Incorporation of sugarcane bagasse in the development of high dietary fibre noodles

Original article

Incorporation of sugarcane bagasse in the development of high dietary fibre noodles

Ke Qi Lau,¹Mohd Redzwan Sabran,¹* Siti Raihanah Shafie¹ & Sook Wah Chan²

1 Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia 2 School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University, 47500, Subang Jaya, Selangor, Malaysia

(Received 27 December 2021; Accepted in revised form 23 April 2022)

Summary Sugarcane bagasse (SB) is one of the most abundant food wastes. In this research, SB was incorporated into the development of noodles at three different ratios, i.e. 5%, 10% and 15%. Total dietary fibre of noodles significantly increased from 3.39% (control noodles; – without SB) to 13.85% with 15% SB incorporation. All SB incorporated noodles (SBNs) were qualified to be labelled as ‘High in dietary fibre’.

The 15% SBN had the highest fibre content and lowest dialyzable glucose, but the organoleptic properties were the lowest. Due to that, 5% SBN was deemed to be the most suitable ratio for noodles incorpora- tion, as it had the closest value towards the commercial noodles in terms of colour, texture, fibre content and dialyzable glucose concentration of noodles samples. In terms of sensory evaluation, the 5% SBN had the highest overall acceptability, and the ratio was suitable for noodles development.

Keywords Food waste, functional food, high fibre, noodles development, sugarcane bagasse, waste utilisation.

Introduction

Sugarcane is an important crop worldwide, as it is used to produce sugar. Sugarcane contains 73–76% of juices, and the remaining fibrous matter is named as bagasse (Greenwood, 2004). There is an overwhelming source of sugarcane bagasse (SB) globally from the sugar industry where large amounts of SB are wasted without being fully utilised. SBs are wasted in a large amount not only in Malaysia but also in many devel- oped countries such as in Brazil and Mexico. Some SBs are being discarded and used as burning material or fuel (Bezerra & Ragauskas, 2016).

Of interest, SB contains high dietary fibre and has shown to increase fibre content and health benefits in functional food substitution (Fanget al., 2018). There- fore, SB could be a good source for partial substitu- tion of wheat flour in noodles development. Dietary fibre has been known to have a positive impact on health especially, cardiovascular health (WHO, 2018).

Cases of cardiovascular health such as stroke, myocar- dial heart failure, hypertension and heart attack are increasing year by year. Ischaemic heart disease is the first leading cause of death worldwide (WHO, 2018).

Dietary fibre has been showed to be closely related to cardiovascular health.

An increase in fibre intake has significantly reduced the rate of stroke in Japan, Australia, the United States of America and Northern Europe (Threapleton et al., 2013 2013). In a study by Rimm et al. (1996) on the relationship between fibre intake and risk of coro- nary heart disease, the authors showed an inverse asso- ciation between fibre intake and myocardial infarction and coronary disease. In fact, the population with low fibre intake showed 40% higher risk of heart disease as compared to the population with high fibre intake.

As more health issues can lead to high death rates, people are getting more health conscious and more aware of the importance of a healthy diet. As such, the incorporation of SB into the development of noo- dles could provide more healthy food choices for con- sumers.

Besides having high dietary fibre, SB is also low in glycemic index (GI) (Gil-Lopez et al., 2019). Utilising SB as food ingredients could provide more low GI food choices in the market. The diabetes rate is increasing drastically worldwide due to eating habits and sedentary lifestyles. According to the International Diabetes Federation, approximately 463 million adults are having diabetes worldwide, and it is expected to increase up to 700 million by 2045 (International Dia- betes Federation, 2019). In Malaysia, its prevalence rate increased from 13.4% in 2015 to 18.3% in 2019, which covers nearly one in five Malaysian adults (NHMS, 2019). This is mainly due to the high sugar

*Correspondent: E-mail: mohdredzwan@upm.edu.my

level that is added to many dishes and beverages in Malaysia. Low GI food choices are lacking in the mar- ket, and lower GI food should be developed to aid in controlling plasma glucose levels and provide more food choices for consumers, especially diabetes patients. As such, more functional food development with high dietary fibre and low GI is deemed impor- tant.

In the study of Zidan et al. (2021), it has been reported that the xylooligosaccharide extracted from SB showed prebiotic properties and could be possible functional ingredients. This current study is an exten- sion of the study of Zidan et al. (2021) to further investigate the possible utilisation of SB. By incorpo- rating SB in noodles development as a functional ingredient, the value of SB could be increased.

