Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse

Abstract

Alkaline hydrogen peroxide (AHP) treatment affected physical and chemical properties of sugarcane bagasse (SB). AHP treatment can improve all its physical properties. The brightness, water-holding capacity (WHC), and oil-binding capacity (OBC) of SB were increased by 34, 96, and 55%, respectively. Lignin was removed from SB by 53%. Colour of Solka Floc® 900, a commercial dietary fibre, was pure white (L=93.51); WHC and OBC were 8.61 g water/g sample and 7.34 g oil/g sample, respectively. The results showed a highly positive correlation between particle size reduction of each dietary fibre (DF), WHC and OBC. While density showed a negative correlation, densities of AHP-SB and Solka Floc® 900 were increased, with particle size reduction, from 1.06 to 1.34 and from 1.09 to 1.28, respectively. At 5% of AHP-SB and Solka Floc® 900 substitution in bread, reductions of loaf volume and softness of bread were observed in direct opposition to particle size reduction. The most acceptable breads contained 5% of AHP-SB and Solka Floc® 900 when the particle sizes were <0.075 and <0.106 mm, respectively.