Processing and utilization of sugarcane bagasse for functional food formulations
International Conference and Exhibition on Food Processing & Technology
November 22-24, 2012 Hyderabad International Convention Centre, India

Baphiralang Wahlang, Kamal G. Nath, Usha Ravindra, Chandru R and Vijayalaxmi K. G

Posters: J Food Process Technol


Sugarcane bagasse is a rich source of dietary fibre but its major limitation is its low digestibility which is due to association of lignin with cellulose and hemicellulose. Lignin reduces the digestibility of cellulose and hemicellulose by physically protecting them against enzyme degradation. To overcome this difficulty a number of chemical and biological treatments have to be done for delignification. Thus the samples were subjected to the following treatments: steam, acid, alkali, steam+acid and steam+alkali and the same was dried, powdered, packed and refrigerated. Analysis of chemical, functional properties and microbial assay was carried out. The total dietary fibre, cellulose, hemicellulose, lignin and pectin content of the samples ranged from 85.00-92.12 per cent, 45-55 per cent, 4.26-7.72 per cent, 52.49-76.66 per cent, 0.63-0.80 per cent respectively. Functional properties namely: solubility index, swelling power, water absorption capacity, oil absorption capacity and emulsification capacity in the samples ranged from 8.10-8.80 per cent, 1.00-4.03 per cent, 3.95-6.15 g/g, 3.55-4.40 g/g and 0.50-2.05 ml/g respectively. The microbial assay was carried out for total bacteria, molds and yeasts count. Steamed treated bagasse was selected based on highest total dietary fibre content and lower microbial load for development of four products namely chapatti, chutney powder, vermicelli upuma and masala biscuits fortified with various levels of fibre. These were standardized in the laboratory and then organoleptic evaluation carried out by semi-trained panelists.

Biography :

Miss Baphiralang Wahlang has completed her M.Sc in Food Science and Nutrition from the University of Agricultural Sciences, GKVK, Bangalore and she had worked on the topic ?Utilization of Sugarcane Bagasse Fibre in Functional Food Formulations? for her research. Currently she is pursuing her Ph.D. from the same University.