Characteristics of Dried Bamboo Shoot Stick and Its Rehydration
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Abstract
The objectives of this research were to determine the uric acid content of steamed bamboo shoots compared to the fresh bamboo shoots, and to study the effect of drying conditions on the characteristics of dried bamboo shoots and their rehydration behavior. The drying conditions consisted of drying temperatures of 50, 60, and 70 ºC for 3 hrs. The results revealed that drying temperatures at both 60 and 70 ºC resulted in the dried bamboo shoot with a dramatic decrease in moisture content, high shrinkage, and low rehydration. Drying condition of 50 ºC for 120 min gave 5.68 % moisture content (wet basis) and 0.38 times of rehydration before steaming. Moreover, the rehydrated sample during boiling from 1 to 10 min was found that rehydration time did not affect lightness and a* of the rehydrated bamboo shoot. Rehydration times between 3 and 10 min resulted in the rehydrated bamboo shoot with a trend to increase rehydration ratio (p > 0.05). The firmness of bamboo shoots after drying at 7 and 8 min were 29.86 and 30.12 N, respectively.
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