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.

Bamboo Shoot Processing-effects on Nutritional and Anti-nutritional Quality from Assam, India

“…The crude fat content was almost in-line with those as reported by Bhatt et al [36]. Badwaik et al [32] observed that temperature and duration of blanching treatment significantly (P < 0.05) affected crude fat content. Blanching for 30 min resulted in the reduction of crude fat from 0.52 g/100g to 0.38, 0.28 and 0.19 g/100g at 75 °C, 85…”

Analysis of alkaloids (indole alkaloids, isoquinoline alkaloids, tropane alkaloids)

“…Uyan et al (2004) reported antioxidant capacity of purple carrots was reduced after blanching in water at 98°C for 2 min (Uyan et al, 2004). Antioxidant and phenolics content of all vegetables except for cabbage and mustard cabbage was reduced after 5-10 min blanching in hot water at 98°C (Badwaik et al, 2015;Ismail and Lee, 2005). The antioxidant activity was increased by 9%, 40%, 4%, and 19% in mustard cabbage, Chinese cabbage, red cabbage, and Chinese white cabbage, respectively, after 15 min of blanching.…”

Effect of pre-treatment on nutrient, antinutrient, and antioxidant properties of dried shoots from some edible Indonesian bamboo species

“…According to Badwik et al [32], the maximum loss of phenolic content (from 101.65 mg/100 g to 39.34 mg/100 g) at 95 o C for 30 minutes blanching and the highest retention of phenolic content (from 101.65 mg/100 g to 59.57 mg/100 g) at 75 o C for 5 minutes blanching. High intensity heat treatment leads to the maximum loss of phenolic content, which may be due to thermal degradation, leaching or diffusion of component into water [33].…”