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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...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8113396/ https://www.ncbi.nlm.nih.gov/pubmed/33996879 http://dx.doi.org/10.3389/fnut.2021.666654 |
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author | Castillo, Sandra Rodríguez, Alexis Bautista-Villarreal, Minerva García-Solano, Nallely Gallardo-Rivera, Claudia Báez-González, Juan G. Sánchez-García, Eduardo García-Alanis, Karla G. |
author_facet | Castillo, Sandra Rodríguez, Alexis Bautista-Villarreal, Minerva García-Solano, Nallely Gallardo-Rivera, Claudia Báez-González, Juan G. Sánchez-García, Eduardo García-Alanis, Karla G. |
author_sort | Castillo, Sandra |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8113396 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-81133962021-05-13 Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings Castillo, Sandra Rodríguez, Alexis Bautista-Villarreal, Minerva García-Solano, Nallely Gallardo-Rivera, Claudia Báez-González, Juan G. Sánchez-García, Eduardo García-Alanis, Karla G. Front Nutr Nutrition 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. Frontiers Media S.A. 2021-04-28 /pmc/articles/PMC8113396/ /pubmed/33996879 http://dx.doi.org/10.3389/fnut.2021.666654 Text en Copyright © 2021 Castillo, Rodríguez, Bautista-Villarreal, García-Solano, Gallardo-Rivera, Báez-González, Sánchez-García and García-Alanis. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Castillo, Sandra Rodríguez, Alexis Bautista-Villarreal, Minerva García-Solano, Nallely Gallardo-Rivera, Claudia Báez-González, Juan G. Sánchez-García, Eduardo García-Alanis, Karla G. Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings |
title | Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings |
title_full | Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings |
title_fullStr | Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings |
title_full_unstemmed | Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings |
title_short | Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings |
title_sort | rheological and nutritional characterization of sweet corn by-product (cob) to develop a functional ingredient applied in dressings |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8113396/ https://www.ncbi.nlm.nih.gov/pubmed/33996879 http://dx.doi.org/10.3389/fnut.2021.666654 |
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