Potential of young bamboos for food industry: production of ingredients from the use of their culms and shoots

Detalhes bibliográficos
Autor(a) principal: Rusch, Fernando
Data de Publicação: 2022
Outros Autores: Araujo, Victor Almeida de, Morales, Elen Aparecida Martines, Gava, Maristela, Domene, Semíramis Martins Álvares, Cortez-Barbosa, Juliana
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/27967
Resumo: The food industry has been looking for alternatives to add fiber and other nutritional properties to products. The aim of this article was to investigate the potential of products formulated from young-aged bamboo culms and shoots for human consumption. This is an integrative review article, built from the study of scientific articles available in the databases of the CAPES Journal Portal, using the following descriptors 'bamboo shoot', 'young bamboo culm', 'food industry', 'flour', 'biscuits', 'cookies', and 'nuggets', both used in combinations, in the period between 2015 and 2022. Eight scientific papers were selected, a study for each year of the period of interest, which describe the use of young bamboo culms and shoots in fiber, flour and starch-based food products. It is noticed that in recent years the use of young bamboo culms and shoots has aroused the interest of the scientific community, mainly due to its high nutritional value, antioxidant capacity, good sensory acceptance, reduced fat and sugar content, stimulating the emergence of the market consumer. For the present moment, the use of young bamboo culms and shoots in culinary preparations is sufficiently tested and adds nutritional value to bakery and pastry formulations and to animal products such as dairy and meat products.
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spelling Potential of young bamboos for food industry: production of ingredients from the use of their culms and shootsPotencial de los bambúes jóvenes para la industria alimentaria: producción de ingredientes a partir de sus tallos y brotesPotencial dos bambus jovens para a indústria alimentícia: produção de ingredientes a partir do uso de seus colmos e brotosAlimentos de bambuFarináceo alternativoBiscoitosEmpanadosFibraAmido.Bamboo foodsAlternative farinaceousBiscuitsNuggetsFiberStarch.Alimentos de bambúFarináceo alternativoGalletasEmpanizadosFibraAlmidón.The food industry has been looking for alternatives to add fiber and other nutritional properties to products. The aim of this article was to investigate the potential of products formulated from young-aged bamboo culms and shoots for human consumption. This is an integrative review article, built from the study of scientific articles available in the databases of the CAPES Journal Portal, using the following descriptors 'bamboo shoot', 'young bamboo culm', 'food industry', 'flour', 'biscuits', 'cookies', and 'nuggets', both used in combinations, in the period between 2015 and 2022. Eight scientific papers were selected, a study for each year of the period of interest, which describe the use of young bamboo culms and shoots in fiber, flour and starch-based food products. It is noticed that in recent years the use of young bamboo culms and shoots has aroused the interest of the scientific community, mainly due to its high nutritional value, antioxidant capacity, good sensory acceptance, reduced fat and sugar content, stimulating the emergence of the market consumer. For the present moment, the use of young bamboo culms and shoots in culinary preparations is sufficiently tested and adds nutritional value to bakery and pastry formulations and to animal products such as dairy and meat products.La industria alimentaria ha estado buscando alternativas para agregar fibras y otras propiedades nutricionales a los productos. El objetivo de este artículo fue investigar el potencial de los productos formulados a partir de brotes y tallos jóvenes de bambú para el consumo humano. Este es un artículo de revisión integradora, construido a partir del estudio de artículos científicos disponibles en las bases de datos del Portal de Periódicos de la CAPES, utilizando los siguientes descriptores ‘bamboo shoot’ (brote de bambú), ‘young bamboo culm’ (tallos jóvenes de bambú), ‘food industry’ (industria alimentaria), ‘flour’ (harina), ‘biscuits’ (galletas), ‘cookies’ (pastas secas) y ‘nuggets’ (empanizados), ambos utilizados en combinación, en el período comprendido entre 2015 y 2022. Se seleccionaron ocho artículos científicos, uno estudio por cada año del período de interés, que describen el uso de brotes y tallos jóvenes de bambú en fibra, harina y productos alimenticios a base de almidón. Se puede apreciar que en los últimos años el uso de brotes y tallos jóvenes de bambú ha despertado interés científico, principalmente por su alto valor nutritivo, capacidad antioxidante, buena aceptación sensorial, contenido reducido de grasas y azúcares, estimulando el surgimiento de un mercado consumidor. Para el momento, el uso de brotes y tallos jóvenes de bambú en preparaciones culinarias está suficientemente probado y agrega valor nutricional a las formulaciones de panadería y pastelería y a los productos de origen animal, como los productos lácteos y cárnicos.A indústria alimentícia tem procurado alternativas para adicionar fibras e outras propriedades nutricionais em produtos. O objetivo deste artigo foi investigar o potencial de produtos formulados a partir de brotos e colmos jovens de bambu para a alimentação humana. Trata-se de um artigo de revisão integrativa, construída a partir do estudo de artigos científicos disponíveis nas bases de dados do Portal de Periódicos da CAPES, empregando os seguintes descritores ‘bamboo shoot’ (broto de bambu), ‘young bamboo culm’ (colmo jovem de bambu), ‘food industry’ (indústria alimentícia), ‘flour’ (farinha), ‘biscuits’ (biscoitos), ‘cookies’ (bolachas) e ‘nuggets’ (empanados), ambos utilizados em combinações, no período compreendido entre 2015 e 2022. Foram selecionados oito artigos científicos, um estudo para cada ano do período de interesse, que descrevem