Effect of Bamboo Powder Supplementation on Physicochemical and Organoleptic Characteristics of Fortified Cookies

Present study focused on the use of bamboo shoots powder for the production of baked goods owing to their enormous health benefits. It was an endeavor to make use of cheaper sources through high nutritional contour for the production of best quality baked products. Proximate composition revealed that the powder of bamboo shoots contained elevated amount of fiber (24.44%) and protein contents (19.32%) while the lowest amount of fats (1.46%). Similarly means values for T10 was found to contain 14.10% protein and 2.48% fiber followed by mean values for T8 with 13.97% protein and 1.97% fiber, while means for fat percentage were non-significantly different among all treatments. Physical characteristics like diameter, thickness and spread factor were affected significantly in all treatments. Significant reduction in the spread factor of the cookies was observed with increase in bamboo shoot powder. As low-cost and readily available source bamboo shoots offers an exciting new potential substance as a food ingredient especially in cookies. Physical characteristics depicted exceptional dough making characteristics when mixed with wheat flour. In this investigation sensory evaluation shows that the cookies prepared from 6% and lower level of the bamboo shoots fortified flour were acceptable.