Comparison of physicochemical properties of three types of bamboo shoot powders

ZHANG, Wanjia; WANG, Suya; LAN, Man

doi:10.1590/fst.119522

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Food Science and Technology

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.119522 copy

Comparison of physicochemical properties of three types of bamboo shoot powders

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

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.

Keywords:
powder of bamboo shoots; physical and chemical properties; adsorption; powder characteristics

Graphical Abstract

	P.pubescens	D.oldhami	D.latiflorus
Protein/g∙100 g^-1	20.61 ± 0.17^c	24.21 ± 0.13^b	27.23 ± 0.10^a
Lipids/g∙100 g^-1	1.82 ± 0.15^b	2.64 ± 0.08^a	2.94 ± 0.33^a
Total soluble sugars/g∙100 g^-1	9.69 ± 0.09^a	6.65 ± 0.07^c	7.58 ± 0.05^b
Ash/g∙100 g^-1	3.38 ± 0.10^c	6.00 ± 0.18^b	6.24 ± 0.04^a
Moisture/g∙100 g^-1	5.16 ± 0.32^b	6.31 ± 0.31^a	5.54 ± 0.14^b
Reducing sugar/g∙100 g^-1	1.54 ± 0.04^a	1.13 ± 0.02^c	1.35 ± 0.01^b
Free amino acids/mg∙100 g^-1	27.49 ± 0.34^b	37.40 ± 0.32^a	23.92 ± 0.11^c
Total dietary fiber/g∙100 g^-1	50.34 ± 0.65^a	48.84 ± 0.83^b	38.32 ± 0.56^c
Insoluble dietary fiber/g∙100 g^-1	42.61 ± 0.61^a	41.80 ± 1.07^a	33.24 ± 0.23^b
Soluble dietary fiber/g∙100 g^-1	7.73 ± 0.16^a	7.04 ± 0.31^b	5.42 ± 0.25^c
Oxalic acid/mg∙g^-1	0.14 ± 0.04^b	0.08 ± 0.03^b	0.65 ± 0.09^a
Tannins/mg∙g^-1	1.34 ± 0.02^b	0.50 ± 0.01^c	1.61 ± 0.02^a
Total phenols/mg∙g^-1	5.06 ± 0.10^a	2.01 ± 0.05^c	3.17 ± 0.05^b
Flavonoids/mg∙g^-1	0.56 ± 0.01^c	0.94 ± 0.03^b	1.69 ± 0.01^a
L^*	88.22 ± 0.08^a	86.56 ± 0.17^c	87.24 ± 0.13^b
a^*	0.52 ± 0.02^c	1.68 ± 0.04^a	0.98 ± 0.06^b
b^*	13.94 ± 0.07^c	16.61 ± 0.06^b	24.31 ± 0.30^a
ΔE	89.32 ± 0.09^b	88.16 ± 0.17^c	90.57 ± 0.19^a

Bamboo species	Water holding capacity/g∙g^-1	Swelling capacity /g∙g^-1	Binding capacity /g∙g^-1	Oil holding capacity /g∙g^-1
P.pubescens	8.17 ± 0.11^a	13.43 ± 0.32^a	11.97 ± 0.34^a	2.31 ± 0.12^a
D.oldhami	7.82 ± 0.49^a	12.71 ± 0.35^b	10.41 ± 0.10^b	2.13 ± 0.11^a
D.latiflorus	6.92 ± 0.33^b	10.72 ± 0.34^c	9.43 ± 0.47^c	2.09 ± 0.25^a

	P.pubescens	D.oldhami	D latiflorus
Bulk density/g⋅mL^-1	0.55 ± 0.02^a	0.49 ± 0.00^b	0.46 ± 0.01^c
Vibrational density/g⋅mL^-1	0.88 ± 0.05^a	0.82 ± 0.02^a	0.79 ± 0.06^a
Angle of repose/°	48.06 ± 0.08^c	52.59 ± 0.16^a	51.51 ± 0.31^b
Slip angle/°	48.13 ± 1.00^c	68.5 ± 0.50^a	66.39 ± 0.39^b

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[1] *Corresponding author: 9119971008@nufe.edu.cn