Shoot Processing of Highland Bamboo: Pickled Bamboo Shoot in Fermented Soybean

Abstract

Study on bamboo shoot utilization of highland bamboo, the aims were to develop formula of a pickled bamboo shoot in fermented soybean, which should be an acceptability of consumer and health benefits. Four formulas of  the pickled bamboo shoot in fermented soybean in hermetically sealed package were carried out  using 3 species of bamboo shoot e.g. Bambusa oldhamii, Dendrocalamus latiflorus and Phyllostachys makinoi as follows : a pickled bamboo shoot in fermented soybean, a pickled  bamboo shoot  in fermented soybean mixed with ginger,  a pickled  bamboo shoot  in fermented soybean mixed with ginger and red chili and a pickled  bamboo shoot  in fermented soybean mixed with chili. They were analyzed for chemical and microbial properties, including an organoleptic evaluation. It was found that all  formulars were acid food. The chemical quality of products  contributed  a range of  NaCl  4.26-4.55%, pH 3.99-4.06  and  a range of total acidity as acetic acid 0.85-0.95% and 0.69-0.84% for bamboo shoot of B. oldhamii and D. latiflorus, respectively. Whereas the microbial results of the products showed safety quality for consumption in compliance with the notification of the acid food in hermetically sealed package. Sensory evaluation revealed that the pickled bamboo shoot  in fermented soybean from bamboo shoot of B. oldhamii had the highest acceptance score, but were not significantly difference from bamboo shoot of D. latiflorus ( p>0.05). The formular of product consisting of the ginger had the highest average score of the acceptance due to the mixed ginger contributed the flavor,     whereas the pickled bamboo shoot in fermented soybean only got the lowest acceptance score. The difference was not statistically significant (p>0.05). A production technology was also transferred to the officers and agricultural members of the Royal Project Foundation’s experimental station.

Key words: pickled bamboo shoot, Dendrocalamus latiflorus, Bambusa oldhamii, Phyllostachys makinoi