Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits

Journal of Food Science and Technology

Volumn 52, Issue 10, 2015, Pages 6742-6748

  Choudhury, Monisha ^a   Badwaik, Laxmikant S ^a   Borah, Pallab Kumar ^a   Sit, Nandan ^a   Deka, Sankar C ^a  

^a TEZPUR UNIVERSITY   (India)

Author keywords

Bamboo shoot; Biscuits; Fiber; Fortification; Texture

Indexed keywords

ANTIOXIDANTS; BLOOD PRESSURE; FIBERS; MILITARY ENGINEERING; PLANTS (BOTANY); TEXTURES;

ANTI-OXIDANT ACTIVITIES; BAMBOO SHOOTS; BASIC CHARACTERISTICS; BIOACTIVE COMPOUNDS; BISCUITS; FORTIFICATION; ORGANOLEPTIC CHARACTERISTICS; SENSORY ACCEPTABILITIES;

BAMBOO;

EID: 84942194370     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1709-3     Document Type: Article

References (34)

1. AACC (2000) Approved methods, American Association of Cereal Chemists, 10th edn. St. Paul, Minnesota
2. Aamodt A, Magnus EM, Færgestad EM (2005) Hearth bread characteristics: effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions. Cereal Chem 82(3):290–301
3. Ajila CM, Leelavathi K, Prasada Rao UJS (2008) Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J Cereal Sci 48:319–326
4. Akhtar S, Anjum FM, Rehman SU, Sheikh MA, Farzana K (2008) Effect of fortification on physico-chemical and microbiological stability of whole wheat flour. Food Chem 110:113–119
5. AOAC (1990) Approved methods of Association of Official Analytical Chemists, 15th edn. Arlington, VA, USA
6. Badwaik LS, Borah PK, Borah K, Das AJ, Deka SC, Sharma HK (2014) Influence of fermentation on nutritional compositions, antioxidant activity, total phenolic and microbial load of bamboo shoot. Food Sci Technol Res 20(2):255–262
7. Bashir T (2010) Prospects of bamboo shoot processing in north-east India. Curr Sci 98(3):288–289
8. Bhargava A, Kumbhare V, Srivastava A, Sahai A (1996) Bamboo parts and seeds for additional source of nutrition. J Food Sci Technol 33(2):145–146
9. Bhatt BP, Singh K, Singh A (2005) Nutritional values of some commercial edible bamboo species of the North Eastern Himalayan region, India. J Bamboo Rattan 4(2):111–124
10. Chaplin MF (2003) Fiber and water binding. Proc Nutr Soc 62:223–227
11. Chen CJ, Qiu EF, Huang RZ, Fan HH, Jiang JX (1999) Study on the spring shoot nutrient content of Phyllostachys pubescens of different provenances. J Bamboo Res 18:6–11
12. Choudhury D, Sahu JK, Sharma GD (2012) Value addition to bamboo shoots: a review. J Food Sci Technol 49(4):407–414
13. Dikeman CL, Fahey GC Jr (2006) Viscosity as related to dietary fiber: a review. Crit Rev Food Sci Nutr 46:649–663
14. Eissa HA, Hussein AS, Mostafa BE (2007) Rheological properties and quality evaluation of egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom. Pol J Food Nutr Sci 57(4):487–496
15. Gandhi AP, Kotawaliwale N, Kawalkar J, Srivastava DC, Parihar VS, Raghu Nadh P (2001) Effect of incorporation of defatted soy flour on the quality of sweet biscuits. J Food Sci Technol 38:502–503
16. Gomez M, Ronda F, Blanco CA, Caballero PA, Apesteguia A (2003) Effect of dietary fibre on dough rheology and bread quality. Eur Food Res Technol 216:51–56
17. Hussein AMS, Abd El-Azeem AS, Hegazy AM, Afifi AA, Ragab GH (2011) Physiochemical, sensory and nutritional properties of corn-fenugreek flour composite biscuits. Aust J Basic Appl Sci 5(4):84–95
18. Kumbhare V, Bhargava A (2007) Effect of processing on nutritional value of central Indian bamboo shoots. Part-1. J Sci Technol 44(1):29–31
19. Nassar AG, AbdEl-Hamied AA, El-Naggar EA (2008) Effect of citrus by-products flour incorporation on chemical, rheological and organolepic characteristics of biscuits. World J Agric Sci 4(5):612–616
20. Nirmala C, David E, Sharma ML (2007) Changes in nutrientcomponents during ageing of emerging juvenile bamboo shoots. Int J Food Sci Nutr 58(8):612–618
21. Nirmala C, Sharma ML, David E (2008) A comparative study of nutrient components of freshly harvested, fermented and canned bamboo shoots of Dendrocalamus giganteus Munro. J Am Bamboo Soc 21(1):33–39
22. Pandey AK, Ojha V (2011) Precooking processing of bamboo shoots for removal of anti-nutrients. J Food Sci Technol. doi:10.1007/s13197-011-0463-4
23. Pedersen L, Jørgensen JR (2007) Variation in rheological properties of gluten from three biscuit wheat cultivars in relation to nitrogen fertilization. J Cereal Sci 46:132–138
24. Peymanpour G, Rezaei K, Sorkhilalehloo B, Pirayeshfar B, Najafian G (2012) Changes in rheology and sensory properties of wheat bread with the addition of oat flour. J Agric Sci Technol 14:339–348
25. Rana B, Awasthi P, Kumbhar BK (2012) Optimization of processing conditions for cyanide content reduction in fresh bamboo shoot during NaCl treatment by response surface methodology. J Food Sci Technol 49(1):103–109
26. Ranganna S (1986) Proximate constituents. In: Handbook of analysis and quality control for fruits and vegetable products. Tata Mc Graw Hill Publishing Co. Ltd., New Delhi, pp 1–30
27. Rosell CM, Rojas JA, de Barberr B (2001) Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocoll 15:75–81
28. Saeed GSM, Arif S, Ahmed M, Ali R, Shih F (2009) Influence of rice bran on rheological properties of dough and in the new product development. J Food Sci Technol 46(1):62–65
29. Satya S, Bal LM, Singhal P, Naik SN (2010) Bamboo shoot processing: food quality and safety aspect (a review). Trends Food Sci Technol 2(4):181–189
30. Siddaraju NS, Ahmed F, Urooj A (2008) Effect of incorporation of Dioscorea alata flour on the quality and sensory attributes of Indian dehydrated products. World J Dairy Food Sci 3(2):34–38
31. Snedecor GW, Cochran WG (1987) Statistical methods, 7th edn. Ames, IA, USA
32. Srivastava Y, Semwal AD, Sharma GK, Bawa AS (2010) Effect of virgin coconut meal (VCM) on the textural, thermal and physico chemical properties of biscuits. Food Nutri Sci 2:38–44
33. Sudha ML, Vetrimani R, Leelavathi K (2007) Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem 100:1365–1370
34. Vitali D, Vedrina Dragojevic I, Šebecic B (2009) Effects of incorporation of integral raw materials and dietary fiber on the selected nutritional and functional properties of biscuits. Food Chem 114:1462–1469