Development of Appropriate Processing of Thyrsostachys siamensis Bamboo Shoots for Community Enterprises: Effects of Boiling and Steaming on Quality, Nutritional Characteristics, and Production Efficiency

Abstract

The aim of this study is to develop a processing method to preserve the nutritional value and bioactive compounds of bamboo shoots produced by a community enterprise in Prachinburi Province, as well as ensuring consumer-acceptable quality attributes. Thyrsostachys siamensis bamboo shoots with different lengths were divided into three parts according to their position of the shoot, namely the tip, middle, and basal portions. The shoots were boiled or steamed, then determined for protein content, dietary fiber, total phenolic compounds, and physical properties, including texture and colors. Evaluation of the appropriate processing time at a scaled-up level was also observed. The results showed that the position of the shoot had an impact on protein contents in the shoot. The tip of the bamboo shoot had higher protein content than the middle and basal sections. In contrast, the highest dietary fiber content was found in the basal section, followed by the middle and tip sections. During both boiling and steaming, the bamboo shoot’s tip reached a stable temperature more rapidly than the middle and basal parts. However, the heat transfer rates of boiling and steaming processes were not significantly different. Steamed bamboo shoots had significantly higher protein and total phenolic contents than boiled bamboo shoots. However, the steamed bamboo shoots had lower hardness but more yellow than the boiled samples. The bamboo shoots were then steamed in a steam-pressure machine with the production capacity of one ton per batch and scaled up to 1 and 5 kg per bag. The results indicated that the 1-kg packed bamboo shoots required 9 h of steaming, while that of 5-kg bags required 14 h. No significant differences in color and hardness were observed between the two packaging sizes. The findings demonstrate that steam processing is more suitable for bamboo shoot production than the boiling method as it could preserve nutritional quality and bioactive compounds as well as maintain desirable physical characteristics. Furthermore, the steaming process can be successfully scaled up for community-enterprise production.