Noodles are one of the most important staple foods in many countries. Noodles was originated from China with over 4000 years of history and were further intro- duced to many different countries all around the world. There are different types of noodles such as wheat noodles, alkaline yellow noodles, instant noo- dles and rice noodles. Most of the noodles in the mar- ket are high in carbohydrates but low in dietary fibre and other nutrients such as vitamins and minerals (Choo & Aziz, 2010). China, Indonesia, India, Japan and Vietnam were reported to be the top five countries consuming the highest instant noodles, which con- tributed to approximately 70 000 million servings of noodles in 2018 (WINA, 2021). By adding nutritional value to noodles, it could benefit many consumers due to the high consumption rate globally, especially among the Asian countries.

By utilising agricultural byproducts as functional food ingredients, it can help to reduce food waste and increase food security. This study aims to develop noo- dles by incorporating SB. Given the lack of utilisation of SB globally, incorporating SB in functional food production can increase food sustainability and food security in the future due to the large amount of SB from the sugar industry. New development utilising SB could increase the value of SB instead of being cate- gorised as food waste that could aid in the food inse- curity problem.

Materials and methods

Sample preparation

SB was obtained from the factory of Pluto Gold Sdn Bhd in Selangor, Malaysia. SB was cleaned under run- ning tap water and steam-cooked for 15 min at 15- pound pressure to reduce the microbe growth and increase the digestibility of SB. The treated SB was oven-dried at 80°C for 8 h and milled into powder form. SB flour was incorporated into the formulation

of noodles at different ratios that were 5%, 10% and 15%. The formulation of noodles includes wheat flour, water and salt. The noodles were made using noodles maker (Malaysia) with 2-mm diameter. Commercial noodles with similar ingredients and appearance were used to compare with the SB incorporated noodles. A sample that is wheat flour without the addition of SB flour was used as control. The ratio of SB substitution of four noodles samples is tabulated in Table 1.

Physical properties analysis

Colour of the noodles sample was tested with Color- Flez EZ benchtop colorimeter (Hunter Lab, VA, USA) and expressed in the L*, a*, b* scale. L* indi- cates lightness/darkness; a* indicates redness/green- ness; and b* indicates yellowness/blueness. Before sample analysis, the instrument was calibrated with the black plate and white plate supplied for calibration standard. After calibration, the sample cup was placed over the 45°/0° illumination port of the standardised colorimeter, and the results were recorded. Colour of dried noodles was tested with a colorimeter, and noo- dles were boiled for 3 min and tested for colour of cooked noodles. Texture profile analysis of noodles samples was conducted by using Texture analyser (Brookfield, Middleboro, MA, USA). Ten grams (10 g) of noodles were tested on different parameters including hardness, cohesiveness and resilience with 5.00-mm s ¹test speed.

Fibre

Based on the protocol from the fibre kit (Merck, Darmstadt, Germany), 1 g of sample was subjected to enzymatic breakdown with the addition of a phosphate-buffered saline (PBS). Blank was prepared without the addition of samples. Briefly, 50-lL a- amylase, 50-lL protease and 150-lL amyloglucosidase were added sequentially, with 30-min incubation after the addition of each enzyme to the solutions. After the enzymatic breakdown and filtration process, total diet- ary fibre, soluble and insoluble dietary fibres were measured separately. The dietary fibre content was corrected by determining the protein and ash content of the residues.

Table 1 SB flour and wheat flour composition of noodles samples

Sample SB flour (g) Wheat flour (g) Salt (g) Water (mL)

Control 0 100 8.6 50

5% 5 95 8.6 50

10% 10 90 8.6 50

15% 15 85 8.6 50

In vitroglucose digestion experiment

In vitro digestion process was done according to meth- ods by Argyri et al. (2016). Samples were incubated with a-amylase and pepsin separately. Solution was centrifuged with the addition of ethanol. Supernatant (0.2 mL) was placed in the dialysis membrane. Two millilitres (2 mL) of PIPES buffer (piperazine-1,4-bis (2-ethane-sulfonic acid)) was added for 30 min under 37°C. Amyloglucosidase, porcine pancreatin and bile extract were added. Three millilitres (3 mL) of solution were obtained every 30 min from 0 to 120 min and underwent 3,5-dinitrosalicylic acid (DNS) analysis for glucose determination. Three millilitres (3 mL) of DNS reagent were added, and the mixture was heated until red-brown colour was shown. Solution was sta- bilised and cooled. Absorbance was measured at 575 nm using a spectrophotometer (Shimadzu, Kyoto, Japan).

