Bamboo shoots (bambusa vulgaris) as main ingredient for egg lumpia, cabbage roll, and dumpling / Joh Vincent Sugarol [and four others].
Material type:
TextPublisher: Cebu City : University of Cebu, 2016Description: iv, 83 leavesContent type: text Media type: unmediated Carrier type: volumeSummary: Summary: Bamboo shoot is one of a kind idle vegetable for it being pollution free, low in fat, high in edible fiber and rich in mineral elements mainly potassium, calcium, manganese, zinc, chromium, copper iron and lower amount of phosphorous and selenium. Fresh bamboo shoots are delicious and healthy they are brittle and tender. The objective of this study is to develop egg lumpia, cabbage roll, and dumpling using bamboo shoots as the main ingredient. General satisfactory of the developed product using bamboo shoots based on its sensory attributes: appearance, texture taste was determined. This study used the experimental researcher design using a researcher made questionnaire to test the satisfactory level. Statistical treatments used for data analysis were weighted mean and ANOVA. Eighty-seven randomly selected participants were from Suba, Liloan, Cebu. The findings shows that lot 1, with 10 grams of bamboo shoots was the most satisfactory for egg lumpia, cabbage roll, and 4 grams of bamboo shoots for dumpling. Among the three variants of foods using bamboo shoots cabbage roll was considered the cheapest with the total cost of Php 73.32; dumplings total cost of ingredients was Php 81.81. Egg lumpia was the most expensive variant with a total of Php 380.82. A 100 g of bamboo shooy has a theoretical nutritional value of 2.6 g of protein, 5.2 g of carbohydrates 2.2 dietary fibre. There is a significant difference between and among the sensory attributes of the developed products: egg lumpia, cabbage roll, and dumpling. It is concluded that the best formulation for the developed products is t lessen the amount of the bamboo shoot to make it more satisfying as to appearance the right consistency as to texture, and taste.
| Item type | Current location | Call number | Status | Date due | Barcode |
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Thesis
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Periodicals | T Su32ba 2016 (Browse shelf) | Not for loan | 3UCBL000024336 |
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Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016.
Includes bibliographical references (leaves 62-64).
Summary: Bamboo shoot is one of a kind idle vegetable for it being pollution free, low in fat, high in edible fiber and rich in mineral elements mainly potassium, calcium, manganese, zinc, chromium, copper iron and lower amount of phosphorous and selenium. Fresh bamboo shoots are delicious and healthy they are brittle and tender. The objective of this study is to develop egg lumpia, cabbage roll, and dumpling using bamboo shoots as the main ingredient. General satisfactory of the developed product using bamboo shoots based on its sensory attributes: appearance, texture taste was determined. This study used the experimental researcher design using a researcher made questionnaire to test the satisfactory level. Statistical treatments used for data analysis were weighted mean and ANOVA. Eighty-seven randomly selected participants were from Suba, Liloan, Cebu. The findings shows that lot 1, with 10 grams of bamboo shoots was the most satisfactory for egg lumpia, cabbage roll, and 4 grams of bamboo shoots for dumpling. Among the three variants of foods using bamboo shoots cabbage roll was considered the cheapest with the total cost of Php 73.32; dumplings total cost of ingredients was Php 81.81. Egg lumpia was the most expensive variant with a total of Php 380.82. A 100 g of bamboo shooy has a theoretical nutritional value of 2.6 g of protein, 5.2 g of carbohydrates 2.2 dietary fibre. There is a significant difference between and among the sensory attributes of the developed products: egg lumpia, cabbage roll, and dumpling. It is concluded that the best formulation for the developed products is t lessen the amount of the bamboo shoot to make it more satisfying as to appearance the right consistency as to texture, and taste.
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