Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
Food Res Int. 2017 Nov;101:96-102. doi: 10.1016/j.foodres.2017.08.058. Epub 2017 Sep 1.
With the objective of widening the use of bamboo in the food industry, the present work aimed to produce and characterize the young bamboo culm flours from varieties Dendrocalamus asper, Bambusa tuldoides and Bambusa vulgaris as potential sources of fiber and starch. The young culms were collected, cut in three sections (bottom, middle, top), processed into flour, and they were physically, chemically and technologically analyzed. The data were obtained in triplicate and evaluated by means of average differences, using analysis of variance (ANOVA) and Scott-Knott test (p<0.05). The young bamboo culms flours presented low values for moisture content (<10g/100g), protein, lipids and ash contents (<3g/100g). Regarding the carbohydrates profile, the flours were significantly different in their sugar, starch and total fiber contents. All flour samples presented a potential for fiber extraction (>60g/100g), and the varieties B. vulgaris and D. asper, presented an additional potential for starch extraction (16 and 10g/100g, respectively). Regarding technological characteristics, all flours presented bright yellow color, lightly acidic pH (>5.0), water solubility index (WSI) lower to 2.5%, excepting D. asper, which presented a WSI superior to 7.5%. In this way, the evaluated young bamboo culms present potential application in the food industry as flours and as source of fibers; in addition, the varieties D. asper and B. vulgaris can also be used for starch extraction.
为了拓宽竹子在食品工业中的应用，本工作旨在生产和表征不同品种的幼竹秆粉，包括巨龙竹、麻竹和绿竹，将其作为纤维和淀粉的潜在来源。采集幼竹，切成三段（下段、中段、上段），加工成竹粉，并对其进行物理、化学和技术分析。数据重复三次，通过方差分析（ANOVA）和斯科特-诺特检验（p<0.05）进行平均值差异评估。幼竹秆粉的水分含量（<10g/100g）、蛋白质、脂肪和灰分含量（<3g/100g）较低。关于碳水化合物的组成，竹粉的糖、淀粉和总膳食纤维含量存在显著差异。所有竹粉样品均具有较高的纤维提取潜力（>60g/100g），而绿竹和巨龙竹品种则具有额外的淀粉提取潜力（分别为 16 和 10g/100g）。在技术特性方面，所有竹粉均呈现出明亮的黄色、轻度酸性的 pH 值（>5.0）、低于 2.5%的水溶性指数（WSI），除了巨龙竹，其 WSI 高于 7.5%。因此，评估的幼竹秆具有在食品工业中作为竹粉和纤维来源的潜在应用价值；此外，巨龙竹和绿竹品种也可用于淀粉提取。
