Addition of young bamboo culm flour and comercial bamboo shoot fiber as partial substitutes of fat and/or sugar in cookies formulations | Zendy

Patricia Satie Endo Miyake | Zendy; Maria Teresa Pedrosa Silva Clerici | Zendy; Mária Hermínia Ferrari Felisberto | Zendy

Open Access

Addition of young bamboo culm flour and comercial bamboo shoot fiber as partial substitutes of fat and/or sugar in cookies formulations

Author(s) -

Patricia Satie Endo Miyake,

Maria Teresa Pedrosa Silva Clerici,

Mária Hermínia Ferrari Felisberto

Publication year - 2017

Publication title -

anais do congresso de iniciação científica da unicamp

Language(s) - English

Resource type - Conference proceedings

ISSN - 2447-5114

DOI - 10.19146/pibic-2017-77849

Subject(s) - bamboo , sugar , fiber , bamboo shoot , food science , horticulture , chemistry , botany , biology , raw material , organic chemistry

Commercial bamboo shoot fiber (CBSF) has been used in food products, and young bamboo culm flour (YBCF) could also be used as a source of fiber, attending consumer demand for healthier products, as well as providing sustainable exploration of the clumps. So, this project aimed to study comparatively the addition of YBCF and CBSF in cookies formulations with reduced contents of fat and/or sugar. Technological parameters were evaluated by surface response methodology (SRM), and no significant difference was observed between formulations. This results shows that YBCF and CBSF are potential ingredients to partially substitute fat and sugar in cookies formulations.

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