Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings

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 fo...

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Bibliographic Details
Published in:Frontiers in nutrition (Lausanne) 2021-04, Vol.8, p.666654-666654
Main Authors: Castillo, Sandra, Rodríguez, Alexis, Bautista-Villarreal, Minerva, García-Solano, Nallely, Gallardo-Rivera, Claudia, Báez-González, Juan G, Sánchez-García, Eduardo, García-Alanis, Karla G
Format: Article
Language:English
Subjects:
bromatological
by-product
cob
food waste
functional ingredient
Nutrition
sustainable industry
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Summary: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 ( ), and flow behavior indices ( ). 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 ( ) and flow behavior indices ( ) suggest a possible synergy between XG and flour of corn cob for enhancing the viscosity and pseudoplasticity of dressings in a concentration-dependent manner.
ISSN:2296-861X
2296-861X
DOI:10.3389/fnut.2021.666654