• Title/Summary/Keyword: bamboo shoot

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Study on the Chemical Composition in Bamboo Shoot, Lotus Root and Burdock - Free Sugar, Fatty Acid, Amino Acid and Dietary Fiber Contents - (죽순, 연근, 우엉의 성분분석 - 유리당, 지방산, 아미노산 및 식이섬유의 조성 -)

  • 한수정;구성자
    • Korean journal of food and cookery science
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    • v.9 no.2
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    • pp.82-87
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    • 1993
  • This experiment was carried out to determine the total dietary fiber content and free sugar, fatty acid, amino acid compositions in bamboo shoot, lotus root and burdock. Bamboo shoot contained 3.05% of proteins, 0.48% of lipids, 2.45% of fibers, which were larger than those of other samples (lotus root and burdock). Burdock contained more sugars than the others as 18.64%. On a dry matter basis, total dietary fiber by Prosky AOAC method were 62.5% for bamboo shoot, 17.9% for lotus root and 41.9% for burdock. Therefore, the content of dietary fiber in bamboo shoot was the most abundant among them. Free sugar contents (glucose, fructose and sucrose) of the sample were analyzed by HPLC. Sucrose was the most abundant in both bamboo shoot and lotus root, and the content of fructose and sucrose in burdock were almost same. The major fatty acids in bamboo shoot, lotus root and burdock analyzed by GC were palmitic and linoleic acid. Also, linolenic acid were abundent only in bamboo shoot. The results of amino acid analysis showed that aspartic acid, glutamic acid and Iysine were the most abundent amino acids in the sample. Bamboo shoot contained large percentage of protein, the sweet-tasting amino acids and lipid than the other samples. Therefore bamboo shoot can be used as a flavor material because they contain plenty of the sweet-lasting amino acid and free sugar. Bamboo shoot and burdock can be used as potential source of dietary fiber because of the high content of dietary fiber in those samples.

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Chemical Characteristics and Flavors of Bamboo-shoot Vinegar (죽순식초의 화학적 특성 및 향기분석)

  • Jang, Hyejin;Lee, Eunsil;Shim, You-Shin;Seo, Dongwon;Hwang, Jinbong;Lee, Songjin;Ha, Jaeho
    • Korean Journal of Food Science and Technology
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    • v.45 no.6
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    • pp.675-681
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    • 2013
  • We assessed the quality of a bamboo shoot vinegar produced in Damyang-gun in terms of parameters that included acidity, mineral contents, amino acids, and flavonol aglycones. The flavor compounds of the bamboo shoot vinegar were also analyzed using the stir bar sorptive extraction (SBSE) method. The acidity of the bamboo shoot vinegar was 4.49%, which was the lowest value among the commercial vinegars studied. The bamboo shoot vinegar had a lower concentration of Na (8.36 mg/100 g) than the other commercial vinegars. There was a relatively large amount of tyrosine and lysine in the bamboo shoot vinegar. The concentration of quercetin, a flavonol aglycone, was 3.29 mg/100 g. The results of the flavor analysis showed that hexanal, 2-furancarboxaldehyde, and benzaldehyde were high in the bamboo shoot vinegar. Oleamide, a compound that is known to induce sleep, was first found in bamboo shoot vinegar using the SBSE method.

Quality Characteristics of Bamboo Shoot Liquid Fermented by Bacillus subtilis Strain (Bacillus subtilis 균주로 발효한 죽순발효액의 품질특성)

  • Baeg, Byeong-Gi;Cho, Jung-Il;Moon, Eun-Woo;Park, Jung-Suk
    • Journal of the Korean Society of Food Culture
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    • v.30 no.2
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    • pp.233-240
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    • 2015
  • To make fermented bamboo shoot liquid, we isolated and classified a microorganism growing in bamboo shoot and investigated its quality characteristics. Crude fiber, crude ash, nitrogen-free extracts, and total sugar contents were higher after fermentation. For free amino acids, only alanine was detected in the control group. Detected 13 kinds of free amino acids were detected in fermented bamboo shoot liquid. In organoleptic test, fermented bamboo shoot beverage containing 20 percent strawberry showed the highest consumer preference.

