Abstract:There are 50 to 60 bamboo species, which the shoots are edible. This work aimed for the development and characterization of a new product from the Dendrocalamus asper specie, related to physicochemical, microbiological, texture and color characterization of a bamboo shoot paste. Cyanide was eliminated through preprocessing and the formula of the new product did not compromise bamboo shoots characteristics, as low-fat content food. The presence of phenolic compounds in the paste and antioxidant activity, even c… Show more
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