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

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)

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VEICULO: TITULO (DATA)
VEICULO: TITULO (DATA)

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)
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, Dez. 2019. Web of Science Citations: 0.
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, n. ahead, p. -, 2019.
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. Web of Science Citations: 1.
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
CLERICI, Maria Teresa Pedrosa Silva. Caracterização e avaliação da farinha e amido dos colmos jovens de "Dendrocalamus asper", "Bambusa tuldoides" e "Bambusa vulgaris" para aplicação em biscoito tipo cookie. 2018. Doctoral Thesis - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.