Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical properties and potential applications as a thickening agent
Modified flour is widely used in the food industry to enhance viscosity and texture. Previous research has investigated fermenting Bamboo Shoots Flour from Ampel Gading Bamboo which is rich in fiber. Physical process combination, like temperature changes, and chemical modifications using acids or ba...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
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Enviro Research Publishers
2024
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| Online Access: | https://eprints.ums.edu.my/id/eprint/39449/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39449/2/FULL%20TEXT.pdf |
| _version_ | 1811136473107267584 |
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| author | Rohadi Adi Sampurno Sudjatinah Mita nurul azkia Nurul Huda |
| author_facet | Rohadi Adi Sampurno Sudjatinah Mita nurul azkia Nurul Huda |
| author_sort | Rohadi |
| collection | UMS |
| description | Modified flour is widely used in the food industry to enhance viscosity and texture. Previous research has investigated fermenting Bamboo Shoots Flour from Ampel Gading Bamboo which is rich in fiber. Physical process combination, like temperature changes, and chemical modifications using acids or bases, may alter the flour's gel-forming properties, thereby expanding its applications, including as a thickening agent. The objective of this study is to evaluate the physicochemical properties and potential applications of Modified Bamboo Shoots Flour (MBFS) as a thickening agent. The analysis demonstrated that MBSF comprises 28.41% carbohydrates, with 4.88% crude fiber and 18.68% starch, featuring 4.74% amylose and 13.94% amylopectin (wet basis). Additionally, it contains 28.10% protein and 11.17% fat (wet basis), maintaining the characteristic form of MBSF. Scanning Electron Microscope (SEM) evaluation revealed the presence of ovate-shaped, rough and irregular surface starch granules. Heating a 2% MBSF suspension to 100°C increases viscosity, solubility, and swelling power. Low acidity (pH 10) enhances swelling power without affecting viscosity significantly. Both low acidity and heat treatments enhance the thickening properties of the MBFS. This study offers fundamental insights into the physical and chemical characteristics of MBFS, thereby facilitating its potential application in final products. |
| first_indexed | 2024-09-24T00:51:04Z |
| format | Article |
| id | ums.eprints-39449 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-09-24T00:51:04Z |
| publishDate | 2024 |
| publisher | Enviro Research Publishers |
| record_format | dspace |
| spelling | ums.eprints-394492024-08-05T03:11:24Z https://eprints.ums.edu.my/id/eprint/39449/ Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical properties and potential applications as a thickening agent Rohadi Adi Sampurno Sudjatinah Mita nurul azkia Nurul Huda S590-599.9 Soils. Soil science Including soil surveys, soil chemistry, soil structure, soil-plant relationships SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants Modified flour is widely used in the food industry to enhance viscosity and texture. Previous research has investigated fermenting Bamboo Shoots Flour from Ampel Gading Bamboo which is rich in fiber. Physical process combination, like temperature changes, and chemical modifications using acids or bases, may alter the flour's gel-forming properties, thereby expanding its applications, including as a thickening agent. The objective of this study is to evaluate the physicochemical properties and potential applications of Modified Bamboo Shoots Flour (MBFS) as a thickening agent. The analysis demonstrated that MBSF comprises 28.41% carbohydrates, with 4.88% crude fiber and 18.68% starch, featuring 4.74% amylose and 13.94% amylopectin (wet basis). Additionally, it contains 28.10% protein and 11.17% fat (wet basis), maintaining the characteristic form of MBSF. Scanning Electron Microscope (SEM) evaluation revealed the presence of ovate-shaped, rough and irregular surface starch granules. Heating a 2% MBSF suspension to 100°C increases viscosity, solubility, and swelling power. Low acidity (pH 10) enhances swelling power without affecting viscosity significantly. Both low acidity and heat treatments enhance the thickening properties of the MBFS. This study offers fundamental insights into the physical and chemical characteristics of MBFS, thereby facilitating its potential application in final products. Enviro Research Publishers 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/39449/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/39449/2/FULL%20TEXT.pdf Rohadi and Adi Sampurno and Sudjatinah and Mita nurul azkia and Nurul Huda (2024) Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical properties and potential applications as a thickening agent. Current Research in Nutrition and Food Science, 12 (1). pp. 1-9. ISSN 2347-467X http://dx.doi.org/10.12944/CRNFSJ.12.1.18 |
| spellingShingle | S590-599.9 Soils. Soil science Including soil surveys, soil chemistry, soil structure, soil-plant relationships SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants Rohadi Adi Sampurno Sudjatinah Mita nurul azkia Nurul Huda Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical properties and potential applications as a thickening agent |
| title | Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical properties and potential applications as a thickening agent |
| title_full | Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical properties and potential applications as a thickening agent |
| title_fullStr | Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical properties and potential applications as a thickening agent |
| title_full_unstemmed | Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical properties and potential applications as a thickening agent |
| title_short | Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical properties and potential applications as a thickening agent |
| title_sort | modified bamboo shoots flour derived from the ampel gading bamboo bambusa vulgaris schrad var striata physicochemical properties and potential applications as a thickening agent |
| topic | S590-599.9 Soils. Soil science Including soil surveys, soil chemistry, soil structure, soil-plant relationships SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants |
| url | https://eprints.ums.edu.my/id/eprint/39449/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39449/2/FULL%20TEXT.pdf |
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