Mária Herminia Ferrari Felisberto

Young bamboo culm: Potential food as source of fiber and starch

With the objective of widening the use of bamboo in the food industry, the present work aimed to produce and characterize the young bamboo culm flours from varieties Dendrocalamus asper, Bambusa tuldoides and Bambusa vulgaris as potential sources of fiber and starch. The young culms were collected, cut in three sections (bottom, middle, top), processed into flour, and they were physically, chemically and technologically analyzed. The data were obtained in triplicate and evaluated by means of average differences, using analysis of variance (ANOVA) and Scott-Knott test (p<0.05). The young bamboo culms flours presented low values for moisture content (<10g/100g), protein, lipids and ash contents (<3g/100g). Regarding the carbohydrates profile, the flours were significantly different in their sugar, starch and total fiber contents. All flour samples presented a potential for fiber extraction (>60g/100g), and the varieties B. vulgaris and D. asper, presented an additional potential for starch extraction (16 and 10g/100g, respectively). Regarding technological characteristics, all flours presented bright yellow color, lightly acidic pH (>5.0), water solubility index (WSI) lower to 2.5%, excepting D. asper, which presented a WSI superior to 7.5%. In this way, the evaluated young bamboo culms present potential application in the food industry as flours and as source of fibers; in addition, the varieties D. asper and B. vulgaris can also be used for starch extraction.

Caracterização tecnológica de massa seca tipo Fettucine, adicionada de diferentes tipos de fibras

Resumo As massas secas alimentícias estão presentes na mesa do consumidor brasileiro, fazendo parte das principais refeições em todas as classes socias. Entretanto, a crescente busca por alimentos mais saudáveis têm levado a indústria a alterar a formulação de vários produtos, com a adição de fibras e/ou proteínas, ou redução do teor calórico (açúcar e gordura). Assim, avaliamos a adição de diferentes tipos de fibras em formulações de massas alimentícias secas, tipo fettucine, com o objetivo de aumentar os efeitos benéficos à saúde do consumidor.

Addition of young bamboo culm flour and comercial bamboo shoot fiber as partial substitutes of fat and/or sugar in cookies formulations

Commercial bamboo shoot fiber (CBSF) has been used in food products, and young bamboo culm flour (YBCF) could also be used as a source of fiber, attending consumer demand for healthier products, as well as providing sustainable exploration of the clumps. So, this project aimed to study comparatively the addition of YBCF and CBSF in cookies formulations with reduced contents of fat and/or sugar. Technological parameters were evaluated by surface response methodology (SRM), and no significant difference was observed between formulations. This results shows that YBCF and CBSF are potential ingredients to partially substitute fat and sugar in cookies formulations.

Yam flour (Dioscorea alata L.) in fresh pasta of whole grain wheat flour

The consumption of whole grain products grows every day and it is of great importance to the diet because of their higher nutritional quality than non-whole grain products. However, whole fresh pasta has a dark color that makes them not being acceptable by consumers. The addition of yam flour influences on the color of fresh pasta providing lighter product pasta, besides improving the quality such as the antioxidant activity.