Content area
Full Text
Com cob is the by-product of processed sweet com used as animal feed in the farming industry. It retums to the farm as land applications such as fertilizer or disposed as the waste. The objective of this study was to determine the effect of wheat flour addition with fiber from corn cob (5, 10, 15 and 20% w/w) on physical, chemical and sensory characteristics over the noodle quality. The corn cob fiber was extracted with 10% (w/v) NaOH at 25°C for 6 hours. According to this study, corn cob fiber had high level of crude fiber (52.34 g/100g). Noodle added with 20% corn cob fiber had the highest crude fiber and moisture content. Color of noodle added with corn cob fiber had lower lightness (L·) but higher redness (a·) and yellowness (b·) than the control sample (without corn cob fiber). The noodle with corn cob fiber had higher hardness and lower elasticity (tensile strength and breaking length) than the noodle without corn cob fiber. Cooking quality was changed when adding corn cob fiber, the cooking loss and water absorption increased. The noodle added with corn cob fiber at 10% gave the overall sensory score with acceptability that is not different from the control sample.
Keywords: Corn cob, Fiber, Addition, Noodle, Noodle properties.
Introduction
Corn cob is a sweet corn processing industry by-product in Thailand. Nowadays, most of corn cobs are waste natural resources and also sources of environmental pollution (Wachirapakorn et al., 2016). The ratio between corn grain and corn cob may reach 100:18, a large quantity of corn cob can be generated (Cao et al., 2004). Cellulose and hemicellulose are the main dietary fibers in corn residues such as corn husk and cob (Yoon, Woodams, & Hang, 2006).
Dietary fiber is the edible plant portions which are undigestable and absorbable in human digestive system including polysaccharides, oligosaccharides, lignin, cellulose, hemicellulose, pectin, and gum (Stear, 1990; Mudgil, Barak, & Khatkar, 2016). Health benefits of consumption of dietary fiber are laxation, blood cholesterol attenuation, blood glucose attenuation, reduction of coronary heart disease risk, diabetes, obesity, and some forms of cancer (AACC,2001; Mann & Cummings, 2009).
Noodles are staple foods that widely popular in Asian countries for more than 4,000 years, (Fu, 2008). Almost 40% of...