V2I5P115

Potential of Sugar Sources on Bamboo Shoot (Dendrocalamus giganteus) in Syrup: Product Quality, Package Acceptability and Commercial Viability

Florie Mae T. Tejada^1*, Junito P. Marcelino¹

Abstract

Bamboo shoots, particularly those of Dendrocalamus giganteus, are widely consumed in various parts of the world for their nutritional value and unique taste. In the Philippines, bamboo shoots are traditionally consumed fresh or processed into local delicacies. However, due to their high perishability, there is a need to develop effective preservation methods that maintain their quality, enhance consumer acceptability, and offer economic viability. One such method is sweet preservation through syruping, which not only extends shelf life but also adds value to the product. The study was conducted at Purok 3, Biwang, Bagumbayan, Sultan Kudarat from February 09 to 16, 2025. The purpose of the study was to determine the Potential of sugar sources on bamboo shoot (Dendrocalamus giganteus) in syrup: Product Quality, Package Acceptability and Commercial viability. This study was laid out in a Completely Randomized Design (CRD) with different types of sugar sources with the following treatments were as follows: T1-muscovado, T2- brown sugar, T3- white sugar, T4- coco sugar, T5- honey. The result showed that with three replications for each treatment. Sensory evaluations were performed to assess the acceptability of the bamboo shoots in syrup. Results indicated that all sugar treatments showed significant differences in sensory evaluations, with white sugar receiving the highest rating. Bamboo shoots sweetened with muscovado received the lowest rating. Overall, all sugar-sweetened bamboo shoots were found to be acceptable. The study also found that the highest return on investment (ROI) of 87% was achieved with bamboo shoots sweetened with brown sugar. Based on the results of the findings, it was concluded that while all sugar sources were acceptable, honey was economically impractical. The study recommends using white sugar and have an excellent result among all treatment as a sweetener for preserving bamboo shoots and suggests further research into the nutritional analysis, shelf life, and packaging of sweetened bamboo shoots, as well as exploring the commercialization of this product.

Keywords:

Sugar Sources; Bamboo Shoot; Syrup; Product Quality; Package Acceptability; Commercial Viability