Effects of microwave, ultrasound, and high-pressure homogenization on the physicochemical properties of sugarcane fibre and its application in white bread

Sugarcane fibre (SCF) is known as an insoluble dietary fibre and a by-product from sugar manufacturing industry. The physicochemical and structural properties of SCF were modified using microwave irradiation at 5% and 10% SCF for 5 and 10 min (MW5%,15m, MW10%,5m, MW10%,15m), ultrasound at 30% amplit...

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Bibliographic Details
Published in:Food science & technology 2023-07, Vol.184, p.115008, Article 115008
Main Authors: Abdol Rahim Yassin, Zawanah, Binte Abdul Halim, Fatin Natasha, Taheri, Afsaneh, Goh, Kelvin Kim Tha, Du, Juan
Format: Article
Language:English
Subjects:
Bread
Glycemic response
In vitro digestion
Physical modification
Physicochemical properties
Sugarcane fibre
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Summary:Sugarcane fibre (SCF) is known as an insoluble dietary fibre and a by-product from sugar manufacturing industry. The physicochemical and structural properties of SCF were modified using microwave irradiation at 5% and 10% SCF for 5 and 10 min (MW5%,15m, MW10%,5m, MW10%,15m), ultrasound at 30% amplitude, 7% SCF, for 1.5 h or 3 h (US1h, US2h), and high-pressure homogenization at 1% SCF, 2000 bar for 1 and 2 passes (HPH1p, HPH2p). Different types of disruption on the morphology of SCF were observed with different physical treatments confirmed by scanning electron microscopy. HPH2p treated SCF exhibited the largest particle size, and highest water and oil-holding capacities. Fourier-transform infrared spectroscopy results showed that all physical treatments were able to reduce hemicellulose and enhance cellulose content in SCFs, especially for HPH treatments. After making dough and bread with treated and untreated SCF, HPH2p SCF incorporated bread had the firmest texture, followed by MW10%,15m, while these two samples have the lowest specific volume. The maximum height of bread was significantly lower in breads incorporated with HPH2p, US1.5h and US3h. Subsequently, glycemic response decreased in all SCF-incorporated breads compared to white bread reference. [Display omitted] •All physical treatments enhanced the cellulose content of sugarcane fibre.•High pressure homogenization increased both oil and water holding capacity.•High pressure homogenization at two passes has impacted bread texture the most.•All sugarcane fibre added breads showed a decrease in in vitro glycemic response.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2023.115008