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.
News published in Agência FAPESP Newsletter about the scholarship: