Paste as a new product from Bamboo shoot (Dendrocalamus asper): physicochemical and microbiological properties
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
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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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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1797052672370540544 |