Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies

IF 1.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Czech Journal of Food Sciences Pub Date : 2022-09-20 DOI:10.17221/23/2022-cjfs

Crislayne Vasques, Maiara Pereira Mendes, Denise de Moraes Batista da Silva, Claudia Cirineo Ferreira Monteiro, A. R. G. Monteiro

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引用次数: 0

Abstract

This study aimed to develop a bamboo culm flour (BCF) to be used in the formulation of cookies, replacing 15% and 30% of wheat flour (WF). The parameters analysed for bamboo flour and cookies were moisture, ash, protein, fat, fibre and carbohydrates. For the flour, the water absorption index (WAI) and water solubility index (WSI) were also determined. BCF is a good source of protein, with a low lipid content and high fibre content, presenting the potential to be used in several food products. For the cookies produced, hardness, sensory analysis and purchase intent were analysed. In the sensory analysis of acceptability, the samples that showed better acceptance were the control formulation and the 15% BCF cookie; in the same sample, crude fibre increased from 5.92 g (100 g)–1 to 11.64 g (100 g)–1 compared to the control, and the intention to purchase the 15% sample was worse than for the control but still good: the majority of tasters said they certainly or maybe would buy. Thus, it is possible to conclude that the use of BCF is considered an excellent option to enrich cookies while keeping them acceptable nutritionally.

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竹(Bambusa tuldoides)的特性及其在饼干中的应用

本研究旨在开发一种用于饼干配方的竹秆粉（BCF），取代15%和30%的小麦粉（WF）。竹粉和饼干的分析参数为水分、灰分、蛋白质、脂肪、纤维和碳水化合物。还测定了面粉的吸水率（WAI）和水溶性指数（WSI）。BCF是一种很好的蛋白质来源，具有低脂质含量和高纤维含量，具有在几种食品中使用的潜力。对生产的饼干进行了硬度、感官分析和购买意向分析。在可接受性的感官分析中，显示出更好可接受性样品是对照制剂和15%BCF饼干；在同一样品中，与对照组相比，粗纤维从5.92克（100克）-1增加到11.64克（100 g）-1，购买15%样品的意愿比对照组更糟，但仍然很好：大多数品尝者表示他们肯定或可能会购买。因此，可以得出结论，使用BCF被认为是丰富饼干的绝佳选择，同时保持其可接受的营养。

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

Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技

CiteScore

2.60

自引率

0.00%

发文量

审稿时长

7 months

期刊介绍： Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.