Advanced search
Publication Cover
International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 5
Submit an article Journal homepage
346
Views
17
CrossRef citations to date
0
Altmetric
Papers

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

A. V. SangeethaDepartment of Studies in Food Science & Nutrition, University of Mysore, Mysore, India
,
S. MahadevammaBiochemistry and Nutrition Department, Central Food Technological Research Institute, CSIR, Mysore, India
,
Khyrunnisa BegumDepartment of Studies in Food Science & Nutrition, University of Mysore, Mysore, IndiaCorrespondence[email protected]
&
M. L. SudhaFlour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, CSIR, Mysore, IndiaCorrespondence[email protected]
[email protected]
Pages 457-464 | Published online: 28 Feb 2011

Citations (17)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Prateeti Srivastava, D Indrani & R. P. Singh. (2014) Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits. International Journal of Food Sciences and Nutrition 65:7, pages 827-833.
Read now

Articles from other publishers (16)

Roy Orain Porter. 2022. A Glance at Food Processing Applications. A Glance at Food Processing Applications.
Ke Qi Lau, Mohd Redzwan Sabran, Siti Raihanah Shafie & Sook Wah Chan. (2022) Incorporation of sugarcane bagasse in the development of high dietary fibre noodles. International Journal of Food Science & Technology 57:7, pages 4586-4593.
Crossref
Antonella Pasqualone, Noor N. Haider, Carmine Summo, Teodora Emilia Coldea, Saher S. George & Ammar B. Altemimi. (2021) Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review. Foods 10:11, pages 2751.
Crossref
Adebola O. Oladunjoye, Stella C. Eziama & Olaide R. Aderibigbe. (2021) Proximate composition, physical, sensory and microbial properties of wheat-hog plum bagasse composite cookies. LWT 141, pages 111038.
Crossref
Amanda S. Silva, Luana G. Correa, Rafaela S. S. Kanai & Marianne A. Shirai. (2020) Effect of sugarcane bagasse addition on physical, chemical, and sensory properties of oat flour and banana cake. Journal of Texture Studies 51:6, pages 902-908.
Crossref
Raymond Wei Wern Chong, Malcolm Ball, Christopher McRae & Nicolle H. Packer. (2019) Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin. Food Chemistry 298, pages 125032.
Crossref
Katerina Alba, Grant M Campbell & Vassilis Kontogiorgos. (2019) Dietary fibre from berry‐processing waste and its impact on bread structure: a review. Journal of the Science of Food and Agriculture 99:9, pages 4189-4199.
Crossref
Z.E. Martins, O. Pinho & I.M.P.L.V.O. Ferreira. (2017) Food industry by-products used as functional ingredients of bakery products. Trends in Food Science & Technology 67, pages 106-128.
Crossref
Suresh D. Sakhare & P. Prabhasankar. (2017) Effect of roller milled fenugreek fiber incorporation on functional, thermal and rheological characteristics of whole wheat flour. Journal of Food Measurement and Characterization 11:3, pages 1315-1325.
Crossref
Laura Román, Ana González, Teresa Espina & Manuel Gómez. (2017) Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies. Journal of Food Science and Technology 54:7, pages 2094-2103.
Crossref
Liu Miao, Zheng Fengjie, Ni Lei, Sun Yan, Wu Ruohan, Zhang Tianyu, Zhang Jinchao, Zhong Xianggen & Li Yuhang. (2016) Sugarcane bagasse dietary fiber as an adjuvant therapy for stable chronic obstructive pulmonary disease: a four-center, randomized, double-blind, placebo-controlled study. Journal of Traditional Chinese Medicine 36:4, pages 418-426.
Crossref
Phisut Naknaen, Teerarat Itthisoponkul, Anchisa Sondee & Nutchanok Angsombat. (2016) Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making. Food Science and Biotechnology 25:2, pages 415-424.
Crossref
M. L. Sudha, R. Chetana & S. Yella Reddy. (2013) Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits. Journal of Food Science and Technology 51:12, pages 3984-3990.
Crossref
N. N. Misra & Brijesh K. Tiwari. 2014. Bakery Products Science and Technology. Bakery Products Science and Technology 585 601 .
Swati Sarabhai, D. Indrani, M. Vijaykrishnaraj, Milind, V. Arun Kumar & P. Prabhasankar. (2014) Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation. Journal of Food Science and Technology.
Crossref
Roohi & Mohammed Kuddus. (2014) Bio-statistical approach for optimization of cold-active α-amylase production by novel psychrotolerant M. foliorum GA2 in solid state fermentation. Biocatalysis and Agricultural Biotechnology 3:2, pages 175-181.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.