Effect of sugarcane bagasse addition on physical, chemical, and sensory properties of oat flour and banana cake.
J Texture Stud
; 51(6): 902-908, 2020 12.
Article
em En
| MEDLINE
| ID: mdl-32519334
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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Celulose
/
Avena
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Saccharum
/
Farinha
Limite:
Adolescent
/
Adult
/
Humans
/
Middle aged
Idioma:
En
Revista:
J Texture Stud
Ano de publicação:
2020
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Reino Unido