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Abstract
The study was conducted to evaluate the effects of boiling time (0, 50, 70, 90 and 110 min) at 95 - 100°C and salt concentration added in the pouring solution (4,0; 4,5; 5,0 and 5,5%) on the quality of the product of “vót” bamboo shoots with garlic and chili. The indicators include sensory parameters such as color, smell, taste, state and some important quality indicators such as soluble solids content, HCN content, hardness, and total polyphenol content. The results showed that boiling time of 90 min and salt concentration added to the pouring solution of 4,5% were suitable conditions for “vót” bamboo shoots with garlic and chili processing. Under these conditions, the bamboo shoots with garlic and chili product meets the quality criteria with vitamin C content of 11,2 mg/kg, reduced sugar content of 5,84%, pH 4,24 and the product meets food hygiene and safety standards according to TCVN 13119:2020.
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How to Cite
Nguyen Van Toan, Tran Thi Kim Nhi, Nguyen Thi Diem Huong, Nguyen Thi Van Anh, Ton Thi Quynh Anh, Pham Hong Khuyen, & Le Van Luan. (2025). The effect of boiled time and salt concentration in the pouring solution on some quality indicators of “vót” bamboo shoots (Schizostachyum aciculare Gamble) pickled with garlic and chili. E-Journal of Agricultural Science and Technology, 9(2), 5004–5013. https://doi.org/10.46826/huaf-jasat.v9n2y2025.1256
Section
FOOD TECHNOLOGY - ENGINEERING
Copyright @ 2017-2025 by E-Journal of Agricultural Science and Technology
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Chu Doãn Thành. (2006). Nghiên cứu hoàn thiện công nghệ bảo quản và chế biến chuối, măng. Bộ Nông nghiệp và Phát triển nông thôn, Viện nghiên cứu rau quả Hà Nội
Nguyễn Văn Toản. (2012). Xây dựng mô hình ứng dụng các giải pháp kỹ thuật nhằm nâng cao chất lượng chế biến, tiêu thụ sản phẩm măng Gia Lai. Báo cáo tổng kết đề tài cấp Tỉnh.
Hà Duyên Tư. (2010). Kỹ thuật phân tích cảm quan thực phẩm. Nhà xuất bản Khoa học và Kỹ thuật Hà Nội.
Barker, L. (2002). Postharvest technical training handbook, Industries Queensland Department of Primary Industries, Australia.
Bhardwaj, D. R., Rana, S., Kumar, D., & Sharma, P. (2023). Nutritive value of tender shoots of different bamboo species in relation to harvesting height in mid-hills of north-western Himalayas, Applied Food Research, 3(1). DOI: 10.1016/j.afres.2023.100279.
Choudhury, D., Sahu, J.K., & Sharma, G. D. (2010). Biochemistry of bitterness in bamboo shoots. Assam University Journal of Science & Technology, Physical Sciences and Technology, 6(2), 105-111.
Ferreira, V. L. P., Yotsuyanagi, K., & Carvalho, C. R. L. (1995). Elimination of cyanogenic compounds from bamboo shoots Dendrocalamus giganteus Munro. Tropical Science, 35(4), 342-346.
Gunathilake, K. D. P. P., Ranaweera, K. K. D. S., & Rupasinghe, H. P. V. (2018). Effect of different cooking methods on polyphenols, carotenoids and antioxidant activities of selected edible leaves. Antioxidants (Basel), 7(9), 117.
Irina, I., & Mohamed, G. (2012). Biological activities and effects of food processing on flavonoids as phenolic antioxidants. Advances in Applied Biotechnology, 101-124.
Jaiwunglok, P., Tia, S., & Yoovidhya, T. (2010). Effectes of temperature and pH on taxiphyllin degradation in bamboo shoots. Food Innovation Asia Conference, Indigenous Food Research and Development to Global Market, BITEC Bangkok, Thailand, 17-18.
Priya, P., Priyanka, T., Sahoo, A., Awasthi, P., & Pandey, A. (2018), Reducing hydrocyanic acid content, nutritional and sensory quality evaluation of edible bamboo shoot based food products. International Journal of Chemical Studies, 6(4), 1079-1084.
Rana, B., Awasthi, P., & Kumbhar, B. K. (2012). Optimization of processing conditions for cyanide content reduction in fresh bamboo shoot during NaCl treatment by response surface methodology. Food Science and Technology, 49, 103-109.
Rawat, K., Nirmalaand, C., & Bisht, M. S. (2015). Processing techniques for reduction of cyanogenic glycosides from bamboo shoots. 10th World Bamboo Congress, Korea, 1-12.
Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent, methods in enzymology. Elsevier, 299, 152-178.
Tang, J., Wu, X., Lv, D., Huang, S., Zhang, Y., & Kong, F. (2024). Effect of salt concentration on the quality and microbial community during pickled peppers fermentation. Food Chemistry: X, 23. DOI: 10.1016/j.fochx.2024.101594.
Thounaojam, P., Bisht, M. S., & Nirmala, C. (2017). Effect of processing on nutritional and phytochemical contents in shoots of an edible bamboo Dendrocalamus latiflorus Munro. International Journal on Agricultural Sciences, 8,79–87.
Zhang, S., Li, C., Wu, J., Peng, S., Mao, H., Wu, W., & Liao, L. (2023), Effect of salt concentration on flavor characteristics and physicochemical quality of pickled Brassica napus. Fermentation, 9(3), 275.