5th International Symposium on Bamboo and Guadua th th Universidad Nacional de Colombia, Sede Bogotá, 18 -20 ,September, 2017 Theme - Bamboo: source of nutrition and medicine
Nutritional and Organoleptic evaluation of cookies fortified with bamboo shoot paste Oinam
1* Santosh ,
Harjit Kaur
1 Bajwa ,
Madho Singh
2 Bisht ,
Chongtham
1 Nirmala
1Department
of Botany, Panjab University, Chandigarh, India 2Centre for Science Education, North Eastern Hill University, Shillong, India ⃰ E-mail:
[email protected]
Abstract Bamboo is a versatile plant with a wide range of uses and benefits. Besides industrial uses, the juvenile shoots of bamboo are used for preparing various delicious healthy food items and pharmaceutical preparations. With increasing health consciousness in consumers, there is much demand for food for well-being and health. Young juvenile shoots are now considered one of the best vegetables rich in nutrients and minerals like potassium, calcium, iron manganese, fiber, and health enhancing bioactive compounds. It is also a rich source of antioxidants which promote cardiovascular health, inhibits the growth of cancerous tumors and slows the ageing process. These characteristics make bamboo shoot one of the widely acclaimed nutrient rich and health beneficial food items. In order to increase the utilization of bamboo shoots and provide quality products to the consumer when the fresh shoots are not available, value addition with bamboo shoots have been done by making a number of edible products. The aim of the present study was to use fresh and processed shoots of Dendrocalamus hamiltonii to make cookies and study the nutritional and organoleptic properties of the bamboo shoot fortified cookies. Analysis of fresh shoots revealed the presence of 4.21% amino acids, 3.49% proteins, 2.19% carbohydrates, 1.10% starch, 1.08% fat, 0.79% ash and 92% moisture content. The addition of 20 minute boiled bamboo shoot paste in cookies significantly increased the nutritional content of the cookies and these cookies were higher in their sensory scores as compared to the control as well as cookies fortified with raw bamboo shoots. Thus, cookies fortified with bamboo shoots can be a novel healthy snack that can be available throughout the year. _______________________________________________________________________
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Nutritional and Organoleptic evaluation of cookies fortified with bamboo shoot paste Oinam Santosh1*, Harjit Kaur Bajwa1, Madho Singh Bisht2, Chongtham Nirmala1 1Department
of Botany, Panjab University, Chandigarh, India 2Centre for Science Education, North Eastern Hill University, Shillong, India ⃰ E-mail:
[email protected] Introduction Bamboo is one of the fastest growing plants of the family Poaceae and at the same time economically very important as every part of the plant can be used. Young juvenile shoots of bamboo are a delicacy in many parts of world, particularly in East and South-East Asian countries like China, Japan, Korea, India and Thailand. Traditionally fresh, dried or fermented bamboo shoots are used for preparing a number of cuisines. Fresh juvenile bamboo shoots are not only delicious but have high nutritive value being a rich source of proteins, carbohydrates, amino acids, vitamins and minerals. The health benefits of the young shoots are attributed to the presence of bioactive compounds mainly phenols, phytosterols and dietary fibers and minerals like potassium, selenium and silica which play a very important role in health promotion and providing protection against many chronic and degenerative diseases. Due to its high content of nutrients and bioactive compounds, bamboo shoots have great potential as a material for production of novel products through fortification to enhance the nutritional value of various food products. The aim of the present study was to use processed shoots of Dendrocalamus hamiltonii to make cookies and study the nutritional and organoleptic properties of the bamboo shoot fortified cookies. It has been observed that all nutrients like amino acids, protein, carbohydrate, starch, fat etc. increased in the cookies fortified with bamboo shoot paste.
Figure 1. Bamboo Shoots A) boiled 20 minutes and B) soaked 24 hours.
Bamboo shoots were removed from freezer, thaw and make paste using grinder and was used for preparation of cookies. A total of three formulations of cookies were prepared, each of a batch of 100g flour. While one sample was kept as control having only 100g wheat flour and in the other two cookies preparation, 20% of wheat flour was replaced by bamboo shoot paste of 20 minute boiled and 24 hour soaked shoot samples, respectively. The other ingredients used for all the three formulation of cookies in each batch were as follows: ghee or clarified butter (30g), sugar (40g), milk (60ml) and baking powder (2g). All the ingredients for each formulation were mixed for 5-10 minutes to make the dough. Using a wooden rolling pin, the dough was sheeted to a uniform thickness of 3 mm. Circular cookies of 2.5 cm diameter were cut and baked for 15-20 minutes at 2000C in a baking oven. After baking, cookies were cooled at room temperature and packed in airtight containers for further evaluation of various nutritional and sensory analyses.
