Agave bagasse is a fibrous-like material obtained during aguamiel extraction, which is also in contact with indigenous microbiota of agave plant during aguamiel fermentation. This plant is a well-known carrier of the prebiotic fructan-type carbohydrates, which have multiple ascribable health benefits. In the present work, the potential of ashen and green agave bagasse as functional ingredients in supplemented cookies was studied. For its application, the chemical, functional, properties of agave bagasses and formulated cookies were evaluated, as well as the physical properties of cookies. Chemical characterization was carried out by the proximate analysis of both bagasses and cookies, besides, the analysis of oligosaccharides was made by thin-layer chromatography and high-performance anion-exchange chromatography. In the same way, functional properties such as oil holding capacity, organic molecule absorption capacity, swelling capacity, and water holding capacity were analyzed in both agave bagasses and supplemented cookies. Finally, modifications in color and texture due to bagasse addition was studied through an analysis of total color difference and a penetrometric test, respectively. In this sense, ashen and green agave bagasses demonstrated chemical and functional properties for use in the food industry, since they increased oil holding capacity of cookies and transferred prebiotic fructooligosaccharides to both agave bagasse formulations, which remain active as a prebiotic ingredient in cookies after in vitro digestion and cookie manufacture, including thermal treatment. Hence, agave bagasse could be considered a valuable alternative for the addition of the nutritionally-relevant dietary fiber in healthier foods.

中文翻译：

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龙舌兰蔗渣作为开发富含益生元食品的补充剂的功能

龙舌兰甘蔗渣是在 aguamiel 提取过程中获得的纤维状材料，在 aguamiel 发酵过程中也与龙舌兰植物的本地微生物群接触。这种植物是益生元果聚糖型碳水化合物的众所周知的载体，具有多种可归因的健康益处。在目前的工作中，研究了灰绿色和绿色龙舌兰甘蔗渣作为补充饼干功能成分的潜力。对于其应用，评估了龙舌兰甘蔗渣和配方饼干的化学、功能、特性以及饼干的物理特性。通过对甘蔗渣和饼干的直接分析进行化学表征，此外，通过薄层色谱和高效阴离子交换色谱对低聚糖进行分析。以同样的方式，分析了龙舌兰甘蔗渣和补充饼干的持油能力、有机分子吸收能力、溶胀能力和持水能力等功能特性。最后，分别通过总色差分析和针入度测试研究了由于添加甘蔗渣而导致的颜色和质地的变化。从这个意义上说，灰绿色和绿色龙舌兰蔗渣展示了用于食品工业的化学和功能特性，因为它们增加了饼干的持油能力，并将益生元低聚果糖转移到两种龙舌兰蔗渣配方中，这两种龙舌兰蔗渣配方在食用后仍作为饼干中的益生元成分保持活性。体外消化和饼干制造，包括热处理。因此，