Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk | ||||
| Egyptian Journal of Food Science | ||||
| Volume 50, Issue 2, 2022, Page 283-297 PDF (1.17 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejfs.2022.170239.1142 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mahmoud Abd Al-Galil Rozan  1; Tahany El-Shshtawy2; Esmail Galal Boriy3
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| 1Food & Dairy Science and Technology Department, Faculty of Agriculture, Damanhour University, Egypt | ||||
| 2Food Technology Research Institute. Agriculture Research Centre, Giza, Egypt | ||||
| 3Food Science and Technology Department, Faculty of Agriculture, Damanhour University, Egypt. | ||||
| Abstract | ||||
| Cornsilk 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 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. | ||||
| Keywords | ||||
| Cornsilk; phenolic profile; Pasta | ||||
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