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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(8): 148-154
DOI: https://doi.org/10.20546/ijcmas.2019.808.018


Influence of Bamboo Shoot Powder Supplementation on Chemical and Functional Characteristics of Pasta
Vanlalliani*, Anju K. Dhiman and Surekha Attri
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan – 173230, Himachal Pradesh, India
*Corresponding author
Abstract:

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.


Keywords: Bamboo powder, Pasta, Fortification, Quality
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How to cite this article:

Vanlalliani, Anju K. Dhiman and Surekha Attri. 2019. Influence of Bamboo Shoot Powder Supplementation on Chemical and Functional Characteristics of Pasta.Int.J.Curr.Microbiol.App.Sci. 8(8): 148-154. doi: https://doi.org/10.20546/ijcmas.2019.808.018