Influence of Blanching on Antioxidant, Nutritional and Physical Properties of Bamboo Shoot

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.