Evaluation of physicochemical properties, sensory and textural sponge cake enriched with bagasse fiber powder

Bagasse is a waste from sugar cane extraction, which is obtained as dry, compressed, and finely chopped fiber fragments. Fiber bagasse for the production of fuels, chemicals, enzymes and food is also available. In this study, the effect of adding 0, 5, 10, 15, 20 and 25% bagasse powder on the chemical (moisture, ash, and fiber), the qualitative (texture, porosity, density and volume indicator, Crust color and Crumb) and sensory characteristics were investigated. A test based on a completely randomized design with three replications. Results showed that by increasing the percentage of fiber powder in the cake bagasse fiber, moisture, ash, fiber, stiffness and adhesion was increased and porosity, brightness, density decreased compared to control samples (p