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ELABORATION OF CANNED BAMBOO SHOOTS AND
USE IN TRADITIONAL BRAZILIAN DISHES
Salvador-Reyes, R.1; Ferreira, A.1; Sampaio, U.1; Neves, E.1; Scarton, M.1;
Moro, T.1; Rodrigues, I. 1; Beraldo, L.; Schmidt , F. 1; Clerici, M.T.P.S.1
1University of Campinas (UNICAMP), School of Food Engineering (FEA), Department of Food
and Technology (DTA), Campinas-SP, Brazil. E-mail: [email protected]
INTRODUCTION OBJECTIVE
Production of canned bamboo shoots of
Dendrocalamus asper, and use in
traditional Brazilian dishes to increase
its popularity
In Brazil, bamboo shoots
have limited culinary uses,
for the preparation of
traditional Asian dishes
Bamboo shoots are the noble and
edible part of the plant, characterized
by a low fat content, and rich in fibers
and minerals
MATERIAL AND METHODS
The production of canned bamboo shoots included pre-processing stages (Figure 1) to obtain clean bamboo shoots,
and canning process (Figure 2). The physicochemical characterization of the raw material (moisture, pH, °Brix, and
instrumental color), and the quality evaluation of the finished product (vacuum, head-space, weight) was carried out.
Then, canned bamboo shoots were used in the elaboration of traditional Brazilian dishes.
Figure 1. Bamboo shoots (Dendrocalamus asper) pre-processing stages
RESULTS
CONCLUSION
Canned bamboo shoots have proven to be a wide-reaching culinary potential, improving the nutritional
quality and health outcomes, while contributing to the sustainable bamboo chain development.
ACKNOWLEDGEMENTS
Figure 2. Canned bamboo shoots (Dendrocalamus asper) production stages
Table 1. Physicochemical characteristics and quality
parameters of bamboo shoots (Dendrocalamus asper) and
canned bamboo shoots
Product Characteristic
Bamboo shoots
(in natura)
°Brix 4.65 ± 0.25
Moisture (%) 93.65 ± 0.11
Bamboo shoots
(cooked)
°Brix 0.45 ± 0.05
Moisture (%) 96.68 ± 0.02
Canned
Bamboo shoots
Gross weight (g) 315.97 ± 1.02
Vacuum (inch Hg) 2.00 ± 2.16
Head space (mm) 1.47 ± 0.05
Net weight (g) 175.27 ± 1.32
Drained weight (g) 89.13 ± 0.90
Color
L* 70.63 ± 2.80
a* 1.75 ± 0.27
b* 25.39 ± 0.43
pH (shoots) 3.69 ± 0.31
pH (brine) 3.48 ± 0.39
The process allowed obtaining canned bamboo shoots
with ideal characteristics (Table 1) including pale-yellow
color, 4.65 °Brix, and pH~3.5. The traditional Brazilian
dishes made with canned bamboo shoots (Figure 3)
were accepted by a sensory panel, being described as
having a “light flavor” and “crunchy texture”.
HARVEST SANITIZATION PEELING CUTTING COOKING (6 times) PACKAGING
STERILIZATION WEIGHING BRINE ADDITION PASTEURIZATION
Figure 3. Brazilian dishes made with canned bamboo shoots
(Dendrocalamus asper); a)Sopa-creme; b) Empanada; c) Paté; d)
Torta de frango; e) Panquecas; and f) Coxinha
a b
c d
e f
