Production of dietary cookies based on wheat-sugarcane bagasse: Determination of textural, proximal, sensory, physical and microbial parameters

Licona-Aguilar, Á.I.; Lois-Correa, Jorge Aurelio; Torres‐Huerta, A.M.; Domínguez‐Crespo, M.A.; Urdapilleta-Inchaurregui, V.; Rodríguez-Salazar, A.E.; Brachetti-Sibaja, S.B.

doi:10.1016/j.lwt.2023.115061

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2024

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Cited by 2 publications

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Sugarcane Fibre as Dietary Supplement, Health Benefits and Applications in Functional Foods

Suresha,

Kuppusamy,

Palanichamy

et al. 2024

Value Addition and Product Diversification in Sugarcane

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Sugarcane Fibre as Dietary Supplement, Health Benefits and Applications in Functional Foods

Suresha,

Kuppusamy,

Palanichamy

et al. 2024

Value Addition and Product Diversification in Sugarcane

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Development and Characterisation of Functional Bakery Products

Guiné,

Florença

2024

Physchem

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This review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research articles about functional bakery products were selected. The studies were analysed according to the types of products, functional properties, functional ingredients, their sources, and the types of measurements described. Results showed that breads were the most frequently analysed products. Most of the products were rich in fibre and antioxidants or were gluten-free. Of the 102 studies, 92 analysed physical properties, 81 involved chemical analyses, 50 involved sensorial analyses, and eight reported microbiological analyses. The most frequent physical properties were texture and colour, while the most frequent chemical components were fibre and minerals. For sensorial properties, colour and texture were particularly evaluated, which were also the most frequently measured physical properties. The studies presented various successful strategies for the fortification of bakery products with functional components, demonstrating their ability to meet consumer needs and potentiate industry growth. This review highlights the relevance of functional bakery products in the current food panorama, contributing to increased knowledge and stimulating discussions about the impact of functional bakery products in promoting healthier eating.

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Production of dietary cookies based on wheat-sugarcane bagasse: Determination of textural, proximal, sensory, physical and microbial parameters

Cited by 2 publications

References 58 publications

Sugarcane Fibre as Dietary Supplement, Health Benefits and Applications in Functional Foods

Sugarcane Fibre as Dietary Supplement, Health Benefits and Applications in Functional Foods

Development and Characterisation of Functional Bakery Products

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