SEMI-INSTANT DRIED BAMBOO SHOOT POWDER PRODUCT USING SOLAR DRYING TECHNOLOGY

Abstract

This research aimed to develop a semi-instant dried bamboo shoot powder by applying solar greenhouse drying technology to transform traditional northeastern Thai cuisine into a convenient, shelf-stable, and marketable product. The study began by selecting traditional bamboo shoot curry recipes from three community groups in Udon Thani, Nong Bua Lam Phu, and Bueng Kan provinces. Consumer acceptance was evaluated by 30 participants using a 5-point hedonic scale. The recipe from Bueng Kan (Recipe 3) received the highest overall liking score, with a mean of 4.18±0.87. This recipe was then developed into a curry powder product using a solar greenhouse dryer (3×6 meters) at an average drying temperature of 65°C. The optimal drying time was 5 hours, reducing moisture content to below 10% by weight and resulting in a water activity (a_W) value of 0.21, which ensures product stability at room temperature. Rehydration using a ratio of 1 : 2 (30 grams of curry powder to 60 milliliters of water) yielded a product with sensory attributes similar to freshly cooked curry, especially in aroma, taste, and overall acceptability. The findings indicate that this semi-instant curry powder is an innovative food product that can enhance the value of local ingredients, support community-based economies, and has potential for commercial development.