Comparative study of bamboo fibers addition (shoot and young culm) in cookies formulations

• Grant number: 16/13533-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: September 01, 2016
• End date: August 31, 2017
• Field of knowledge: Agronomical Sciences - Forestry Resources and Forestry Engineering - Technology and Use of Forest Products
• Principal Investigator: Maria Teresa Pedrosa Silva Clerici
• Grantee: Patricia Satie Endo Miyake
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

For some time, bamboo has been used in the food industry, and shoots have been used, not only for conserves preparation but also for fibers extraction and application in food. Comparatively, young bamboo culm is starting to be investigated, because it could be an alternative to supplying bamboo fibers' market and to maintain the stability of clumps because the cut of the clumps is only possible in a maximum of 20%. Thus, this project aims to evaluate, comparatively, the application of young bamboo culm fiber (YBCF) of specie Dendrocalamus asper, and of commercial bamboo shoot fiber as substitutes of fat and/or sugar in cookies formulations. To elaborate the cookies, it will be used a Central Composite Design (CCD) with two independent variables (sugar reduction and fat reduction). All the products will be characterized by technological and quality parameters (diameter, thickness, apparent volume, specific volume, expansion factor, firmness, water activity, color, and storage stability). The results will be evaluated with response surface methodology (p<0,05 e R2>80%), using Statistica software to select the cookies with the better technical characteristics and to compare with control formulation, evaluating storage stability. Data will be availed by variance analysis (ANOVA) and by the difference between results' means with the Scott-Knott Test (p<0,05), using SISVAR statistical program.

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, 2019-04-11. (16/13533-5, 15/19637-4)