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

Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations

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Author(s):
Mária Herminia Ferrari FELISBERTO ; Patricia Satie Endo MIYAKE ; Antonio Ludovico BERALDO ; André Rinaldi FUKUSHIMA ; Luís Antônio Baffile LEONI ; Maria Teresa Pedrosa Silva CLERICI
Total Authors: 6
Document type: Journal article
Source: FOOD SCIENCE AND TECHNOLOGY; v. 39, n. 4, p. 867-874, Dez. 2019.
Web of Science Citations: 0
Abstract

Abstract One of the innovation strategies of the bakery industry is the use of new ingredients capable of increasing the health appeal of products. The objective of this study was to evaluate the effect of partial substitution (15%) of wheat flour by young bamboo culm flour (YBCF) in cookies formulations, using a central composite design with two variables (sugar and fat reductions) and three replicates at the central point. Formulations were selected by surface response methodology (p<0.10) and evaluated over 28 days of storage for stability and nutritional composition. Only sugar reduction led to significant differences in the diameter of the cookies. Formulations with 50% of reduction of sugar and fat (F2 and F3, respectively) were selected for the study, in addition to a control formulation (CF). Moisture content and water activity of the cookies remained low throughout the storage, as recommended for the maintenance of the crispness. Cookies F2 and F3 were light-colored, similar to CF, and presented lower energy value (0.83 and 11.73%, respectively), compared with CF. These results indicate that YBCF may be a promising ingredient for the bakery industry, once it contains high fiber levels and allows the reduction of up to 50% sugar and fat in cookies. (AU)

FAPESP's process: 16/13533-5 - Comparative study of bamboo fibers addition (shoot and young culm) in cookies formulations
Grantee:Patricia Satie Endo Miyake
Support type: Scholarships in Brazil - Scientific Initiation
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