Abstract:
The objective of this research was to study the effect of bamboo shoot powder on biscuit
quality and to formulate bamboo shoot powder incorporated biscuit. Design of experiment
was employed for formulating the recipe of biscuit. 5 formulations of biscuit containing 0,
5, 10, 15 and 20 parts of bamboo shoot powder were prepared. The prepared biscuits were
subjected to sensory evaluation. The data obtained were statistically analysed using two
way ANOVA (no blocking) at 5% level of significance. Bamboo shoot powder
incorporated biscuit and control were subjected to analysis for proximate and minerals
content.
From the mean sensory scores, 5 parts bamboo shoot powder incorporation was selected
as the best formulation. At 5% level of significance, the control and optimized product
were significantly different from each other. The protein, fiber and potassium increased
from 5.63% to 7.13%, 0.89% to 1.54% and 112.00 mg/100 g to 152.52 mg/100 g
respectively from control to optimized product. Moreover, the antioxidant activity
determined by 2,2-Diphenyl-1-Picrylhydrazyl assay method was higher in optimized
product (9.43%) than in control (5.03%). These findings show that bamboo shoot powder
incorporated biscuits up to 5% are acceptable and are nutritionally enriched
Description:
A dissertation submitted to the Department of Food Technology, Central Campus of
technology, Tribhuvan University, in partial fulfilment of the requirements for the
degree of B. Tech. in Food Technology
