Abstract
Sugarcane bagasse is a by-product of sugarcane processing and it is rich in insoluble dietary fibers. The objective of this study was to develop cookies enriched with sugarcane bagasse as a fiber source with no added sugars. Bagasses with or without peel were collected from a jaggery manufacturing plant and they were dried, grinded, and sieved to obtain powder (moisture content, 3%). The fiber content (%, wet weight basis) of bagasse powders with and without peel were 12.43±0.30 and 8.61±0.38, respectively. Furthermore, the bagasse with peel contained the highest total phenolic content (1270.89±3.36 μg GAE/ g) than bagasse without peel (721.41±0.33 μg GAE/g). In addition, water holding capacities (WHC) of with peel and without peel bagasse were 4.85±2.91 and 8.04±1.78 g of water/g of bagasse powder, respectively. These two types of bagasse powders at 0% (control), 5%, and 10% (w/w) ratios were enriched to develop cookies. Texture analysis revealed that bagasse with peel enriched cookies were shown optimum hardness compare to the bagasse without peel cookies. According to the sensory evaluation, the 5% bagasse with peel enriched cookies showed the highest overall acceptability than other bagasse enriched cookies but lesser overall acceptability than the control. Collectively, these results suggest that the potential incorporation of sugarcane bagasse (with peel at 5%, w/w) is acceptable in cookies manufacturing.
Highlights
IntroductionThe most common reasons for the increment of diabetic like deceases at present are the use of high sugar (high glycemic index; GI) containing foods, use of highly refined (low fibre) foods (Kurek and Wyrwisz, 2015), and lack of sufficient exercises
The most common reasons for the increment of diabetic like deceases at present are the use of high sugar containing foods, use of highly refined foods (Kurek and Wyrwisz, 2015), and lack of sufficient exercises
The results have revealed that the diameter of cookies increases, when increasing the content of sugarcane bagasse powder
Summary
The most common reasons for the increment of diabetic like deceases at present are the use of high sugar (high glycemic index; GI) containing foods, use of highly refined (low fibre) foods (Kurek and Wyrwisz, 2015), and lack of sufficient exercises. The busy life style of people tends to use cookies like ready to eat food products. Cookies contain less fibre content and there is a risk of increment of diabetic like non-communicable deceases due to frequent consumption of low-fibre food products. Sugarcane bagasse is a by-product at sugar manufacturing process, sugarcane treacle and sugarcane jaggery industries. In the large scale for example, sugar manufacturing industry in. The bagasse contain mainly fibres such as cellulose (55-58%), hemicelluloses (26-32%), and lignin (19-22%) (Sangnark and Noomhorm, 2004)
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