Development and physichochemical analysis of chinese steamed buns incorporated with sugarcane bagasse powder

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.