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

Autor:	Rafaela S. S. Kanai, Marianne Ayumi Shirai, Luana Gabrielle Correa, Amanda S. Silva
Rok vydání:	2020
Předmět:	Adult Dietary Fiber Adolescent Avena Alcohol industry Flour Pharmaceutical Science Young Adult Physical chemical Humans Food science Fiber Sugar Cellulose Chemical composition Residue (complex analysis) Chemistry business.industry Musa Middle Aged Saccharum Taste Dietary fiber Bagasse business Nutritive Value Food Science
Zdroj:	Journal of texture studiesREFERENCES. 51(6)
ISSN:	1745-4603
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0afeb39d5222223f4c890f60268a0845 https://pubmed.ncbi.nlm.nih.gov/32519334 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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