Utilization of Bamboo (Bambusa vulgaris) Shoots in Fresh Pasta Noodle Production

Aladin Ibrahim; Justin P. H. Dalupan; Jobb M.E. Dongosa; Gerill M. Bretana; Ruther J.S. Cajulao

doi:10.56479/ipeak.2024.012201

Authors

Aladin Ibrahim
Justin P. H. Dalupan
Jobb M.E. Dongosa
Gerill M. Bretana
Ruther J.S. Cajulao

DOI:

https://doi.org/10.56479/ipeak.2024.012201

Keywords:

Bamboo shoots, Bambusa vulgaris, Noodles, Pasta, Sensory evaluation

Abstract

This study aimed to investigate the sensory acceptability of fresh pasta noodles made from bamboo (Bambusa vulgaris) shoots, incorporating different proportions at 0% (control), 25%, 50%, 75%, and 100%. The sensory acceptability of the treatments was evaluated in terms of aroma, texture, appearance, and taste, as well as their overall acceptability. The study also analyzed the significant differences in sensory qualities between the experimental treatments and compared them with the control. A completely randomized design was employed, involving sixty (60) evaluators. The results indicated that the inclusion of bamboo shoot in the noodle mixture adversely affected the sensory quality, with these negative effects intensifying at higher bamboo shoot proportions. In terms of aroma, texture, appearance, and taste, the differences among the experimental treatments, with the exception of the control treatment, were not statistically significant. However, significant differences were observed in these sensory aspects when comparing the control treatment to the experimental treatments. In conclusion, the research suggests that even small quantities of high-nutritional-value bamboo shoot flour can negatively impact product quality. Future studies should focus on improving the sensory quality and shelf life of these noodles, while also exploring methods to reduce production costs.

References

Ahmad, H. (2021, July 7). Bamboo Shoots: A Source of nutrition and employment. CropForLife. Retrieved December 1, 2023, from https://cropforlife.com/bamboo-shoots-a-source-of-nutrition-and-employment/

Azernews (2022, August 17). Global market on verge of acute shortage of Grain flour rapidly increase. Retrieved December 1, 2023, from https://www.azernews.az/business/198142.html

Bajwa, B., Bish, M. S., & Nirmala, C. (2018). Bamboo shoots fortified cookies asahealthysnack. 11th World Bamboo Congress Mexico. Xalapa, Mexico.

Behera, P., & Balaji, S. (2021). Health benefits of fermented bamboo shoots: The twenty-first century green gold of Northeast India. Applied Biochemistry and Biotechnology, 193, 1800-1812.

Bisht, M. S., Chongtham, N., & Santosh, O. (2018). Bamboo shoot as a potential source of dietary fiber for food fortification. 11th World Bamboo Congress Mexico. Xalapa, Mexico.

Caasi-Lit, M., Mabesa, L., & Candelaria, R. (2010). Bamboo shoots resources of the philippines: I. Edible Bamboo and the Current status of the local bamboo shoot industry. Philippine Journal of Crap Science, 35 (2), 54-68.

Chandramouli, S., & Viswanath, S. (2015). Nutritional composition of edible bamboo shoots of some commercially. International Journal of Basic and Life Sciences, 3(6), 275-287.

Chen, G., Chen, X., Yang, B., Wei, X., Ding, Y., & Kan, J. (2018). Polysaccharides obtained from bamboo shoots (Chimonobambusa quadrangularis) processing by-products: New insight into ethanol precipitation and characterization. International Journal of Biological Macromolecules, 112, 951-960.

Felisberto, M. H., Miyake, P. S., Beraldo, A. L., & Clerici, M.T. (2017). Young bamboo culm. Potential food as source of fiber and starch. Food Research International, 11, 96-102.

Liu, W., Hui, C., Wang, F., Wang, M., & Liu, G. (2018). Review of the resources and utilization of bamboo in China. In H.P.S. Abdul Khalil (ed), Bamboo-current and future prospects (pp.133-142). IntechOpen

Maroma, D. (2015). Utilization of bamboo shoots (Bambusa vulgaris) in chips production. Open Access Library Journal, 2, 1-6.