Utilization of Bamboo (Bambusa vulgaris) Shoots in Fresh Pasta Noodle Production

Abstract

This study aimed to investigate the sensory acceptability of fresh pasta noodles made from bamboo (Bambusa vulgaris) shoots, incorporating different proportions at 0% (control), 25%, 50%, 75%, and 100%. The sensory acceptability of the treatments was evaluated in terms of aroma, texture, appearance, and taste, as well as their overall acceptability. The study also analyzed the significant differences in sensory qualities between the experimental treatments and compared them with the control. A completely randomized design was employed, involving sixty (60) evaluators. The results indicated that the inclusion of bamboo shoot in the noodle mixture adversely affected the sensory quality, with these negative effects intensifying at higher bamboo shoot proportions. In terms of aroma, texture, appearance, and taste, the differences among the experimental treatments, with the exception of the control treatment, were not statistically significant. However, significant differences were observed in these sensory aspects when comparing the control treatment to the experimental treatments. In conclusion, the research suggests that even small quantities of high-nutritional-value bamboo shoot flour can negatively impact product quality. Future studies should focus on improving the sensory quality and shelf life of these noodles, while also exploring methods to reduce production costs.