Abstract
In this study, a flour from corn cob (central core of the maize ear, stage R4) was obtained through three treatments. The three flours obtained were characterized by bromatological analysis, yield, and granulometry. Additional dressing-type oil in water (O/W) emulsions were developed, varying the formulation by incorporating distinct amounts of corn cob flour. The formulations' stability was evaluated over a period of 21 days, determining the particle size, creaming index, coalescence rate, consistency coefficient (k), and flow behavior indices (n). Results have shown significant differences in protein, fat, and carbohydrate content in the flour, depending on the cooking treatment. A good percentage of grinding yield was obtained (98%), in addition to several fractions by granulometry (60, 120, 250 MESH), showing differences in their nutritional content. Finally, the particle size of O/W emulsions developed varied among formulations. The combination of 0.6% of xanthan gum (XG) and corn cob flour showed major stability in average droplet size. No significant differences were observed in the coalescence rate values for the three formulations. Still, significant differences in the creaming index were evidenced in those formulations without XG or corn cob flour. The results regarding the consistency coefficient (k) and flow behavior indices (n) suggest a possible synergy between XG and flour of corn cob for enhancing the viscosity and pseudoplasticity of dressings in a concentration-dependent manner.
Highlights
The growing demand for food worldwide has led to a large amount of organic waste, including vegetable residues
Two of them were derived from different cooking treatments (FT2 and From Treatment 3 (FT3))
This could be attributed to the leaching of soluble minerals that could occur in From Treatment 2 (FT2) during cooking, but this does not occur when the cob is cooked with the grain (FT3) due to the presence of the semi-permeable membrane of the grain, which could retain the stored minerals [5]
Summary
The growing demand for food worldwide has led to a large amount of organic waste, including vegetable residues. Traditional corn food varies worldwide, and Mexico is one of the major producers and consumers of this product Corn products such as sopes, tortillas, and champurrado are examples of Mexican food made from maize and are available in many markets. With respect to this type of crop, only in Mexico, 60,270 tons of sweet corn are produced per year (Stage R3–R4), generating ∼10,000 tons of residue. The use of chemical application of cob has been significantly restricted due to the difficulty that exists to access its components (recalcitrant character), the incomplete chemical characterization, and the evaluation of its main products (lignin, cellulose, and hemicelluloses) [7] Due to this situation, various studies have been directed toward obtaining enzymes, bioconversions through fermentation, or cellulose and/or xylo-oligosaccharides. There are few studies of its chemical characterization; there are no studies focused on its characterization as a possible functional ingredient and its rheological properties
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