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Influence of bamboo shoot powder supplementation on chemical and functional characteristics of pasta

Bamboos are plants belonging to the sub-family Bambusoidae of Poaceae grown mainly in the mixed deciduous and tropical evergreen areas of Asia, Africa, the Caribbean and Latin America. They are becoming one of the preferred food items among the people all over the world. Latest advancement proves bamboo shoot as a functional food due to the presence of biochemical components like dietary fibre, polyphenols and sterols. Therefore, there exists a great opportunity especially, for utilization in food products as therapeutic agent. The bamboo powder prepared from the shoots of Dendrocalamus hamiltoniiwas evaluated for chemical and functional characteristics and used for incorporation in pasta. Bamboo shoot powder was analyzed for moisture, ash, fat, protein, total dietary fibre, total carbohydrates, energy value, hydrogen cyanide and water holding capacity. The bamboo shoot powder was incorporated at 0% (Pasta with 100 % semolina), 2, 4, 6, 8 and 10 % level by substituting semolina. The prepared pasta with different treatments was evaluated for various quality attributes. Variations were detected in ash, total dietary fibre, total carbohydrates and water holding capacity from 0.68 to 2.05 %, 3.87 to 4.67 %, 74.59 to 77.04 % and 0.884 to 1.412 mL/g, respectively. Results showed that up to 8 % level of fortification with bamboo shoot powder, the pasta was acceptable with improved functional and nutraceutical properties compared to the control pasta. | Influence of bamboo shoot powder supplementation on chemical and functional characteristics of pasta