Effect of Different Hot Air Drying Temperatures on Quality of <i>Chimonobambusa quadrangularis</i> Shoots

LV Chaoyan; GAO Zhixi; MA Xiuqing; LI Min; ZHANG Bolin; CAI Zhiguang; CAI Chun

doi:10.13386/j.issn1002-0306.2020070253

Volume 42 Issue 11

May 2021

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Science and Technology of Food Industry > 2021 > 42(11): 23-29. > DOI: 10.13386/j.issn1002-0306.2020070253

LV Chaoyan, GAO Zhixi, MA Xiuqing, et al. Effect of Different Hot Air Drying Temperatures on Quality of Chimonobambusa quadrangularis Shoots [J]. Science and Technology of Food Industry, 2021, 42(11): 23−29. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070253.

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Effect of Different Hot Air Drying Temperatures on Quality of Chimonobambusa quadrangularis Shoots

1.
College of Biology and Agriculture, Zunyi Normal College, Zunyi 563006, China
2.
Engineering Research Center of Chimonobambusa quadrangularis Shoots’ Comprehensive Utilization, Zunyi Normal College, Zunyi 563006, China

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Received Date: July 21, 2020
Available Online: April 06, 2021

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Abstract

Abstract

In order to clarify the effect of temperature on the quality of Chimonobambusa quadrangularis shoots dried by hot air, different temperatures (65, 75, 85, 95 ℃) were set. The effects of temperature on moisture content, color, rehydration ratio, total sugar, reducing sugar, soluble protein, free amino acid, as well as sensory score, were studied. The results showed that the moisture content of bamboo shoots decreased rapidly with the increase of drying time, the higher the temperature, the faster the decline rate. The brightness ( $L^*$ ) value, redness ( $a^*$ ) value and yellowness ( $b^*$ ) value of dried bamboo shoots all increased first and then decreased with the increase of drying temperature, while the color difference (∆E) value decreased first and then increased later, the minimum value of 75 ℃ treatment was 15.47±3.94. The rehydration ratio of dried bamboo shoots increased with the rehydration time. When it basically did not increase, the rehydration ratio was 75 ℃>85 ℃>65 ℃>95 ℃ in order from large to small, and the maximum rehydration ratio of 75 ℃ treatment was 6.11±0.44. The content of total sugar, soluble protein and free amino acid of dried bamboo shoots decreased with the increase of drying temperature. Compared with 65 ℃ treatment, the contents of 95 ℃ treatment decreased by 1.23%, 2.67%, 0.71 μg/100 g, respectively. The reducing sugar content of dried bamboo shoots increased first and then decreased with the increase of temperature. The 75 and 85 ℃ treatments were higher than the 65 and 95 ℃ treatments and the difference was significant (P<0.05). At the same time, the dried bamboo shoots’ comprehensive score of the sensory score increased first and then decreased. The highest comprehensive score of 75 ℃ treatment was 86.30±3.92 points, which was significantly higher than other treatments (P<0.05) and reached the first classification standard. It can be seen that the hot air drying treatment at 75 ℃ is more conducive to maintaining the nutritional and sensory quality and rehydration performance of the dried bamboo shoots while ensuring a faster drying rate, which is an appropriate temperature for the hot air drying processing of the bamboo shoots.
- Chimonobambusa quadrangularis shoots,
- hot air drying,
- nutrition,
- sensory,
- rehydration ratio,
- temperature

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References

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