Vacuum-frying of bamboo shoots
Date Issued
2006
Date
2006
Author(s)
Yen, Shih-Yun
DOI
zh-TW
Abstract
Both Ma and Makino’s bamboo shoots were chosen as the materials in this project. The main purposes were (1) To develop a crunchy snack using bamboo shoots as the raw material and vacuum-frying as the processing technology and to explore the optimum processing conditions for vacuum-fried bamboo shoots. (2) To explore the changes of the quality and stability of the vacuum-fried bamboo shoots products during storage. (3) To evaluate the mutagenicity of soybean oils heated under vacuum or regular pressure for various periods toward Salmonella typhimurium TA100.
In the optimization for vacuum-frying of bamboo shoots, results show that blanching in boiling water for 20 min reached the minimum water content and optimum texture while inhibited peroxidases sufficiently, that better dehydration rate and sensory scores were obtained in the spherical cross-sectional cutting of Makino’s bamboo shoots than the longitudinal cutting while the reverse is true for Ma bamboo shoots, and that to soak the cuts in 30 oBrix maltose solution for 2 hrs brought in an ideal dehydration effect. The optimum vacuum-frying conditions were found to be at 80 Torr vacuum, 94-98 oC frying temperature/25-28 min frying time for Makino’s bamboo shoots, and 101-103 oC frying temperature/23-25 min frying time for Ma bamboo by 2-variable 5-level surface response methodology experiments.
In storage test, it shows the vacuum fried bamboo shoot products which packed in transparent bag can be stored up to 3 months under room temperature may maintain good quality. In Ames test for heated soybean oil, no mutagenicity on Salmonella typhimurium TA100 was found in the samples after 96 hrs heating no matter it was under vacuum or regular pressure. However, it retained better color under vacuum heating.
Subjects
真空油炸
竹筍
致突變性
vacuum frying
bamboo shoots
mutagenicity
Type
thesis