Acceptability of banana stem as an alternative in producing dietary Korean Kimchi
1 Laguna State Polytechnic University, Siniloan, Laguna, Philippines.
2 College of Hospitality Management and Tourism, Siniloan, Laguna, Philippines.
Research Article
Open Access Research Journal of Science and Technology, 2023, 08(01), 001–010.
Article DOI: 10.53022/oarjst.2023.8.1.0025
Publication history:
Received on 30 March 2023; revised on 09 May 2023; accepted on 12 May 2023
Abstract:
This study aims to investigate the acceptability of using banana stem as an alternative ingredient in producing Korean dietary kimchi. The researchers utilized an experimental research design, and a purposive sampling technique was used to select 50 respondents for the study. The study found that the use of banana stem in kimchi production is acceptable, and it presents a new flavor to Asian cuisine. The Kruskal Wallis Test was used to compare the three samples of kimchi made from banana stem, and the results showed no significant difference between the three samples based on the evaluation of the respondents. The study suggests that banana stem can be a viable alternative ingredient in making Korean dietary kimchi without compromising its acceptability in terms of sensory qualities. The study can benefit various stakeholders, such as farmers, entrepreneurs, and consumers, by providing an opportunity to innovate and introduce new products using less popular plant materials, creating a niche in the food industry, and increasing the overall income of the community. The study concluded that the majority of potential consumers for the product belong to Generation Z, or the post-millennial group, and have an interest in Korean trends. Several recommendations were made to maintain the product's acceptability among future consumers. These include improving the production process, endorsing the product across different generations, and innovating other samples by catering to the sensory attributes of future consumers.
Keywords:
Banana stem; Kimchi; Acceptability; Alternative ingredient; Sensory qualities; Food innovation
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Copyright information:
Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0