Characterization of Dietary Fibers from Corn Cobs as A Potential Functional Ingredient in Muffin

Rumaisa  Nordin; Misha Izzreen Mazlan; Aliah Zannierah Mohsin; Iffah Nadhira Madzuki

doi:10.55230/mabjournal.v54i1.3176

Authors

Rumaisa Nordin Faculty of Chemical Engineering and Technology, Universiti Malaysia Perlis (UniMAP), UNICITI Alam Campus, 02100 Sg. Chucuh, Padang Besar, Perlis, Malaysia
Misha Izzreen Mazlan Faculty of Chemical Engineering and Technology, Universiti Malaysia Perlis (UniMAP), UNICITI Alam Campus, 02100 Sg. Chucuh, Padang Besar, Perlis, Malaysia
Aliah Zannierah Mohsin Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Darul Ehsan, Malaysia
Iffah Nadhira Madzuki
iffahmadzuki@unimap.edu.my
Faculty of Chemical Engineering and Technology, Universiti Malaysia Perlis (UniMAP), UNICITI Alam Campus, 02100 Sg. Chucuh, Padang Besar, Perlis, Malaysia

Keywords:

Corn by-products, fiber extraction, functional ingredients, physicochemical analysis, textural properties

Abstract

Dietary fiber (DF) has gained significant attention due to its potential health benefits. Corn cobs, a by-product of corn that is rich in minerals and low in protein, represent a valuable source of DF. This study investigated the fiber content of corn cobs and evaluated its potential use in bakery products to provide enhanced nutritional options. The physicochemical properties of the extracted fiber, including Fourier transform infrared spectroscopy, water-holding capacity (WHC), oil-holding capacity (OHC), swelling capacity (SC), glucose adsorption capacity (GAC), and cholesterol adsorption capacity (CAC), were assessed. Three extraction methods were employed: water, acid, and alkali. Water extraction yielded the highest total DF at 98.12% (p<0.05) and the highest insoluble DF at 69.40%, excelling in OHC, SC, and CAC. Alkali-extracted fiber demonstrated superior WHC, while acid-extracted fiber showed the highest GAC. Muffins enriched with fiber extracted using these methods were compared to the control group (without fiber), revealing no significant differences in texture, except for cohesiveness. In conclusion, water extraction is the most advantageous method, providing the highest yields, enhanced safety, and a muffin texture comparable to those made with fiber from acid and alkali extraction without compromising quality.

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