Data supporting the production of dietary fibers from sugarcane bagasse and sugarcane tops using microwave - assisted alkaline treatments

• Main Authors: D.I. Llanes Gil-López, J.A. Lois-Correa, M.E. Sánchez-Pardo, M.A. Domínguez-Crespo, A.M. Torres-Huerta, A.E. Rodríguez-Salazar, V.N. Orta-Guzmán
• Format: Article
• Language: English
• Published: Elsevier 2019-06-01
• Series: Data in Brief
• Online Access: http://www.sciencedirect.com/science/article/pii/S2352340919303798

The treatment of agroindustrial residues is an alternative to waste management and obtain products with added value. In this article, we describe the confocal microscopy images, the microbiological data, policosanol content and color measurement linked to the paper “production of dietary fibers from sugarcane bagasse and sugarcane tops using microwave - assisted alkaline treatments”. The data contain photographs after elaboration of noodles-type pasta and chapatti-type fermented bread; the confocal laser scanning micrographs, before and after including sugarcane bagasse and sugarcane tops fibers in foods. Microbiological analyses of total coliforms, molds and yeasts, and aerobic mesophiles were also presented according to Mexican Standard NOM- 247-SSA1-2008 which confirmed that the food is safe for human consumption. The data provided in this article have not been previously published and are available to enable critical or extended analyses.