Evaluation of the bamboo shoots' development status and nutrition in Sichuan, China

Liu, Yuntao; Tang, Qianqian; You, Yuxian; Zeng, Siqi; Li, Yiwen; Chen, Di; Liu, Aiping; Feng, Chao‐Hui; Li, Cheng; Chen, Shuai

doi:10.2991/icesame-16.2016.112

Cited by 6 publications

(5 citation statements)

References 3 publications

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“…When the vegan honey bamboo shoot murabba sample was prepared, the sensory evaluation took place five hours later. 40 untrained students from Babasaheb Bhimrao Ambedker University lucknow composed the sensory panel [16][17][18]. Murabba sample was evaluated on a 9-point hedonic scale for flavor, scent, texture, appearance, and over all acceptances.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Development and Organoleptic Evaluation of Vegan Honey Tender Bamboo Shoots Murabba

Devi

Singh

2023

AFSJ

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The aim of this study was to make a Bamboo Shoots (Phyllostachys edulis) are regarded as one of the beneficial health foods due to their high protein, carbohydrate, vitamin, fiber, and mineral composition and very low fat content. In the current study, "Value of tender bamboo shoots murabba with cinnamon, cardamom, lemon, vegan honey, jaggery," vegan honey bamboo murabba was made in the food science and technology laboratory of the department of food and nutrition at Babasaheb Bhimrao Ambedkar University in Lucknow. Five different preparation methods for the vegan honey bamboo murabba. This research sought to determine whether vegan honey bamboo murabba was acceptable based on a sensory evaluation test completed at BBA University in India. Tender bamboo shoots, jaggery, vegan honey, cinnamon, cardamom, ginger, juice, lemon juice, and water made up the basic ingredients for bamboo murabba. These ingredients were combined, dissolved, condensed, and made to an80°C (about 50°C) jaggery content. In a glass container, bamboo that had been heated to 50°C was placed. This sample was referred to as a cold-packed bamboo murabba. In order to sterilize it, the hot-pack murabba was heated on low temperature for 20 minutes. The bamboo was sterilized after 20 minutes and allowed to settle at room temperature. The sample that underwent sterilization was referred to as a heated murabba. Each sample was assessed using a Murabba sample, which was graded on a 9-point hedonic scale for flavor, smell, texture, appearance, and general acceptances in the sensory test. The color, sweetness, acidity, taste, and flavor of each sample were also assessed.

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Section: Sensory Evaluationmentioning

confidence: 99%

Development and Organoleptic Evaluation of Vegan Honey Tender Bamboo Shoots Murabba

Devi

Singh

2023

AFSJ

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“…Bamboo shoots, cherished culinary delights in tropical and subtropical regions, stand as a focal point on dining tables worldwide. Notably, China leads global bamboo shoot production, surpassing 5 million tons annually [ 1 ]. The intricate process of bamboo shoot sampling and processing generates copious by-products, predominantly bamboo shoot residues (BSR), encompassing bamboo shells and shoots, constituting a substantial 70% of the overall output [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Enhancing quality of ruminant feed through fungal treatment: Usage of bamboo shoot residues

Huo,

Guo,

Zhao

2024

PLoS ONE

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In this investigation, we explore the harnessing of bamboo shoot residues (BSR) as a viable source for ruminant feed through fungal treatment, with the overarching objective of elevating feed quality and optimizing bamboo shoot utilization. The white-rot fungi (Wr.fungi), Aspergillus niger (A.niger), and its co-cultures (A.niger&Wr.fungi) were employed to ferment BSR. And the impact of different fermentation methods and culture time on the chemical composition (Crude protein Ash, neutral detergent fibre and acid detergent fibers), enzyme activity (Cellulase, Laccase, Filter paperase and Lignin peroxidase activities), and rumen digestibility in vitro were assessed. The findings reveal a nota ble 30.39% increase in crude protein in fermented BSR, accompanied by respective decreases of 13.02% and 17.31% in acid detergent fiber and neutral detergent fibre content. Enzyme activities experienced augmentation post-fermentation with A.niger&Wr.fungi. Specifically, the peak Cellulase, Laccase, and Lignin peroxidase activities for BSR with Wr.fungi treatment reached 748.4 U/g, 156.92 U/g, and 291.61 U/g, respectively, on the sixth day of fermentation. Concurrently, NH3-N concentration exhibited an upward trend with prolonged fermentation time. Total volatile fatty acids registered a decline, and the Acetate/Propionate ratio reached its nadir after 6 days of fermentation under the A.niger&Wr.fungi treatment. These outcomes furnish a theoretical foundation for the development of ruminant feeds treated via fungal co-culture.

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“…There are 116 genera and 1439 species of bamboo in the world, 62% of which are native to Asia; moreover, there are 43 genera and 861 species and subspecies taxa of bamboo in China, of which the area of bamboo forests planted with Phyllostachys pubescens (P.pubescens) is 1/3 of the total area planted with all other bamboo species (Liu et al, 2018). The shoots of bamboo are tender, tasty and rich in protein, minerals, vitamins and dietary fiber (Nirmala & Sharma, 2008), which can help prevent cardiovascular diseases, diabetes and other chronic diseases; their shoots in fact represent relatively newly discovered type of dietary fiber resource with great potential for development (Liu et al, 2016). About 40% of the bamboo shoots harvested each year are used for fresh consumption, while the remaining 60% are processed and sold (Tang et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Comparison of physicochemical properties of three types of bamboo shoot powders

2023

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Powders were prepared from fresh Phyllostachys pubescens bamboo shoots (P. pubescens), Dendrocalamopsis oldhami bamboo shoots (D.oldhami) and Dendrocalamus latiflorus bamboo shoots (D.latiflorus), and their physical, chemical, adsorption and powder properties were determined. All three of these powders were high in dietary fiber and protein, with P. pubescens powder containing the highest concentration of dietary fiber (50.34 ± 0.65 g•100 g -1 ). The water holding, oil holding, and swelling capacities of this powder were all higher than those of the other two kinds of powders. The P. pubescens powder also showed the highest capacity to adsorb glucose, cholesterol and nitrite. In addition, the measured repose and slip angles of this powder were lower than those of the other two powders, indicative of it having good fluidity. And the bulk density and tap density of this powder were significantly higher than those of the others as well, indicative of its superior filling property.

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Evaluation of the bamboo shoots' development status and nutrition in Sichuan, China

Cited by 6 publications

References 3 publications

Development and Organoleptic Evaluation of Vegan Honey Tender Bamboo Shoots Murabba

Development and Organoleptic Evaluation of Vegan Honey Tender Bamboo Shoots Murabba

Enhancing quality of ruminant feed through fungal treatment: Usage of bamboo shoot residues

Comparison of physicochemical properties of three types of bamboo shoot powders

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