Production of dietary cookies based on wheat-sugarcane bagasse: Determination of textural, proximal, sensory, physical and microbial parameters

Abstract

In this work, dietary fibers (DF) were synthesized from SCB wastes, incorporated in different amounts (5, 10, 15 and 20 g kg−1) into wheat flour to formulate composite cookies. At the same time, they were compared with biscuits prepared with 100 g kg−1 wheat flour (control), evaluating their potential application in bakery products. Both, the DF and the cookies were analyzed from textural, physical, sensory, proximal and microbial features. The DF of SCB residues favorably presented a high content of insoluble dietary fiber 85.46 g kg−1 with only 1.3 g kg−1 of soluble fibers indicating satisfactory conditions to human consumption. The composite cookies showed a significant increase (p < 0.05) in the L* color value and an opposite effect in the a* and b* parameters depending on the amount of DF. The sensory evaluation indicates a greater acceptability with the addition of bagasse, and particularly, the highest acceptance was obtained with an inclusion of 15 g kg−1. The use of SCB from agro-industrial wastes as a source of DF is a feasible alternative for the formulation of bakery products.