Nutritional and Healthier Dietary Fiber Enriched Cookies from Sugarcane Bagass

Abstract

Innovation forms the essence in bringing about economic and social development; specifically, eco-friendly innovation that not only triggers production but also promote efficient use of natural resources as well. As a result of changing economic, political, and ecological conditions in the world, innovations now enable higher value in unprocessed raw material within a chain; processing, packaging, storage, delivery and distribution of food after production and food safety. Consequently, use of technology towards efficient utilization of by-products accelerates growth and development of the entire system as a whole giving due diligence to effective production throughout the chain. The ultimate impact of technology use and innovation can be achieved in decreasing poverty through rural development as well as improving the standards of living of the urban sector as well. With the aim to develop nutritionally and functionally improved cookies, sugarcane bagasse derived dietary fibre was used in formulation. The prepared biscuits were analysed for their physiochemical properties such as spread ratio, diameter, thickness, fat content, moisture content, crude fibre content, dry matter, ash content etc. The physiochemical chemical properties were also adjudged against commercially available products. It is also pertinent to mention that the product’s sensory qualities were not negatively influenced with the incorporation of sugarcane bagasse derived dietary fibre thereby opening possibilities to use the bagasse derived dietary fibre in biscuits as well as in other bakery products.