Consumer Acceptability of Bamboo Shoot-Based Burger Patty Enriched with Ground Glutinous Rice: A Sensory Evaluation Study
DOI:
https://doi.org/10.5281/zenodo.18802939Keywords:
Bamboo Shoot, Plant-Based Burger Patty, Sensory Evaluation, Consumer Acceptability, Glutinous Rice, Food InnovationAbstract
The utilization of underexplored plant resources for sustainable food innovation has gained increasing attention. This study evaluated the sensory acceptability and consumer preference of bamboo shoot-based burger patties enriched with ground glutinous rice. An experimental descriptive-comparative design was employed involving four treatments: a commercial meat-based patty (control) and patties formulated with 40%, and 60%, and 100% bamboo shoot content. Fifty-six untrained consumer panelists assessed appearance, aroma, taste, and texture using a 9-point hedonic scale. Descriptive statistics and one-way ANOVA (α = 0.05) were applied. Results indicated high overall acceptability (M=7.48), with appearance receiving the highest mean rating (M=7.71). The 100% bamboo shoot formulation achieved the highest preference score (M=8.30). Significant differences were observed among treatments across all sensory attributes (p < .05). Findings demonstrate that full substitution of meat with bamboo shoots does not compromise sensory quality and may enhance consumer preference. The study provides empirical support for bamboo shoots as a viable primary ingredient in plant-based meat alternatives, contributing to sustainable food product development and local value-added innovation.
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