Comparison of fermented bamboo shoots from Prachin buri province prepared by using traditional method and coconut water fermentation

Abstract

This study aimed to investigate effects of mature coconut water on characteristics of fermented bamboo shoots during fermentation and storage as well as effects of safflower oil emulsions on quality of the shoots during storage. Fermented bamboo shoots with coconut water (FBSC) were prepared by mixing sliced bamboo shoots with salts and fermented with mature coconut water at room temperature for 36 h. The bamboo shoots fermented by the traditional method (TFBS) were used as a control sample. FBSC and TFBS were then packed in polypropylene (PP) or polyethylene terephthalate (PET) bags and stored at 4 °C, room temperature, and 35 °C for 60 days. In addition, effects of safflower oil emulsions as soaking solutions on FBSC quality were determined during storage in an accelerated condition. During fermentation and storage, FBSC and TFBS were determined for number of lactic acid bacteria, pH, and total acidity, while colors, pH, total acidity, and total microorganisms, antioxidant activity were evaluated during storage. The results showed that during fermentation, FBSC had significantly greater total number of lactic acid bacteria, pH, and total acidity than that of TFBS. PET bags could significantly prevent FBSC and TFBS from browning reaction better than PP bags. The pH and total acidity of the samples were stable after storage for 10 days. Less than 30 colonies of bacteria were found in all samples. Safflower oil emulsions could increase phenolic acid and antioxidant activity of the shoots. This study indicated that the mature coconut water could be used to produce fermented bamboo shoots.