Sweet corn cob as a functional ingredient in bakery products
| Autor: | Lau, T., Clayton, T., Harbourne, N., Rodriguez-Garcia, J., Oruna-Concha, M.J. |
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| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Food Chemistry: X, Vol 13, Iss, Pp 100180-(2022) Food Chemistry: X |
| ISSN: | 2590-1575 |
| Popis: | Graphical abstract Highlights • Incorporation of sweet corn cob flour (SCCF) in gluten free rice muffin was examined. • SCCF contained a higher amount of ferulic acid and dietary fiber than rice flour. • Muffin incorporated with 10% and 20% of SCCF showed an improvement in texture. • Baking increases the free ferulic acid in muffin incorporated with SCCF. • Muffin with SCCF showed higher mean overall liking scores in consumers liking test. Gluten free (GF) products are often inferior in quality attributes, nutritional content and consumer acceptability. The use of GF by-products is a novel strategy to improve the structure and nutritional profile of these products. Sweet corn cob (SCC) is a by-product of sweet corn processing containing a considerable amount of fibre and ferulic acid. The effect of baking on ferulic acid content, colour, texture and physical characteristics on muffins incorporated with SCC flour (SCCF) as a value-added food ingredient was investigated using a GF model system. The freeze-dried SCCF, containing ferulic acid (6.02 mg g−1) was used to replace the rice flour at varying levels of 10, 20, and 30%. In general, SCCF increased dietary fibre and free ferulic acid content of muffins. Inclusion of 20% SCCF showed an increase in terms of the height of the muffin and number of air cells in the crumb, along with a decrease in the hardness of muffins. Muffins with SCCF showed higher mean overall liking scores than rice flour muffin. |
| Databáze: | OpenAIRE |
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