Obtainment and characterization of flour, starch and fiber from young culms of Dendrocalamus aspers, Bambusa vulgaris and Bambusa tuldoides in order to food application

• Grant number: 15/19637-4
• Support Opportunities: Regular Research Grants
• Start date: July 01, 2016
• End date: August 31, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Maria Teresa Pedrosa Silva Clerici
• Grantee: Maria Teresa Pedrosa Silva Clerici
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Antonio Ludovico Beraldo ; Celia Maria Landi Franco ; Rodrigo Ramos Catharino

Abstract

The presence of soluble fibers and starch in bamboo culms can bring benefits to the food industry, which demands more ingredients from ecologically correct and renewable sources. Therefore, this project aims to obtain flour, fiber and starch from young culms of three species of bamboo (Dendrocalamus asper, Bambusa vulgaris and Bambusa tuldoides) and evaluate their physicochemical and technological characteristics for food application. Young culms of bamboo will be used to obtain flour, and we will evaluate the performance of the process, characterize the chemical composition, including dietary fiber and starch composition, and evaluate them for their rheological, imaging and instrumental characteristics, such as X-ray diffraction. The obtained flour will be added in cookie formulations, as a substitute for fat and/or sugar, for making them healthier. The cookies will be evaluated by physical, chemical and technological methods. All data will be obtained at least in triplicate and evaluated by the SAS statistical program. Therefore, with this study it is expected to increase the knowledge about the young culm of bamboo and start a line of research for ingredients with health claims. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

FERRARI FELISBERTO, MARIA HERMINIA; BERALDO, ANTONIO LUDOVICO; PEDROSA SILVA CLERICI, MARIA TERESA. Young bamboo culm flour of Dendrocalamus asper: Technological properties for food applications. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 76, n. B, SI, p. 230-235, MAR 2017. (15/19637-4)

SALVADOR-REYES, REBECA; REBELLATO, ANA PAULA; PALLONE, JULIANA AZEVEDO LIMA; FERRARI, ROSELI APARECIDA; CLERICI, MARIA TERESA PEDROSA SILVA. Kernel characterization and starch morphology in five varieties of Peruvian Andean maize. Food Research International, v. 140, FEB 2021. (15/19637-4)

MÁRIA HERMINIA FERRARI FELISBERTO; PATRICIA SATIE ENDO MIYAKE; ANTONIO LUDOVICO BERALDO; ANDRÉ RINALDI FUKUSHIMA; LUÍS ANTÔNIO BAFFILE LEONI; MARIA TERESA PEDROSA SILVA CLERICI. Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations. FOOD SCIENCE AND TECHNOLOGY, v. 39, n. 4, p. 867-874, 2019-04-11. (16/13533-5, 15/19637-4)

Filed patent(s) as a result of this research project