Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 9, Issue 3 (2020)

Influence of bamboo shoot powder supplementation on sensory characteristics of cookies

Author(s):
Vanlalliani and Anju K Dhiman
Abstract:
Bamboos are becoming one of the preferred food items among the people all over the world. Latest advancement proves bamboo shoot as a functional food due to the presence of biochemical components like dietary fibre, polyphenols and sterols. Therefore, there exists a great opportunity especially, for utilization in food products as therapeutic agent. The bamboo powder prepared from the shoots of Dendrocalamus hamiltonii was evaluated for chemical and functional characteristics and used for incorporation in pasta. Bamboo shoot powder was analyzed for moisture, ash, fat, protein, total dietary fibre, total carbohydrates, energy value, hydrogen cyanide and water holding capacity. The bamboo shoot powder was incorporated at 0% (Cookies with 100% refined wheat flour), 2, 4, 6, 8 and 10% level by substituting wheat flour. The prepared cookies with different treatments were evaluated for sensory parameters. Variations were detected in appearance, texture, aroma, taste and overall acceptability scores from 7.79 to 8.16, 7.84 to 8.13, 7.75 to 7.96 and 7.78 to 7.92, respectively. Results showed that up to 6% level of fortification with bamboo shoot powder, the cookies were acceptable with improved functional and nutraceutical properties compared to the control cookies.
Pages: 127-129  |  845 Views  269 Downloads


The Pharma Innovation Journal
How to cite this article:
Vanlalliani, Anju K Dhiman. Influence of bamboo shoot powder supplementation on sensory characteristics of cookies. Pharma Innovation 2020;9(3):127-129.

Call for book chapter