Development of fried chips from bamboo shoot

Abstract

The objective of this study was to investigate the appropriate formulas and methods for the production of bamboo shoots. Total Method 3 was used to study the optimum amount of wheat flour at the concentrations of 5, 10 and 15 percent. The tasting parameters of wheat flour were 15 percent. (Framing) and overall liking. Then, a suitable amount of baking powder was added in the amount of 1, 2 and 3 percent. The average leaf color, flavor, taste, texture, and overall preference were 7.50±1.14, 7.67±0.80, 7.77±0.86, 7.57±0.97 and 7.97±0.67 respectively. Physical quality was found to be 52.42±0.02 L*, 19.60±0.04 a* and 31.23±0.02 b*. The value of aw was 0.42±0.01. The crispness was 5.33±0.58. The hardness was 5.93±0.11. Based on the chemical quality survey it was found that moisture content was 2 . 2 7 ±0.77, protein content was 12.48±0.00, fat content was 22.47±1.72, the fiber content was 5 . 4 7 ±1.21, the ash content was 7 . 2 8±0.12 and the carbohydrate content was 50.02±0.00, packed in foil aluminum foil bags. With desiccant Preserved at room temperature for 6 weeks, moisture content, aw values, color and texture were analyzed. Moisture content and aw values decrease and result in color values. Slow change the texture decreased slightly. But the product is still framed.