Development and Acceptability of Carrot Bamboo Shoot Loaf Bread

Abstract

This study developed a loaf bread using carrot and bamboo shoot to assess its acceptability to consumers in terms of color, aroma, taste, texture, general acceptability and to determine the product’s proximate composition and nutritional analysis. The researchers provide valuable insights to industry stakeholders, including carrot and bamboo shoot Farmers, policy makers, enabling them to make informed decisions regarding the production and marketing of loaf bread in the market; and it contributes to the existing knowledge on carrot and bamboo shoot. Further, the results offer potential opportunities for Cagayan State University College of Industrial Technology on product diversification, meeting consumer preferences, and promoting sustainable agricultural practices. Proximate analysis of the best formulation revealed 5.86% crude protein, 1.40% crude fiber, 16.11% crude fat, 42.60% moisture, and 1.45% ash. Nutrition Facts showed a 100g per serving provides 304 kcal, 16g fat, 34g carbohydrates, and 6g protein, confirming as a nutrient-dense, moderate-energy snack suitable for functional food applications. Using experimental research, there were four (4) treatments; Treatment 1, Treatment 2, Treatment 3, and Control. Results of product acceptability revealed that Treatment 3, which had (288) grams of carrot bamboo shoot, is the most acceptable in terms of appearance, aroma, taste, texture, and general acceptability; it is also more acceptable than existing product. Overall, the study found that carrot and bamboo shoot can be successfully incorporated into loaf bread production to create a sensory-acceptable, nutritious, and cost-efficient product while supporting the sustainable use of agricultural by-products.