Singapore Institute of Technology
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Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread

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posted on 2023-07-19, 06:19 authored by Fatin Natasha Binte Abdul HalimFatin Natasha Binte Abdul Halim, Afsaneh TaheritelgariAfsaneh Taheritelgari, Zawanah Abdol Rahim Yassin, Kai Feng Chia, Kelvin Kim Tha Goh, Suk Meng GohSuk Meng Goh, Juan DuJuan Du

The consumption of dietary fibres can affect glycemic power and control diabetes. Sugarcane fibre (SCF) is known as insoluble dietary fibre, the properties of which can be affected by physical, chemical, and enzymatic treatments. In this study, alkaline hydrogen peroxide (AHP) treatments were conducted over time (0.5, 1, 3, and 5 h) at 12.6% (w/v) SCF and the effects on the physicochemical and structural properties of the SCF were evaluated. After making dough and bread with the SCF, with and without AHP treatments, the glycemic responses of the bread samples were evaluated. Shorter durations of AHP treatment (0.5 and 1 h) reduced lignin effectively (37.3 and 40.4%, respectively), whereas AHP treatment at 1 and 3 h duration was more effective in increasing particle sizes (50.9 and 50.1 μm, respectively). The sugar binding capacity, water holding capacity (from 2.98 to 3.86 g water/g SCF), and oil holding capacity (from 2.47 to 3.66 g oil/g SCF) increased in all AHP samples. Results from Fourier-transform infrared spectroscopy (FTIR) confirmed the polymorphism transition of cellulose (cellulose I to cellulose II). The morphology of SCF detected under scanning electron microscopy (SEM) indicated the conversion of the surface to a more porous, rough structure due to the AHP treatment. Adding SCF decreased dough extensibility but increased bread hardness and chewiness. All SCF-incorporated bread samples have reduced glycemic response. Incorporation of 1, 3, and 5 h AHP-treated SCF was effective in reducing the glycemic potency than 0.5 h AHP-treated SCF, but not significantly different from the untreated SCF. Overall, this study aims to valorize biomass as AHP is commonly applied to bagasse to produce value-added chemicals and fuels.


This study was funded by Singapore Institute of Technology Ignition Grant (R-MOE-E103-F019), and ACP was funded by Singapore Food Story Theme 2—1st Alternative Protein Seed Challenge Grant (W20W2D0013 and W20W2D0019) and Singapore Food Story R&D Programme Industry Alignment Fund Pre-positioning (IAF-PP) Theme 2—Advanced Biotech-based Protein Production Grant (A21H7a0131 and H21H8a0005).


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Juan Du

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  • 6852 (R-MOE-E103-F019) Low GI Asian Breads