Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings

Abstract

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 (k), and flow behavior indices (n). Results have shown significant differences in protein, fat, and carbohydrate content in the flour, depending on the cooking treatment. A good percentage of grinding yield was obtained (98%), in addition to several fractions by granulometry (60, 120, 250 MESH), showing differences in their nutritional content. Finally, the particle size of O/W emulsions developed varied among formulations. The combination of 0.6% of xanthan gum (XG) and corn cob flour showed major stability in average droplet size. No significant differences were observed in the coalescence rate values for the three formulations. Still, significant differences in the creaming index were evidenced in those formulations without XG or corn cob flour. The results regarding the consistency coefficient (k) and flow behavior indices (n) suggest a possible synergy between XG and flour of corn cob for enhancing the viscosity and pseudoplasticity of dressings in a concentration-dependent manner.

Towards Functional Insect Feeds: Agri-Food By-Products Enriched with Post-Distillation Residues of Medicinal Aromatic Plants in Tenebrio molitor (Coleoptera: Tenebrionidae) Breeding

“…These olive oil residues can also be considered for further utilization and be used as feedstock [ 29 ]. Corn cob is another agricultural by-product with significant potential and functional properties that is often used as feed in livestock systems, but a great fraction is wasted, ending up in landfills [ 30 ]. Interestingly, corn cob contains 60% insoluble dietary fiber, with cellulose being the major constituent, and is a useful source of non-essential proteins and minerals (phosphorus, potassium and manganese), carotenoids (β-carotene, zeaxanthin and lutein) and phenolics with antioxidant properties [ 31 ].…”

Nutritional, functional, and ethno‐medical properties of sweet corn cob: a concurrent review

“…Castillo et al . (2021) results revealed that SCC had more zeaxanthin and β‐carotene than had previously been reported for sweet‐corn kernels. In all three antioxidant capacity experiments (TEAC, FRAP, and DPPH), the bound phenolics fraction had the best antioxidant capacity and included the most ferulic and p‐coumaric acid.…”

Xylanase production by Trichoderma virens MLT2J2 under solid-state fermentation using corn cob as a substrate

“…Olagunju et al (2013) reported nutrient content of corn cob contained 5.42% moisture, 4.46% ash, 9.96% fat, 4.10% crude protein, 7.72% fiber, and 74.51 carbohydrates. Castillo et al (2021) stated that corn cob contained 1.32% moisture, 2.58% ash, 1.22% fat, 2.42% protein, 12.16% crude fiber, and 81.63% total carbohydrates. Louis and Venkatachalam (2020) reported the composition of corn cob powder as follows: 45.01% cellulose, 33.12 % hemicellulose, 13.81% lignin, 3.1% ash, and 4.96% other extractives.…”