Lau, T, Clayton, T, Harbourne, N, Rodriguez-Garcia, J and Oruna-Concha, M.J (2022) 'Sweet corn cob as a functional ingredient in bakery products.' Food Chemistry: X, 13. e100180.
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Abstract
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.
| Item Type: | Article |
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| Keywords: | gluten-free muffin, sweet corn cob, ferulic acid, fibre, flour replacement, consumer acceptance |
| Divisions: | School of Sciences |
| Date Deposited: | 22 Sep 2023 15:04 |
| Last Modified: | 17 Jan 2024 22:37 |
| ISSN: | 2590-1575 |
| URI / Page ID: | https://researchspace.bathspa.ac.uk/id/eprint/15720 |
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