Sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability

Sugarcane bagasse (SB) is one of the most abundant food wastes, mainly originating from the sugar industry, as up to 85% of SB are used as burning material. SB was reported to contain high dietary fibre and low glycemic index, which could be a potential functional ingredient. In this research, SB wa...

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Main Author:	Lau, Ke Qi
Format:	Thesis
Language:	English
Published:	2022
Subjects:	Dietary Fiber Nutritional Requirements
Online Access:	http://psasir.upm.edu.my/id/eprint/103873/1/Lau%20Ke%20Qi%20Master%20Thesis%20-%20IR.pdf
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id	my-upm-ir.103873
record_format	uketd_dc
spelling	my-upm-ir.1038732023-05-23T07:20:04Z Sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability 2022-01 Lau, Ke Qi Sugarcane bagasse (SB) is one of the most abundant food wastes, mainly originating from the sugar industry, as up to 85% of SB are used as burning material. SB was reported to contain high dietary fibre and low glycemic index, which could be a potential functional ingredient. In this research, SB was incorporated into the development of noodles at three different ratios which were 5%, 10% and 15%, and noodle made without the addition of SB was used as control. In addition, a commercial noodle with similar ingredients was also used to compare with the SB incorporated noodle samples. Physical properties, proximate composition and mineral content, antioxidant properties, functional properties, dialyzable glucose and sensory score of noodles were tested to determine the suitability of SB incorporation. In terms of physical properties, 10% and 15% sugarcane bagasse incorporated noodles (SBN) had significantly (p<0.05) higher score of darkness and cohesiveness as compared to control sample. The antioxidant properties of SB noodles were significantly (p<0.05) increased up to 770% in DPPH assay and 244% in total phenolic compounds with 15% SB incorporation. Noodle sample with 5% SB incorporation showed the closest value with commercial noodle in terms of the functional properties. There is no significant difference in terms of water absorption index and sweeling index between 5% SBN with commercial and control noodles. Total dietary fibre of noodles was significantly (p<0.05) increased from 3.39% (control) to 13.85% when incorporating 15% SB. All three SBNs i.e 5, 10 and 15% noodles were qualified to be labelled as “High in dietary fibre”. Sensory evaluation was also carried out to estimate the consumers’ preference towards the SBN. Noodle with 5% SB incorporation had the highest overall acceptability as compared to 10% and 15% noodle and the difference was statistically significant (p<0.05). As such, noodle sample with 5% SB incorporation was found to be the most suitable ratio in noodle development. In addition, noodle sample with 5% SB incorporation showed the closest value towards commercial noodles in terms of colour, texture and functional properties, with high fibre content and antioxidant activity as well as a decent and acceptable level of overall sensory acceptability. Dietary Fiber Nutritional Requirements 2022-01 Thesis http://psasir.upm.edu.my/id/eprint/103873/ http://psasir.upm.edu.my/id/eprint/103873/1/Lau%20Ke%20Qi%20Master%20Thesis%20-%20IR.pdf text en public masters Universiti Putra Malaysia Dietary Fiber Nutritional Requirements Sabran, Mohd Redzwan
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English
advisor	Sabran, Mohd Redzwan
topic	Dietary Fiber Nutritional Requirements
spellingShingle	Dietary Fiber Nutritional Requirements Lau, Ke Qi Sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability
description	Sugarcane bagasse (SB) is one of the most abundant food wastes, mainly originating from the sugar industry, as up to 85% of SB are used as burning material. SB was reported to contain high dietary fibre and low glycemic index, which could be a potential functional ingredient. In this research, SB was incorporated into the development of noodles at three different ratios which were 5%, 10% and 15%, and noodle made without the addition of SB was used as control. In addition, a commercial noodle with similar ingredients was also used to compare with the SB incorporated noodle samples. Physical properties, proximate composition and mineral content, antioxidant properties, functional properties, dialyzable glucose and sensory score of noodles were tested to determine the suitability of SB incorporation. In terms of physical properties, 10% and 15% sugarcane bagasse incorporated noodles (SBN) had significantly (p<0.05) higher score of darkness and cohesiveness as compared to control sample. The antioxidant properties of SB noodles were significantly (p<0.05) increased up to 770% in DPPH assay and 244% in total phenolic compounds with 15% SB incorporation. Noodle sample with 5% SB incorporation showed the closest value with commercial noodle in terms of the functional properties. There is no significant difference in terms of water absorption index and sweeling index between 5% SBN with commercial and control noodles. Total dietary fibre of noodles was significantly (p<0.05) increased from 3.39% (control) to 13.85% when incorporating 15% SB. All three SBNs i.e 5, 10 and 15% noodles were qualified to be labelled as “High in dietary fibre”. Sensory evaluation was also carried out to estimate the consumers’ preference towards the SBN. Noodle with 5% SB incorporation had the highest overall acceptability as compared to 10% and 15% noodle and the difference was statistically significant (p<0.05). As such, noodle sample with 5% SB incorporation was found to be the most suitable ratio in noodle development. In addition, noodle sample with 5% SB incorporation showed the closest value towards commercial noodles in terms of colour, texture and functional properties, with high fibre content and antioxidant activity as well as a decent and acceptable level of overall sensory acceptability.
format	Thesis
qualification_level	Master's degree
author	Lau, Ke Qi
author_facet	Lau, Ke Qi
author_sort	Lau, Ke Qi
title	Sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability
title_short	Sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability
title_full	Sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability
title_fullStr	Sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability
title_full_unstemmed	Sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability
title_sort	sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability
granting_institution	Universiti Putra Malaysia
publishDate	2022
url	http://psasir.upm.edu.my/id/eprint/103873/1/Lau%20Ke%20Qi%20Master%20Thesis%20-%20IR.pdf
_version_	1776100378984579072

Sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability

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