Physico-chemical parameters and sensory characteristics of biscuits incorporated with sugarcane bagasse powder

Sugarcane bagasse is an insoluble dietary fiber-rich byproduct of sugarcane processing. The goal of this study was to create biscuits with added sugars that were enriched with sugarcane bagasse as a fibre source. From a jaggery production facility, bagasse, either with or without peel, were gathered and crushed, sieved, dried, and processed again to create powder. The objective of the current study is to assess the sensory evaluations and proximate composition of biscuits containing 10%, 15%, and 20% sugarcane bagasse powder. Analyzed were the approximate contents of the biscuits carbohydrate, protein, fat, energy, fibre, and ash made with and without sugarcane bagasse powder. With an overall acceptability score of 8.73 on a scale of 9 points, the biscuits made with sugarcane bagasse powder (15%) obtained the highest sensory rating among the treatment