Changes in tissue structure and physico-chemical quality characteristics of bamboo shoot slices during microwave drying process

• Published in: Journal of food measurement & characterization 2017-09, Vol.11 (3), p.1203-1209
• Main Authors: Bal, Lalit M., Yogranjan, Naik, S. N., Satya, Santosh, Kar, Abhijit
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Engineering; Food Science; Original Paper
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-017-9497-2

The effect of microwave power levels (140, 210, 280 and 350 W) during microwave drying on texture, microstructure and rehydration characteristics of bamboo shoot slices (35 ± 1.75 mm diameter, 3.4 ± 0.2 mm thickness) was looked into. With the increase in power level the hardness of the sample increased due to case hardening and approximately 23% decrease in the protein content was observed when power level was increased from 140 to 350 W. Similarly, water activity decreased from 0.71 to 0.38 during this power level range whereas, rehydration ratio increased up to 280 W after that decreased with the increase in power level. In addition, micro-structural changes studied by scanning electron microscopy showed that with increased power level severe tissue shrinkage, collapse and case hardening took place. Above research findings would be very useful for drying of the highly perishable bamboo shoot slices keeping the quality intact, also enhancing the commercial potential and open new avenues for micro level entrepreneurship and employment generation in the rural sector.