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Sweet corn cob as a functional ingredient in bakery products
T Lau1, T Clayton1, N Harbourne2
1Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK.
Food Chemistry: X
|December 24, 2021
Summary
Sweet corn cob flour improves gluten-free muffins by increasing fiber and ferulic acid. Muffins with 20% sweet corn cob flour had better texture, height, and consumer liking compared to traditional rice flour muffins.
Area of Science:
- Food Science
- Nutritional Science
- Cereal Science
Background:
- Gluten-free (GF) products often lack quality, nutritional value, and consumer appeal.
- Utilizing GF by-products offers a new approach to enhance GF food properties.
- Sweet corn cob (SCC) is a processing by-product rich in fiber and ferulic acid.
Purpose of the Study:
- To evaluate the impact of incorporating SCC flour (SCCF) into gluten-free muffins.
- To assess changes in ferulic acid content, color, texture, and physical characteristics.
- To determine the effect of SCCF on nutritional profile and consumer acceptability.
Main Methods:
- Freeze-dried SCCF was used to substitute rice flour at 10%, 20%, and 30% levels in a GF muffin model.
- Baking effects on ferulic acid, color, texture, and physical properties were analyzed.
- Consumer acceptability and overall liking scores were compared to a control muffin.
Main Results:
- SCCF inclusion significantly increased dietary fiber and free ferulic acid content.
- Muffins with 20% SCCF exhibited improved height and crumb structure (more air cells).
- Hardness decreased with SCCF inclusion, and muffins with SCCF received higher overall liking scores.
Conclusions:
- Sweet corn cob flour is a viable value-added ingredient for improving GF muffins.
- SCCF enhances nutritional content (fiber, ferulic acid) and sensory attributes.
- Optimizing SCCF levels can lead to superior gluten-free baked goods.
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