• Food Science of Animal Resources
• /
• v.36 no.2
• /
• pp.152-158
• /
• 2016

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.43 no.2
• /
• pp.1-8
• /
• 2011

The presence of high silica in bamboo hinders the use of this material for production of rayon grade pulp. Research has been carried out to overcome this deficiency and improve quality of rayon grade pulp with the modification in pulping and bleaching process. Effect of acid boosted water prehydrolysis, sulphuric acid pre-treatment of unbleached pulp, chlorination stage at lower pH and treatment of bleached pulp with $SO_2$ water were evaluated. Acid boosted water prehydrolysis of chips reduces prehydrolysis time by 50 minutes as compared to water prehydrolysis. Treatment of unbleached pulp with sulphuric acid reduces ash, acid insoluble, silica, calcium and iron contents of the pulp by 56, 31, 82, 84 and 60% respectively. The addition of acid, increase in kappa factor in $C_D$ stage and combination of both were effective in removing silica in the pulp. Treatment of final bleached pulp with $SO_2$ water removes silica to a great extent and improves optical properties of the pulp as compared to $H_2SO_4$ or PAA. Pretreatment of the pulp with acid and modification in the bleaching process can reduce silica substantially and improve the quality of rayon grade bamboo pulp.

• Natural Product Sciences
• /
• v.22 no.1
• /
• pp.60-63
• /
• 2016

The study is a pioneering effort to determine the mineral, nutritional, and phytochemical composition and phenolic content and to determine the free radical scavenging activity of Gigantochloa levis (Blanco) Merr, a native bamboo species (locally known as "bolo") in the Philippines. Proximate analysis showed that air-dried G. levis leaves contain 15.8% ash, 22.6% crude protein, 1.2% crude fat, 29.3% crude fiber, and 19.7% total sugar. Phytochemical tests indicated the presence of diterpenes, triterpenes, saponins, phenols, tannins, and flavonoids in both the ethanolic and aqueous leaf extracts, while phytosterols were only detected in the ethanolic extract. Folin-Ciocalteu assay determined the total phenolic content in gallic acid equivalents (GAE) to be $85.86{\pm}3.71$ and $32.32{\pm}1.01mg\;GAE/100g$ dried sample for the ethanolic and aqueous extracts, respectively. The total phenolic content in quercetin equivalents (QE) was $74.44{\pm}3.11$ and $29.43{\pm}0.85mg\;QE/100g$ dried sample for the ethanolic and aqueous extracts, respectively. The radical scavenging activity of the different solvent fractions containing varying concentrations of the extract was determined using the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay. The ethyl acetate and 1-butanol fractions were found to have the highest radical scavenging activity. Mineral analysis via Energy Dispersive X-Ray Spectrometry (EDS) of the ash of G. levis leaves showed that Si is the major component, followed by K and Mg. These results point to the potential of G. levis leaves as a source of minerals and bioactive compounds with medicinal value.

• Korean journal of food and cookery science
• /
• v.31 no.4
• /
• pp.405-412
• /
• 2015

To develop a color stable and fine bamboo leaf powder (BLP) as a functional green biomaterial, bamboo leaf (BL) purchased from Sasa borealis and cultivated in Damyang, Jeonnam was treated with different conditions and BLP was evaluated. The four treatments comprised of boiling in water, in zinc chloride, sodium bicarbonate, and vinegar solutions, BLP4 was treated with 2% $ZnCl_2$ for 1 h, BLP5 was treated with 1% $ZnCl_2$ for 2 h, and BLP6 was treated with 1% $ZnCl_2+10%$ NaCl for 1 h. The particle size distribution, ash content, water binding capacity, and color change after heating in acidic solution were compared to commercial fine green tea (GTP) and bamboo leaf powders (CBLP). The particle size (cumulative 90%) of BLP was finest in BLP4 followed by BLP6 < BLP5 < GTP < CBLP. The water binding capacity of GTP was the highest and that of BLP was negatively correlated with particle size. After heating in acidic solution, the color of commercial GTP and CBLP changed from bright green to olive green, but the treated BLPs remained bright green. Especially, the -a (greenness) values for the commercial powders decreased from 11.2-13.6 to 3.1-3.8, while those of the treated BLPs did not change.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.9
• /
• pp.1265-1272
• /
• 2016

