Consumer Acceptability of Bamboo Shoot-Based Burger Patty Enriched with Ground Glutinous Rice: A Sensory Evaluation Study

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.