Abstract: Taro stalk kimchi is a dish made from the stalks of taro plants that have been fermented with various seasonings. While kimchi is typically associated with cabbage, taro stalk kimchi offers a unique and distinct flavor profile. The products of this developmental-experimental study were evaluated as to sensory and acceptability qualities in terms of appearance, aroma, taste, and texture. Significant differences in the sensory qualities and acceptability were also determined. Proximate and microbial analysis of the best treatment was submitted and the shelf-life was also studied.

The study used the Completely Randomized Design (CRD) and was conducted in three replications and one (1) final process for consumer preference evaluation by one hundred (100) tasters. Scorecards with Nine (9) Point Hedonic Scale were used to obtain the data.

The mean and analysis of variance (ANOVA) were used to analyze the data with the alpha level set at 0.01 for the inferential test. Treatment A (Abalong) Kimchi was extremely appealing, extremely pleasant, extremely delicious, and extremely crunchy. Treatment B (Gabi China) was extremely appealing, extremely pleasant, extremely delicious, and very much crunchy. Treatment C (Gutaw) was very much appealing, extremely pleasant, very much delicious, and very much crunchy. Abalong, Gabi China, and Gutaw stalk kimchi were liked extremely by the consumers with Gabi China kimchi getting the highest results in all quality attributes.

There was no significant difference in the sensory qualities of the taro stalk kimchi among the treatments in terms of appearance, aroma, taste, and texture. Moreover, there was no significant difference in the acceptability of taro stalk kimchi among the treatments considering the sensory qualities. The shelf-life of the Gabi China stalk kimchi when stored at room temperature was seven (7) days and six (6) months when sealed well.

The taro kimchi was safe for human consumption based on the results of microbial analysis of the product and based on the BFAD standard for microorganism test for products belonging to the fermented vegetables ready to eat.

Keywords: Taro Stalk, Taro Corm, Kimchi, and Shelf-life

Works Cited:

Chiaty L. Montorio" DEVELOPMENT AND ACCEPTABILITY OF TARO STALK KIMCHI", IARJSET International Advanced Research Journal in Science, Engineering and Technology, vol. 10, no. 7, pp. 719-727, 2023. Crossref https://doi.org/10.17148/IARJSET.2023.107117

| DOI: 10.17148/IARJSET.2023.107117