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: salvadorreyesrebeca@gmail.com

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