Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings.
bromatological
by-product
cob
food waste
functional ingredient
sustainable industry
Journal
Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264
Informations de publication
Date de publication:
2021
2021
Historique:
received:
10
02
2021
accepted:
29
03
2021
entrez:
17
5
2021
pubmed:
18
5
2021
medline:
18
5
2021
Statut:
epublish
Résumé
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 (
Identifiants
pubmed: 33996879
doi: 10.3389/fnut.2021.666654
pmc: PMC8113396
doi:
Types de publication
Journal Article
Langues
eng
Pagination
666654Informations de copyright
Copyright © 2021 Castillo, Rodríguez, Bautista-Villarreal, García-Solano, Gallardo-Rivera, Báez-González, Sánchez-García and García-Alanis.
Déclaration de conflit d'intérêts
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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