctorate Degree 1 1.00
Holder
N=100

Table 1 presents the frequency and percent distribution of the

respondents. It can be gleaned from the table that out of the 100 respondents,

573 or 73 % are female and 27 or 27% are male; majority of the respondents

are single having 64 or 64% while there are 36 or 36 % who are married. As

to their ethnicity, 81 or 81.00 percent are Ilocano, 11 or 11 percent are

Tagalog, 8 or 8.00 percent are Ifugao, Yogad, Igorot and Kankaney. As to

their age, majority of the respondents are in the age bracket of 17-28 with

1074%, followed by 29-40 with 12 percent, 9% for 41-52 and 5 % for 52 – 64. As

to their highest educational attainment, 50 or 50% are college levels, 20 or

20% are High school, 12 or 12 % are master degree holder and 1 or 1 % are

doctorate degree holder.

15Table 2. Level of Acceptability of the Bamboo Shoot Pandesal by the

Respondents
Parameters Mean Description

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 Appearance 8.03 Like Very Much
Color 8.39 Like Very Much
Texture 8.26 Like Very Much
Aroma 8.12 Like Very Much
Presentation 8.39 Like Very Much
Taste 8.44 Like Very Much
Legend:
8.50 – 9.00 Like extremely
7.50 – 8.49 Like very much
6.50 – 7.49 Like moderately
5 5.50 – 6.49 Like slightly
4.50 – 5.49 Indifferently
3.50 – 4.49 Dislike slightly
2.50 – 3.49 Dislike moderately
1.50 – 2.49 Dislike very much
10 1.00 – 1.49 Dislike extremely

Table 2 reveals the level of acceptability of the bamboo shoot pandesal by the
respondents. It is observed from the table that the mean acceptability of the
bamboo shoot pandesal is 8.03, 8.39, 8.26, 8.12, 8.39 and 8.44 for
15appearance, color, texture, aroma, presentation and taste, respectively. All
means are described as like very much.
This implies that the developed bamboo shoot pandesal is acceptable
to the respondents.

20Table 3. Significant Difference on the Level of Acceptability of the Bamboo

Shoot Pandesal by the Respondents when they are grouped by Profile.

Parameters Profile
Gender Civil Ethnicity Age Highest
Status Educational
Attainment
Appearance * NS * NS NS
Color NS NS NS NS NS
Texture NS NS NS NS NS
Aroma NS NS NS NS NS
Presentatio NS NS NS NS NS
n
Taste NS NS NS NS NS
Legend: ** Highly significant
25 * Significant
ns Not Significant

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 The significant difference on the level of acceptability of the bamboo

shoot Pandesal by the respondents when they are grouped by profile is

shown in Table 3. The table reveals that respondents have comparable level

of acceptability on the bamboo shoot Pandesal across profile along color,

5texture, aroma, presentation and taste. However, respondents differ

significantly with their level of acceptability along appearance when they are

grouped by ethnicity and gender.

This implies that the gender and ethnicity of the respondents affects

their level of acceptability along appearance.

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15CLAIMS:

1. A process of making bamboo shoot pandesal, comprising the steps of;

* preparing the needed materials and ingredients,

* combining flour, bamboo shoot, powdered milk, instant yeast, dough

improver, sugar, lard and salt,

20 * adding water to moisten the ingredients,

* kneading the dough until smooth and elastic,

* rolling the dough in cylindrical shape.

*slicing the cylindrical dough in diagonal shape and scaling the dough

in 15 grams per piece,

25 * rolling the slice dough in bread crumbs,

5
 * letting the dough rise on a slightly grease baking sheets/pan for 45

minutes,

* baking the Bamboo Shoot Pandesal mixture at 300°C for 35 to 45

minutes or until done,

5 * removing the product from the oven and let it cool.

10

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20

PROCESSING OF BAMBOO SHOOT (Bambusa vulgaris) PANDESAL

Abstract

25 A process of making bamboo shoot pandesal, comprising the steps of

preparing the needed materials and ingredients, Combining flour, bamboo

shoot, powdered milk, instant yeast, dough improver, lard, sugar and salt,

adding water to moisten the flour. Kneading until smooth and elastic. Rolling

the dough in a cylindrical shape. Slicing the cylindrical dough in diagonal

30shape and scaling the dough in 15 grams per piece. Rolling the slice dough in

bread crumbs. Letting the dough rise on a slightly grease baking sheets/pan

for 45 minutes. Baking the bamboo shoot pandesal mixture at 300°C for 35 to

45 minutes or until done. Removing the product from the oven and let it cool.

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