Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits

Abstract

Bamboo shoot has attracted significant research and a commercial interest due to its many health-promoting bioactive compounds as well as its effectiveness in decreasing blood pressure, cholesterol and increasing appetite. As availability of fresh shoot is limited due to its seasonality there is need of incorporation of nutrients of shoot to any common food product which is easily available throughout year. Shoots of Bambusa balcooa variety were taken and edible parts were separated. Slices of shoot were boiled, dried, powdered, sieved, analysed for nutritional status and used for biscuit making. Bamboo shoot powder (BSP) was added in 0 % (control), 5, 10, and 15 % level in dry ingredients by replacing wheat flour and other ingredients were kept constant. Dough prepared are firstly analysed for basic characteristics. Then biscuits were prepared and analyzed for moisture, water activity, protein, fiber, fat, ash, phenolics, antioxidant activity, dimension, hardness, color and sensory acceptability. Variations were observed for fiber, antioxidant activity and phenolics from 1.08 to 1.97 %, 3.50 to 17.85 % and 0.45 to 4.19 mg/100 g respectively. Results showed that up to 10 % fortification level the biscuits were acceptable with improved functional and neutraceutical properties compared to the control.

Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (<i>Terfezia claveryi</i>) Powder

“…These results may be occurred because of brown color of DTP and caramelization of sugar substances during biscuit baking. The results are in accordance with [22] [27] whose stated that, as the level of button mushroom powder increased, the L and b values decreased but the a value increased for crumb color of cake indicating that a darker, redder, and less yellow crumb was obtained.…”

Changes in Organoleptic, Physicochemical and Nutritional Qualities of Shoots of an Edible BambooDendrocalamus hamiltoniiNees and Arn. Ex Munro During Processing

“…This result gives the evidence that all the four forms of dried shoots have high content of phenols and other phytochemicals and could be used as an additive for various food items such as cakes, bread, cookies, ice-cream cones, etc. Boiled shoots of Bambusa balcooa and D. hamiltonii has been used for making products such as candies, biscuits, preserve, chutney, nuggets, cracker and chukh (Sood et al 2013;Choudhury et al 2015;Nimisha et al 2015). Other processed forms of bamboo shoot can also be used to fortify food items.…”

Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten‐free cookie

“…This indicates that the addition of KF supports water binding in the batter system. Choudhury et al (2015) reported that an increase in wheat replacement with bamboo shoot powder caused a decrease in gluten content, resulting in an increase in spread ratio in biscuits. Kissell & Yamazaki (1975) revealed that other ingredients, which absorbed water during dough mixing, competed for free water against sugar.…”