Comparative Study on the Sensory Quality and Acceptability of kawayan kiling (Bambusa vulgaris), kawayan bayog (Dendrocalamus merrillianus) and kawayan tinik (Bambusa blumeana) as Bamboo Shoot Vinegar

  • Ruby DG. Elumbra and Paul Angelo A. Tamayo


Bamboo is low cost, fast-growing and it is not only delicious but also considered as one of the useful health foods because of its rich contents of proteins, carbohydrates, vitamins, fibres and minerals and low fat. . In this study three varieties of bamboo were used to develop a wine product such as kawayan kiling (Bambusa vulgaris), kawayan bayog (Dendrocalamus merrillianus) and kawayan tinik (Bambusa blumeana). In order to determine the acceptability of the three varieties of bamboo shoots used to make vinegar, the sensory evaluation 9-point Hedonic Scale was performed.  The quality attributes that were tested include the colour, taste, and aroma and general acceptability. The researchers used experimental design for the three treatments with different varieties of bamboo shoot. 50 selected respondents were college students, faculty of Isabela State University and housewives whose ages ranged from 18-55 years old. Results showed that there is a significant difference in terms of colour, taste and aroma among the three treatments. As to the colour of bamboo shoot vinegar, Treatment 2 was preferred with a mean value of 4 and rated as bright brown. In terms of taste, Treatment 2 was preferred with a  mean value of 3.92 and rated as moderately sour with slightly sweet taste. In terms of aroma Treatment 2 got a mean value of 3.84 and interpreted as acidic. Based on the result of the hedonic evaluation, the most acceptable treatment was Treatment 2 which had a mean value of 8.8 and interpreted as like extremely and with a 3.59 % acidity and with 49.66% ROI.