Young Bamboo Culm Flour Of Dendrocalamus Asper: Technological Properties For Food Applications

dc.creatorFerrari Felisberto
dc.creatorMaria Herminia; Beraldo
dc.creatorAntonio Ludovico; Pedrosa Silva Clerici
dc.creatorMaria Teresa
dc.date2017
dc.datemar
dc.date2017-11-13T11:33:05Z
dc.date2017-11-13T11:33:05Z
dc.date.accessioned2018-03-29T05:47:37Z
dc.date.available2018-03-29T05:47:37Z
dc.identifierLwt-food Science And Technology. Elsevier Science Bv, v. 76, p. 230 - 235, 2017.
dc.identifier0023-6438
dc.identifier1096-1127
dc.identifierWOS:000390965700007
dc.identifier10.1016/j.lwt.2016.06.015
dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0023643816303474
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326203
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1363209
dc.descriptionAlthough bamboo is an agricultural product that moves billions of dollars in international trade, only its shoot has fiber production and use in food application. This study aimed to produce and evaluate the physicochemical and technological characteristics of young bamboo culm flour of Dendrocalamus asper for food application. Young culms were collected and divided into three fractions: bottom (B), middle (M) and top (T). The fractions were dried, ground, sieved and separated into two different particle sizes: Fl (d > 0.425 mm) and F2 (d <= 0.425 mm), totaling six samples: BF1, BF2, MF1, MF2, TF1 and TF2. The flours presented significant differences in proximate composition, whereas ash, protein and lipid contents were below 2%, and these flours can be considered as sources of fiber (67-79 g/100 g) and starch (from 6 to 16 g/100 g). Water absorption index (WAI) and water solubility index (WSI) were significantly higher for the bottom samples (BF1 and BF2), compared to the other flours. Color parameters indicated white yellow color for all flours, being all the samples Fl (BF1, MF1 and TF1) clearer than flour F2. The results of this study open new perspectives for the food application of young bamboo culm flour. (C) 2016 Elsevier Ltd. All rights reserved.
dc.description76
dc.descriptionpart B
dc.description230
dc.description235
dc.description11th Latin American Symposium on Food Science (SLACA)
dc.descriptionNOV 08-11, 2015
dc.descriptionSao Paulo, BRAZIL
dc.languageEnglish
dc.publisherElsevier Science BV
dc.publisherAmsterdam
dc.relationLWT-Food Science and Technology
dc.rightsfechado
dc.sourceWOS
dc.subjectFiber
dc.subjectFlour
dc.subjectHealthy
dc.subjectUnexplored Ingredient
dc.subjectYoung Bamboo Culm
dc.titleYoung Bamboo Culm Flour Of Dendrocalamus Asper: Technological Properties For Food Applications
dc.typeActas de congresos


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