Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product

Abstract

Background and Objectives: Dietary fiber is important to human health and fiber-rich foods are highly desired. Pasta is a common staple and widely consumed in the world. However, the main material to produce conventional pasta is durum wheat semolina which is poor in fiber. The objective of this study is to investigate the effect of adding different levels of corncob powder in the pasta formulation on the proximate composition, physical and cooking properties, and overall acceptability of the product. In addition, this study also evaluated the effect of transglutaminase treatment condition including enzyme doses and incubation times on the physical and cooking properties as well as sensory acceptance of corncob-incorporated pasta.Findings: Corncob powder at 5%, 10%, 15%, 20% (w/w) of durum wheat semolina was added to make corncob-incorporated pasta. The fiber content and antioxidant activities of pasta increased with the increase of corncob addition level. At 20% addition level, the fiber and total phenolic content of the corncobincorporated pasta increased by two times and four times, respectively, compared to those of the control pasta. However, the cooking loss was increased while optimal cooking time, elongation rate, tensile strength and overall acceptability were decreased with the increase of corncob addition level. Transglutaminase (TG) treatment of the blended dough from 90% semolina and 10% corncob powder was successfully applied to improve the cooking loss, elongation rate, tensile strength as well as the overall acceptability of the incorporated pasta. At the TG dose of 0.75 U/g protein and incubation time of 10 min, the cooking and physical quality as well as overall acceptability of corncob-incorporated pasta were comparable to those of the control pasta. Conclusion:The incorporation of corncob powder increased the fiber content and antioxidant activities of pasta but negatively affected the cooking and physical properties as well as the overall acceptability. These negative effects of corncob powder incorporation can be overcome by treatment of the blended dough with TG at appropriate dose and incubation time.

Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes

“…Change in the particle size of the watermelon rind powder did not alter the swelling index of high-fibre pasta samples but it was lower than that of the control, possibly due to the reduction in starch content ( 53 ). Similarly, the WAI of the control pasta was slightly higher than that of the high fibre pasta.…”

“…The use of watermelon rind powder in the pasta formulation increased the product hardness. It is possible that the high degree of polymerization and crystallization of IDF of WR powder ( 52 ) could increase the hardness of the pasta with watermelon rind ( 53 ). When the sieve aperture size was reduced from 400 to 149 μm, the hardness of the pasta samples gradually decreased probably due to the lower IDF content.…”

“…Similarly, the WAI of the control pasta was slightly higher than that of the high fibre pasta. The use of watermelon rind powder with reduced particle size increased the WAI of high-fibre pasta because of prolonged OCT, which improved water absorption of starch, fibre and protein during cooking ( 53 ). The overall sensory acceptability was statistically equivalent for all pasta samples.…”

Dietary fiber-and antioxidant-enriched cookies prepared by using jackfruit rind powder and ascorbic acid

“…Remarkably, the total dietary fiber (TDF) and TPC contents of JFR powder were 8 and 9 times higher than those of wheat flour, respectively. The IDF/SDF ratio of JFR powder was 3.3 which is relatively low compared to that of other food by-products such as corncob (IDF/SDF ∼ 9.6) [ 35 ], wheat bran (IDF/SDF ∼ 7) [ 36 ], and grape pomace (IDF/SDF ∼ 10.2) [ 5 ]. The high solubility of fibers is often associated with their high fermentability in the human intestine [ 37 ].…”

Preparation and improvement of physicochemical and functional properties of dietary fiber from corn cob fermented by Aspergillus Niger

“…As a multifunctional crop, corn is not only mainly used as feed in the world, but also plays different roles as an industrial and energy crop. Corn cobs are abundantly produced as a by-product of corn processing, yielding about 18 kg of cobs for every 100 kg of corn kernels obtained, and have the advantages of being abundant, readily available, safe, and non-toxic (Lau et al, 2019;Nguyen et al, 2023). Corn cobs are rich in nutrients, mainly composed of cellulose, hemicellulose, lignin, and ash, of which cellulose and hemicellulose account for about 70% (Hoang et al, 2022), and are a representative and rich dietary ber resource.…”