Studies On Composition And Functional Properties Prepared From The Harvested Bamboo Shoots With Different Granularity And Its Utilization For Cookies

Changes in contents of different components (such as moisture, ash, soluble sugar, protein and dietary fiber), physical properties (including repose, slip angle and humidity absorption) and functional properties (including swelling, water-holding capacity, oil retention, cation-exchange capacity and adsorption capacity for NO2-, cholesterol and heavy metal ions) among different granularity bamboo powders from aged parts of harvested bamboo shoots (Dendrocalamopsis oldhami) were investigated in this paper. Besides, the influence of bamboo powder addition and particle size on rheological properties of wheat dough and on biscuit qualities from two aspects of sensory and texture profiles were also investagated. Finally the compound formulation of bamboo biscuits were carried out through the single factor compound formulation and response surface method, and then predicted the shelf life of bamboo cookies. The conclusions were as followings: 1. The contents of soluble sugar, water, protein, soluble dietary fiber and the capacity of cation-exchange decreased significantly with decrease in its particle size, but the contents of ash and insoluble dietary fiber, humidity absorption, and adsorption abilities for NO2-, cholesterol, bile acid and heavy metal ions significantly increased. Also, the cholesterol and heavy metal ions adsorption ability of harvested bamboo shoots with each particle size at pH7.0were significantly greater than that of at pH2.0in vitro. Oil retention and expansion forces were reduced at first and then enhanced with the decrease in particle size.2. Peak viscosity, trough viscosity, final viscosity, breakdown and setback changed obviously with bamboo powder particle size decreased while peak time and pasting temperature have no significant changed. The stability time and stretch properties of dough were reduced at first and then enhanced with the decrease of particle size, but the development time and softness have no marked affection.With increasing addition of bamboo powder, pasting properties and softness of the flour decline while the development time, water absorption and stability time increase. The strength properties improve to the maxium values when the addition was15%.3. The optimal conditions of bamboo biscuits were determined: bamboo powder style is NO.Ⅲ,10%of bamboo,35%of sugar,45%of water and0.5%of food emulsifier,160℃bake for12min, then predict the shelf life of bamboo biscuits based on fat oxidation, Schaal heat-resistant test were used to accelerate the deterioration rate of bamboo biscuit. Acid value(AV), peroxide value(POV) and sensory evaluation of the bamboo biscuit which is stored at60℃,50%relative humidity(RH) were measured periodical. Storage time and logarithm of AV and POV were fitted, and the shelf life of biscuits was29days at60℃,50%RH According to the oxidation kinetic and Arrhenius equation, the shelf life of biscuits was predicted to be474days at20℃,50%RH.