Abstract:The objective of this research is to develop a new product of bamboo shoots, which is a seasoned deep fried shredded bamboo shoot. The study was divided into three parts which were the assessment of pre-treatment process for seasoned deep fried bamboo shoot prior to frying, the frying conditions and the consumer acceptability of the seasoning and flavour of the final product. Three pre-treatment processes assessed were freezing, vacuum drying and freeze drying. Three frying temperature levels were 160, 170, an… Show more
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