Effects of incorporation of microwave: Dried corn silk (Stigma maydis) powder on the quality and stability of Beef Patties

Abstract

Corn silk (Stigma maydis) is a waste product from corn cultivation and is known to contain high antioxidant activity and dietary fiber but is normally discarded due to lack of utilization. The study aimed to analyse microwave-drive corn silk powder (MDCSP) and incorporated in beef patties. The corn silk samples used in this study were obtained from a vendor situated in Juliana Market, Balintawak, Caloocan City. The identification and authenticity of the sample was confirmed at the UST Research Center for the Natural and Applied Sciences (RCNAS). All reagents used were of analytical (AR) grade. The reagents were acquired from the Laboratory Equipment and Supplies Office (LESO) of the University of Santo Tomas (UST), Chemline Scientific Corporation and Belman Laboratories. Glasswares and materials were acquired from LESO. All results were presented as mean (± SD) values in triplicates. The data were statistically treated using XLSTAT at P ≤ 0.05. The data were subjected to analysis of variance (ANOVA). If treatment effects were found significant (P ≤ 0.05), the differences between means were identified by Duncan‘s Multiple Range Test. The result showed microwave drying corn silk for 4 minutes at 900 W was found most appropriate time and setting to achieve the desired moisture content of corn silk. Proximate analyses of MDCSP revealed that microwave – drying can retain its nutritional components. Physico-chemical analyses of MDCSP showed that slightly acidic pH and a low water activity. Particle sizes of MDCSP ranged from 3.69 – 39 μm.