Application of sugarcane bagasse as potentially functional ingredient in cookies formulation: A study on physicochemical, sensory, and texture profile properties

Sugarcane (Saccharum officinarum var. COLPOS CTMEX 05-223) is a crop that is excluded from the sugar industry due to its low juice yield. Its applications are limited to artisanal use during Day of the Dead celebrations as a decorative element for altars. Additionally, during the winter season, it serves as an essential ingredient in the traditional beverage known as "ponche". However, these limited applications have an economic impact on the producers of this crop. In search of increasing its value, the objective of this work was to evaluate the physicochemical and functional properties of sugarcane var. COLPOS CTMEX 05-223 bagasse, added at different concentrations in model cookies, enhancing its use as a functional ingredient. Proximal composition analyzes, as well as functional tests (water and oil retention capacity, swelling index and dietary fiber) were performed on bagasse, also carrying out texture analysis and sensory evaluation of cookies added with bagasse. The results showed that the bagasse appears as a recommended source of dietary fiber, which once added to the cookies in different concentrations (10, 15, 20, 25, and 30%), generated significant changes (p ≤ 0.05) both in the texture profile of the cookies as well as in their sensory acceptance, evaluated by untrained judges. Based on the above, the sugarcane var. COLPOS CTMEX 05-223 bagasse can be considered a useful ingredient for the preparation of functional foods with specific healthy effects.

Keywords: Dietary fiber, functional foods, agro-industrial by-products.

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