The Journal of Agricultural Sciences

Vol. 10, No. 3, September 2015. Pp 140 - 150

Influence of Blanching on Antioxidant, Nutritional and Physical Properties

of Bamboo Shoot

L. S. Badwaik1*, G. Gautam1 and S. C. Deka1

Received : 20th November 2014 / Accepted : 30th March 2015

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.

Keywords: bamboo shoot, blanching, nutritional component, texture, colour

INTRODUCTION

India is one of the rich genetic resources of and Ojha, 2014). Blanching is a cooking
bamboo with 136 indigenous exotic species process to stop various enzymatic reactions,
under 23 genera under cultivation. Bamboo reduce microbial load in food, soften tissues
shoots are low in fat and calorie but rich in for an easier canning step and a shorter cooking
different nutrients like protein, vitamin, mineral,
time and eliminate intracellular air to prevent
fiber etc (Zheng et al., 2014). It also contains oxidation (Ruiz-Ojeda and Peñas, 2013). Heat
lignin and phenolic compounds which might treatment by hot water blanching has been
contribute to its anti-microbial and anti-oxidantincreasingly used to control pests, insects and
activity (Luo et al., 2012). Bamboo shoots are fungi rot. It also induces resistance to chilling
consumed in raw, canned, boiled, marinated, injury during storage at low temperature
fermented, frozen, liquid and medicinal forms. (Lurie, 1998). Heat treatment inhibits disease
However, the consumption pattern of bamboo incidences, respiration, ethylene production and
shoots in most of the countries is traditional, various enzymatic activities of bamboo shoots
non-standardized, seasonal and region-specific during storage at 20 ° C. Heat treatments like
mostly in raw form (Choudhury, 2012). hot water blanching significantly delay tissue
Heat processing is applied to various vegetables lignificaton (Luo et al., 2012).
to increase its shelf-life and nutritive value Time and temperature of blanching may help
along with other properties while it also helps enzymes like peroxidases to inactivate, which
to reduce the anti-nutrient components (Pandey is one of the most heat stable enzymes and often

1
Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam 784028, 140
Assam, India
 The Journal of Agricultural Sciences, 2015, vol.10, no3

used as a marker of completion of blanching anti-nutrient components during post-harvest