Nutritive Components of Edible Bamboo Shoots of Phyllostachys edulis Produced in Korea (한국산(韓國產) 맹종죽(孟宗竹) 죽순(竹筍)의 성분(成分)에 관(關)한 연구(硏究))

  • Cheong, Jong Seong;Park, Nam Chang;Lee, Chung Woo;Whon, Joo Sang
    • Journal of Korean Society of Forest Science
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    • v.78 no.1
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    • pp.55-60
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    • 1989
  • To find the nutritive values of the edible bamboo shoot (Playllostachys edulis) produced in Korea, the component analysis was conducted using the fresh and canned bamboo shoot. As the principal component ; water, protein, lipid, sucrose, ash, cellulose and calorie content were measured in fresh bamboo shoot and canned bamboo shoot. Also the content of minerals ; K, P, Ca, Fe and Vitamins were analysed and compared between fresh and canned bamboo shoot. The contents of component were devided into upper, middle and bottom bamboo parts. The contents of protein, lipid, ash, cellulose and calories of raw bamboo shoot were higher than those of canned shoot. Generally, the components of bamboo shoot produced in Korea were not significantly different to those of Ueda's results in Japan. But the contents of lipid, calcium and potassium were higher in Korean bamboo shoot.

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The Prediction of Shelf-life of Pickle Processed from Maengjong bambo (맹종죽순 장아찌의 유통기한 설정)

  • Kim, Dong-Chung;Cho, Eun-Hye;In, Man-Jin;Oh, Chul-Hwan;Hong, Ki-Woon;Kwon, Sang-Chul;Chae, Hee-Jeong
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.13 no.6
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    • pp.2641-2647
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    • 2012
  • Quality and sensory characteristics such as microbial count, pH, acidity, flavor, taste, color and overall acceptance of bamboo shoot pickle cured with red pepper paste and bamboo shoot pickle cured with soy sauce paste made of Maengjong bamboo shoots were investigated during a long-term storage at different temperature (at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). Microbial contamination was not observed, and water content did not showed significant change in all samples of both pickles during the whole storage period of 30 days, regardless of storage temperature. At $25^{\circ}C$, all sensory characteristics of bamboo shoot-red pepper paste pickle did not show a significant change for 30 d. However, at $35^{\circ}C$ and $45^{\circ}C$, the flavor, taste and color of bamboo shoot-red pepper paste pickle did not change remarkably, but the overall acceptance significantly changed from the beginning of storage. Bamboo shoot-soy sauce pickle did not give a significant change in flavor, taste and overall acceptance at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$. However a remarkable change in color started to be shown at 25 d in case of storage at $45^{\circ}C$. Overall acceptance and color were selected as indicating parameters for the shelf-life estimation of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle, respectively. Based on room temperature storage and delivery at $20^{\circ}C$, the shelf-life of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle were determined as 308 d (about 10 month) and 447 d (about 14 month), respectively.

Microscopic Observation of Moso bamboo(Phyllostachys pubescens Mazel) with Various Ages (맹종죽의 죽령별 조직 현미경적 관찰)

  • Yoon, Seung-Lak
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.42 no.2
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    • pp.27-34
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    • 2010
  • To obtain the basic information for the use of bamboo, the anatomical characteristics of moso bamboo shoots, and 20-day-old, 60-day-old, one-year-old, and two-year-old moso bamboo were observed by using polarizing microscope. The cross section showed that the bamboo shoots consists of the early stage of cell formation, atactostele, parenchyma, and bundle sheath was formed in 20-day-old moso bamboo, and all cells completely formed in 60-day-old moso bamboo. The tissues in one-year-old moso bamboo appeared to be completely matured. On the tangential surface, no atactostele was observed in the bamboo shoot, but metaxylem, parenchyma, and bundle sheath were found. atactostele and parenchyma appeared to be formed between 20 and 60 days. All tissues and cells were totally formed and the cell wall of parenchyma were completely matured after one year. The metaxylem in bamboo shoots was observed to have pits, which means that it could be the tissues first formed of all bamboo cells.

A Study on the Bamboo Shoot's Damage of Phyllostachys edulis Riv. by Field-mice -Especially on the Inhabitation Environment and Damaged Types of Field-mice- (야서(野鼠)의 맹종죽순(孟宗竹筍) 피해(被害)에 관(關)한 연구(硏究) -야서(野鼠)의 서식환경(棲息環境) 피해형태(被害形態)를 중심(中心)으로-)

  • Park, Kwang Woo
    • Journal of Korean Society of Forest Science
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    • v.70 no.1
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    • pp.55-62
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    • 1985
  • This study was made on bamboo shoot's damage of Phyllostachys edulis by field mice in Jinju, Gyeongsangnam-do, and grasped the inhabitation environment by the analysis of around and lower vegetation in damaged bamboo stands, and made clear the species of field mice in damaged bamboo stand, the damaged degree and rate, therefore, were put in practice for contribution with damage prevention and extermination. The results were summarized as follows; The damaged degree were influenced by inhabitation environment and stand density around damaged bamboo stands. The damaged degree were shown 4,359.1 g with 7.1 shoots per. ha and the rate 0.23%. The damage season were from the middle of April to the middle and end of May, the most damaged season was about April 23. The length of damaged bamboo shoot was mean 28.12 cm, the inside diameter 7.49 cm, the weight 613.96 g. The damaged type of parts was shown to more numerous overland and surface damaged type of three types; overland, surface and underground damaged type. The field mice to be captured in damaged bamboo stand were three species; Apodemus agrarius coreae, Mus molossinus and Crocidura lasiura, the species of main damage was Apodemus agrarius coreae of captured Rodentia's 2 species. Crocidura lasiura in order Insectivora was found to inhabitate for the first time at southern region in Korea.

