Evaluation of Nutrient, Microbial and Economy Values of Bamboo Shoots (Dendrocalamus Asper) Kimchi

Luthfiara Patiya, A. Iwansyah, .. Haverlly, A. Indriati
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引用次数: 1

Abstract

Betung bamboo shoots are a type of vegetable in the form of young shoots that grow from the roots of the betung bamboo tree. To extend the shelf life of betung bamboo shoots is by processing bamboo shoots into kimchi. The aim of this study is to evaluate the nutrient, microbiological values and the feasibility of bamboo shoot kimchi product. The research conducted: (1) the physical and cyanide content of fresh and processed bamboo shoots, (2) making bamboo shoots kimchi, (3) nutrition and total microbial analyzed and feasibility of bamboo shoots kimchi products. The results showed cyanide content of fresh-cut bamboo shoots content of 266.21 μg/mL, meanwhile bamboo shoots after boiling and soaking contained 46.73 μg/mL. The nutrition content of bamboo shoots kimchi showed a moisture content of around 89 90%, ash (11-14% dwt), fat (412% dwt), protein (12-18% dwt), carbohydrates (50-73% dwt), crude fiber (9-25% dwt), total bacteria (TPC) and total lactic acid bacteria (LAB) in bamboo shoots ranging from 7.67 to 8.69 Log cells/mL, and 7.60–8.05 Log cells/mL, respectively. The analysis of techno-economics of bamboo shoots kimchi is financially feasible
竹笋泡菜的营养、微生物和经济价值评价
冬笋是一种蔬菜,从冬笋的根部长出嫩芽。为了延长笋间的保质期,可以把笋加工成泡菜。本研究的目的是评价竹笋泡菜产品的营养、微生物学价值和可行性。研究进行了:(1)鲜笋和加工笋的物理和氰化物含量;(2)制作笋泡菜;(3)分析笋泡菜产品的营养和总微生物量及可行性。结果表明,鲜切竹笋的氰化物含量为266.21 μg/mL,煮泡后的竹笋氰化物含量为46.73 μg/mL。竹笋泡菜的营养成分为:水分含量约为89 90%,灰分(11-14%),脂肪(412%),蛋白质(12-18%),碳水化合物(50-73%),粗纤维(9-25%),总细菌(TPC)和总乳酸菌(LAB)分别为7.67 ~ 8.69 Log cells/mL和7.60 ~ 8.05 Log cells/mL。竹笋泡菜的技术经济分析在经济上是可行的
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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