(Barrett and Theerakulkait, 1995). Ascorbic treatment, some valuable nutrients also may get
acid, pigments like β-carotene are sensitive loss. The objective of this work is to find out
to heat treatment. Negi and Roy (2000) has the nutritional potential of some edible bamboo
reported that KMS treatment during blanching shoots of Assam and further investigate the
successfully reduces the loss of chlorophyll, change in nutritional composition (protein,
carotene and ascorbic acid content of savory carbohydrate, fat, fibre, ash) of fresh bamboo
beet, amaranth and fenugreek followed by the shoot during hot water blanching at different
low temperature drying which helps in the time-temperature combinations. Different
better retention of the pigments and vitamin C. quality parameters like colour, texture, ascorbic
Blanching of soybean degrades its chlorophyll acid, total phenolic content and radical
content but the loss of nutritive components scavenging activity of fresh and blanched
including sugar, amino acid, and vitamin are bamboo shoot samples were further analyzed.
minimal (Song et al., 2003). Low temperature
long time (LTLT) blanching increases the final
firmness of sterilized carrot, endive and green MATERIAL AND METHODS
bean samples (Lin and Schyvens, 1995).
Collection of raw materials and sample
Blanching is a heat processing method applied preparation
to food and the changes in food during the
heating process can be expected as loss in turgor Bamboo shoots of Dendrocalamus hamiltonni
in cells, loss of integrity of the cell membranes (Kako), Bambusa balcooa (Bhaluka), Bambusa
and partial degradation of cell wall components. pallida (Makal/ Bijuli), Bambusa tulda (Jati)
Higher firmness of Brussel sprouts with increase species were collected from Tezpur, Nagaon and
in radical scavenging activity, total flavanoids Karbi Anglong in Assam, India. The shoots were
and ascorbic acid content were observed after transported to the laboratory within 24 hours of
blanching operation at 50 ° C and 100 ° C for 5 collection, where shoots were defoliated and
and 3 min, respectively. This may be attributed washed. The unwanted parts were removed
to loss of integrity of cell membranes and and the soft edible portions were stored at 4 º
organelles (Olivera et al., 2008). However, the C for further analysis. All the shoot samples
loss of soluble sugar of soybean during post- were analyzed for moisture content, protein, fat,
harvest treatment like hot water blanching is carbohydrate, crude fiber, ash, vitamin C, total
due to leaching of sugar into water (Saldivar et phenol and antioxidant activity.
al., 2010).
Blanching treatment
Usually bamboo shoots are boiled for particular
time before consumption. The boiling time is The shoots of Bambusa balcooa species were
dependent on the locality, traditional practices used for this study. The soft edible portions
and the need for removal of bitterness of shoot. were cut into uniform size of 1 cm3 and used for
Rana et al., (2012) optimized the processing blanching treatment. For blanching treatment,
conditions by varying NaCl concentration, shoots were immersed in a water bath at 75,
thickness of bamboo shoot, amount of NaCl 85 and 95 ° C for 5, 10, 15, 20, 25 and 30 min
solution and duration of treatment aiming and collected after reaching pre-set time. After
reduction in cyanide content in fresh bamboo blanching, the samples were cooled in cooling
shoot. But the effect of boiling/ blanching time water bath for 2 min and excess moisture was
on nutritional components is not considered removed from the surface of the shoot by
during the process. With regards to removal of absorbent paper. An untreated sample was kept

141
L. S. Badwaik, G. Gautam and S. C. Deka

as a control. Fresh and blanched shoots were reextracted (five times) with of 80% methanol
analyzed for moisture content, protein, fat, and centrifuged. Supernatant was collected
carbohydrate, crude fiber, ash, vitamin C, totaland evaporated to dryness and the residue
phenol, antioxidant activity, texture and colour.
was dissolved in 5 ml of distilled water. From
During preliminary experiments the shoot was this mixture an aliquot of 0.2-2 ml was taken
blanched at 75°C for 5 min and checked for the in to a test tubes and the volume of 3 ml was
presence of enzyme polyphenol oxidase but made using distilled water. FCR of 0.5 ml was
was not found. Therefore all temperature and added into it and after 3 minutes 2 ml of 20%
time combinations practiced as treatments were sodium carbonate was added to each test tube.
set above this level. The mixture was heated on a water bath at 100
º C for 1 minute and then cooled. Absorbance
Proximate analysis was measured at 750 nm in spectrophotometer,
Bamboo shoots were analyzed for moisture, model Spectronic 20D+, (Thermo Scientific,
protein, fat, carbohydrate, crude fiber, and USA). The results are expressed as mg phenol/
ash according to the standard AOAC methods 100 g of sample as Gallic acid equivalent.
(AOAC, 1990). Fat in the samples was Estimation of free radical scavenging activity
determined by extracting a known weight of
powdered sample with petroleum ether using To check the antioxidative property of
Socs plus (SCS6). Crude fiber and protein the bamboo shoot 0.1mM of 2,2 diphenyl
in the samples were determined using Fibro 1-picrylhydrazyl solution (DPPH) was prepared.
plus (FES06) and Kel plus apparatus (Pelican DPPH is a commercial oxidising radical used to
Equipment, Chennai, India), respectively. The be reduced by antioxidants. The disappearance
nitrogen content was converted to protein by of the DPPH radical absorption at a particular
multiplying with a factor of 6.25. wavelength is monitored by the reduction in
optical density. Blanched sample were extracted
Estimation of vitamin C (L-Ascorbic Acid) in methanolic (5 gm in 20 ml) solution and
Fresh and blanched bamboo shoots were supernatant obtained was centrifuged at 5000
weighed accurately to 5 g and extracted in 4% rpm for 30 min. After centrifuging 5 ml of
oxalic acid solution by homogenization followed supernatant and 5 ml of DPPH solution was
by centrifugation at 3000 rpm for 15 min. 5 ml mixed and kept under dark conditions for 30
of supernatant was collected and Vitamin C was minutes for complete reaction to take place.
estimated by titrating against 4% oxalic acid The anti radical activity was determined by
using 2, 6-dichlorophenolindophenols (DCPIP) spectrophotometer model Spectronic 20D+,
as the indicator (Sadasivam and Theymdli, (Thermo Scientific, USA) at 517 nm, based on
1987). The standard solution of ascorbic acid the reaction with stable radical DPPH (Khalaf
was prepared for determining the standard et al., 2009). Control for the experiment was
curve. prepared by adding 5 ml of DPPH and 5 ml
methanol (80%). The DPPH radical scavenging
Estimation of total phenolic content activity was calculated according to the
following equation.
The total phenolics in the sample were
estimated using Folin-Ciocalteu reagent (FCR) % Free radical scavenger activity = [(Control
procedure as described by Bray and Thorpe absorbance – Sample absorbance)/ Control
(1954). Bamboo shoot (1 g) was extracted absorbance] × 100
with 10 ml of 80% methanol and centrifuged
at 10000 g at room temperature. Residue was

