Sweet corn cob as a functional ingredient in bakery products

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. ISSN 2590-1575

Preview

Text 15720.pdf - Published Version CC BY-NC.ND 4.0. Download (1MB) | Preview

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
Keywords:	gluten-free muffin, sweet corn cob, ferulic acid, fibre, flour replacement, consumer acceptance
Divisions:	School of Sciences
Identification Number:	https://doi.org/10.1016/j.fochx.2021.100180
Date Deposited:	22 Sep 2023 15:04
Last Modified:	17 Jan 2024 22:37
URI / Page ID:	https://researchspace.bathspa.ac.uk/id/eprint/15720

	Request a change to this item or report an issue
	Update item (repository staff only)