Effect of Production Processes on the Quality and Consumer Acceptability of Dried Bamboo Shoot

Abstract

With the study on the process of dried bamboo shoot, it was found that blanching for 10 mins. and then soaking in 1.0% sodium metabisulfite prior drying maintained the better quality and highest acceptance of dried bamboo shoot after 6 month storage when compare to the non - pretreatment and treatment with soaking in 1% sodium metabisulfite prior drying. Conventional dryer provided faster drying rate than dehumidified dryer thus resulting in better quality dried product. Samples with non-treatment prior drying demonstrated higher drying and water - absorbing rates than those with pretreatment prior drying. Browning of dried products was increased with the increasing of storage time, as the L*, a*, and h values of the products from the color measurement were change gradually. The using of 1 % sodium metabisulfite solution can only retard the browning reaction of the product within 3 storage months.