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Colour measurement level p ≤ 0.05 (Steel and Torrie, 1980).

The colour of bamboo shoot samples was

measured using a Hunter Colour Lab (Ultrascan
VIS, Hunter Lab. Inc., USA). The results were RESULTS AND DISCUSSION
expressed in terms of L, a and b values. L, a Nutritional analysis of bamboo shoot
and b values indicate lightness, redness (+)/
greenness (–) and yellowness (+)/ blueness (–), Four different varieties of bamboo shoots were
respectively (Papadakis et al., 2000). analyzed to check their nutritional potential
(Table 01). Moisture content for all the species
Texture measurement was recorded above 90%, which show the high
Texture (firmness) of fresh and blanched perishability of shoot. The highest protein
bamboo shoot were measured in Texture content of 3.42 g/100g was found in B. balcooa
Analyser (TA-HDPlus, Stable Microsystems, followed by 3.34 g/100g for B. pallida, 3.32 for
UK) according to ASTM standard Method D882 B. tulda, and 3.28 g/100g for D. hamiltonii. Fat
(ASTM, 2001). The maximum force value is content of all species of shoots were found low
related to the firmness of the bamboo shoots. and the values vary from 0.31 to 0.67 g/100g.
The measurements were performed in a Texture B. tulda shoot contains highest (4.7 g/100g)
Analyser at a constant test speed of 0.5 mm/ amount of carbohydrate compared to other
sec; however, pre-test and the post-test speeds varieties. The carbohydrate of D. hamiltonii,
were 1mm/sec and 5mm/sec, respectively. The B. balcooa and B. pallida had estimated 4.46,
trigger force of 5 g, P/2 cylindrical probe and 5 4.08 and 3.89 g/ 100 g, respectively. The ash
kg load cell was used for the test purpose. content in the shoots ranged from 0.82-0.90
g/100g of fresh shoot. It was highest in B.
Statistical analysis pallida and lowest in B. Tulda. L-ascorbic acid
of four varieties of bamboo shoots were varies
The effect of blanching on nutritional from 1.39 to 2.72 mg/100g and it was highest in
components was examined by taking three B. balcooa. The above results are in-line with
replicates and data were reported as mean ± SD. the nutrient components of Dendrocalamus
Single factor ANOVA was used to determine giganteus Munro shoot carried out by Nirmala
the critical difference of means, and variance et al., (2008).
among the different samples at significance
Table 01: Nutritional composition of different species of bamboo shoot on fresh weight basis

