Chemical composition, physical properties, and sensory evaluation of wheat-based cookies enriched with different proportions of corn silk
Main Article Content
Keywords
antioxidant activity, chemical composition, corn silk, cookies, sensory, physical
Abstract
Incorporating dried corn silk powder (CSP) into food products is considered beneficial for health and suitable for individuals of all ages. Thus, our study is designed to evaluate the effects of adding CSP to prepared cookies as a nontraditional source of dietary fiber and natural antioxidants, focusing on the chemical composition, physical properties, color attributes, antioxidant activity, and sensory properties of fortified cookies. Different CSP proportions (5%, 10%, 15%, and 20%) replaced wheat flour (WF) with a 72% extraction rate. The results revealed that CSP had significant levels of total phenolic content (TPC) and flavonoid content (TFC), measuring 86.42 mg GAE/g and 112.68 mg QE/g, respectively. CSP contained higher quantities of protein and fiber than WF, with values of 14.81 g and 15.21 g per 100 g of flour weight basis, respectively. The amounts of phenolic compounds in cookie samples increased proportionally with the increasing substitution of CSP, while total carbohydrates decreased. Adding CSP at concentrations of 5%, 10%, 15%, and 20% resulted in corresponding increases in crude fiber of 0.52, 1.2, 2.04, and 2.7 times compared to the control cookie samples. As the amount of CSP supplementation increased (0–20%), TPC and TFC in the cookies increased to 3.06 and 4.08 mg GAE/g and 0.02 to 1.28 mg QE/g, respectively. Increasing CSP proportions led to a significant decrease in diameter, thickness, spread factor, volume, and density of fortified cookies. Furthermore, the L* value exhibited a substantial decline from 65.48 to 51.12 as the amount of CSP substitution increased from 5% to 20%. The sensory evaluation characteristics of the cookie samples indicated that the sample with 15% CSP had the highest overall acceptability score. Therefore, this study demonstrates that adding 15% CSP can effectively yield functional cookies without compromising their sensory acceptability.
References
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AACC. (2006). Approved Methods of American Association of Cereal Chemists. St. Paul. Minnesota, American Association of Cereal Chemists.
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Amjad A., Rizwan B., & Jabeen S. (2022). The effect of methanolic extract of corn silk in gentamicin induced acute renal injury in rats model. Pakistan Biomedical Journal, 5, 308–312. 10.54393/pbmj.v5i1.259
Angioloni A. & Collar C. (2011). Physicochemical and nutritional properties of reduced-caloric density high-fibre breads. LWT–Food Science and Technology, 44, 747–758. 10.1016/j.lwt.2010.09.008
Antoine J.M.R., Hoo Fung L.A., Grant C.N., Dennis H.T., & Lalor G.C. (2012). Dietary intake of minerals and trace elements in rice on the Jamaican market. Journal of Food Composition and Analysis, 26, 111–121. 10.1016/j.jfca.2012.01.003
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Aukkanit N., Kemngoen T., & Ponharn N. (2015). Utilization of corn silk in low fat meatballs and its characteristics. Procedia–Social and Behavioral Sciences, 197, 1403–1410. 10.1016/j.sbspro.2015.07.086
Bhuvaneshwari K. & Sivakami S. (2015). Analysis of nutrients and phytochemicals content in corn silk (Zea Mays). International Journal of Scientific Research, 78, 2319–7064.
Chau C.-F. & Huang Y.-L. (2003). Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus Sinensis L. Cv. Liucheng. Journal of Agricultural and Food Chemistry, 51, 2615–2618. 10.1021/jf025919b
El-Hadidi S.T. (2006). Chemical and biological evaluation of cake products containing resistant starch and dietary fiber.
El-Seedy G.M., Sahloul T.M., & Lsmail F.A.K.M.L. (2022). The therapeutic effect of corn silk on rats with kidney stones. Journal of Research in Fields of Specific Education, 8, 863–885.
Gat Y. & Ananthanarayan L. (2016). Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability. Journal of Food Science and Technology, 53, 2887–2894. 10.1007/s13197-016-2271-3
Hamurcu M., Özcan M.M., Dursun N., & Gezgin S. (2010). Mineral and heavy metal levels of some fruits grown at the roadsides. Food Chemistry and Toxicology, 48, 1767–1770. 10.1016/j.fct.2010.03.031
Haslina H., Praseptiangga D., Bintoro V.P., & Pujiasmanto B. (2017). Chemical and phytochemical characteristics of local corn silk powder of three different varieties. International Journal of Advanced Science, Engineering and Information Technology, 7, 1957. 10.18517/ijaseit.7.5.2932
Ho Y.M., Wan Amir Nizam W.A., & Wan Rosli W.I. (2016). Antioxidative activities and polyphenolic content of different varieties of malaysian young corn ear and cornsilk. Sains Malaysiana, 45(2), 195–200.
