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    The document discusses several studies on the use of vegetables and mushrooms as alternatives to meat in popular snacks like siomai. Specifically, it discusses research showing that vegetable-based siomai has gained popularity due to affordability and health benefits. Other studies explored using mushrooms as a replacement for meat in dishes due to their nutritional value and potential health benefits for consumers. Consumer behavior research also found that mushrooms are increasingly preferred for meals and snacks in some countries.

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    The document discusses several studies on the use of vegetables and mushrooms as alternatives to meat in popular snacks like siomai. Specifically, it discusses research showing that vegetable-based siomai has gained popularity due to affordability and health benefits. Other studies explored using mushrooms as a replacement for meat in dishes due to their nutritional value and potential health benefits for consumers. Consumer behavior research also found that mushrooms are increasingly preferred for meals and snacks in some countries.

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    The document discusses several studies on the use of vegetables and mushrooms as alternatives to meat in popular snacks like siomai. Specifically, it discusses research showing that vegetable-based siomai has gained popularity due to affordability and health benefits. Other studies explored using mushrooms as a replacement for meat in dishes due to their nutritional value and potential health benefits for consumers. Consumer behavior research also found that mushrooms are increasingly preferred for meals and snacks in some countries.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    153 views4 pages

    Untitled

    Uploaded by

    Jesseca Eslabra
    The document discusses several studies on the use of vegetables and mushrooms as alternatives to meat in popular snacks like siomai. Specifically, it discusses research showing that vegetable-based siomai has gained popularity due to affordability and health benefits. Other studies explored using mushrooms as a replacement for meat in dishes due to their nutritional value and potential health benefits for consumers. Consumer behavior research also found that mushrooms are increasingly preferred for meals and snacks in some countries.

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    RRL

    https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/2111

    According to P.Besmonte, JP Candelario, KP Calonggoy, L.Laroza, CR


    Villarmea, PV. Quinto (2019) Vegetable siomai has a unique flavor that can be add up
    to the traditional Siomai Menu, it is also matches to consumers budget because of the
    affordability. Researchers wants to upgrade the taste, texture and quality of the usual
    Siomai using the Vegetable Ingredients and using this Study researchers knows that it
    rises the possible demand of this product.

    https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/2100

    Based on the feasibility study of Remontal, M R ., Cortez, K., Damaso, J L.,


    Samera, M., Santos, J.A., and Quinto, LPT. P.V, S. (2019) researchers focuses on
    innovation of the Vegetable Siomai, theyr’e study shows that there respondents wants
    a new flavor. The product is versatile aside from being the most popular snack it’s
    also a very affordable snacks that can be offer to the people. The demand of this street
    foods is getting rises because of the cheap price, easy to cook and ready to eat on the
    go.

    https://www.ipl.org/essay/Siomai-Case-Study-FJJCNENNSG

    Salazar (2017) mentioned that the Philippines is now one of the fastest growing

    meat eaters in the world. It incorporates the statistics on the top 10 of the quickest

    growing meat consuming nations, and Philippines is one of the highest growing rates.

    He also mentioned that Dim Sum is a famous street food in the country with the
    embracement of siomai. Siomai is prepared from ground pork, beef, or shrimp in
    combination with other extenders such as carrots and then wrapped in wanton wrappers.
    These are usually steamed or fried before being sold (dela Cruz, Punzalan, Ramos,
    Reyes & Barcelon, 2013).

    http://cti.batstate-u.edu.ph/rmis/?
    do=guestview&go=guestviewresearch&researchid=534

    Based on the summary project of Pellosis, S J. P., Palabay, S M. H., VIllanueva R A.


    D., (2013) It discussed how the proponents came up with the idea of manufacturing siomai
    made out of vegetables. Included in this portion is how the firm’s name is derived as well as
    its location.The proponents decided to put up a business which is the manufacturing of
    Veggielicious Siomai as it is something unique and healthy that will give delight to the
    customer’s particularly vegetarian and health-conscious people. The product is new in the
    market and carries the characteristics of being cheaper in price and has more nutritional
    value. This can be served as viand or snack.
    https://everesthimalayancuisine.com/a-taste-of-japan-enjoying-the-delicacy-of-
    japanese-siomai/

    Siomai is an Asian dumpling made from a combination of


    ground meat, vegetables, and seasonings. It is a popular snack
    in many countries, such as China, Japan, and Taiwan. It is
    usually made with pork, shrimp, or beef but can be made with
    other ingredients such as mushrooms or tofu. The mixture is then
    wrapped in a wonton wrapper and steamed or boiled. Siomai can
    also be found pre-made in Asian supermarkets and can be deep-
    fried or served with a dipping sauce. It is a favorite snack for
    many and can be enjoyed in many different ways.

    https://www.researchgate.net/publication/
    368263925_Exploring_Consumer_Behavior_and_Preferences_t
    owards_Edible_Mushrooms_in_Slovakia

    Exploring consumer behavior towards edible mushrooms in


    Slovakia (February 2023)

