Optimization of Processing Parameters and Quality Evaluation of Breakfast Flakes Prepared From Sonicated Corn and Its By‐Products Supplemented With Quinoa Powder
Hina Niaz, Amna Javed, Rida Niaz
TL;DR
This study explores using sonication on corn and its by-products to make nutrient-rich breakfast flakes, improving quality and shelf life.
Contribution
The novel use of sonication to enhance the bioactive profile of corn by-products in breakfast flakes is introduced.
Findings
Sonication increased protein, DPPH, TPC, and TFC in sonicated corn grain and by-products.
Flakes made with sonicated corn by-products showed reduced moisture and microbial load during storage.
Incorporating quinoa powder and sonicated corn by-products produced a nutrient-dense, cost-effective food product.
Abstract
Corn cob (C) and silk (S), produced in substantial quantities as agro‐waste, are rich in bioactive compounds with disease‐preventive potential. Thermal processing often leads to nutrient degradation. Therefore, this study explored the effect of optimized sonication—a non‐thermal technique with the potential to enhance the bioactive profile and stability—on Grain: G0, G10, G20, G30, Cob: C0, C10, C20, C30; and Silk S0, S10, S20, and S30, from which the best was incorporated into flakes. C 1 (control) with 100% non‐treated corn grain flour (CGF), treatment (T 1; 70:10, T 2; 50:30, T 3; 30:50, T 4; 10 varied SCGF: SCF) and evaluated for moisture, bacterial, and fungal count in a storage period of 4 weeks. The significant result showed (G20 ≥ G0) for protein 15%, DPPH (340 ≥ 320) μg/g, TPC (1115 ≥ 1006) μg/g, and TFC increased 23 μg/g. In (C20), a significant difference was noted in fiber…
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Taxonomy
TopicsSeed and Plant Biochemistry · Date Palm Research Studies · Food Drying and Modeling