Influence of Bamboo Shoots (Dendrocalamus asper) Flour Addition and Baking Temperatures on the Sensory and Physical Characteristics of Cookies

Abstract

This study examines the effects of incorporating bamboo shoot flour and varying baking temperatures on the quality of cookies, in an effort to enhance their palatability and consumer acceptability. Utilizing a factorial randomized block design, this investigation was carried out in triplicate, considering two key factors: the proportion of bamboo shoot flour incorporated (A) and the baking temperature (B) at three different levels (140℃, 145℃, and 150℃). It was found that the use of bamboo shoot flour in cookie production is safe, with a recorded HCN content of 4.86 ppm, well beneath the maximum safety standard for consumption. However, bamboo shoot flour demonstrated mild antioxidant activity, attributed to the high temperatures and prolonged processing times employed in preparation, which likely diminished the antioxidant content. Significant effects of both bamboo shoot flour incorporation and baking temperature on the sensory and physical properties of the cookies were observed. The most desirable ratio of bamboo shoot flour to wheat flour was found to be 1:2, and the optimal baking temperature range was between 140℃ to 145℃. These parameters were found to yield the highest preference across nearly all evaluated metrics, suggesting a potential strategy for enhancing the use of underutilized bamboo shoots in snack foods.