Freeze-dried bamboo shoot powder for food fortification: enrichment of nutritional content and organoleptic qualities of fortified biscuits

Abstract

Background: Bamboo shoots are low-calorie vegetables rich in nutrients and phytochemicals. Due to the presence of antinutrients and short shelf life, the shoots need to be processed for long term usage. Vacuum freeze-drying is the best method of water removal from perishable vegetables compared to other methods of drying. Edible portion of shoots were freeze dried in three forms, fresh, 20minute boiled and 24hour soaked and compared with wheat flour. Freeze dried bamboo shoot powder were used for fortification of biscuits. Nutrients, bioactive compounds and minerals were increased in bamboo shoot fortified biscuits as compared to control biscuits. Nutritional content was observed to be maximum in fresh freeze dried fortified biscuits with 0.30g/100g amino, 1.27g/100g protein, 20.45g/100g carbohydrate, 0.22g/100g phenol, 0.18g/100g phytosterol, 62.44g/100g neutral detergent fiber (NDF) and 5.16g/100g acid detergent fiber (ADF) whereas anti-nutrients content was minimum in 20minute boiled shoot fortified biscuits with 5.98mg/kg amongst the fortified biscuits. Anti-nutrient content in all the fortified biscuits were much below the permissible level. Sensory analysis showed higher acceptability in 20minute boiled fortified biscuits. Compared to the control, minerals such as K, P, S, Na, Ca, Zn, Fe, Mn, increased in fortified biscuits. Freeze-dried bamboo shoot fortified biscuits were better in nutritional quality as well as better organoleptic properties compared to the control.