Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes.

Yu-Xia Lao,Xu-Pu Xing,Jian-Guang Hu,Xue-Min Wang,Xin-Bo Guo,Gao-Ke Li,Shao-Yun Chen,Wu Li,Yu-Ying Yu

doi:10.3390/foods8070260

Abstract

Owing to the concept of modern life and health, traditional baked foods are seeking transition. In this study, sweet corn residue (SCR) was used to replace wheat flour in cakes. We conducted sensory evaluation and texture analysis to assess sample quality. Also, we simulated digestion in vitro, and determined the content of total sugar and dietary fiber. The content of vitamin E and carotenoids were determined by High Performance Liquid Chromatography (HPLC), and the content of folate was determined by a microbiological method. With the increase of SCR, the content of dietary fiber, folate, vitamin E, and carotenoids significantly increased, and the digestive characteristics improved simultaneously. Based on the above evaluations, SCRC2 (sweet corn residue cake with 60% substitution) had similar sensory quality to the control (pure wheat flour cake) and had the characteristics of slow digestibility and high micronutrients.

Highlights

Traditional baked foods, being rich in fat and sugar, are not in line with modern people’s pursuit of health
SCRC3 was similar to SCRC4, but abundant
Our results showed that Sweet corn residue (SCR) could be a suitable substitute for wheat flour without significantly affecting the sensory properties and texture characteristics of cakes, such as SCRC1 and SCRC2

Summary

Introduction

Traditional baked foods, being rich in fat and sugar, are not in line with modern people’s pursuit of health. Studies have illustrated that increased crude food consumption is associated with reduced risk of cardiovascular disease, type 2 diabetes, and some cancers [2,3]. Whole grains provide various healthy phytochemicals (including phenolics, carotenoids, and vitamin E) and dietary fiber. People improved the whole grain content of baked food by adding different ways to obtain healthier delicacies. Gómez et al [4] made cakes with wheat, rye, barley, and other whole wheat flours to reduce the risk of diabetes. Žilić et al [5] added anthocyanin-rich corn flour to cookies to improve their antioxidant activity. Others increased daily intake of lutein and whole grain foods by processing baked food containing high lutein and lutein-fortified whole wheat flour [7]

Objectives

Methods

Discussion

Conclusion