| dc.description.abstract | The objective of this study was to investigate the appropriate
formulas and methods for the production of bamboo shoots. Total Method 3 was
used to study the optimum amount of wheat flour at the concentrations of 5, 10 and
15 percent. The tasting parameters of wheat flour were 15 percent. (Framing) and
overall liking. Then, a suitable amount of baking powder was added in the amount of
1, 2 and 3 percent. The average leaf color, flavor, taste, texture, and overall preference
were 7.50±1.14, 7.67±0.80, 7.77±0.86, 7.57±0.97 and 7.97±0.67 respectively. Physical
quality was found to be 52.42±0.02 L*, 19.60±0.04 a* and 31.23±0.02 b*. The value
of aw was 0.42±0.01. The crispness was 5.33±0.58. The hardness was 5.93±0.11. Based
on the chemical quality survey it was found that moisture content was 2 . 2 7 ±0.77,
protein content was 12.48±0.00, fat content was 22.47±1.72, the fiber content was
5 . 4 7 ±1.21, the ash content was 7 . 2 8±0.12 and the carbohydrate content was
50.02±0.00, packed in foil aluminum foil bags. With desiccant Preserved at room
temperature for 6 weeks, moisture content, aw values, color and texture were
analyzed. Moisture content and aw values decrease and result in color values. Slow
change the texture decreased slightly. But the product is still framed. | en_US |
