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

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.

Keywords::

• Sugarcane bagasse
• steaming
• rheological characteristics
• dietary fiber and biscuit

Acknowledgements

The authors are greatly thankful to Mr Lokesh, CIFS, CFTRI, Mysore, for his help in carrying out texture profile analysis of the biscuit dough using the texture analyzer.

Declaration of interest: The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.