 Parameters D. hamiltonii B. balcooa B. pallida B. tulda

Moisture (g/100g) 90.71±1.46 91.12±132 91.56±1.18 91.93±1.28

Protein (g/100g) 3.28±0.34 3.42±0.12 3.34±0.18 3.32±0.22
Fat (g/100g) 0.67±0.05 0.52±0.01 0.31±0.07 0.46±0.03
Carbohydrate (g/100g) 4.46±0.16 4.08±0.36 3.89±0.44 4.70±0.27
Ash (g/100g) 0.88±0.03 0.86±0.07 0.90±0.05 0.82±0.04
Crude fiber (g/100g) 3.88±0.41 3.51±0.32 3.16±0.54 3.92±0.25
Vitamin C (mg/100g) 1.45±0.14 2.72±0.18 2.10±0.09 1.39±0.21
Total phenols (mg/100g) 88.23±4.38 101.65±2.75 79.85±3.98 80.54±3.21
% DPPH free radical scavenging activity 23.12±1.34 27.12±1.05 19.17±0.98 21.73±1.24
Reducing sugars (g/100g) 1.3±0.07 1.33±0.11 1.25±0.12 1.26±0.05

All data are the mean ± SD of three replicates.

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L. S. Badwaik, G. Gautam and S. C. Deka

Total phenolics and antioxidant activity of B. min has shown better retention of fat than
balcooa shoot were reported as 101.65 mg/100g long duration blanching (for 20-30 min). The
and 27.12 % DPPH radical scavenging activity reduction in fat might be due to melting and
and it was high compared to other three varieties oxidation of fat at high heat treatment, which
of bamboo shoots. The results of total phenolics would allow it to transfer from sample to water
and antioxidant activity are in line with the during blanching at higher temperature and
study of Satya et al., (2009), but the values increasing time (Zhang et al., 2011).
found during this study were comparatively less
than reported values. Variation in carbohydrate and reducing sugar
after hot water blanching was recorded and it can
In view of nutritional status of all four species be observed that the maximum loss corresponds
of bamboo shoot, B. balcooa found to be to the high temperature long duration blanching
rich in protein, vitamin C, good amount of of 95 ° C for 20-30 min. Blanching treatment
carbohydrates, crude fiber, reducing sugar has a significant reduction (p ≤ 0.05) in
etc and high amount of total phenolics and carbohydrate and reducing sugar components
antioxidant activity. Meanwhile, B. balcooa is by 4.08 to 2.25 g/100g and 1.33 to 0.87g/100g,
extensively used for preparing different dishes respectively. Most of the sugar like glucose,
and fermented products. Therefore, for all fructose and sucrose was degraded during hot
further studies the shoots of B. balcooa were water blanching. The molecular size of sugar
taken. and duration of blanching affected the content
of sugar and loss of this water soluble sugars
Effect of blanching on nutritional component might be correlated with leaching into water
Nutritional components of fresh bamboo shoot during blanching (Song et al., 2003). Crude
were evaluated on the basis of blanching time fiber and ash content were almost remaining
and temperature and the results are shown in unaffected against blanching temperatures and
Table 02. From the Table it can be observed time.
that blanching time and temperature have Effect of blanching on L-ascorbic acid content
significantly influenced the nutrients like
protein, carbohydrate and reducing sugar (p ≤ Ascorbic acid content in fresh bamboo shoot
0.05). However, the influence was less on ash was found to be 2.72 mg/100g. Blanching
and crude fiber. Protein (amino acid), fat and temperature significantly reduced the ascorbic
carbohydrate (sugar) are important not only acid content of bamboo shoot (p ≤ 0.05) (Figure
for the nutritional point of view but it also adds 01). Retention of ascorbic acid is higher in 75
flavor to the food. But these components were ° C which was gradually reduced at 85 ° C and
reduced with blanching time and temperature. 95 ° C. It is also affected by the duration of
Blanching at 95 ° C markedly reduces the blanching. Blanching for short time (5- 10 min)
protein content of bamboo shoot in comparison retain more ascorbic acid while at 20-30 min the
to 75 ° C and 85 ° C. At high temperature most losses were high. Loss of ascorbic acid might
of the labile protein gets denatured. Crude be due to the leaching of content into water.
fat have been significantly affected after the L-ascorbic acid is very soluble in water and
blanching treatment (p ≤ 0.05). Fresh bamboo are not stable at high temperature (Zhang et al.,
shoot contains 0.52 g/100g fat, after blanching 2011). Vegetable tissue suffers various changes
for 30 min was reduced to 0.38, 0.28 and 0.19 in cell permeability and vacuole membrane
g/100g at 75 ° C, 85 ° C and 95 ° C respectively. upon high temperature treatment, which leaches
Duration of blanching treatment had been also the nutrients. Similar results were found on by
affected the fat content. Blanching for 5-10 Olivera et al., (2008) on Brussels sprouts during

