Borja, Nelsie Ann G. <br/><br/>
The effect of two methods of drying on the sensory quality of flavored bamboo shoot (bambusa vulgaris) chips/ 
Nelsie Ann G. Borja, Leila Marilou U. Campos, James S. Guay Jr., Mary Ann A. Molina, Ana L. Paulino, Diane Rose B. Tayaban 
 - Bayombong:  Nueva Vizcaya State University,  2023. 
 - xxv, 64 leaves :  illustration, photos ;    28 cm. 
<br/><br/> The productive status of the Bamboo Industry in some parts of the country has been our economic pride over the years. Matured bamboo is used in handicrafts, furniture, and as a building material. The young bamboo shoot emerged from the ground as a shoot and is now known locally as "labong." The researchers created flavored bamboo chips that were sun-dried and oven-dried in this study. The color and appearance, texture, flavor and taste, and general acceptability of the flavored bamboo chips, both oven-dried and sun-dried, were investigated. Significant differences in the variable proportions of the ingredients, as well as the sensory characteristics of the flavored bamboo chips using the two methods, were also investigated.<br/>In this study, the experimental method was used. There were five treatments, the first of which was the original bamboo chips. The remaining four treatments are Treatment 2 (1/2 salt and 1/8 pepper), Treatment 3 (1/4 salt and 1/16 pepper), Treatment 4 (1/4 sugar), and Treatment 5 (1/8 sugar). The treatments were also dried using two methods: oven drying and sun drying. Ten experts evaluated the various flavors of treated bamboo chips.<br/>The two methods used to dry the flavored bamboo chips were discovered to be widely accepted. However, the oven-dried version stood out more than the sun-dried version in tenns of color, appearance, and taste. Furthermore, when sugar is added to flavored bamboo chips, whether sun-dried or oven-dried, they have preferable sensory characteristics to salt and pepper or none at all. As a result, by adding sugar, the value of flavored bamboo chips can be increased without sacrificing their desirability or general acceptability.<br/>Hence, it is suggested that the flavored bamboo chips be oven-dried rather than sun-dried before being mixed with either squash or carrot. Furthermore, the research can be extended to the business venture of flavored bamboo chips and their packaging.<br/>  Thesis (Bachelor of Science in Hospitality Management) 
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