Effect of sugarcane bagasse addition on physical, chemical, and sensory properties of oat flour and banana cake.

Journal of Texture Studies
Amanda S SilvaMarianne A Shirai

Abstract

The objective of this work was to evaluate the effect of sugarcane bagasse (SB) addition on chemical, physical, and sensory properties of the oat flour and banana cakes. The SB was added in the amount of 3 g and 6 g/100 g solids (BC3 and BC6) to obtain cakes considered "source of fiber" and "high in fiber content," respectively. The addition of SB did not alter the chemical composition of the cakes except the dietary fiber which was higher in the BC6. The firmness of the cake increased with SB concentration, but this fact did not interfere in the sensorial acceptance of the product. The production of oat flour and banana cakes containing "high fiber content" with good sensorial acceptance was possible and demonstrated the reuse of an agro-industrial residue widely available the sugar and alcohol industry.

References

Jul 9, 2011·International Journal of Food Sciences and Nutrition·A V SangeethaM L Sudha
Aug 6, 2013·Materials Science & Engineering. C, Materials for Biological Applications·Marianne Ayumi ShiraiFabio Yamashita
Jan 7, 2016·Annual Review of Food Science and Technology·Joran VerspreetChristophe M Courtin
May 11, 2016·Journal of Food Science and Technology·Jatinder Pal SinghNarpinder Singh
Feb 21, 2018·Journal of Texture Studies·Mahsa MajzoobiAsgar Farahnaky

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