Study of pre-treatment and frying condition for seasoned deep fried shredded bamboo shoots (Thyrsostachys siamensis)

Abstract

Abstract The objective of this research is to develop a new product of bamboo shoots, which is a seasoned deep fried shredded bamboo shoot. The study was divided into three parts which were the assessment of pre-treatment process for seasoned deep fried bamboo shoot prior to frying, the frying conditions and the consumer acceptability of the seasoning and flavour of the final product. Three pre-treatment processes assessed were freezing, vacuum drying and freeze drying. Three frying temperature levels were 160, 170, and 180°C for 3 and 5 seconds. Two seasoning flavours, corn cheese and paprika, were chosen in this study for a consumer acceptance evaluation. The results showed that the appropriate pre-treatment and frying conditions were the vacuum drying at 60°C for 3 hours and frying at 180°C for 3 second. This condition provided the good characteristics of inflated light golden yellow of the product with a low moisture content of 3.40±1.08% wet basis (w.b.), crispness value of 7.58 N and colour value in L* a* b* term were 51.57±0.91, 6.44±0.19 and 21.96±1.09, respectively. The consumer acceptability of the product was evaluated by sensory test using 9-points hedonic scale, it was found that the overall acceptability on corn cheese and paprika flavours of the product were moderate to much with the score of 7.08±1.44 and 7.18±1.25, respectively. It can be concluded that the bamboo shoots processed in this way have the potential to be developed into a new product.