Bamboo shoot powder: Characterization and application in culinary processed cheese “Requeijão”

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-11-17 DOI:10.1016/j.ijgfs.2024.101071

João Eduardo Gomes de Oliveira , Bruna Camili Scopel , Luana Bettanin , Márcia Bär Schuster , Marcio Schmiele , Ilizandra Aparecida Fernandes , Darlene Cavalheiro , Elisandra Rigo , Georgia Ane Raquel Sehn

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引用次数: 0

Abstract

This study evaluated the addition of bamboo shoot powder to processed cheese (Requeijão), focusing on its physicochemical and technological properties. The bamboo shoots were divided into outer and inner parts, processed into powder, and incorporated into Requeijão. Four samples with varying amounts of bamboo powder were compared to four samples made with commercial bamboo fiber. The samples containing 3% bamboo powder exhibited an 80% reduction in melting behavior compared to control samples. Additionally, the sample with 3% powder from the outer bamboo part demonstrated greater hardness (10 N) compared to the commercial fibers (∼5.7 N). Bamboo can be used without extensive purification, contributing positively to the healthiness of Requeijão, becoming an accessible source of nutrients such as dietary fiber and protein for the population.

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竹笋粉：烹饪加工奶酪 "Requeijão "的特性和应用

本研究评估了在加工奶酪（Requeijão）中添加竹笋粉的情况，重点关注其物理化学和技术特性。研究人员将竹笋分成内外两部分，加工成竹笋粉，并将其加入 Requeijão 奶酪中。四种添加了不同量竹粉的样品与四种使用商业竹纤维制成的样品进行了比较。与对照样品相比，含有 3% 竹粉的样品的熔化率降低了 80%。此外，与商用纤维（5.7 牛顿）相比，外层竹子部分含有 3% 竹粉的样品硬度更高（10 牛顿）。竹子无需大量提纯即可使用，为 Requeijão 的健康做出了积极贡献，成为人们可获取的营养来源，如膳食纤维和蛋白质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.