DSpace Repository

Physico-chemical Characterization of Cookies Supplemented with Sugarcane Bagasse Fibres

Show simple item record

dc.contributor.author Vijerathna, M. P. G
dc.contributor.author Wijesekara, I
dc.contributor.author Perera, R
dc.contributor.author Maralanda, S. M. T. A
dc.contributor.author Jayasinghe, M
dc.contributor.author Wickramasinghe, I.
dc.date.accessioned 2022-09-09T08:51:00Z
dc.date.available 2022-09-09T08:51:00Z
dc.date.issued 2019
dc.identifier.citation Vijerathna, M. P. G., et al. (2019). Physico-chemical Characterization of Cookies Supplemented with Sugarcane Bagasse Fibres. Vidyodaya Journal of Science. 2019 en_US
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/12098
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher Vidyodaya Journal of Science en_US
dc.subject bagasse, by-products, cookies, sugarcane, value-addition en_US
dc.title Physico-chemical Characterization of Cookies Supplemented with Sugarcane Bagasse Fibres en_US
dc.type Article en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Browse

My Account