The objective of this study was to investigate the antioxidative components and anti-oralmicrobial effect of bamboo (Phyllostachys nigra var. henonis Stapf) leaves. The moisture, crude protein, crude fat, crude ash, and carbohydrate contents were 6.30%, 5.10%, 1.73%, 10.61%, and 76.26%, respectively. Vitamin C content was higher than Vitamin A and E contents. Among organic acids, citric acid content was the most abundant organic acid, followed by succinic acid, acetic acid, malic acid, and formic acid. Total polyphenol and flavonoid contents were 21.66 mg/g and 42.78 mg/g, respectively. Minimum inhibitory concentrations (MICs) of extracts of bamboo leaves for Streptococcus mutans and Streptococcus sobrinus were determined to be 0.04% and 0.16%, respectively. MICs of extracts of bamboo leaves for Porphyromonas gingivalis and Prevotella intermedia were determined to be 0.02%. Extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobrinus, P. gingivalis, and P. intermedia at a concentration of 0.32%. At this concentration, extract of bamboo leaves inhibited growth of these pathogenic bacteria up to 60 h. The results of the present study demonstrate the antimicrobial effects of bamboo leaves ethanol extract against oral pathogenic bacteria, suggesting that bamboo leaves could be an effective natural agent for oral hygiene.

• Korean Journal of Food Science and Technology
• /
• v.27 no.3
• /
• pp.286-289
• /
• 1995

To find composition of white crystals in canned bamboo shoots, the solubility in distilled water or dilute HCl solution, organic acid composition, mineral composition and amino acid composition of white crystals were analyzed. The contents of ash, protein, fat and carbohydrate were 55.12%, 14.21%, 0.70% and 29.97% respectively. Only oxalic acid was detected by HPLC analysis as an organic acid. Judging from solubility of white crystals, the type of salt was Ca-oxalate. The content of calcium was 72.68% in total amount of minerals. The content of tyrosine was 75.23% in total amount of protein. In conclusion, white crystals was constituted by Ca-oxalate and tyrosine complex.

• Korean journal of food and cookery science
• /
• v.22 no.6 s.96
• /
• pp.869-874
• /
• 2006

This study investigated the effect of bamboo leaf powder, added at content of 0%, 3%, 6%, 9% and 12%, on the quality and sensory characteristics of rice cake imprinted with flower pattern (Ed-there is no respecitive comparison here) The chemical composition as a whole was 3.07${\pm}$0.12% of moisture, 5.87${\pm}$0.02% of crude protein, 2.52${\pm}$0.05% of crude fat, 23.70${\pm}$0.07% of crude fiber and 7.73${\pm}$0.02% of crude ash. With increasing amount of added bamboo leaf powder, the hardness and chewiness of the cake were significantly increased(p<0.05), while the cohesiveness, springiness and adhesiveness were decreased. In chromaticity, the L-value, the indicator of brightness, was significantly decreased with increasing bamboo leaf powder content. The a-value, the indicator of redness, was significantly lower than the chlorophyll color (p<0.05). The b-value, the indicator of yellowness, was increased indirect proportion to the content. In sensory test, the sensory characteristics such as color, flavor, taste and chewiness were all stronger with increasing powder content, whereas the softness and dampness were weaker. The greatest overall satisfaction was achieved by the sample group of cake with 6% preference added powder.

• Food Science and Preservation
• /
• v.18 no.4
• /
• pp.517-526
• /
• 2011

The physical properties of dough with different levels (2, 4, 6, and 8%) of bamboo leaf powder were inverstigated. The bamboo leaf powder had a moisture content of 5.15%, a crude protein content of 10.48%, a crude fat content of 5.21%, a crude fiber content of 22.74%, and a crude ash content of 17.63%. The following parameters showed significant differences with the increase in the amount of bamboo leaf powder added. The gelatinization degree measured by a rapid visco-analyzer increased with the increase in the powder amount added. In the values of the farinogram parameter for dough consistency, the elasticity of the dough increased with the increase in the powder amount added. The alveogram values showed a similar tendency as those of the farinogram in terms of elasticity, absorption rate, absorption time and stability. In the rheofermentometer analysis, the volume decreased with the increase in the powder amount added, but no significant difference was found at up to 4% powder amount addition, suggesting that the about 2% and up to 4% powder amount addition is moderate.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.44 no.5
• /
• pp.1-7
• /
• 2012

Chemical composition, morphological properties and papermaking properties of Sasa quelpaertensis Nakai were investigated in order to use it comprehensively. The lignin contents of stalks and leaves were 18.8% and 15.3% and the holocellulose contents were 63.3% and 48.6% respectively. The contents of ash and the amount of water extract showed the higher value than those of wood or other bamboo species. The average fibers length and width of Sasa quelpaertensis Nakai were 780 ${\mu}m$ and 14.8 ${\mu}m$. The fibers of Sasa quelpaertensis Nakai stalk had thinner width and more slender structure than those of softwood. The handsheet made of Sasa quelpaertensis Nakai alkaline pulp showed higher in tensile strength and bulkier structure than those of handsheet made of soft wood unbleached kraft pulp.