Incorporation of sugarcane bagasse in the development of high dietary fibre noodles

• Main Authors: Lau, Ke Qi, Sabran, Mohd Redzwan, Shafie, Siti Raihanah, Chan, Sook Wah
• Format: Article
• Published: Wiley-Blackwell Publishing 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/101834/; https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.15796#:~:text=All%20SB%20incorporated%20noodles%20(SBNs,organoleptic%20properties%20were%20the%20lowest.

Sugarcane bagasse (SB) is one of the most abundant food wastes. In this research, SB was incorporated into the development of noodles at three different ratios, i.e. 5%, 10% and 15%. Total dietary fibre of noodles significantly increased from 3.39% (control noodles; – without SB) to 13.85% with 15%...