Nutritional characteristics Nutritional analysis for bamboo shoot and products (cookies) was performed using the established methods, total carbohydrate content (Whistler 1971), amino acids (Lee and Takahashi 1966), starch content (Meccreddy et al. 1958), total proteins (Bradford 1976), ash content (Harbers, 1994) and crude fat (AOAC, 1990).
Sensory analysis Cookies were subjected to sensory evaluation through 20 untrained panelists. The panelists were requested to record their ratings for colour, aroma, texture, taste and overall acceptability on a 9 point Hedonic Scale using numerical values ranging from 1 to 9, where 1 represented disliked extremely and 9 represented liked extremely
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Amino acid Proteins Carbohydrates Starch Moisture Ash Fat Mean ± SD
Fresh Bamboo Shoot(g/100g) 4.218±0.08 3.496±0.01 2.191±0.04 1.106±0.01 92.277±0.18 0.796±0.06 1.087±0.18
Nutritional content in cookies fortified with bamboo shoot paste The proximate composition (Table 2) shows that cookies fortified with bamboo shoot paste have higher content of amino acids, protein, carbohydrate, starch, moisture, ash and fat as compared to control cookies. It was also observed that in cookies fortified with 24 hours soaked shoot paste, amino acid, carbohydrate and protein content was maximum whereas starch, moisture, ash and fat content was maximum in cookies prepared with 20 minute boiled shoot paste (Table 2).
Mean ± SD
Preparation of bamboo shoot cookies
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Parameter
Table 2.Nutrients analysis of cookies sample (g/100g). Parameter Control Bamboo shoot cookies 20 minute boiled 24 hours soaked Amino acid 0.062±0.00 0.079± 0.00 0.108± 0.01 Proteins 0.403±0.07 1.306± 0.04 1.148± 0.05 Carbohydrates 9.163±0.43 13.720± 0.48 14.657± 0.33 Starch 57.046±0.62 60.500± 0.48 47.611± 0.20 Moisture 0.143± 0.04 0.862± 0.24 0.817± 0.19 Ash 0.615± 0.02 0.778± 0.12 0.752± 0.06 Fat 26.233± 0.49 27.267± 0.06 26.900± 0.89
Material and Methods The juvenile shoots of Dendrocalamus hamiltonii Nees & Arn. ex Munro were procured from the local vegetable market of Shillong, Meghalaya (India), during the peak season from June - September. Shoots were hand peeled to remove outer culm sheath and then washed properly. Peeled shoots were then chopped into small chunks and divided into two parts, boiled (20 minutes) and soaked (24 hours). Shoots were spread over a tissue paper to remove excess water. All the samples are then put inside a glass bottle, sealed tightly and placed inside a freezer until further used.
Result Table 1. Nutrient content in fresh bamboo shoot
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Sensory characteristics Studies on sensory attributes (Table 3) of the cookies revealed that cookies prepared with boiled bamboo shoots scored significantly higher mean panel ratings as compared to the control cookies in terms of colour, aroma, taste and overall acceptability. The colour of the fresh bamboo shoots turned from white to light yellow after boiling; this may be the reason for higher colour score in cookies fortified with paste of boiled bamboo shoots. Texture for the boiled shoots fortified cookies had 6.90 which shows significantly higher score as compared to 5.55 scored of control cookies. Cookies fortified with boiled bamboo shoot paste showed higher acceptability in colour, aroma, texture and taste compared to cookies fortified with paste of 24 hour water soaked bamboo shoots, though were comparatively less in some of the nutrient elements. Table 3. Sensory analysis of the cookies sample using 9-point Hedonic scale (1-Extremely dislike to 9- Extremely liked) Parameter
Control
Colour Aroma Texture Taste Overall Mean ± SD
5.45±1.18 6.00±0.91 5.55±1.73 5.90±1.99 6.20±1.50
Bamboo shoot cookies 20 minute boiled 24 hours soaked 7.10±0.85 5.80±1.58 7.00±0.86 5.45±1.64 6.90±1.12 5.65±1.93 7.85±0.75 4.65±1.13 7.55±0.83 4.80±1.17
Conclusion Figure 2. Bamboo shoot paste fortified cookies, A- Control cookies (without bamboo shoot paste) B- Cookies fortified with 20minute boiled bamboo shoot paste, C- Cookies fortified with 24hour soaked bamboo shoot paste.
The present study revealed that the nutrient elements present in bamboo shoots are retained in the fortified food items like cookies. Cookies fortified with bamboo shoot paste showed comparative increase in nutrient elements than the unfortified cookies. It was also observed that cookies fortified by boiled bamboo shoot paste were more acceptable to the people than the cookies fortified with water soaked bamboo shoot paste, though nutrient wise these were comparatively better than the cookies fortified with boiled bamboo shoot paste.
Acknowledgements The authors are grateful to the Ministry of Food Processing Industries and Department of Biotechnology, New Delhi, Govt. of India, American Bamboo Society and Ned Jaquith Foundation, USA for providing financial assistance to conduct this research work.