    Based on the study of Predanócyová, K., Árvay, J. and Šnirc, M. (February


    20223) Edible mushrooms represent a food with high nutritional properties, and their
    consumption has a positive effect on the health of consumers. The aim of the paper is to
    identify the behavior and preferences of consumers in the consumption of edible
    mushrooms in Slovakia. They also mentioned, that differences in consumer behavior
    were examined in three identified segments created based on the amount of
    consumption of edible mushrooms. The results of the consumer study showed the
    existence of statistically significant differences between the defined segments in terms of
    frequency of consumption, evaluation of the preference of edible mushrooms in various
    meals, evaluation of important reasons for consumption, and determination of preference
    for individual species of mushrooms, as well as determination of preference for the place
    of consumption and the option of obtaining mushrooms for consumption.

    https://themedicinalmushroomcompany.com/blogs/the-medicinal-mushroom-co-journal/
    is-shiitake-the-elixir-of-life

    The Medical Mushroom Co. Ingredient Spotlight Shiitake ( September 3, 2021)

    As indicataed in the Journal of Medical Mushroom Co. Many chefs prefer to use
    dried shiitake for a more mushroom concentrated flavor profile in meals such as
    soups. Fresh mushrooms have a meaty flavor that can compliment almost any dish
    such as sautéed in stir fries, quiches, pasta sauces and pâtés, or baked or grilled with a
    baste of tamari and sesame oil.

    https://www.scribd.com/document/450111191/Effectiveness-of-Shitake-mushroom-
    as-an-alternative-to-meat-fillers

    Investigatory Prroject of Lyceum Philippines University - Cavite Branch (TVL


    Culinary arts) (May 2020) Lallo, D K., Omandam, K A. R., Rota, K C. L., Santos, A
    M. B., and Villaruel, C A. B.
    It stated on the study of Lallo, D K., Omandam, K A. R., Rota, K C. L., Santos, A
    M. B., and Villaruel, C A. B. (May 2020) that meat eaters who are encountering some
    negative impacts of an exess intake of meat which causes diseases like Diabetes
    dependent on the examination by Mercola, M.D (2014) The investigation likewise
    gives an open door for the meat eaters as well as everybody who needs to change their
    way of life to a more benificial one worried to the nourishment that they take in their
    regular day to day existence.

    https://www.scribd.com/document/505800556/Feasib-siomai

    Feasib Siomai (May 2, 2021) Gina Ball; Nutri Siomai “Feasibility Study of College
    of Business Administration of Cainta Catholic College”(2017)

    According to Ball, G. (May 2,2021) She was mentioned the study of Nutri Siomai
    A healthier variety of Siomai is what the researchers proposed for this product that we
    conceptualized we would like to drag the interest of all the buyers and consumers with
    our own version of siomai. We would like to introduce to the market “Nutri Siomai”.
    Traditionally the Siomai that we ussually know is made up with pork, beef and
    shrimp. So we decided instead of using those ingredients stated we make use
    Vegetables toour Siomai to be healthier. (Domingo, K P. A., Abenoja, C M. T.,
    Gumarin, J. B., Aquino, R. O., and Rabor, S. S.) (2017)

    https://www.termpaperwarehouse.com/essay-on/Docx/213948

    It state that The group decided to come up with Mushroom business since it is
    something that can easily see the profit of the firm. It will surely brags growth and will
    be remarkable not only in trade but also supplies benefits to the people in the
    community. Featuring delicious and authentic mushroom cuisine like mushroom sisig,
    mushroom siomai, mushroom patties, and fried mushroom. The benefits of our
    mushrooms are high in minerals such as potassium which helps to reduce the risk of
    stroke and is also a contributor to lowering high blood pressure, and copper which
    contributes to cardio health. And it also mentioned that, they want to be one of the
    individual who want to promote the mushroom cuisine in the Philippines. And at the
    end of the day the customers will realize how our foods are so delicious.
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624290/

    Edible Mushrooms as a Natural Source of Food


    Ingredient/Additive Replacer (November 2021)
    As specified by the study of Vargas, E R., Rodriguez, J A., Dominguez, R.,
    Lorenzo, J M., Sosa, M E., Amdres, S C., Rosmini, M., Perez-Alvarez, J A., Teixeira,
    A., and Santos, E M. (November 2021) mushrooms have been exploited since ancient
    times because of their particular taste and therapeutic properties, the interest in edible
    species as a source of ingredients and bioactive compounds is recent.
    This trend is in line with the consumer’s growing demand for more plant-based foods.
    The present review paper explores different studies focused on the use of common
    edible mushrooms as an ingredient and additive replacer by using them in fresh, dried,
    or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers
    Esmeralda Rangel-Vargas,1 Jose Antonio Rodriguez,1 Rubén
    Domínguez,2 José Manuel Lorenzo,2,3,* Maria Elena Sosa,4 Silvina Cecilia
    Andrés,5 Marcelo Rosmini,6 José Angel Pérez-Alvarez,7 Alfredo
    Teixeira,8 and Eva María Santos1

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