Optimization of the debittering process of cornsilk powder using custom experimental design and its application in yeast bread preparation

Abstract

Cornsilk has been used as a food material because it has high nutritional value. However, developing beverage and bakery products derived from cornsilk has received low acceptance among consumers due to its bitter taste. The saponin content in cornsilk may be the cause of this unpleasant taste. Therefore, this study aimed to optimize the debittering process of the cornsilk powder by using the optimal (custom) designs and the use of the debittered cornsilk powder to enrich yeast bread. The optimization of debittering has been monitored by observing the potential adsorption of saponin compounds from cornsilk using ion exchange resins as an adsorbent for the reduction of bitter taste-inducing saponins content. The debittered cornsilk powder was further successfully utilized in preparing yeast bread. The texture quality of yeast bread from debittered cornsilk powder obtained from the optimized condition was significantly different compared to control yeast bread, but not significantly to other yeast bread from other types of cornsilk powder. In conclusion, the most effective approach for reducing the saponin content in cornsilk powder was by using 10 % Diaion WA21J resin.