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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Young bamboo culm flour of Dendrocalamus asper: Technological properties for food applications

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Author(s):
Ferrari Felisberto, Maria Herminia ; Beraldo, Antonio Ludovico ; Pedrosa Silva Clerici, Maria Teresa
Total Authors: 3
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 76, n. B, SI, p. 230-235, MAR 2017.
Web of Science Citations: 1
Abstract

Although bamboo is an agricultural product that moves billions of dollars in international trade, only its shoot has fiber production and use in food application. This study aimed to produce and evaluate the physicochemical and technological characteristics of young bamboo culm flour of Dendrocalamus asper for food application. Young culms were collected and divided into three fractions: bottom (B), middle (M) and top (T). The fractions were dried, ground, sieved and separated into two different particle sizes: F1 (d > 0.425 mm) and F2 (d <= 0.425 mm), totaling six samples: BF1, BF2, MF1, MF2, TF1 and TF2. The flours presented significant differences in proximate composition, whereas ash, protein and lipid contents were below 2%, and these flours can be considered as sources of fiber (67-79 g/100 g) and starch (from 6 to 16 000 g). Water absorption index (WAI) and water solubility index (WSI) were significantly higher for the bottom samples (BF1 and BF2), compared to the other flours. Color parameters indicated white yellow color for all flours, being all the samples Fl (BF1, MF1 and TF1) clearer than flour F2. The results of this study open new perspectives for the food application of young bamboo culm flour. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 15/19637-4 - Obtainment and characterization of flour, starch and fiber from young culms of Dendrocalamus aspers, Bambusa vulgaris and Bambusa tuldoides in order to food application
Grantee:Maria Teresa Pedrosa Silva Clerici
Support type: Regular Research Grants