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 The Journal of Agricultural Sciences, 2015, vol.10, no3

blanching. However, disruption of cell during shoot, showing a decreasing antioxidative

blanching leads to the migration of ascorbic activity after blanching operation. Graph depicts
acid into the blanching medium which may the significant loss of antioxidative property
accounts for the high loss of ascorbic acid from as the temperature and time of the blanching
the vegetables (Maharaj and Sankat, 1996). increases (p ≤ 0.05). Antioxidative property of
bamboo shoot is usually contributed by different
Effect of blanching on total phenolic content phytochemicals such as phenols, tocopherol,
Fresh bamboo shoot showed the total phenolic ascorbic acid and their synergistic effects. Thus,
content of 101.65 mg/100g which degraded antioxidative capacity cannot be correlated with
during blanching. The total phenolic value a single compound, but attributed to synergistic
for the samples blanched at 75, 85 and 95 ° and additive effects of different inherent
C for 10, 20 and 30 min are indicated in the phytochemicals (Schmitz-Eiberger and Blanke
Figure 02. The results clearly indicate that 2012). Different studies have suggested that
there is a significant loss of phenolic content not only the phenolic content but the molecular
with increase in temperature and duration of structure of them also affects the antioxidative
blanching (p ≤ 0.05). Maximum loss can be property (Molyneux, 2004).
observed at 95 ° C for 30 min of blanching and Effect of blanching on colour of the bamboo
the highest retention of phenolics were reported shoot
at 75 ° C for 5 min. At the end of blanching
treatment, the retention of phenolic at 75, 85 and Colour is one of the most important parameter
95 ° C were 59.57, 45.26 and 39.34 mg/100g which indicates the quality and freshness of any
respectively. High intensity heat treatment leads food. Colour parameter of fresh and blanched
to the maximum loss of phenolic content which bamboo shoot at different time and temperature
may be due to several reasons like thermal are shown in Figure 04. The L value depicts
degradation, leaching or diffusion of component the lightness of the sample. Fresh sample has
into water etc (Gonçalves et al., 2010). Similar having a higher L value (71.26) compared to
results were reported by Jaiswal et al., (2012) blanched samples which were decreased further
during blanching of cabbage. Enzyme like as the blanching time and temperature increased.
PAL (phenylalanine ammonia-lyase), PPO Bamboo shoots blanched at 75 ° C and 85 0C
(polyphenol oxidase) plays an important role have shown a little colour change with increase
during phenol synthesis in plant. PAL is the first in blanching time. While there were more
key enzyme in the biosynthesis of the phenolic changes in colour values in the samples blanched
component. Increase activity of PAL leads to at 95 ° C. At higher blanching temperature (85-
the increase in synthesis of phenols (Luo et al., 95 ° C), excessive loss in the natural colour
2012). Thus it can be attributed that during heat pigments and decreased in lightness of the
treatment these enzymes gets inactivated which shoot were observed. This might be due to the
leads to the reduction of phenolic components. non enzymatic browning of bamboo shoots due
to high temperature treatment. Gonçalves et
Effect of blanching on free radical scavenging al., (2010) follows the same trends of decrease
activity in L and a value with increasing blanching
DPPH is a stable free radical which is used to time for carrot, but b value were not in line
interpret the antioxidative property of sample. with this study. In this case, b value increased
Antioxidant property of fresh and blanched with temperature and time of blanching and
sample were assayed and shown in Figure 03. this might be due to more yellowness form on
blanched shoots at high temperature. Blanching
The profile obtained after blanching of bamboo alters the chloroplast integrity where the

