| Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits. | |
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MedLine Citation:
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PMID: 21736479 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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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. |
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Authors:
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A V Sangeetha; S Mahadevamma; Khyrunnisa Begum; M L Sudha |
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Publication Detail:
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Type: Journal Article Date: 2011-02-28 |
Journal Detail:
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Title: International journal of food sciences and nutrition Volume: 62 ISSN: 1465-3478 ISO Abbreviation: Int J Food Sci Nutr Publication Date: 2011 Aug |
Date Detail:
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Created Date: 2011-07-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: England |
Other Details:
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Languages: eng Pagination: 457-64 Citation Subset: IM |
Affiliation:
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Department of Studies in Food Science & Nutrition, University of Mysore , Mysore , India. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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