Paick Soutrick, Das Rahul, Alam Masud, Sharma Anamika
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India.
Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal, India.
Food Sci Technol Int. 2024 Jul 21:10820132241265947. doi: 10.1177/10820132241265947.
Corn silk, often considered as a waste material in sweet corn processing, is typically discarded by most food manufacturing industries. This study aims to maximize the utilization of corn silk by evaluating its phytochemical, physicochemical and sensory characteristics. The development of food products with enhanced nutritional value is a pressing concern for both scientists and food producers in the industry. Therefore, this research focuses on the creation of highly nutritious muffins incorporating underutilized corn silk powder (CSP). In the muffin preparation, CSP was used to partially replace refined wheat flour at levels of 10%, 20%, 30% and 40%. As the proportion of CSP increased, the protein and crude fiber content of the muffins gradually increased. Additionally, the total phenolic content and antioxidant activity of the muffins significantly increased (p ≤ 0.05) with the inclusion of CSP, reaching their maximum values when CSP was used to replace 40% of the refined wheat flour. The incorporation of CSP led to a decrease in the L* (lightness) value, resulting in lower a* (redness) and b* (yellowness) values in the muffins. Texture analysis revealed that the cohesiveness, chewiness and gumminess of the muffins increased as the amount of CSP in the recipe was raised. A sensory evaluation was conducted to assess the acceptability of the corn silk muffins. The addition of CSP in muffins improved the sensory characteristics including colour, aroma, mouthfeel, texture and overall acceptability. These findings indicate that CSP has the potential to be used in the development of bakery food products, instant mixes, infant food formulas and value-added items.
玉米须在甜玉米加工过程中常被视为废料，大多数食品制造业通常都会将其丢弃。本研究旨在通过评估玉米须的植物化学、物理化学和感官特性，最大限度地提高其利用率。开发具有更高营养价值的食品是该行业科学家和食品生产商共同面临的紧迫问题。因此，本研究聚焦于制作富含营养的小松饼，其中加入了未充分利用的玉米须粉（CSP）。在制作小松饼时，CSP被用于以10%、20%、30%和40%的比例部分替代精制小麦粉。随着CSP比例的增加，小松饼的蛋白质和粗纤维含量逐渐增加。此外，加入CSP后，小松饼的总酚含量和抗氧化活性显著增加（p≤0.05），当CSP用于替代40%的精制小麦粉时达到最大值。加入CSP导致L*（亮度）值降低，使得小松饼的a*（红色度）和b*（黄色度）值也降低。质地分析表明，随着配方中CSP用量的增加，小松饼的内聚性、咀嚼性和黏性增强。进行了感官评价以评估玉米须小松饼的可接受性。在小松饼中加入CSP改善了包括颜色、香气、口感、质地和总体可接受性在内的感官特性。这些研究结果表明，CSP有潜力用于烘焙食品、速溶混合物、婴儿食品配方和增值产品的开发。
