ACCEPTABILITY OF BAMBOO SHOOT

MACAROON

A BUSINESS RESEARCH
PRESENTED TO
THE FACULTY OF COLLEGE OF BUSINESS MANAGEMENT
ISABELA STATE UNIVERSITY -CAUYAN CAMPUS

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE

COURSE
ENTREP 63
(BUSINESS RESEACH)

BY:
JENNYLYN TALON
LEVY PALANGAO
CLAUDINE MARIANO
ANTONIO AGAS
RONEL BILOG
RIC ANDAYA

I. INTRODUCTION
 Bamboos a group of large woody grasses belonging to the family “poaceae” and

subfamily “bambusoideae” are much talked about for their contribution to environment.

However, the foods potential of bamboo shoots per remains unexploited. Literature on

the nutritional and medical potential of bamboo shoots as a food resource. Various

edible species and exotic food products (fermented shoot pickle, etc.) and recipe of

bamboo shoot (bamboo beer, bamboo cookies) are consumed worldwide. change in

nutritional composition of different species of bamboo shoot with processing has also

been reviewed. bamboo shoot passes high protein, moderate fiber, and lest fat content.

they are also endowed for having essential amino acids, selenium, a potent antioxidant,

and potassium, a healthy heart mineral. using the traditional knowledge, pharmaceutical

preparation of bamboo shoots like bamboo salt, vinegar, and bamboo extracts of

diabetes and cholesterol, etc. are now gaining importance. further investigation is

required by the researches to make novel nutraceutical product and benefit society.

Authors: Singhal P. Bal, LM, Satya S. Sudhakar P. Naik SN

II. STATEMENT OF THE PROBLEM

 This study was conducted to find out the various varieties of bamboo, like “kiling”,

“kawayan”, “bayog” in the production of bamboo shoot.

Specifically, it well be conducted to answer the following question:

1. Do various varieties of bamboo contribute to the production of bamboo shoot

macaroons?

2. does each variety of bamboo influence the production of bamboo shoot

macaroons in terms of;

a. appearance of color

b. taste

c. texture

d. aroma

e. general acceptability

3. Evaluate the aroma, taste, texture, appearance of color and general

acceptability using the different varieties of bamboo?

III. OBJECTIVES OF THE STUDY

The study generally aims to determine the acceptability of bamboo shoot

macaroons using different varieties of bamboo shoot just like “killing” “bayog” “

kawayan”. Specifically, to determine the most preferred color, aroma, texture, and taste

of bamboo shoot macaroons.

IV. SCOPE AND DELIMITATION OF STUDY

 This study was limited to have evaluation of different varieties of bamboo in

making or processing of bamboo shoot macaroons, likewise the material to be use are

limited to what are the abundant and commonly available in the locality.

V. DEFINITION OF TERMS

Bamboo Plant - is a member in the grass family. After about 3-4 years of implantation,

a new shoot arises from the underneath root system which is then

gathered, and eaten as vegetable. Bamboo shoots compose excellent

levels potassium. 100 gram of fresh shoots hold 533 gram or 11% of daily

required level of potassium.

Bamboo Shoots – are one of very low calorie vegetables. 100 gram fresh canes hold

just only 27 calories. bamboo is good in minerals, especially manganese

and copper.

VI. CONCEPTUAL FRAMEWORK

Preparation of ingredients

1. Boiled the bamboo shoot 30 minutes and set aside

2. Place the bamboo shoot in to the juicer for extraction

3. Get the desiccated bamboo shoot

4. Set aside

Creamy Method
 1. Mixed all ingredients

2. The butter, sugar, egg, condense, flour, margarine

3. All ingredients are put in the mixer

4. Mixed until it thickens

5. Mixed the desiccated bamboo shoot for the production of bamboo shoot

macaroons.

Baking Preparation

1. Put borico in macaroons cup

2. Place the macaroons cup in the molder

3. Put the bamboo shoot macaroons in the molder cup

4. Bake

VII. HYPOTHESIS OF THE STUDY

There is significant difference between the three treatments when grouped

according to their taste, aroma and appearance.

VIII. RESEARCH METHODOTOLOGIES

Source of Bamboo

The bamboo shoot comes from the farm located at Barangay Naguilian Isabela.
Experimental Treatments

Treatment 1 – killing

Treatment 2 – kawayan

Treatment 3 – bayog

Methods and ingredients in bamboo shoot macaroon

The ingredients and procedure are as follow:

2 kilo bamboo shoot, 2 cup condense milk, 1 cup margarine, ½ sugar 2 cup APF, 1 cup

butter, 2 cup flour

Materials needed:

The materials needed are mixer, juicer, molder, measuring cup, macaroons cup

Procedure:

Important: make sure your utensils are washed properly. The preparation of

ingredients and for mixing the ingredients and for the preparation in baking.

Data Gathering Procedures

The researchers have undertaken procedures to gather important data in

conducting the study and these are as follows, permission to conduct a study was

sought, questionnaires were floated, retrieved and collected, responses were tabulated,

analyzed and interpreted.

Sensory evaluation
 The different treatments will be cooled and subjected he sensory evaluation.

Ninety-six panelist will be randomly selected from among the Bachelor of Science in

Entrepreneur Students at Isabela State University Cauyan Campus. The respondents

are in healthy condition, non-smokers, sample will be place in a big plate. Each

respondent will be given in a piece of bamboo shoot macaroons. The respondent will be

requested to drink water before and after evaluating the sample product. The sample

will be evaluated as to appearance, color texture, aroma, taste and general

acceptability.

Statistical tools

The instrument to be use for data gathering will be a score sheet using the

hedonic scale.it will use because of suitability in measuring acceptance.

The instrument to be used for data gathering will be a score sheet using the

hedonic scale. It will be use:

25 – like extremely

14 – like very much

10 – like moderately

9 – like slightly

8 – neither like or dislike

5 – dislike slightly

10 – dislike very much

15 – dislike extremely
Recommendation

Based on information presented in this feasibility study, the findings of this study

show that this initiative will be highly beneficial to the organization and has a high

probability of success. Key findings are as follow:

Technology:

 Will utilize machines as simple to operate to begin with the bamboo shoot for a

relatively low cost.

Marketing:

 Bakeshop can expand customer base beyond geographic location where store

will be located.

Organizational:

 Minimal increases to staffing without changing organizational structure.