Sensory evaluation

All five noodles samples were cooked for 3 min at 100 °C and served with random 3-digit codes to achieve blind-labelled tasting. Colour, appearance, aroma, texture, taste and overall acceptability were the attributes evaluated by panellists. Overall acceptability is to determine the overall degree of liking of panellist towards the samples. The sensory evaluation was rated using a 9-point hedonic scale rating by the 100 untrained panellists of Universiti Putra Malaysia stu- dents. Ethical approval was obtained from the Ethics Committee for Research Involving Human Subjects (JKEUPM) from Universiti Putra Malaysia, prior to this sensory evaluation (JKEUPM-2020-383).

Statistical analysis

All experiments were performed with two independent experiments (n = 2), each with triplicate samples. The experimental data were analysed by using IBM SPSS Software, and the one-way analysis of variance (ANOVA) and Tukey’s post hoc test were used to anal- yse experimental data. Significance was assigned at 95% confidence interval (P< 0.05).

Results and discussions

Physical properties analysis

Colour is one of the important factors that may affect the acceptability of consumers in terms of the appear- ance of noodles. For dried noodles, the lightness increased with the increasing level of SB incorporation.

The 15% SBN was significantly lighter compared with control and other SBNs. Redness and yellowness of

dried noodles did not show a large difference among all the samples (Table 2).

For cooked noodles, L* value decreased while a*

and b* values increased significantly with the increas- ing level of SB as compared to the control sample.

The colour of 10% and 15% SBN was significantly darker than the control sample and 5% SBN. This could be due to the dilution of proteins, which is com- parable with the results reported by the study of Sharmaet al. (2016) where the decreasing level of flour that leads to lower level of protein has showed lighter colour. In contrast with dried noodles, a decreasing trend was shown in the lightness of the cooked noo- dles (Table 2). This finding agrees with the study of Sangnark & Noomhorm (2004), where the darkness of breadcrumbs increased with the increasing amount of the SB substitution level. The addition of SB in cooked food will darken the colour of the food, which could affect the favourability of consumers in terms of appearance. This is mainly due to the enzymatic browning caused by the high polyphenolic compounds of SB, which leads to the yield of melanin-like darker compounds (Vijerathnaet al., 2019).

There are many factors that could affect food pref- erences and food-related behaviours of humans such as cultural influences and social environments (Enri- quez & Archila-Godinez, 2021). Colour of food could affect humans psychologically and physiologically.

Psychologically, colour and visual effects of food affect the willingness of humans to try the food (Piqueras- Fiszman & Spence, 2015), and physiologically, a more visually appealing food could affect the release of sal- iva (Wadhera & Capaldi-Phillips, 2014).

Texture is one of the most important factors to determine the eating quality of food. Texture of food plays an important role, as it affects the mouthfeel and

Table 2 Colorimetry values of noodles samples

Cond Sample

Colorimetry

L* a* b*

Dried Commercial 75.462.03^f 2.130.21^d 13.100.38^a Control 61.361.36^bc 2.070.24^cd 15.400.34^c 5% 63.361.10^cd 2.460.24^e 16.320.73^d 10% 64.391.33^d 2.460.13^e 14.900.23^bc 15% 68.330.67^e 2.350.03^de 16.430.40^d Cooked Commercial 62.751.31^cd 1.160.10^b 14.410.45^b Control 61.880.46^bc 0.770.05^a 16.930.24^ds 5% 60.331.05^b 1.370.13^b 16.930.37^d 10% 57.121.21^a 1.810.20^c 16.910.57^d 15% 57.541.05^a 1.880.23^cd 17.820.62^e L* =lightness/darkness,a* =redness/greenness,b* =yellowness/blue- ness. The values marked with different letters in the same column indi- cate significant differences.

the organoleptic properties. Texture and mouthfeel are associated with receptors of the somatosensory system, and somatosensory nerves are closely related to the perception of odour and flavour (Mouritsen & Styr- bæk, 2017). The results of the texture profile are shown in Table 3.

