Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical properties and potential applications as a thickening agent

• Main Authors: Rohadi, Adi Sampurno, Sudjatinah, Mita nurul azkia, Nurul Huda
• Format: Article
• Language: English; English
• Published: Enviro Research Publishers 2024
• Subjects: S590-599.9 Soils. Soil science Including soil surveys, soil chemistry, soil structure, soil-plant relationships; SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants
• Online Access: https://eprints.ums.edu.my/id/eprint/39449/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/39449/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/39449/; http://dx.doi.org/10.12944/CRNFSJ.12.1.18
• Institution: Universiti Malaysia Sabah

Modified flour is widely used in the food industry to enhance viscosity and texture. Previous research has investigated fermenting Bamboo Shoots Flour from Ampel Gading Bamboo which is rich in fiber. Physical process combination, like temperature changes, and chemical modifications using acids or ba...