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Changes in Kimchi Quality as Affected by the Addition of Sasa borealis Makino Extract (조릿대(Sasa borealis Makino) 추출물 첨가가 배추김치의 품질에 미치는 영향)

  • Yook, Hong-Sun;Jo, Ji-Eun;Kim, Kyung-Hee;Hwang, Yong-Soo
    • Korean Journal of Agricultural Science
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    • v.37 no.3
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    • pp.405-412
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    • 2010
  • This study was focused on finding the potential of hot water extract of bamboo shoot (Sasa borealis Makino) on the fermentation of Kimchi made with Chinese cabbage. The properties of Kimchi were examined up to 28 days of storage. The pH and acidity decreased regardless of treatments and showed no significant difference between treatments. There was a decreasing tendency of both total and reducing sugars in kimchi but the addition of bamboo extract did not affect the soluble sugar levels. Interestingly, bamboo extracts affected the lactic acid fermentation and ripening, resulting in the increase of lactic acid in bamboo extract treatment. Number of total bacterial cell of additive group is higher than control one, probably due to the stimulative effect of bamboo extract on bacterial growth. Level of lactic acid bacteria was also higher in the additive group, thus, it is considered that bamboo extract appeared to enhance the proliferation of lactic acid bacteria. The acceptability of treated Kimchi was higher in general. And results of intensity evaluation in color and texture were higher as well by addition of bamboo extract.

Effect of several new insecticides to the bamboo-shoot cutworm, Bambusiphila vulgaris BUTLER (죽순나방(Bambusiphila vulgaris)에 대한 신살충제의 효과)

  • 윤주경
    • Korean journal of applied entomology
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    • v.2
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    • pp.44-46
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    • 1963
  • 1). To find the effective insecticides and its timing for the control of the bamboo-shoot cutworm, Bambusiphila vulgaris BUTLE R, this experiment was carried out at Tam-Yang in Chula-namdo from May to June in 1963 in Korea. 2). Endrin, Folidol, and Diazinon were more effective than sumithion, Aldrin, and EPN. .B). The best timing of insecticidal spraying was in 5 days after hatching front the eggs. 4). Since this experiment is the result only tried just once, I hope that the same experiment should be repeated several times and consequently effective of killing insects and the best timing for sprinkling insecticides should be also Investigated.

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Quality properties of various dietary fibers as isolated soy protein (ISP) replacements in pork emulsion systems

  • Park, Sin-Young;Oh, Tae-Seok;Kim, Gye-Woong;Kim, Hack-Youn
    • Journal of Animal Science and Technology
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    • v.62 no.1
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    • pp.94-102
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    • 2020
  • This study aimed to investigate the possibility of replacing the isolated soy protein (ISP) as a binding agent for wheat, oat, and bamboo shoot dietary fibers. Dietary fibers and ISP were added to manufacturing process of pork emulsion, respectively, for investigate quality properties. Moisture contents of pork emulsion added wheat fiber-treated group was significantly higher than ISP-treated group (p < 0.05), and protein contents of dietary fiber-treated group were significantly lower than ISP-treated group (p < 0.05). Raw pork emulsion CIE a value of oat, bamboo shoot fiber-treated group were significantly lower than ISP-treated group (p < 0.05). After cooking pork emulsion CIE L value of dietary fiber-treated group were significantly higher than ISP-treated group (p < 0.05). Raw pork emulsion water holding capacity (WHC) of wheat, oat fiber-treated group were significantly higher than ISP-treated group (p < 0.05), and cooked pork emulsion WHC of wheat, bamboo shoot fiber-treated group were higher than ISP-treated group (p < 0.05). Cooking loss of ISP-treated group was significantly higher than dietary fiber-treated group (p < 0.05), and viscosity of ISP-treated group was lower than dietary fiber-treated group. Hardness of ISP-treated group was significantly lower than dietary fiber-treated group (p < 0.05); however, cohesiveness of ISP-treated group was significantly higher than dietary fiber-treated group (p < 0.05). In conclusion, dietary fiber added as binding agent to manufacturing process of pork emulsion was suitable to replacing ISP.