The Effects of Pretreatments on Physicochemical Properties of Bamboo Shoots (Bambusa vulgaris schard var. vitula) Flour

Bamboo shoots can be used as a single vegetable or can be mixed with other food ingredients. This study aims to determine the effect of boiling-steaming pretreatment and soaking time on physicochemical properties of bamboo shoots flour. This research used raw material namely "ampel kuning"...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2019-06, Vol.292 (1), p.12059
Main Authors: Ferdiansyah, M K, Pramitasari, W, Nurlaili, E P, Affandi, A R
Format: Article
Language:English
Subjects:
Bamboo
Bambusa vulgaris
Boiling
Flour
Hydrogen cyanide
Lipids
Physicochemical properties
Pretreatment
Soaking
Steaming
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Summary:Bamboo shoots can be used as a single vegetable or can be mixed with other food ingredients. This study aims to determine the effect of boiling-steaming pretreatment and soaking time on physicochemical properties of bamboo shoots flour. This research used raw material namely "ampel kuning" bamboo shoots (Bambusa vulgaris schard var. vitula). The experiment used factorial completely randomized design which was arranged in two factors: soaking time and boiling-steaming pretreatment. The pretreatment of boiling-steaming affected physicochemical properties of bamboo shoots flour, especially in steaming treatment with an analysis value of water holding capacity of 10.60 g/g, swelling power of 25.9 g/g and solubility of 32.03%, crude fiber of 39.98%, 6.56% ash content, 14.29% lipid content, and 11.89% color lightness level. The soaking time affected the decrease in hydrogen cyanide (HCN) content with a value of 4.41 ppm in bamboo shoot flour.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/292/1/012059