Physicochemical Analysis of Cookies Enriched With Sugar Cane Bagasse Fibre

Abstract

Sugar cane bagasse, a discarded plant fibre remaining subsequent to the extraction of sugar cane juice, holds significant value as an abundant source of insoluble dietary fibres. These fibres offer a wide range of applications in various industries, including both the food and non-food sectors. Despite its potential, the comprehensive analysis of the physicochemical properties of sugar cane bagasse fibre for its role in cookie production is currently lacking or disregarded in evaluation processes. This study focused on utilizing sugar cane bagasse, a by-product of sugar extraction, for enhancing cookies. The bagasse was processed into powder after steam treatment, and cookies were made with different levels of bagasse powder (2%, 4%, and 6%). The study assessed the cookies' moisture content, crude fibre, and textural properties. The findings revealed that the cookies with bagasse (F1 6%) had higher moisture content (3.67±0.1274%), and the crude fibre content (2.02±0.871%) increased with the bagasse level. While there were no significant differences in hardness, cohesiveness, and springiness between the samples, cookies with bagasse had lower hardness (14047.33±21048.66) and springiness (0.366±0.152) but higher cohesiveness (0.0733±0.01155) than control cookies. The study highlights the potential of using sugar cane bagasse fibre in cookies, contributing to waste reduction in the food industry.