There was no significant difference shown in the hardness of all five noodles samples. The favourable results indicated that the addition of SB did not signif- icantly harden the texture of noodles. This could be due to the increase in digestibility during the lignin destruction from steam pressure treatment. These results are not comparable with the study by Lei et al.

(2021) as the hardness of noodles increased with the increasing amount of insoluble fibre. In another study by Vijerathna et al. (2019), it was shown that cookies with higher levels of SB powder exhibited higher hard- ness. It is hypothesised that noodles with higher fibre or SB incorporation are expected to exhibit harder tex- ture. However, all SBNs exhibited similar hardness to the commercial noodles, which should be favourable to consumers.

Cohesiveness is the quality of forming a united whole and the state of uniting or sticking together tightly. Higher strength of internal bonds will lead to a higher level of cohesiveness (Mudgil et al., 2016). In Table 3, all SBNs had significantly lower cohesiveness compared with the commercial noodles. In other words, a decreasing trend was observed in cohesiveness as the SB level increases. Strength of internal bonds is closely related to the gluten proteins (Mudgil et al., 2016). Due to the decrease of wheat flour and increase of SB in the noodles’ formula, the decrease in gluten proteins and increase in fibre content will decrease the strength of internal bonds and the stickiness of the dough. Hence, it results in a decrease in the cohesive- ness of noodles samples. Indeed, these results are com- parable with the study of Mudgil et al. (2016).

Noodles with lower cohesiveness might affect the cooking quality and the sensory quality of consumers.

Resilience is the capability to recover to its original form after compression or deformation, which is clo- sely related to elasticity (Mohamed et al., 2005). The

resilience of commercial noodles was 4.57 and signifi- cantly higher compared with all samples (Table 3). A decreasing trend was observed with the increasing SB content in noodles samples, but no significant differ- ence was observed among 5–15% SBNs. Due to the decreasing cohesiveness and stickiness with the increasing level of SB incorporation, the fracturability of noodles samples will increase and the resilience and elasticity will decrease. Thus, the resistance to breakdown decreased with the increasing level of SB in the noodles development. Therefore, it can be con- cluded that the texture of noodles is less favourable with the addition of SB. Further study can be done to investigate ways to improve the texture of SB noodles.

Fibre content of noodles samples

SB is known for its high fibre content. Based on Leang

& Saw (2011), SB was reported to contain 79.5%

TDF, 75.7% IDF and 3.8% SDF. Hence, the incorpo- ration of SB in noodles development is expected to increase the fibre content of noodles. Indeed, the total dietary fibre (TDF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) increased significantly with increasing SB incorporation as found in the present study (Table 4). TDF of noodles increased from 3.39% (control) to 13.85% (15% SBN). This indicates that the TDF of noodles increased by 408.55% at 15% SB incorporation in the noodles. These results are in line with the study of Sangeethaet al. (2011), as the incorporation of 10% SB significantly increased the TDF of biscuits by approximately 363%.

SBN had higher ISF as compared to SF mainly due to the structure of SB. In this study, ISF ranged from 1.39% to 12.74% while SF ranged from 0.36% to 1.57% among the five noodles samples. As found in the literature, cellulose, hemicellulose and lignin are the main fibres in SB, and these types of fibres are insoluble fibres (Sangnark & Noomhorm, 2003; Lian et al., 2009). The ratio between ISF:SDF is approxi- mately 19:1 as reported in the past study (Leang &

Saw, 2011), while in the present study, the ratio of

Table 3 Texture profile of cooked noodles samples

Hardness (g) Cohesiveness Resilience

Commercial 504.331.53^a 13.132.59^c 4.570.24^c Control 503.003.00^a 0.326.12^bc 3.260.63^b

5% 504.334.62^a 13.609.45^b 1.640.74^a

10% 503.000.00^a 55.4417.10^a 1.030.36^a 15% 504.005.57^a 68.658.03^a 0.680.08^a

The values marked with different letters in the same column indicate significant differences.

Table 4 Fibre content of noodles samples

Total dietary fibre (%)

Insoluble dietary fibre (%)

Soluble dietary fibre (%)

Commercial 2.960.04^a 1.390.09^a 1.570.07^c Control 3.390.33^b 2.980.10^b 0.360.05^a

5% 7.080.08^c 6.580.47^c 0.640.07^ab

10% 9.520.26^d 8.680.37^d 0.860.06^b 15% 13.850.20^e 12.740.26^e 1.340.43^c The values marked with different letters in the same column indicate significant differences.

