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Research Paper | Food Science | India | Volume 10 Issue 11, November 2021

Extraction of Dietary Fiber from Sugarcane & its Application in Foods

S. P. Bagwan | A. R. Maneri | R. J. Mokashi | S. A. Pandit

Abstract: The present work was conducted to investigate the sugarcane residue (SR) left after the extraction of juice subjecting it to physical treatments. Sugarcane bagasse from sugarcane industry could be utilized for the extraction of dietary fiber. Among the methods the best method of extraction was identified to get maximum yield. Sugarcane bagasse is cheap as compared to other sources. The presence of extracted dietary fiber was confirmed by identification test. The yield of insoluble dietary fiber was 12% using alkali treatment. In this study, the extracted dietary fiber was introduced in bread. Bread was made up of usual ingredients with addition of extracted dietary fiber. It was used to increase ability of digestive system. By employing optimum parameters for the extraction good quality dietary fiber could be extracted successfully from bagasse. The extracted dietary fiber can be used in number of products. Though the method used for extraction of dietary fiber is time consuming, but it is economical.

Keywords: Sugarcane Bagasse, IDF (Insoluble Dietary Fiber), Dietary Fiber (DF), Insoluble Dietary Fiber, Bread

Edition: Volume 10 Issue 11, November 2021,

Pages: 330 - 333