UTILIZATION OF SUGARCANE BAGASSE FIBRE IN FUNCTIONAL FOOD FORMULATIONS
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Date
40865
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Publisher
University of Agricultural Sciences GKVK, Bangalore
Abstract
The prevalence of degenerative disorders is on the increase for
which fibre is the answer. Hence, alternative sources of fibre for
functional food formulations must be explored. Bagasse is a rich source
of fibre which could be exploited for human consumption. Bagasse was
subjected to different treatments namely: steam, acid, alkali, steam+acid
and steam+alkali. Analysis of chemical, functional properties and
microbial assay was carried out. The total dietary fibre, cellulose,
hemicellulose, lignin and pectin content of the samples ranged from
85.00-92.12 per cent, 45-55 per cent, 4.26-7.72 per cent, 52.49-76.66
per cent, 0.63-0.80 per cent respectively. Functional properties namely:
solubility index, swelling power, water absorption capacity, oil absorption
capacity and emulsification capacity in the samples ranged from 8.10-
8.80 per cent, 1.00-4.03 per cent, 3.95-6.15 g/g, 3.55-4.40 g/g and
0.50-2.05 ml/g respectively. Steamed treated bagasse was selected based
on highest total dietary fibre content and lower microbial load for
development of value added products such as chapati with 10 and 12.5
per cent level of fibre incorporation, chutney powder with 10 to 15 per
cent level of fibre incorporation, vermicelli upuma with 10 to 17.5 per
cent level of fibre incorporation and biscuits with 10 to 17.5 per cent
level of fibre incorporation. Chutney powder was most preferred among
the value added products based on organoleptic evaluation. Hence the
present study strongly supports bagasse as a good source of dietary fibre
which can be successfully incorporated in food products.