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L. S. Badwaik, G. Gautam and S. C. Deka

chlorophyll pigments are embedded and results temperature of blanching progresses (Llano et
in the formation of pheophytin as the time and al., 2003).

Table 02: Effect of blanching on different nutritional component

Blanching Time (Min)

Temp.
Parameters 0 5 10 15 20 25 30 Means CD
(°C)
75 3.42 3.31 3.26 3.17 3.02 2.95 2.9 3.15

Row: 0.138

Column:
Protein 85 3.42 3.23 3.14 3.05 2.84 2.72 2.54 2.99

Within

0.212
(g/100g) 95 3.42 3.15 3.04 2.86 2.58 2.37 2.24 2.81
Means 3.42 3.23 3.15 3.03 2.81 2.68 2.56 2.98
75 0.52 0.48 0.45 0.41 0.4 0.38 0.38 0.43

Row: 0.036

Column:
Fat 85 0.52 0.44 0.41 0.37 0.33 0.3 0.28 0.38

Within

0.055
(g/100g) 95 0.52 0.39 0.37 0.31 0.27 0.22 0.19 0.32
Means 0.52 0.44 0.41 0.36 0.33 0.30 0.28 0.38
75 4.08 3.92 3.83 3.73 3.65 3.57 3.43 3.74

Row: 0..260
85 4.08 3.77 3.71 3.52 3.37 3.24 3.11

Column:
Carbohydrate 3.54

Within

0.397
(g/100g) 95 4.08 3.66 3.54 3.3 3.07 2.54 2.25 3.21
Means 4.08 3.78 3.69 3.52 3.36 3.12 2.93 3.50

75 0.86 0.86 0.85 0.85 0.84 0.84 0.84 0.85

Row: 0..010
85 0.86 0.85 0.84 0.83 0.83 0.83 0.83 0.84

Column:
Ash

Within

0.016
(g/100g) 95 0.86 0.82 0.81 0.8 0.8 0.79 0.79 0.81
Means 0.86 0.84 0.83 0.83 0.82 0.82 0.82 0.83
75 3.51 3.51 3.51 3.51 3.51 3.51 3.51 3.51

Row: 0..004
85 3.51 3.51 3.51 3.51 3.51 3.5 3.5

Column:
Crude fiber 3.51
Within

0.006
(g/100g) 95 3.51 3.51 3.5 3.5 3.5 3.5 3.5 3.50
Means 3.51 3.51 3.51 3.51 3.51 3.50 3.50 3.51
75 1.33 1.28 1.22 1.18 1.14 1.1 1.07 1.19
Row: 0.037

Reducing
Column:
85 1.33 1.23 1.2 1.15 1.11 1.04 0.98 1.15
Within

0.057
sugars
95 1.33 1.18 1.14 1.09 1.06 0.94 0.87 1.09
(g/100g)
Means 1.33 1.23 1.19 1.14 1.10 1.03 0.97 1.14

3.1 110
2.9
100 75 85 95
2.7
75 85 95
Total Phenolics (mg/100g)
L-Ascorbic Acid (mg/100g)

2.5 90
2.3
2.1 80
1.9
70
1.7
1.5 60
1.3
1.1 50
0.9
40
0.7
0.5 30
0 5 10 15 20 25 30 0 5 10 15 20 25 30
Blanching Time (Min) Blanching Time (min)

