COMPOSITION OF BAMBOO SHOOT PANDESAL

Technical Field of the Utility Model

This utility model relates generally to food processing, specifically the

5standardized composition 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/butter, 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. Mix the flour, instant yeast, dough

improver and sugar.

Mixing. Add the milk and little water to moisten the flour. Dissolve the

salt in a small amount of water and add to the flour. Add the Shortening and

the shredded bamboo shoot add the remaining water.

15 Kneading. Knead the mixture until smooth and elastic. Do the stretch

test.

Scaling. Scale the dough in 15 grams and make-up. Roll 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

2045 minutes or until done. Remove from the oven and let it cool.

Addition of sugar is very important because it served as sweetening

agent and a natural preservative to prolong the life span of the product.

Powdered milk was also used as the flavoring agent to give flavor to the

bamboo shoot pandesal.

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 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

5ends of the scales representing liking most and liking least (or disliking).

Table 1. Profile of the Respondents

Profile Particulars Frequency Percent

Gender Male 37 23.48
Female 78 67.82
Civil Status Single 79 68.70
Married 36 31.30
Ethnicity Tagalog 15 13.04
Ilocano 86 74.78
Others 14 12.17
Age 17 – 28 84 73.04
29 – 40 17 14.78
41 – 52 9 7.83
53 – 64 5 4.35
Highest High School Level 22 19.13
Educational College Level 68 59.13
Attainment College Graduate 14 12.17
Master Degree 10 8.69
Holder
Doctorate Degree 1 0.87
Holder
N=115

Table 1 presents the frequency and percent distribution of the

10respondents. The table shows that out of the 115 respondents, 78 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

15the respondents are in the age bracket of 17-28 with 74%, followed by 29-40

with 12 percent, 9% for 41-52 and 5 % for 52 – 64. As to their highest

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 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.

5Table 2. Level of Acceptability of the Bamboo Shoot Pandesal by the

Respondents
Parameters Mean Description
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
10 6.50 – 7.49 Like moderately
5.50 – 6.49 Like slightly
4.50 – 5.49 Indifferently
3.50 – 4.49 Dislike slightly
2.50 – 3.49 Dislike moderately
15 1.50 – 2.49 Dislike very much
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
20bamboo shoot pandesal is 8.03, 8.39, 8.26, 8.12, 8.39 and 8.44 for
appearance, 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.
25Table 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

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 Aroma NS NS NS NS NS
Presentatio NS NS NS NS NS
n
Taste NS NS NS NS NS
Legend: ** Highly significant
* Significant
ns Not Significant
5

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,

10texture, 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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CLAIMS:

1. A composition of bamboo shoot pandesal composed of:

* 500 g grated/ shredded bamboo shoots

* 1000 g bread flour

20 * 250 g white sugar

* 30 g butter/ lard

* 20 g Instant Yeast

* 20 g dough improver

* 20 g powdered milk

25 * 0.45-liter water

* 5 g salt
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 COMPOSITION OF BAMBOO SHOOT PANDESAL

Abstract

5 The composition of making bamboo shoot pandesal, composed of

500g Shredded/grated bamboo shoots, 1000g bread flour, 250g white sugar,

30 g lard/butter, 20g instant yeast, 20 g dough improver, 20 g powdered milk,

0.45 liters water, and 5 g salt.

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