International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 1 (2019)

Functional biscuits from bamboo shoots: Enrichment of nutrients, bioactive compounds and minerals in bamboo shoot paste fortified biscuits


Oinam Santosh, Harjit Kaur Bajwa, Madho Singh Bisht, Chongtham Nirmala

Bamboo shoot is a traditional delicacy in many Asian countries and considered as a healthy food since ancient times. However, changing lifestyle and increasing globalization has caused a drastic change in the food system and traditional vegetables like bamboo shoots are being neglected though they are highly nutritious. In recent years, its importance as a health food has been highlighted and has generated a huge amount of interest amongst researchers and nutritionist alike. Its application in the food industry for food fortification is being highlighted in the present work. Functional biscuits were developed by substituting wheat flour with 20% processed bamboo shoot paste. Fortified biscuits had a significant (P<0.05) increase in the amount of proteins, phenols, phytosterols, vitamin C and dietary fiber content compared to the control biscuits. On the basis of high sensory score and overall acceptability of the bamboo shoot paste fortified biscuits, it is concluded that bamboo shoot supplementation in biscuits is a convenient vehicle for imparting nutrients and health-promoting phytochemicals into people’s diet.
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