Abstract:
Quality of bamboo shoots gets deteriorate rapidly during storage and transportation due to
enzymatic browning and microbial attack. Therefore, effect of blanching temperature (75, 85 and
95°
C) and time (5, 10, 15, 20, 25 and 30 min) on different physic-chemical properties of bamboo
shoot cubes were assessed. Blanching time and temperature have significantly influenced the
nutrients like protein, carbohydrate and reducing sugar contents. The highest changed in values
of protein, carbohydrate and reducing sugar were reported from 3.42 to 2.24, 4.08 to 2.25, 1.33
to 0.87 g/ 100 g, respectively. The influence was less on ash and crude fiber. Retention of ascorbic
acid, total phenolics and antioxidants were higher in 75°
C and/or short time blanching (5- 10
min) which were gradually reduced at 85 and 95°
C and/or long time blanching (20-30 min). The
higher blanching temperature decreases in lightness value and long time blanching deteriorate
the texture of bamboo shoot. Low temperature short time blanching was shown to result in better
product quality with respect to physical properties besides nutrient retention.
