Abstract
Physicochemical and sensory analysis of instant cereal beverage incorporated with corncob powder
Highlights
The primary objectives of this study were to process corncob into corncob powder (CCP) and to apply CCP in the formulation of instant cereal beverage (ICB) in order to produce high fibre ICB, and to investigate the physicochemical and sensory properties of the corncobbased instant cereal beverage
CCP was imparted into ICB formulation in three different ratios (10, 20 and 30% w/w) to partially substitute corn flour in the formulation
Higher contents of CCP in the formulation was found to be responsible for less viscous and browner effect compared to the commercial ICB samples
Summary
The primary objectives of this study were to process corncob into corncob powder (CCP) and to apply CCP in the formulation of instant cereal beverage (ICB) in order to produce high fibre ICB, and to investigate the physicochemical and sensory properties of the corncobbased instant cereal beverage. Corncobs were sourced and washed thoroughly before drying and grinding into CCP.
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