Sensory qualities and acceptability of Embutido with bamboo shoots

Abstract

In the Philippines, Embutido is a typical party food which is served warm at room temperature or even cold. This experimental developmental research generally aimed to prepare a Bamboo Shoot-Enhanced Embutido and further find out its acceptability. Specifically, it sought to: (1) describe the sensory qualities of Bamboo Shoot - Enhanced Embutido in terms of aroma, color, taste, and texture; (2) determine the acceptability of Bamboo Shoot - Enhanced Embutido; (3) find out if there are significant differences in the sensory qualities of Bamboo Shoot - Enhanced Embutido in terms of aroma, color, taste and texture; and (4) find out if there is a significant difference in the acceptability of Bamboo Shoot – Enhanced Embutido. Analysis of Variance in Completely Randomized Design (CRD) with Tukey Post Hoc Test was used to analyze data and pinpoint where the significant difference occurred. Using the three bamboo varieties, it was found out that the bamboo Shoot-Embutido was rated “very much pleasant” in terms of aroma, “very much authentic” in terms of color, “very much delicious” in terms of taste, and “very much soft but firm” in terms of texture. No significant differences existed in the general acceptability of Bamboo Shoot-Enhanced Embutido among three treatments when the sensory qualities were taken into consideration.