Physicochemical and sensory analysis of instant cereal beverage incorporated with corncob powder
Journal Title: Food Research - Year 2018, Vol 2, Issue 5
Abstract
The primary objectives of this study were to process corncob into corncob powder (CCP) and to apply CCP in the formulation of instant cereal beverage (ICB) in order to produce high fibre ICB, and to investigate the physicochemical and sensory properties of the corncob-based instant cereal beverage. Corncobs were sourced and washed thoroughly before drying and grinding into CCP. CCP was then imparted into ICB formulation in three different ratios (10, 20 and 30% w/w) to partially substitute corn flour in the formulation. All four ICB samples including the commercial counterpart were analysed for their physicochemical and sensory properties. The incorporation of CCP has affected the viscosity, colour and sensory attributes significantly of the produced ICB. Higher contents of CCP in the formulation was found to be responsible for less viscous and browner effect compared to the commercial ICB samples. Formulation of ICB incorporated with 30% w/w CCP had the highest mean scores (6.00, p<0.05) of overall acceptability among all the other formulations and it was comparable to the commercial ICB in the current market.
Authors and Affiliations
C. M. Lee, Y. L. Chan, T. K. Tang, C. P. Tan, O. M. Lai
Keywords
Related Articles
- EP ID EP489514
- DOI 10.26656/fr.2017.2(5).203
- Views 190
- Downloads 0
Stingless bee honey and its potential value: a systematic review
Modern science has found that most traditional practice of using stingless bee honey has great potential as an added value in modern medicine and considered to have a higher medicinal value than other bee species. Howeve...
Mechanical and thermal properties of starch films reinforced with microcellulose fibres
The use of starch as food packaging material has drawn increased attention due to its biodegradability, availability, and cost-effective. In order to improve the limitations of starch films in terms of mechanical and the...
Development and characterisation of Vitex negundo Linn. noodles
Formulation 2 (1 g w/w) was the most favourable and was chosen for further analyses to compare its composition with that of a control (0 g w/w). Total phenolic content (TPC) of the fresh noodles remained higher than that...
Reduction of cyanide levels in sweet cassava leaves grown in Busia County, Kenya based on different processing methods
Cassava (Manihot esculenta Crantz), is the third most important carbohydrate food source around the world and in particular in sub-Sahara Africa. Both the roots and leaves have dual antagonistic contribution of which; on...
The effect of germination and metallic salts on the stability of enzymes of three high yielding varieties of maize (Zea mays L.) in respect of Bangladesh
The study was conducted with a view to determine the effect of germination and metallic salts on nutritional quality, enzymes activity and their stability of three high yielding varieties of maize (Zea mays L.). The prot...