Product Development of Bamboo Shoot Chicharon

Pilar Khaetreen Anne F Antonino, Halle Jane S Balongo, Nico G Furigay, Baby Juhlliana N Homo and Mr. John Michael C. Ibarra
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Pilar Khaetreen Anne F Antonino: Saint Mary’s University
Halle Jane S Balongo: Saint Mary’s University
Nico G Furigay: Saint Mary’s University
Baby Juhlliana N Homo: Saint Mary’s University
Mr. John Michael C. Ibarra: Saint Mary’s University

International Journal of Research and Innovation in Social Science, 2025, vol. 9, issue 6, 4301-4309

Abstract: This research paper focused on developing a new plant-based chicharon made out of bamboo shoot, offering a healthier and more sustainable alternative to pork rinds chicharon. Bamboo shoots are highly nutritious, rich in fiber, vitamins, and minerals, and are widely available in Nueva Vizcaya. The study aimed to determine the appropriate ingredients and processes in the development of Bamboo Shoot Chicharon, evaluate its acceptability in terms of appearance, aroma, taste, and texture, and identify the most suitable recipe. Three product samples were developed and tested: Recipe 1 with 100% bamboo shoot flour, Recipe 2 with 50% bamboo shoot paste and 50% cornstarch, and Recipe 3 with 60% bamboo shoot paste and 40% flour. A final formulation using 80% bamboo shoot paste and 20% cornstarch was also tested. Evaluation was conducted by chicharon producers in Solano, Nueva Vizcaya. Findings showed that Recipe 3 and the final recipe were both rated as “very much acceptable†across all sensory attributes, with the final recipe receiving the highest overall acceptability score. These results suggest that bamboo shoot chicharon is a promising, well-received alternative to traditional pork chicharon, suitable for health-conscious consumers and sustainable food innovation.

Date: 2025
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