Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Condo Sánchez, María de los ÁngelesSubject: search.filters.subject.CAÑA DE AZÚCAR

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    Sustitución parcial de harina de trigo (Triticum aestivum L.) por harina de bagazo de caña de azúcar (Saccharum officinarum L.) deslignificado en la elaboración de galletas integrales
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Condo Sánchez, María de los Ángeles; Guanoquiza Rivera, Manuel Israel
    Sugarcane bagasse (Saccharum officinarum L.) is the main by-product of the sugar industry; however, due to inadequate disposal, its use in the food field is little explored. To take advantage of the nutritional potential of this fibrous residue, whole-grain cookies were formulated with partial substitution of wheat flour by delignified sugarcane bagasse flour, in percentages of 0, 10, 20 y 30. An alkaline delignification treatment with NaOH 0.5 N, in a 1:4 solid: liquid ratio, assisted by autoclaving, was applied to improve the digestibility of the bagasse for human consumption. The rheological properties of the flours were studied by Mixolab against an objective profile. The cookies of the best treatment were determined by sensory and instrumental analysis, from which the physicochemical and microbiological quality was analyzed. The alkaline treatment was effective, achieving a lignin removal of 89 percent. In conjunction, the increase in the levels of delignified BCA flour provided greater water absorption capacity, greater kneading stability, less protein weakening, decreased viscosity, greater amylase activity and reduced starch retrogradation. Such effects led to a significant increase in hardness and a reduction in the amount of fractures in the cookies; while, in the color parameters, a decrease in lightness. Therefore, cookies with 10 percent partial substitution had higher sensory acceptability, with better texture and brightness, being considered a food rich in dietaryfiber.