Impact of bamboo shoot powders on the quality attributes of cassava-based crackers
Bamboo shoots are a nutritious food rich in protein and dietary fibre, low in carbohydrates and fats, and with good mineral and vitamin profiles. Bamboo shoots are projected to be a superfood, although at present they are considered a neglected food commodity that is restricted to a few Asian countr...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-11-01
|
| Series: | Advances in Bamboo Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2773139124000594 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846117465786941440 |
|---|---|
| author | Man Hin Heong Nurul Shaeera Sulaiman Hana Mohd Zaini Anthony Chai Sylvester Mantihal Wolyna Pindi |
| author_facet | Man Hin Heong Nurul Shaeera Sulaiman Hana Mohd Zaini Anthony Chai Sylvester Mantihal Wolyna Pindi |
| author_sort | Man Hin Heong |
| collection | DOAJ |
| description | Bamboo shoots are a nutritious food rich in protein and dietary fibre, low in carbohydrates and fats, and with good mineral and vitamin profiles. Bamboo shoots are projected to be a superfood, although at present they are considered a neglected food commodity that is restricted to a few Asian countries. The use of bamboo shoot powder (BSP) in food fortification represents a promising avenue for enhancing the nutritional value of foods. This study evaluated the differences in nutrient composition and functional properties of two BSP species (Gigantochloa levis and Bambusa vulgaris), and their effects on the proximate analysis, physicochemical properties and sensory attributes of cassava crackers. G. levis BSP had greater amounts of moisture, protein, fat, ash, and total dietary fibre than B. vulgaris BSP. Both types of BSP had good WHC and swelling power which suggest that they could easily be incorporated into food systems. B. vulgaris BSP had better WHC and swelling power than G. levis BSP. The cassava crackers were formulated as C control (0 % BSP), B5 (5 % B. vulgaris), B10 (10 % B. vulgaris), G5 (5 % G. levis), and G10 (10 % G. levis). Adding BSP significantly increased (p<0.05) the moisture, protein, ash, crude fibre and total dietary fibre of the crackers. G. levis BSP had a stronger influence on the colour (p<0.05) of cassava crackers. The overall liking score of cassava crackers containing 5 % G. levis BSP was the highest (p<0.05). In conclusion, BSP enhanced the nutritional properties while improving the sensory characteristics of cassava crackers. BSP is potentially useful as a functional ingredient in cassava crackers and snack products. |
| format | Article |
| id | doaj-art-2224ecde559b4a5ea3db1204838af9da |
| institution | Kabale University |
| issn | 2773-1391 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Advances in Bamboo Science |
| spelling | doaj-art-2224ecde559b4a5ea3db1204838af9da2024-12-18T08:55:14ZengElsevierAdvances in Bamboo Science2773-13912024-11-019100114Impact of bamboo shoot powders on the quality attributes of cassava-based crackersMan Hin Heong0Nurul Shaeera Sulaiman1Hana Mohd Zaini2Anthony Chai3Sylvester Mantihal4Wolyna Pindi5Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah 88400, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah 88400, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah 88400, MalaysiaFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah 88400, MalaysiaFood Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah 88400, MalaysiaFood Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah 88400, Malaysia; Corresponding author.Bamboo shoots are a nutritious food rich in protein and dietary fibre, low in carbohydrates and fats, and with good mineral and vitamin profiles. Bamboo shoots are projected to be a superfood, although at present they are considered a neglected food commodity that is restricted to a few Asian countries. The use of bamboo shoot powder (BSP) in food fortification represents a promising avenue for enhancing the nutritional value of foods. This study evaluated the differences in nutrient composition and functional properties of two BSP species (Gigantochloa levis and Bambusa vulgaris), and their effects on the proximate analysis, physicochemical properties and sensory attributes of cassava crackers. G. levis BSP had greater amounts of moisture, protein, fat, ash, and total dietary fibre than B. vulgaris BSP. Both types of BSP had good WHC and swelling power which suggest that they could easily be incorporated into food systems. B. vulgaris BSP had better WHC and swelling power than G. levis BSP. The cassava crackers were formulated as C control (0 % BSP), B5 (5 % B. vulgaris), B10 (10 % B. vulgaris), G5 (5 % G. levis), and G10 (10 % G. levis). Adding BSP significantly increased (p<0.05) the moisture, protein, ash, crude fibre and total dietary fibre of the crackers. G. levis BSP had a stronger influence on the colour (p<0.05) of cassava crackers. The overall liking score of cassava crackers containing 5 % G. levis BSP was the highest (p<0.05). In conclusion, BSP enhanced the nutritional properties while improving the sensory characteristics of cassava crackers. BSP is potentially useful as a functional ingredient in cassava crackers and snack products.http://www.sciencedirect.com/science/article/pii/S2773139124000594Dietary fibreBamboo shootsCrackersBamboo shoot powder |
| spellingShingle | Man Hin Heong Nurul Shaeera Sulaiman Hana Mohd Zaini Anthony Chai Sylvester Mantihal Wolyna Pindi Impact of bamboo shoot powders on the quality attributes of cassava-based crackers Advances in Bamboo Science Dietary fibre Bamboo shoots Crackers Bamboo shoot powder |
| title | Impact of bamboo shoot powders on the quality attributes of cassava-based crackers |
| title_full | Impact of bamboo shoot powders on the quality attributes of cassava-based crackers |
| title_fullStr | Impact of bamboo shoot powders on the quality attributes of cassava-based crackers |
| title_full_unstemmed | Impact of bamboo shoot powders on the quality attributes of cassava-based crackers |
| title_short | Impact of bamboo shoot powders on the quality attributes of cassava-based crackers |
| title_sort | impact of bamboo shoot powders on the quality attributes of cassava based crackers |
| topic | Dietary fibre Bamboo shoots Crackers Bamboo shoot powder |
| url | http://www.sciencedirect.com/science/article/pii/S2773139124000594 |
| work_keys_str_mv | AT manhinheong impactofbambooshootpowdersonthequalityattributesofcassavabasedcrackers AT nurulshaeerasulaiman impactofbambooshootpowdersonthequalityattributesofcassavabasedcrackers AT hanamohdzaini impactofbambooshootpowdersonthequalityattributesofcassavabasedcrackers AT anthonychai impactofbambooshootpowdersonthequalityattributesofcassavabasedcrackers AT sylvestermantihal impactofbambooshootpowdersonthequalityattributesofcassavabasedcrackers AT wolynapindi impactofbambooshootpowdersonthequalityattributesofcassavabasedcrackers |