Evaluation of Functional, Nutritional and Bioactive Properties of Gluten Free Muffins Utilizing Industrial By-Products of Baby Corn

Edelweiss Journal of Food Science and Technology Pub Date : 2021-08-29 DOI:10.33805/2765-8821.108

K. Kamaljit, Sharma Anchit

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Abstract

This study was planned to utilize by-products of baby corn, which was powdered upon drying. Different formulations containing baby corn: defatted soya: plantain: finger millet flours at 10:65:20:5, 15:55:20:10, 20:45:20:15 and 25:35:20:20 were prepared and analyzed for functional, nutritional and bioactive properties of the blended flours and muffins. The outcomes indicated that incorporation of baby corn flour had enhanced functional and pasting properties of the blended flours. The addition of baby corn flour increased the antioxidant properties and metal chelating activity of blended flours. The incorporation of baby corn flour had contributed better retention of antioxidant potential during baking as muffins with 25% baby corn showed more increase in antioxidant properties than 10% baby corn muffins. Hardness and specific volume of muffins increased, while total phenol content decreased significantly with increment in the level of baby corn flour. On the basis of sensory analysis muffins prepared with 20% level of baby corn flour was selected best. This study concluded that by-products of baby corn can be utilized for development of gluten free muffins with better nutrition and bioactive properties.

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利用小玉米工业副产品制作无麸质松饼的功能、营养和生物活性评价

本研究拟利用玉米幼芽干燥后的副产品进行粉末状处理。以玉米、脱脂大豆、车前草、小米粉为原料，分别以10:65:20:5、15:55:20:10、20:45:20:15和25:35:20:20的比例配制不同配方，对混合面粉和松饼的功能、营养和生物活性进行了分析。结果表明，玉米粉的加入提高了混合面粉的功能和糊化性能。玉米粉的加入提高了混合粉的抗氧化性能和金属螯合活性。在烘烤过程中，添加小玉米粉能更好地保持抗氧化能力，添加25%小玉米粉的松饼的抗氧化性能比添加10%小玉米粉的松饼提高得更多。随着玉米粉添加量的增加，松饼的硬度和比容显著增加，而总酚含量显著降低。在感官分析的基础上，选择玉米粉添加量为20%的松饼效果最佳。由此可见，利用玉米胚副产品可开发出营养价值和生物活性较好的无麸质松饼。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Edelweiss Journal of Food Science and Technology

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