Food Chemistry: X | |
Sweet corn cob as a functional ingredient in bakery products | |
T. Lau1  M.J. Oruna-Concha1  T. Clayton1  J. Rodriguez-Garcia1  N. Harbourne2  | |
[1] Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK;UCD Institute of Food and Health, School of Agricultural and Food Science, University College Dublin, Belfield, Dublin, Ireland; | |
关键词: Gluten free muffin; Sweet corn cob; Ferulic acid; Fibre; Flour replacement; Consumer acceptance; | |
DOI : | |
来源: DOAJ |
【 摘 要 】
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.
【 授权许可】
Unknown