Several Parameters Influencing To Production Of Fermented Bamboo Shoot

Results showed that bamboo shoot should be blanched in hot water 95°C in 15 seconds with the present of 2.0% CaCl2. [...]the fermentation process for pickle bamboo shoot had the best antioxidant by addition of 12% sugar, Lactobacilus acidophilus at ratio 3.0 x 108 cells/ml. Nutritional and functiona...

Full description

Saved in:
Bibliographic Details
Published inJournal of pharmaceutical sciences and research Vol. 11; no. 3; pp. 1016 - 1020
Main Authors Minh, Nguyen Phuoc, Vo, Tan Thanh, Khoi, Tran Quoc, Hieu, Nguyen Trung, Xuan, Pham Le, Dao, Le Kim
Format Journal Article
LanguageEnglish
Published Cuddalore Journal of Pharmaceutical Sciences and Research 01.03.2019
Subjects
Antioxidants
Biochemistry
Cell division
Fermentation
Food safety
Food science
Sugar
India
Online AccessGet full text

Cover

More Information
Summary:Results showed that bamboo shoot should be blanched in hot water 95°C in 15 seconds with the present of 2.0% CaCl2. [...]the fermentation process for pickle bamboo shoot had the best antioxidant by addition of 12% sugar, Lactobacilus acidophilus at ratio 3.0 x 108 cells/ml. Nutritional and functional profle of traditional fermented bamboo shoot based products was mentioned.9 A review aimed to deliberate over the nutritional and medicinal properties of bamboo shoots, their industrial importance and how these offer to be a rich niche for bioprospecting lactic acid bacteria.6 A study aimed to determine the characteristic of tabah bamboo shoot pickle such as total of lactic acid bacteria (LAB), pH, total acidity, and hydro cyanic acid content, and also find the LAB's type involved during fermentation, and organic acids' profiles.10 The health and nutritional benefits of bamboo shoot have led to their increased demand and hence production. Besides bamboo shoot we also used other materials during the research such as CaCl2, Lactobacillus acidophilus. Low temperature and short time blanching have better retention of the entire nutritional component along with colour and textural properties. [...]low temperature treatment with short duration was most suitable method of blanching. 3.4 Effect of sugar supplementation to the antioxidant and firmness of fermented Bamboo shoot Whole Bamboo shoot were blanched with CaCl2 2.0% in water at 95°C for 15 seconds.
ISSN:0975-1459