Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations

Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations

Abstract One of the innovation strategies of the bakery industry is the use of new ingredients capable of increasing the health appeal of products. The objective of this study was to evaluate the effect of partial substitution (15%) of wheat flour by young bamboo culm flour (YBCF) in cookies formul...

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Bibliographic Details
Main Authors: Mária Herminia Ferrari FELISBERTO, Patricia Satie Endo MIYAKE, Antonio Ludovico BERALDO, André Rinaldi FUKUSHIMA, Luís Antônio Baffile LEONI, Maria Teresa Pedrosa Silva CLERICI
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2019-04-01
Series:Food Science and Technology
Subjects:
bamboo flour
healthy products
new ingredient
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005004103&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005004103&lng=en&tlng=en

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