About this document

Bamboo Shoot Polvoron Sensory Evaluation by Dominga Aquino is a document available to read on EtoBox.

This document describes a study that developed a new flavor of polvoron (Filipino shortbread) using powdered bamboo shoots. Four treatments were tested that varied the proportion of bamboo shoot powder to all-purpose flour. 50 untrained respondents evaluated the products on characteristics like color, taste, texture, and odor using semantic and hedonic scales. The results showed that Treatment 3, with the highest proportion of bamboo shoot powder, was the most acceptable to respondents and rated as "Like Ve

Author

Dominga Aquino

Language

EN