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Journal of Biotechnology & Biomaterials | ISSN: 2155-952X | Volume: 8
3rd World Biotechnology Congress
December 03-04, 2018 Sao Paulo, Brazil
Production and evaluation of the starch and fiber from young bamboo culm for food and
biotechnological applications
Maria Teresa Pedrosa Silva Clerici, Mária Hermínia Ferrari Felisberto, Elson de Araújo Montagno and Antonio Ludovico Beraldo
University of Campinas, Brazil
Bamboo is a perennial crop that grows rapidly, without the need of replanting, does not require pesticides, is a high-yield
renewable resource, cheap and abundant across the globe. In our staff, we verify that the starch and fibers present in
the young bamboo culms can bring benefits to the food and biotechnological industries, which is in growing demand of
eco-friendly ingredients obtained from renewable sources. Besides, increasing fiber consumption is widely reported in the
current literature as a beneficial effect for the population. Thus, the purpose of this lecture is to demonstrate the state of
the art in research and development of flour, starch and fiber of young bamboo culm. We will show our results about the
potential production and commercialization capacity of bamboo for industries, specify its physical-chemical and technological
characteristics for many applications, and, in the end, explain the scientific challenges which we already overcame and the
future perspectives for young bamboo culm.
Biography
Maria Teresa Pedrosa Silva Clerici graduate in Biochemistry Pharmacy from the Federal University of Ouro Preto (1988), Master in Science and Technology of the
Food from the Federal University of Lavras (1991) and a Doctorate in Science and Technology of the Food from the University of Campinas (1997). Nowadays, is
an MS-3.1 Professor at the University of Campinas (UNICAMP- Brazil). Has to experience in Science and Technology of Food, focusing on Science and Technology
of cereals, roots and tubers and acting on the subjects of baking, pasta, roots, tubers, thermoplastic extrusion, starches, fibers and researching new ingredients.
Maria Teresa Pedrosa Silva Clerici et al., J Biotechnol Biomater 2018, Volume: 8
DOI: 10.4172/2155-952X-C7-106