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Shisanupong Anukanon. Nutritional Values of the Gelatinous Substance in Bamboo Internodes. (). Mae Fah Luang University. Learning Resources and Educational Media Center. : , .
Nutritional Values of the Gelatinous Substance in Bamboo Internodes
Name: Chaiyong Rujjanawate
Address:
333 Moo1, Thasud, Muang, Chiang Rai 57100
Organization :
GMSMJ. Hosting by Mae Fah Luang University
Email :
ask.library@mfu.ac.th
Name: Shisanupong Anukanon
ThaSH:
Gelatin
ThaSH:
Bamboo
ThaSH:
Nutrition
Abstract:
Background: During the rainy and cool seasons, internodes of bamboo (Dendrocalamus strictus) contain a clear light brown gelatinous substance with a pale bamboo odor. This gelatinous substance is traditionally called Piang and has long been used as a food by northern Thai people. However, there have been no reports regarding nutritional values to support the promotion of this local wisdom usage.
Objective: Thus study aimed to evaluate the nutritional values and anti-oxidant properties of this gelatinous substance.
Methods: Bamboo gelatinous substance was collected from local markets in Chiang Rai, freeze dried and subjected to nutritional analysis and anti-oxidant assay.
Results: The results showed that 1.0 gram of dried gelatinous substance contains 0.79 g of insoluble dietary fiber and 0.11 g of soluble dietary fiber. There was 0.16 g of protein in 100 grams of fresh gelatinous substance and no fats or sugars were detected. Silicon was the most predominant mineral found in the bamboo gelatinous substance. Its content was 20 mg/100 g fresh gelatinous weight. Other minerals found in 100 g fresh gelatinous substance were potassium (104 mg), sodium (2 mg), magnesium (1.78 mg), calcium (4 mg), phosphorus
(8 mg), iron (0.14 mg), zinc (0.04 mg) and chloride (4.40 mg). Total polyphenols at small concentrations were found but no anti-oxidant properties were detected.
Conclusion: All of these findings suggested that bamboo gelatinous substance contains almost zero calories but is rich in dietary fibre and silicon, both of which are beneficial to health. This natural product could be developed as a potential dietary supplement.
Mae Fah Luang University. Learning Resources and Educational Media Center
Address:
CHIANG RAI
Email:
library@mfu.ac.th
Modified:
2021-09-21
Issued:
2021-09-20
บทความ/Article
application/pdf
BibliograpyCitation :
GMS Medicine Journal. Vol.1, No.1 (January - April 2021) : p.25-31
GMS Medicine Journal Vol. 1 No. 1 Jan-April 2021 25-31
eng
©copyrights Mae Fah Luang University
RightsAccess:
ใช้เวลา
-0.966802 วินาที
Chaiyong Rujjanawate
Shisanupong Anukanon
| Title | Contributor | Type |
|---|---|---|
| Anti-gastric ulcer activity of the methanol extract from tacca integrifolia rhizome
มหาวิทยาลัยเชียงใหม่ Shisanupong Anukanon | Busabong Chamreondararasami Ampai Panthong Puongtip Kunanusorn Parirat Khonsung Natthakarn Chiranthanut Saranyapin Potikanond | วิทยานิพนธ์/Thesis |
| Nutritional Values of the Gelatinous Substance in Bamboo Internodes
มหาวิทยาลัยแม่ฟ้าหลวง Chaiyong Rujjanawate;Shisanupong Anukanon | บทความ/Article | |
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