Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk

Abstract

C ORNSILK is one of the agricultural wastes of great nutritional and therapeutic benefit. This research aimed to study the chemical composition, antioxidant activity, phenolic content, and phenolic compounds profile of cornsilk powder (CSP) and the effect of adding it on the nutritional value, color, textural properties, cooking quality, and sensory attributes of pasta. The results showed a higher content of mineral elements in CSP compared to durum wheat semolina (DWS). The total phenolic content in CSP (10.68±0.1 mg GAE/g) was significantly (p<0.05) higher compared to DWS (0.478±0.07 mg GAE/g). The ethanolic extract of CSP recorded a significantly higher DPPH radical scavenging activity (9.786±0.09 mg TE/g dry matter) than the ethanolic extract of DWS (4.108±0.1 mg TE/g dry matter) (p<0.05). Likewise, for the FRAP assay, which was 12.494 ± 0.19 and 2.624 ± 0.14 µmol Fe +2 /g dry matter in CSP and DWS, respectively. The most five abundant phenolic compounds in CSP dry samples were gallic, rosmarinic, rutin, catechin, and kaempferol. The addition of CSP into DWS-pasta caused a significant gradual increase in protein, ash, and fiber, while the addition of CSP caused a significant decrease in the carbohydrate content and the energy value (p<0.05). DWS was lighter than the CSP, while CSP was higher in both redness (a* value) and yellowness (b* value) than the DWS. The redness and yellowness values increased significantly in both uncooked and cooked pasta by increasing the enriching with CSP. The cooking properties and firmness of the 2.5-CSP enriched pasta were not affected much compared to the control, while some effect was shown in these parameters by increasing the enrichment percentage. Sensory evaluation indicated that CSP can be incorporated into pasta ingredients in 10%, without any significant effect on consumers' sensory acceptability. Shortly, these results reflect a nutritional and distinct health value of corn silk as an additive to DWS pasta.

Análise comparativa dos compostos bioativos do rizoma de açafrão in natura (Curcuma longa L.) e seu condimento comercial em pó

“…Preventive measures should be taken to ensure maximum carotenoid retention. But since it is a seasoning condiment, in other studies reported by Rozan (2017) [44], it was possible to note that a carrot jam that used 0, 2, 4, and 6 grams of saffron, there was a change in the sample of 5.91 ± 0.06, 6.534 ± 0.04, 6.746 ± 0.07, 6.831 ± 0.07 β-carotene and 2.041 ± 0.04, 2.683 ± 0.05, 2.794 ± 0.05, 2.822 ± 0.03 of α-carotene, measured in mg 100 -1 g FW respectively. This demonstrates that saffron can have great potential to enrich foods with carotenoids, as well as add flavor and aroma to it.…”

Effects of Lentil Powder or Whey Protein Concentrate Addition on the Quality of Sorghum Flour-Based Gluten-Free Pasta

“…Pasta is one of the most popular and widely used cereal products in the world because of its palatable taste, cooking convenience, long shelf life, and affordability, and it is mainly processed from wheat flour. Gluten contains gliadin and glutenin proteins, which are responsible for the chewability, elasticity, and cooking qualities of pasta (Rozan et al, 2022). The low stickiness, low cooking loss, and firm structure of pasta are the main factors contributing to its high quality.…”