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Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings
- Source :
- Frontiers in Nutrition, Frontiers in Nutrition, Vol 8 (2021)
- Publication Year :
- 2021
-
Abstract
- In this study, a flour from corn cob (central core of the maize ear, stage R4) was obtained through three treatments. The three flours obtained were characterized by bromatological analysis, yield, and granulometry. Additional dressing-type oil in water (O/W) emulsions were developed, varying the formulation by incorporating distinct amounts of corn cob flour. The formulations' stability was evaluated over a period of 21 days, determining the particle size, creaming index, coalescence rate, consistency coefficient (k), and flow behavior indices (n). Results have shown significant differences in protein, fat, and carbohydrate content in the flour, depending on the cooking treatment. A good percentage of grinding yield was obtained (98%), in addition to several fractions by granulometry (60, 120, 250 MESH), showing differences in their nutritional content. Finally, the particle size of O/W emulsions developed varied among formulations. The combination of 0.6% of xanthan gum (XG) and corn cob flour showed major stability in average droplet size. No significant differences were observed in the coalescence rate values for the three formulations. Still, significant differences in the creaming index were evidenced in those formulations without XG or corn cob flour. The results regarding the consistency coefficient (k) and flow behavior indices (n) suggest a possible synergy between XG and flour of corn cob for enhancing the viscosity and pseudoplasticity of dressings in a concentration-dependent manner.
- Subjects :
- 0106 biological sciences
Endocrinology, Diabetes and Metabolism
01 natural sciences
Ingredient
Viscosity
0404 agricultural biotechnology
Rheology
010608 biotechnology
by-product
medicine
By-product
sustainable industry
TX341-641
Food science
Nutrition
Original Research
Nutrition and Dietetics
Nutrition. Foods and food supply
Chemistry
food and beverages
cob
04 agricultural and veterinary sciences
040401 food science
functional ingredient
Creaming
food waste
Yield (chemistry)
Particle size
bromatological
Xanthan gum
medicine.drug
Food Science
Subjects
Details
- ISSN :
- 2296861X
- Volume :
- 8
- Database :
- OpenAIRE
- Journal :
- Frontiers in nutrition
- Accession number :
- edsair.doi.dedup.....3882f6b2a3005e49d35ab41059fbb1e5