The Effects of Pretreatments on Physicochemical Properties of Bamboo Shoots (Bambusa vulgaris schard var. vitula) Flour

International Conference on Food Science and Technology

Ferdiansyah, M.K.^1 ; Pramitasari, W.^1 ; Nurlaili, E.P.^2 ; Affandi, A.R.^1

Food Technology Department, Faculty of Engineering and Informatics, Universitas PGRI Semarang, Jl. Sidodadi Timur 24, Semarang, Indonesia^1

Agricultural Product Technology, Faculty of Agricultural Technology, 17 Agustus 1945 University Semarang, Jl. Pawiyatan Luhur Bendhan Dhuwur, Semarang, Indonesia^2

关键词: Bamboo shoots;    Bambusa vulgaris;    Completely randomized designs;    Food ingredients;    Hydrogen Cyanide;    Soaking time;    steaming;    Water holding capacity;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012059/pdf
DOI  :  10.1088/1755-1315/292/1/012059

来源: IOP

【 摘 要 】

Bamboo shoots can be used as a single vegetable or can be mixed with other food ingredients. This study aims to determine the effect of boiling-steaming pretreatment and soaking time on physicochemical properties of bamboo shoots flour. This research used raw material namely "ampel kuning" bamboo shoots (Bambusa vulgaris schard var. vitula). The experiment used factorial completely randomized design which was arranged in two factors: Soaking time and boiling-steaming pretreatment. The pretreatment of boiling-steaming affected physicochemical properties of bamboo shoots flour, especially in steaming treatment with an analysis value of water holding capacity of 10.60 g/g, swelling power of 25.9 g/g and solubility of 32.03%, crude fiber of 39.98%, 6.56% ash content, 14.29% lipid content, and 11.89% color lightness level. The soaking time affected the decrease in hydrogen cyanide (HCN) content with a value of 4.41 ppm in bamboo shoot flour.