Paste as a new product from Bamboo shoot (Dendrocalamus asper): physicochemical and microbiological properties

Detalhes bibliográficos
Autor(a) principal: Watanabe, Lucas Bertoldi
Data de Publicação: 2021
Outros Autores: Aquino, Ana Carolina Moura de Sena, Amante, Edna Regina
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/13353
Resumo: There are 50 to 60 bamboo species, which the shoots are edible. This work aimed for the development and characterization of a new product from the Dendrocalamus asper specie, related to physicochemical, microbiological, texture and color characterization of a bamboo shoot paste. Cyanide was eliminated through preprocessing and the formula of the new product did not compromise bamboo shoots characteristics, as low-fat content food. The presence of phenolic compounds in the paste and antioxidant activity, even considering a product of high content of moisture, supports its consumption. As to the obtaining conditions, microbiological results indicate that consumption is safe, right after the paste production and during storage. The texture characteristics during storage, at room temperature and under cold, indicate the technical viability for this product, achieving stability, although it is still nonexistent in the market. Color changes in the final product, comparing to raw material, kept typical characteristics of bamboo shoot during storage, even considering browning reactions due to thermal treatment.
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spelling Paste as a new product from Bamboo shoot (Dendrocalamus asper): physicochemical and microbiological propertiesCrema como nuevo producto del brote de bambú (Dendrocalamus asper) propiedades fisicoquímicas y microbiológicasPasta como um novo produto do broto de bambu (Dendrocalamus asper) propriedades físico-químicas e microbiológicasBamboo shootInovationPasteStabilityQuality.Brotes de bambúInnovaciónCremaEstabilidadCalidad.Broto de bambuInovaçãoPastaEstabilidadeQualidade. There are 50 to 60 bamboo species, which the shoots are edible. This work aimed for the development and characterization of a new product from the Dendrocalamus asper specie, related to physicochemical, microbiological, texture and color characterization of a bamboo shoot paste. Cyanide was eliminated through preprocessing and the formula of the new product did not compromise bamboo shoots characteristics, as low-fat content food. The presence of phenolic compounds in the paste and antioxidant activity, even considering a product of high content of moisture, supports its consumption. As to the obtaining conditions, microbiological results indicate that consumption is safe, right after the paste production and during storage. The texture characteristics during storage, at room temperature and under cold, indicate the technical viability for this product, achieving stability, although it is still nonexistent in the market. Color changes in the final product, comparing to raw material, kept typical characteristics of bamboo shoot during storage, even considering browning reactions due to thermal treatment.Se conocen alrededor de 50 a 60 especies de bambú con brotes comestibles. Este trabajo tiene como objetivo desarrollar y caracterizar un nuevo producto de la especie Dendrocalamus asper en cuanto a las propiedades fisicoquímicas, microbiológicas, de textura y color de una crema de brotes de bambú. El cianuro se eliminó en el procesamiento y la formulación del nuevo producto no compromete las características del brote de bambú, como alimento bajo en grasas. La presencia de compuestos fenólicos y la actividad antioxidante en la crema, aun considerando un producto con alta humedad, justifican su consumo. Según las condiciones de obtención, los resultados de la microbiología indican que el producto es seguro para el consumo, en producción y durante el almacenamiento. Las características de textura durante el almacenamiento a temperatura ambiente y en refrigeración, indican la viabilidad técnica de obtener la crema como un producto estable, que aún no existe en el mercado. Los cambios de color en el producto final, en comparación con la materia prima, mantienen las características del brote de bambú durante el almacenamiento, incluso considerando las reacciones de pardeamiento en el tratamiento térmico.São conhecidas cerca de 50 a 60 espécies de bambu com brotos comestíveis. Este trabalho tem o objetivo de desenvolver e caracterizar um novo produto da espécie Dendrocalamus asper quanto às propriedades físico-químicas, microbiológicas, textura e cor de uma pasta de broto de bambu.  