Antioxidative Properties, Nutritional Composition Of Cornsilk Powder (Zea Mays Hairs) And Its Incorporation In Patties And Biscuit Product
| dc.contributor.author | ABDUL RAHMAN, NURHANAN | |
| dc.date.accessioned | 2017-09-07T01:08:31Z | |
| dc.date.available | 2017-09-07T01:08:31Z | |
| dc.date.issued | 2015-03 | |
| dc.description.abstract | This study was carried out to evaluate the antioxidative properties and nutritional composition of cornsilk and the effects of different level of substitution chicken and beef patty and biscuit. Cornsilk powder (CSP) was substituted with potato starch in the meat patties and wheat flour in biscuit at levels of 0, 5, 10 and 15% (w/w). The effects of the incorporation of CSP in meat patties and biscuit on nutritional, physicochemical, microbial and sensory properties were determined. Results showed that MeOH extract of CSP had the highest polyphenol content (101.99 mg GAE/g extract) compared to the EtOH (27.73 mg GAE/g extract), Water (14.63 mg GAE/g extract) and EA extract (3.27 mg GAE/g extract). Flavonoid content of MeOH, EtOH and Water extract ranged from 7.55 to 8.40 mg CAE/g extract and was significantly higher than EA extract (0.66 mg GAE/g extract). MeOH extract showed the strongest capacity in FRAP (EC50=1.11 mg/ml), superoxide (EC50=0.26 mg/ml) and ABTS (EC50=0.35 mg/ml) scavenging capacity and β-carotene bleaching inhibition (66.05 %) compared to other extracts. The DPPH scavenging capacity was not significantly different with EtOH extract (EC50=0.14). By HPLC analysis, the MeOH extract showed the highest content of gallic acid (1782 μg/g) and p-coumaric acid (695 μg/g). EtOH extract showed the highest content of (-)-epicatechin (211 μg/g) and ferulic acid (115 μg/g), while Water extract showed the highest catechin content (536 μg/g). Fresh cornsilk contained cyanidin (25.36 μg/g) and cyanidin-3-o-glucoside (3.30 μg/g). Cornsilk contained nutritional elements included TDF (48.50 g/100 g), vitamin C (67 μg/g), amino acid and minerals such as Ca (1087 μg/g), Mg (1219 μg/g), K (26281 μg/g), Na (190.67 μg/g), Cu (5.60 μg/g), Fe (2.17 μg/g), Mn (32.17 μg/g) and Zn (46.37 μg/g). As higher level of CSP was incorporated the protein, ash and fat were increased in meat patty while moisture, protein, ash and TDF content were increased in biscuit. Physical determination showed that redness was increased while lightness and yellowness values were decreased in meat patty and biscuit. Hardness, cooking yield and fat retention were increased in meat patty. Hardness was increased significantly in higher level of CSP biscuit (10% and 15%). Spread ratio of biscuit with 5% and 10% CSP was not significantly different with control biscuit. Chicken patty showed significantly higher polyphenol content (64.70 to 92.10 μg GAE/g) and DPPH scavenging capacity (37.23% to 66.80%) and FRAP capacity (9.88 to 12.64 mg TE/100 g) than control patty. Gallic acid compound in CSP patties were significantly higher (12.26 to 33.86 μg/g) than control patty. Polyphenol content of CSP biscuit (1.66 to 4.18 mg GAE/g), DPPH scavenging capacity (24.35% to 62.73%) and FRAP capacity (16.94 to 342 mg TE/100 g) were significantly higher than control biscuit. Peroxide value, TBAR number and microbial content of meat patty and biscuit with CSP were below allowable limits. In sensory evaluation, the overall quality of chicken (0 to 15% CSP) and beef patty (0 to 10% CSP) were not affected after 6 months of storage. CSP-based biscuit at 5% level preserved the quality of biscuit and was not affected during 3 months of storage. Therefore, the incorporation of CSP in patties and biscuit could increase nutritional composition, polyphenols content, antioxidative activities without affecting sensorial properties after 6 and 3 months of storage respectively. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/4501 | |
| dc.language.iso | en | en_US |
| dc.publisher | Universiti Sains Malaysia | en_US |
| dc.subject | Evaluate the antioxidative properties | en_US |
| dc.subject | of different level of substitution. | en_US |
| dc.title | Antioxidative Properties, Nutritional Composition Of Cornsilk Powder (Zea Mays Hairs) And Its Incorporation In Patties And Biscuit Product | en_US |
| dc.type | Thesis | en_US |
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