ISF:SDF is approximately 10:1 for SBN. The reduc- tion in ISF ratio could be due to the destruction of lig- nin during the steam pressure treatment. As such, the decrease in lignin content could increase the digestibil- ity of SBN.

It is known that dietary fibres are beneficial, as they are good for cardiovascular health, diabetes and obe- sity (Lairon et al., 2005). A high fibre diet was shown to be associated with lower blood pressure, body mass index and fasting blood glucose (Lairon et al., 2005).

In the study of Jenkins et al. (2008), dietary fibre intake has shown positive results in regulating blood glucose and glycemic response. Hence, increasing choices of high fibre food in the market are deemed important. According to Codex guidelines, solid food products with more than 6 g per 100 g fibre are eligi- ble to be claimed and labelled as ‘High in Fibre’ (The Codex Alimentarius, 2013). Therefore, the 5%, 10%

and 15% SB incorporated noodles are all categorised as high fibre food.

Dialyzable glucose concentration of noodles samples Dialyzable glucose is the measurement of the concen- tration of glucose released during digestive metabolism in the low molecular weight and soluble fraction of the digest, and it has shown a significant correlation with glycemic index and glycemic response (Argyri et al., 2016). Therefore, dialyzable glucose is often used as an index for the prediction of the glycemic response of food.

Dialyzable glucose concentration of noodles samples was measured at baseline to 120 min time frame, and it is shown in Fig. 1. Control noodles sample had the highest dialyzable glucose concentration while 15%

SBN showed the lowest dialyzable glucose concentra- tion. The results showed that the glucose concentration released by 15% SBN was low from 60 to 120 min, which indicated that the effect of 15% SBN on blood

glucose was lower after consumption and 120 min of digestion. Therefore, it is estimated that the 15% SBN had the lowest glycemic response among all samples.

The dialyzable glucose concentration at 120 min has been further investigated in Table 5.

Dialyzable glucose at the 120 min of digestion was observed to be having the highest correlation with both glycemic index and glycemic load (Argyri et al., 2016). Therefore, dialyzable glucose at 120 min time frame was used as a predictor of the glycemic response of food products (Table 5). Dialyzable glucose concen- tration at 120 min showed a decreasing trend with the increasing SB incorporation in noodles. It can be pos- tulated that 15% SBN had the lowest glycemic index and glycemic load followed by 10% and 5% SBNs.

This could be due to the high fibre content of SBN, which contributed to low glycemic response and possi- ble antihyperglycemic potential. A decreasing trend of predicted glycemic response agrees with the study by Reyes-Perez et al. (2013) where the increasing level of fibre contributed to decreasing level of the estimated glycemic index of food.

Besides, SB was found to exhibit strong antihyper- glycemic properties in the study of Zhenget al. (2017).

SB extract had inhibitory activity up to 82.64%

against sucrase and up to 74.26% against maltase.

Indeed, past studies are in line with the predicted gly- cemic response of SBN where increasing SB incorpora- tion reduces the predicted glycemic response. Foods with the low glycemic index or low glycemic response are absorbed and digested at a slower rate. Therefore, low glycemic index food does not contribute to the large impact or the spike of plasma glucose. SBN with the low predicted glycemic response could be a poten- tial alternative, for example, to be added to the diet of diabetic patients. Nonetheless, more studies can be done in vivo or clinical studies to investigate the effect of SBN on blood glucose and the determination of glycemic index/load.

-5 0 5 10 15 20 25

0 20 40 60 80 100 120 140

Dialyzable glucose concentraon (mg/mL)

Time (min)

Commercial Control 5%

10%

15%

Figure 1 Dialyzable glucose concentration of noodles samples. The error bars indicate standard deviation of mean.

Sensory evaluation

Responses of 100 untrained panellists were recorded through a 9-point hedonic scale in the sensory evalua- tion as shown in Fig. 2. In terms of appearance and aroma, the 5% SBN showed no significant difference from the control noodles sample. Conversely, the 10%

and 15% SBN had significantly lower scores in terms of appearance and aroma as compared to the commer- cial noodles and control noodles samples.

