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Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies

Author

Listed:
  • Crislayne Teodoro Vasques

    (Food Engineering Department, State University of Maringa (UEM), Maringa, Brazil)

  • Maiara Pereira Mendes

    (Food Engineering Department, State University of Maringa (UEM), Maringa, Brazil)

  • Denise de Moraes Batista da Silva

    (Food Engineering Department, State University of Maringa (UEM), Maringa, Brazil)

  • Claudia Cirineo Ferreira Monteiro

    (Design Department, State University of Maringa (UEM), Cianorte, Brazil)

  • Antonio Roberto Giriboni Monteiro

    (Food Engineering Department, State University of Maringa (UEM), Maringa, Brazil)

Abstract

This study aimed to develop a bamboo culm flour (BCF) to be used in the formulation of cookies, replacing 15% and 30% of wheat flour (WF). The parameters analysed for bamboo flour and cookies were moisture, ash, protein, fat, fibre and carbohydrates. For the flour, the water absorption index (WAI) and water solubility index (WSI) were also determined. BCF is a good source of protein, with a low lipid content and high fibre content, presenting the potential to be used in several food products. For the cookies produced, hardness, sensory analysis and purchase intent were analysed. In the sensory analysis of acceptability, the samples that showed better acceptance were the control formulation and the 15% BCF cookie; in the same sample, crude fibre increased from 5.92 g (100 g)-1 to 11.64 g (100 g)-1 compared to the control, and the intention to purchase the 15% sample was worse than for the control but still good: the majority of tasters said they certainly or maybe would buy. Thus, it is possible to conclude that the use of BCF is considered an excellent option to enrich cookies while keeping them acceptable nutritionally.

Suggested Citation

  • Crislayne Teodoro Vasques & Maiara Pereira Mendes & Denise de Moraes Batista da Silva & Claudia Cirineo Ferreira Monteiro & Antonio Roberto Giriboni Monteiro, 2022. "Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(5), pages 345-351.
    • Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:5:id:23-2022-cjfs
    DOI: 10.17221/23/2022-CJFS
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