Abstract:
The objectives of this study were to compare the chemical, physical, microstructure and
sensory properties of steamed buns supplemented with sugarcane bagasse powder. In this
study, sugarcane bagasse powder was used to substitute with 0%, 2%, 4%, 6% and 8% of
Hong Kong flour for making sugarcane bagasse steamed buns. I 00% of Hong Kong flour
formulation was used as a control. The differences of composition between sugarcane
bagasse powder and Hong Kong flour were studied. Proximate composition, physical
quality and sensory evaluation of steamed buns containing sugarcane bagasse were
analyzed and compared with those control steamed buns. Their microstructure (pore
characteristics) was evaluated by Tabletop microscope. Control Chinese steamed buns
contained more moisture and fat content, whereas fiber, protein and ash content were
higher in sugarcane bagasse steamed buns and total carbohydrate content do not showed
its trends.
