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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.

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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: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jul 2011 05:55
Last Modified: 28 Dec 2011 10:25
URI: http://ir.cftri.com/id/eprint/10201

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