Vol. 9, Issue 3 (2020)

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.