o uso de broto e colmo jovem de bambu em produtos alimentícios à base de fibras, farinhas e amido. Percebe-se que nos últimos anos o uso de brotos e colmos jovens de bambu tem despertado interesse do meio científico, principalmente devido ao seu alto valor nutricional, capacidade antioxidante, boa aceitação sensorial, reduzido teor de gordura e açúcar, estimulando o surgimento de mercado consumidor. Para o presente momento, a utilização de brotos e colmos jovens de bambu em preparações culinárias está suficientemente testada e agrega valor nutricional às formulações de panificação e pastelaria e aos produtos de origem animal, como os produtos lácteos e cárnicos.Research, Society and Development2022-05-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2796710.33448/rsd-v11i6.27967Research, Society and Development; Vol. 11 No. 6; e55011627967Research, Society and Development; Vol. 11 Núm. 6; e55011627967Research, Society and Development; v. 11 n. 6; e550116279672525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/27967/25495Copyright (c) 2022 Fernando Rusch; Victor Almeida de Araujo; Elen Aparecida Martines Morales; Maristela Gava; Semíramis Martins Álvares Domene; Juliana Cortez-Barbosahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRusch, FernandoAraujo, Victor Almeida de Morales, Elen Aparecida Martines Gava, MaristelaDomene, Semíramis Martins Álvares Cortez-Barbosa, Juliana2022-05-13T18:04:10Zoai:ojs.pkp.sfu.ca:article/27967Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:45:32.013024Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Potential of young bamboos for food industry: production of ingredients from the use of their culms and shoots
Potencial de los bambúes jóvenes para la industria alimentaria: producción de ingredientes a partir de sus tallos y brotes
Potencial dos bambus jovens para a indústria alimentícia: produção de ingredientes a partir do uso de seus colmos e brotos
title Potential of young bamboos for food industry: production of ingredients from the use of their culms and shoots
spellingShingle Potential of young bamboos for food industry: production of ingredients from the use of their culms and shoots
Rusch, Fernando
Alimentos de bambu
Farináceo alternativo
Biscoitos
Empanados
Fibra
Amido.
Bamboo foods
Alternative farinaceous
Biscuits
Nuggets
Fiber
Starch.
Alimentos de bambú
Farináceo alternativo
Galletas
Empanizados
Fibra
Almidón.
title_short Potential of young bamboos for food industry: production of ingredients from the use of their culms and shoots
title_full Potential of young bamboos for food industry: production of ingredients from the use of their culms and shoots
title_fullStr Potential of young bamboos for food industry: production of ingredients from the use of their culms and shoots
title_full_unstemmed Potential of young bamboos for food industry: production of ingredients from the use of their culms and shoots
title_sort Potential of young bamboos for food industry: production of ingredients from the use of their culms and shoots
author Rusch, Fernando
author_facet Rusch, Fernando
Araujo, Victor Almeida de
Morales, Elen Aparecida Martines
Gava, Maristela
Domene, Semíramis Martins Álvares
Cortez-Barbosa, Juliana
author_role author
author2 Araujo, Victor Almeida de
Morales, Elen Aparecida Martines
Gava, Maristela
Domene, Semíramis Martins Álvares
Cortez-Barbosa, Juliana
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Rusch, Fernando
Araujo, Victor Almeida de
Morales, Elen Aparecida Martines
Gava, Maristela
Domene, Semíramis Martins Álvares
Cortez-Barbosa, Juliana
dc.subject.por.fl_str_mv Alimentos de bambu
Farináceo alternativo
Biscoitos
Empanados
Fibra
Amido.
Bamboo foods
Alternative farinaceous
Biscuits
Nuggets
Fiber
Starch.
Alimentos de bambú
Farináceo alternativo
Galletas
Empanizados
Fibra
Almidón.
topic Alimentos de bambu
Farináceo alternativo
Biscoitos
Empanados
Fibra
Amido.
Bamboo foods
Alternative farinaceous
Biscuits
Nuggets
Fiber
Starch.
Alimentos de bambú
Farináceo alternativo
Galletas
Empanizados
Fibra
Almidón.
description The food industry has been looking for alternatives to add fiber and other nutritional properties to products. The aim of this article was to investigate the potential of products formulated from young-aged bamboo culms and shoots for human consumption. This is an integrative review article, built from the study of scientific articles available in the databases of the CAPES Journal Portal, using the following descriptors 'bamboo shoot', 'young bamboo culm', 'food industry', 'flour', 'biscuits', 'cookies', and 'nuggets', both used in combinations, in the period between 2015 and 2022. Eight scientific papers were selected, a study for each year of the period of interest, which describe the use of young bamboo culms and shoots in fiber, flour and starch-based food products. It is noticed that in recent years the use of young bamboo culms and shoots has aroused the interest of the scientific community, mainly due to its high nutritional value, antioxidant capacity, good sensory acceptance, reduced fat and sugar content, stimulating the emergence of the market consumer. For the present moment, the use of young bamboo culms and shoots in culinary preparations is sufficiently tested and adds nutritional value to bakery and pastry formulations and to animal products such as dairy and meat products.
publishDate 2022
dc.date.none.fl_str_mv 2022-05-10
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/27967
10.33448/rsd-v11i6.27967
url https://rsdjournal.org/index.php/rsd/article/view/27967
identifier_str_mv 10.33448/rsd-v11i6.27967
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/27967/25495
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv 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. 11 No. 6; e55011627967
Research, Society and Development; Vol. 11 Núm. 6; e55011627967
Research, Society and Development; v. 11 n. 6; e55011627967
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
_version_ 1797052764442853376

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