Figure 01: Effect of blanching temperature Figure 02: Effect of blanching temperature
on ascorbic acid content (Vertical bars on total phenolic content (Vertical bars
indicate the standard error at p ≤ 0.05) indicate the standard error at p ≤ 0.05)

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 The Journal of Agricultural Sciences, 2015, vol.10, no3

30
75 85 95
28

26

24

% DPPH
22

20

18

16

14

12
0 5 10 15 20 25 30
Blanching Time (Min)

Figure 03: Effect of blanching temperature on free radical scavenging activity (Vertical bars indicate
the standard error at p ≤ 0.05)

75 3
2
75
70 1 85
0 95
65
-1
L value

a value

-2
60 75
-3
85
95 -4
55
-5

50 -6
0 5 10 15 20 25 30 0 5 10 15 20 25 30
Blanching Time (min) Blanching Time (min)

29
75 85 95
27

25
b value

23

21

19

17

15
0 5 10 15 20 25 30
Blanching Time (min)

Figure 04: Effect of blanching temperature on colour of bamboo shoot (Vertical bars indicate the
standard error at p ≤ 0.05)

Effect of blanching on texture

Firmness of bamboo shoots continuously time. Most of the degradation of texture was
decreased with increasing time and temperature occurred during 30 minutes of blanching at 95 °
of blanching. Fresh bamboo shoot exhibited C (Gonçalves et al., 2010). Firmness of the fresh
firmness of 547.83 g. The effect of blanching and blanched bamboo shoot can be attributed
temperatures (75-95 ° C) and time (5-30 min) to the loss of lignin and cellulosic components
on bamboo shoot texture is shown in Figure of cell wall. There is decrease in lignin and
05. Textural loss was found to be more in first cellulose with increase in time and temperature
5 minutes of blanching which consistently of blanching (Miao et al., 2011).
increased with increase in temperature and

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L. S. Badwaik, G. Gautam and S. C. Deka

600

550

500

Hardness (g)
450

400

350
75
300
85
250 95

200
0 5 10 15 20 25 30

Blanching Time (Min)

Figure 05: Effect of blanching temperature on texture of bamboo shoot (Vertical bars indicate the
standard error at p ≤ 0.05)

Softening of tissue after hot water blanching is for 5-10 min of blanching. Texture was also
due to the decomposition of pectic substances affected by the blanching operation. Blanching
with some other biochemical changes. results in soft texture, while there was decreased
Significant changes in the textural properties in lightness and increase in greenness and
of blanched bamboo shoot can be observed yellowness observed. Loss of antioxidative
at different temperature and time (p ≤ 0.05). property, total phenolic content and ascorbic acid
Bamboo shoots blanched for 5 to 10 min have might be related to the migration or leaching of
shown better retention of textural properties component into the water. Proper combination
than 20 to 30 min of blanching. At the end of 30 of time and temperature of blanching is very
min of blanching the retention of texture at 75, important to retain the nutrients and quality of
85 and 95 ° C were 70.74, 59.84 and 46.86%, bamboo shoot. Low temperature and short time
respectively. The textural behavior is consistent blanching have better retention of the entire
with the results found by Zheng et al. (2014). nutritional component along with colour and
textural properties. Therefore low temperature
CONCLUSION treatment with short duration was most suitable
Blanching in hot water was carried out in order method of blanching.
to inactivate various enzymes and to improve
the quality and to increase the shelf-life of
vegetable. Effect of hot water blanching on ACKNOWLEDGEMENT
different physical and nutritional quality like
total soluble sugars, protein, dietary fiber, fat
vitamin, ascorbic acid, phenolic content and Authors are thankful to University Grants
radical scavenging activity were evaluated. Commission (UGC), New Delhi for providing
Blanching of bamboo shoot leads to degradation financial support.
of various nutrients. Loss was maximum at
95 ° C for 20-30 min and minimum at 75 ° C
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