Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits

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.