Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits

Sangeetha, A. V. and Mahadevamma, S. and Khyrunnisa Begum and Sudha, M. L. (2011) Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits. International Journal of Food Sciences and Nutrition, 62 (5). pp. 457-464. ISSN 0963-7486

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Abstract

Sugarcane bagasse, a dietary fiber-rich by-product of the sugar industry (70-75%) and having negligible protein and fat content, was treated with acid, alkali and steaming to reduce the microbial load. Steaming was effective in making the bagasse microbiologically safe. The processed bagasse (5-15%) was used in the rheological studies and in the preparation of soft dough biscuits. Glucose (hexose), arabinose and xylose (pentose) were present, whereas rhamnose, mannose and galctose were not traced in all of the bagasse samples. Farinograph characteristics of wheat flour-bagasse blends showed that the mixing profile weakened with addition of bagasse. Processed bagasse also affected the pasting characteristics indicating starch dilution on incorporation of bagasse, as indicated by sensory characteristics. Biscuits prepared from steamed bagasse (10%) along with additives were highly acceptable. Results indicated that high-fiber biscuits can be prepared by replacing wheat flour with steamed bagasse at a 10% level.

Item Type:	Article
Uncontrolled Keywords:	Sugarcane bagasse; steaming; rheological characteristics; dietary fiber and biscuit
Subjects:	B Life Science > Food Science and Nutrition
Divisions:	Department of > Food Science and Nutrition
Depositing User:	Users 23 not found.
Date Deposited:	27 Jul 2019 11:34
Last Modified:	18 Jun 2022 05:27
URI:	http://eprints.uni-mysore.ac.in/id/eprint/2439

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