O cianeto foi eliminado no processamento e a formulação do novo produto não compromete as características do broto de bambu, como um alimento com baixo teor de gordura. A presença de compostos fenólicos e a atividade antioxidante na pasta, mesmo considerando um produto com alta umidade, justificam o seu consumo. De acordo com as condições de obtenção, os resultados da microbiologia indicam que o produto é seguro para consumo, na produção e durante a estocagem. As características de textura durante a estocagem em temperatura ambiente e sob refrigeração, indicam a viabilidade técnica de obtenção da pasta como um produto estável, ainda inexistente no mercado. As mudanças de cor no produto final, comparada a matéria prima, mantêm as características próprias do broto de bambu durante a estocagem, mesmo considerando as reações de escurecimento no tratamento térmico.Research, Society and Development2021-03-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1335310.33448/rsd-v10i3.13353Research, Society and Development; Vol. 10 No. 3; e27610313353Research, Society and Development; Vol. 10 Núm. 3; e27610313353Research, Society and Development; v. 10 n. 3; e276103133532525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/13353/11982Copyright (c) 2021 Lucas Bertoldi Watanabe; Ana Carolina Moura de Sena Aquino; Edna Regina Amantehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessWatanabe, Lucas Bertoldi Aquino, Ana Carolina Moura de Sena Amante, Edna Regina2021-03-28T12:03:35Zoai:ojs.pkp.sfu.ca:article/13353Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:42.940176Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Paste as a new product from Bamboo shoot (Dendrocalamus asper): physicochemical and microbiological properties
Crema como nuevo producto del brote de bambú (Dendrocalamus asper) propiedades fisicoquímicas y microbiológicas
Pasta como um novo produto do broto de bambu (Dendrocalamus asper) propriedades físico-químicas e microbiológicas
title Paste as a new product from Bamboo shoot (Dendrocalamus asper): physicochemical and microbiological properties
spellingShingle Paste as a new product from Bamboo shoot (Dendrocalamus asper): physicochemical and microbiological properties
Watanabe, Lucas Bertoldi
Bamboo shoot
Inovation
Paste
Stability
Quality.
Brotes de bambú
Innovación
Crema
Estabilidad
Calidad.
Broto de bambu
Inovação
Pasta
Estabilidade
Qualidade.
title_short Paste as a new product from Bamboo shoot (Dendrocalamus asper): physicochemical and microbiological properties
title_full Paste as a new product from Bamboo shoot (Dendrocalamus asper): physicochemical and microbiological properties
title_fullStr Paste as a new product from Bamboo shoot (Dendrocalamus asper): physicochemical and microbiological properties
title_full_unstemmed Paste as a new product from Bamboo shoot (Dendrocalamus asper): physicochemical and microbiological properties
title_sort Paste as a new product from Bamboo shoot (Dendrocalamus asper): physicochemical and microbiological properties
author Watanabe, Lucas Bertoldi
author_facet Watanabe, Lucas Bertoldi
Aquino, Ana Carolina Moura de Sena
Amante, Edna Regina
author_role author
author2 Aquino, Ana Carolina Moura de Sena
Amante, Edna Regina
author2_role author
author
dc.contributor.author.fl_str_mv Watanabe, Lucas Bertoldi
Aquino, Ana Carolina Moura de Sena
Amante, Edna Regina
dc.subject.por.fl_str_mv Bamboo shoot
Inovation
Paste
Stability
Quality.
Brotes de bambú
Innovación
Crema
Estabilidad
Calidad.
Broto de bambu
Inovação
Pasta
Estabilidade
Qualidade.
topic Bamboo shoot
Inovation
Paste
Stability
Quality.
Brotes de bambú
Innovación
Crema
Estabilidad
Calidad.
Broto de bambu
Inovação
Pasta
Estabilidade
Qualidade.
description There are 50 to 60 bamboo species, which the shoots are edible. This work aimed for the development and characterization of a new product from the Dendrocalamus asper specie, related to physicochemical, microbiological, texture and color characterization of a bamboo shoot paste. Cyanide was eliminated through preprocessing and the formula of the new product did not compromise bamboo shoots characteristics, as low-fat content food. The presence of phenolic compounds in the paste and antioxidant activity, even considering a product of high content of moisture, supports its consumption. As to the obtaining conditions, microbiological results indicate that consumption is safe, right after the paste production and during storage. The texture characteristics during storage, at room temperature and under cold, indicate the technical viability for this product, achieving stability, although it is still nonexistent in the market. Color changes in the final product, comparing to raw material, kept typical characteristics of bamboo shoot during storage, even considering browning reactions due to thermal treatment.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/13353
10.33448/rsd-v10i3.13353
url https://rsdjournal.org/index.php/rsd/article/view/13353
identifier_str_mv 10.33448/rsd-v10i3.13353
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/13353/11982
dc.rights.driver.fl_str_mv Copyright (c) 2021 Lucas Bertoldi Watanabe; Ana Carolina Moura de Sena Aquino; Edna Regina Amante
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Lucas Bertoldi Watanabe; Ana Carolina Moura de Sena Aquino; Edna Regina Amante
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 3; e27610313353
Research, Society and Development; Vol. 10 Núm. 3; e27610313353
Research, Society and Development; v. 10 n. 3; e27610313353
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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