PROCESSING OF TENDER BAMBOO SHOOTS FOR EDIBLE PRODUCTS

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dc.contributor.advisorDHIMAN, ANJU K.
dc.contributor.authorSYNREM, MARSANDOR
dc.date.accessioned2016-12-20T12:40:00Z
dc.date.available2016-12-20T12:40:00Z
dc.date.issued2013
dc.description.abstractABSTRACT The present investigation entitled, “Processing of tender bamboo shoots for edible products” was conducted during the year 2011-2012 in the department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (H P). Three species of edible bamboo shoots viz. Dendrocalamus strictus (S1), Dendrocalamus hamiltonii (S2) and Bambusa nutans (S3) were used for conducting the study. The quality analysis of these species showed that moisture content, protein and Vitamin C varied from 85.36-93.01, 3.00-3.70 per cent and 5.00-20.00 mg/100 g in S1, S2 and S3, respectively. Among the three species, Dendrocalamus hamiltonii was observed to be the best with respect to chemical evaluation. This variety is available locally and grown widely which generally is not utilized for processing into edible products. The Hydrogen cyanide (HCN) content was 43.05, 64.80 and 51.30 mg/100 g in S1, S2 and S3, respectively. Different treatments were used for the reduction of HCN out of which T1 (Pre-soaking for long time in water and boiling for 90 minutes ) was found to reduce HCN up to a level of 99 per cent. Keeping in view the availability and nutritional value of locally grown bamboo shoots, efforts were made to develop and standardize various value added products viz. pickle, chutney and candy. Standardized products were evaluated for their quality attributes and storage stability. Results showed that B.nutans was found to be the best for pickle and chutney preparation, while D.hamiltonii was best suited for candy making. Storage studies revealed that all the products can be stored well up to a period of six months at ambient temperature. The results indicated that the bamboo shoots can be successfully utilized for the preparation of edible processed products viz. pickle, chutney and candy which can add a variety to the horizon of food industry.en_US
dc.identifier.other48062
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/91426
dc.language.isoenen_US
dc.subFood Technologyen_US
dc.subjectharvesting, sowing, oats, crops, yields, fertilizers, fruits, sowing date, nitrogen, dryingen_US
dc.subjecttender bamboo shoots,Processing ,edible productsen_US
dc.these.typeM.Sc
dc.titlePROCESSING OF TENDER BAMBOO SHOOTS FOR EDIBLE PRODUCTSen_US
dc.typeThesisen_US
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