Oinam Santosh, Harjit Kaur Bajwa, Madho Singh Bisht and Chongtham Nirmala
Bamboo shoots, considered as a ‘superfood’ are a good source of nutrients and health-promoting bioactive compounds. However, the presence of cyanogenic glycosides in the shoot causes acridity and toxicity which necessitates processing before exploiting them as food or additive in fortification. In the present investigation, shoots of Dendrocalamus hamiltonii processed by different methods were used in paste and powder form to fortify biscuits and their sensory acceptability (colour, aroma, texture, taste and overall) and cyanogenic glycoside content were evaluated. Fortified biscuit with 10% paste and 20% powder form was acceptable by consumers. The cyanogenic glycoside content was found much lower than the permissible level ranging from 21.49 mg/kg to completely removed in the biscuits fortified with oven-dried powder of boiled shoots. The study indicates that maximum sensory acceptability and cyanogenic glycoside removal were observed in bamboo shoots boiled for 20 min and the use of paste form is ideal for fortification of biscuits.
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