Sweet corn cob as a functional ingredient in bakery products
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 containi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157521000687 |
| _version_ | 1811284683351130112 |
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| author | T. Lau T. Clayton N. Harbourne J. Rodriguez-Garcia M.J. Oruna-Concha |
| author_facet | T. Lau T. Clayton N. Harbourne J. Rodriguez-Garcia M.J. Oruna-Concha |
| author_sort | T. Lau |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T02:33:07Z |
| format | Article |
| id | doaj.art-ba95942106a44386bf13a502ba860745 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-13T02:33:07Z |
| publishDate | 2022-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-ba95942106a44386bf13a502ba8607452022-12-22T03:06:29ZengElsevierFood Chemistry: X2590-15752022-03-0113100180Sweet corn cob as a functional ingredient in bakery productsT. Lau0T. Clayton1N. Harbourne2J. Rodriguez-Garcia3M.J. Oruna-Concha4Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UKDepartment of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UKUCD Institute of Food and Health, School of Agricultural and Food Science, University College Dublin, Belfield, Dublin, IrelandDepartment of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UKDepartment of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S2590157521000687Gluten free muffinSweet corn cobFerulic acidFibreFlour replacementConsumer acceptance |
| spellingShingle | T. Lau T. Clayton N. Harbourne J. Rodriguez-Garcia M.J. Oruna-Concha Sweet corn cob as a functional ingredient in bakery products Food Chemistry: X Gluten free muffin Sweet corn cob Ferulic acid Fibre Flour replacement Consumer acceptance |
| title | Sweet corn cob as a functional ingredient in bakery products |
| title_full | Sweet corn cob as a functional ingredient in bakery products |
| title_fullStr | Sweet corn cob as a functional ingredient in bakery products |
| title_full_unstemmed | Sweet corn cob as a functional ingredient in bakery products |
| title_short | Sweet corn cob as a functional ingredient in bakery products |
| title_sort | sweet corn cob as a functional ingredient in bakery products |
| topic | Gluten free muffin Sweet corn cob Ferulic acid Fibre Flour replacement Consumer acceptance |
| url | http://www.sciencedirect.com/science/article/pii/S2590157521000687 |
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