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IJSTR >> Volume 8 - Issue 8, August 2019 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Acceptability Of Veggie-Steamed Bun

[Full Text]

 

AUTHOR(S)

Rosario Gutierrez Catapang

 

KEYWORDS

acceptability, veggie-steamed bun, sensory qualities, palatability, aroma, taste, texture

 

ABSTRACT

The purpose of this experimental study was to determine if assorted vegetables can be used as Steamed-Bun filling. Specifically, it aimed to determine the following: 1. Perform the steps involved in preparing Veggie-Steamed Bun., 2. Find the level of acceptability of Veggie-Steamed Bun in terms of the sensory qualities such as appearance; aroma; taste; and texture, 3. Determine the significant difference on the level of acceptability of the Veggie-Steamed Bun based on sensory qualities as rated by teenagers; housewives; and food experts, and lastly was to compare the cost of Veggie-Steamed Bun to those available in the restaurants. The study employed experimental method which is a process of arriving at dependable solutions to problems through the planned and systematic collection, analysis and interpretation of the data. The palatability of the Veggie Steamed was highly acceptable as to its sensory qualities as rated by teenagers as seen in the overall mean of 4.28 and standard deviation of 0.513. Acceptable as rated by housewives and food experts with the same overall mean of 4.14 and standard deviation of 0.647. There is no significant difference on the palatability of Veggie-Steamed Bun as to its sensory qualities as rated by the different group of respondents.It was concluded that the methods in making veggie-steamed bun were considered acceptable, since it does not require state of the art equipment. The palatability of the Veggie Steamed was highly acceptable as to its sensory qualities as rated by teenagers while only acceptable as rated by housewives and food experts and the cost of Veggie-Steamed Bun is highly competitive to those readily available in the restaurants. Furthermore, the following recommendations were given: 1. The Veggie-steamed bun is recommended for laboratory testing and patenting. 2. Further study should be conducted to test the shelf life of the Veggie-steamed bun. 3. A study on marketability of this study must be conducted. 4. Develop other recipe like empanada, bread roll and savory tarts based from this study.

 

REFERENCES

[1] Talao, Rizalina A. (2010) Home economics and Livelihood Education ( For College Students), St. Bernadette Publishing Inc., Manila
[2] www. steamykitchen.com/39943-chinese-steamed-buns-recipe.html
[3] www.wisegeekhealth.com/what-is-palatability.htm
[4] www.foodafactoflife.org.uk/Sheet.aspx?siteId=19§ionId=83&contentId=308
[5] www.foodprocessing.com/articles/2016/sensory-properties-in-food-development