|
|
EFFECT OF CORN SILK ON CHARACTERISTICS AND KEEPING QUALITY OF CAKE.
|
|
Abstract: Plants have good antioxidant ability and are safer than the synthetic antioxidants. Secondary metabolites from plants function as small molecular weight antioxidants. The present study was carried out to evaluate the possibility of utilization of corn silk powder (an agricultural waste product of corn crop) as a new untraditional source of dietary fiber and natural antioxidants to produce cakes as healthy bakery product. Wheat flour (72% extraction) was substituted with different levels of corn silk powder, i.e., 5%, 10%, 15% and 20%. The chemical composition of raw materials and different substituted cake samples, mineral contents, phenolic compounds, total antioxidant activity, nutritional value of cake samples, oxidative stability during storage, physical properties and sensory parameters of cake samples were evaluated.
The obtained results indicated that corn silk powder contained high amounts of crude fiber, total dietary fiber and phenolic compounds being 16.75%, 44.50% and 5.790 mg/100g, respectively. Corn silk powder contained considerable amounts of protein, fat, ash, K, Mg, Ca, Na, Mn, Fe and Zn compared with wheat flour (72% extraction). Crude protein, ether extract, crude fiber, total dietary fiber, insoluble and soluble dietary fiber, ash and phenolic compounds were increased in parallel with increasing corn silk powder substituting levels in cake making, while total carbohydrates were decreased. Total dietary fibers were increased by 1.2, 1.8, 2.2 and 2.5 folds for cake samples substituted with 5%, 10%, 15% and 20% corn silk powder, respectively compared with control cake. Cake samples substituted with 15% and 20% corn silk powder were considered as excellent sources of dietary fiber and % protein increment was 18.14% and 24.18%, respectively compared with control cake sample. The calorific value of cake samples was decreased with increasing corn silk powder levels.
The oxidative stability of lipids extracted from different substituted cake samples during storage at room temperature for 30 days was determined. The results showed that both peroxide and acid values were gradually decreased with the increase of corn silk powder levels in cake samples after storage. The addition of corn silk powder gave strong anti-oxidative stability due to its high amounts of phenolic compounds which reflect antioxidant activity. Also, physical properties of cake samples such as weight, density, weight loss (%) and texture were increased, while volume and specific volume were decreased as a result of increasing corn silk powder levels. Sensory evaluation characteristics of cake samples substituted with different levels of corn silk powder showed that cake sample containing 15% corn silk powder recorded the highest overall acceptability score followed by 10% and 5% cake samples. It is evident that overall acceptability decreased with the increase in corn silk powder level above 15% in produced cake samples.
It could be recommended that corn silk powder is considered as promising natural source of dietary fiber and antioxidants containing polyphenols and could be used in a wide range of food products. Cake samples substituted with corn silk powder are considered healthy bakery products with high nutritional value for all ages.
|
| Publication year |
2012
|
| Organization Name |
|
| serial title |
مجلة الكيمياء البيولوجيه والعلوم البيئية
|
| Author(s) from ARC |
|
| Publication Type |
Journal
|