The aroma attribute had the closest values among all samples, which ranged from 5.89 to 7.22. The addi- tion of SB did not greatly affect the aroma of noodles as compared to other attributes. The organoleptic val- ues of appearance attribute ranged from 4.46 to 8.29 mainly due to the colour differences. In Table 2, signif- icant differences were shown in terms of the colour of cooked noodles with the addition of SB. Indeed, col- our perception is one of the main criteria that might affect consumer acceptability in terms of appearance.

Consumers tend to have certain colour expectations towards different types of food, and the sense of taste is affected by the appearance of food (Maina, 2018).

When foods have different colours, consumers have different perceptions, expectations and acceptance.

Besides, sensory panellists tasted bitter after taste on 15% SBN, which might be one of the reasons affecting the sensory score on the taste attributes. Since the noodles were not served with soup or gravy, hence, the after-taste of noodles was not masked or affected by any other external reasons. Commercial and control noodles had the highest score for the overall

acceptability and the overall acceptability decreased significantly as the incorporated SB content increased.

As such, further study could be done on the sensory evaluation of SBN served with gravy to investigate the suitability.

Among all SBNs, the incorporation of 5% had the closest acceptability level in terms of all five attributes towards the commercial noodle. The sensory evalua- tion showed that incorporation of SB into noodles greatly affected the acceptability of consumers towards the noodles, especially in terms of texture with the lar- gest score difference of 7.57 (commercial) and 3.39 (15% SBN).

Conclusion

This study explores the possibilities of SB as a func- tional ingredient to be used in food manufacturing production instead of being categorised as food waste and discarded. It was found that 15% SBN samples had the highest value of TDF and lowest value of dia- lyzable glucose. However, 15% SBN greatly affected the texture properties of noodles, and they had the lowest sensory score for all attributes.

Hence, 5% SBN is deemed to be the best recipe among the samples, which can balance nutritional val- ues and organoleptic properties. In the present study, noodles incorporated with 5% SB had significantly increased TDF and reduced dialyzable glucose of the noodles. The TDF of noodles was increased by approximately 208% with 5% SB substitution, and 5% SBN was able to maintain the closest value towards the commercial noodles in terms of physical properties. The sensory properties of 5% SBN were significantly lower than the commercial noodles but maintained at an acceptable value. Hence, it can be concluded that 5% SB is the most suitable ratio for developing noodles.

Acknowledgement

The authors are grateful to Universiti Putra Malaysia for the Putra Research Grant (Project No: GP-IPS/

2018/9615800).

Conflict of interest

The authors declare that the research was conducted in the absence of any commercial or financial relation- ships that could be construed as a potential conflict of interest.

Author contribution

Ke Qi Lau: Writing – original draft (equal); Writing – review & editing (equal). Mohd Redzwan Sabran:

Table 5 Dialyzable glucose concentration of noodles samples Samples Dialyzable glucose concentration at 120 min (mg mL ¹)

Commercial 14.391.05^c Control 16.790.14^d

5% 12.700.07^b

10% 12.770.09^b

15% 9.410.06^a

The values marked with different letters in the same column indicate significant differences.

0 24 6 8 APPEARANCE10

AROMA

TEXTURE TASTE

OVERALL ACCEPTABILITY

Commercial Control 5%

10%

15%

Figure 2 Sensory evaluation ratings of noodles samples.

Project administration (lead); Supervision (equal);

Writing – review & editing (equal). Siti Raihanah Sha- fie: Supervision (equal); Writing – review & editing (equal).Sook Wah Chan: Supervision (equal).

Ethical approval

For sensory evaluation, ethical approval was obtained from the Ethics Committee for Research Involving Human Subjects (JKEUPM) from Universiti Putra Malaysia (JKEUPM-2020-383).

Peer review

The peer review history for this article is available at https://publons.com/publon/10.1111/ijfs.15796.

Data availability statement

The data that support the findings of this study are available from the corresponding author, upon reason- able request.

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(The authors provided findings on the incorporation of sugarcane bagasse as the source of dietary fibre in bread. Such incorporation affected dough and bread properties as well as the sensory evalua- tion, but the use of sugarcane bagasse to improve fibre quality is worth of investigation)

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(This finding presented here is the extension of research by Zidan et al., xylooligosaccharides extracted from sugarcane bagasse can be the potential source of function ingredient)