Snack product development from by-product of edible bamboo shoots
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Abstract
This study aimed to develop a snack product from bamboo shoots by utilizing leftover bamboo shoot trimmings. The research evaluated the optimal proportions of bamboo shoots (30–50%), jasmine rice flour (30–50%), and eggs (20–40%) to determine consumer preferences among 14 formulations. The results showed that the best formulation consisted of 31.40% bamboo shoots, 30.00% jasmine rice flour, and 38.60% eggs, achieving the highest overall liking score of 7.10. The nutritional content per 100 grams of the product included carbohydrates (54.09 g), protein (17.15 g), dietary fiber (9.42 g), moisture (7.86 g), fat (6.52 g), and ash (4.96 g). In terms of physical properties, the product exhibited color values of L* 54.96, a* 8.45, and b* 21.04. The antioxidant activity, measured using the DPPH radical scavenging method, was 51.56%. Additionally, total microbial counts and yeast and mold levels were found to be less than 10 cfu/g. This research demonstrates the potential of utilizing leftover bamboo shoot trimmings to create a nutritious and consumer-accepted snack product.
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