Hussain S., Anjum F.M., Butt M.S., Khan M.I., & Asghar A. (2006). Physical and sensoric attributes of flaxseed flour supplemented cookies. Turkish Journal of Biology, 30, 87–92.
Kaur M., Sandhu K.S., Arora A., & Sharma A. (2015). Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: physicochemical and sensory properties. LWT–Food Science and Technology, 62, 628–632. 10.1016/j.lwt.2014.02.039
Kaur P., Singh J., Kaur M., Rasane P., Kaur S., Kaur J., Nanda V., Mehta C.M., & Sowdhanya D. (2023). Corn silk as an agricultural waste: a comprehensive review on its nutritional composition and bioactive potential. Waste and Biomass Valorization. 14, 1413–1432. 10.1007/s12649-022-02016-0
Laeliocattleya R.A., Prasiddha I.J., Estiasih T., Maligan J.M., and Muchlisyiyah J., 2014. The Potential of Bioactive Compounds from Corn Silk (Zea Mays L.) That result from gradual fractionation using organic solvents for the use as a natural sunscreen. Jurnal Teknologi Pertanian, 15.
Maclean W., Harnly J., Chen J., Chevassus-Agnes S., Gilani G., Livesey G., & Warwick P. (2003). Food Energy–Methods of Analysis and Conversion Factors. Food and Agriculture Organization of the United Nations Technical Workshop Report. The Food and Agriculture Organization, Rome, Italy, pp. 8–9.
Matkowski A., Tasarz P., & Szypuła E. (2008). Antioxidant Activity of herb extracts from five medicinal plants from lamiaceae, subfamily lamioideae. Journal of Medicinal Plants Research, 2, 321–330.
Ng S.H., & Rosli W.W.L. (2013). Effect of Cornsilk (Maydis Stigma) Addition in yeast bread: investigation on nutritional compositions, textural properties and sensory acceptability. International Food Research Journal, 20, 339.
Ning X., Zheng X., Luo Z., Chen Z., Pan X., Yu K., et al. (2022). Corn silk flour fortification as a dietary fiber supplement: evolution of the impact on paste, dough, and quality of dried noodles. International Journal of Food Engineering, 18, 479–487. 10.1515/ijfe-2021-0360
Osman M.A. (2004). Changes in sorghum enzyme inhibitors, phytic acid, tannins and in vitro protein digestibility occurring during Khamir (Local Bread) fermentation. Food Chemistry, 88, 129–134. 10.1016/j.foodchem.2003.12.038
Pareyt B. & Delcour J.A. (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition, 48(8), 824–839. 10.1080/10408390701719223
Price M.L., Van Scoyoc S., & Butler L.G. (1987). A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. Journal of Agricultural and Food Chemistry, 26(6), 1214–1218. 10.1021/jf60219a031
Priyadharshini K. (2020). Development of value-added nutritious crackers incorporated with corn silk powder. Bioscience Biotechnology Research Communications, 13, 1416–1420. 10.21786/bbrc/13.3/64
Qing lan H. & Zhi hong D. (2011). Protective effects of flavonoids from corn silk on oxidative stress induced by exhaustive exercise in mice. African Journal of Biotechnology, 10, 3163–3167. 10.5897/AJB10.2671
Rahman N.A. & Wan Rosli W.I. (2014). Nutritional compositions and antioxidative capacity of the silk obtained from immature and mature corn. Journal of King Saud University–Science, 26, 119–127. 10.1016/j.jksus.2013.11.002
Rajurkar N.S. & Hande S.M., (2011). Estimation of phytochemical content and antioxidant activity of some selected traditional indian medicinal plants. Indian Journal of Pharmaceutical Sciences, 73(2), 146–151. 10.4103/0250-474X.91574
Ren S.-C., Qiao Q.-Q., & Ding X.-L. (2013). Antioxidative activity of five flavones glycosides from corn silk (Stigma Maydis). Czech Journal of Food Sciences, 31(2), 148–155. 10.17221/194/2012-CJFS
Ren Z., Wang J., Pan Z., Zhao K., Zhang H., Li Y., Zhao Y., Mora-Sero I., Bisquert J., & Zhong X. (2015). Amorphous TiO2 buffer layer boosts efficiency of quantum dot sensitized solar cells to over 9%. Chem Mater, 27, 8398–8405. 10.1021/acs.chemmater.5b03864
Rosli W., Nurhanan A.R., Solihah M.A., & Mohsin S.S.J. (2011a). Cornsilk improves nutrient, physical traits and unaffected sensory properties of chicken patties. Sains Malaysiana, 40, 1165–1172.
Rosli W., Nurhanan A.R., Solihah M.A., & Mohsin S.S.J. (2011b). Cornsilk improves nutrient content and physical characteristics of beef patties. Sains Malaysiana, 40, 155–161.
Rosli W. & Suhaiminudin N.S. (2020). Mineral composition, heavy metal and sensory acceptability of drink developed from cornsik (Zea Mays Hairs). Advances in Natural and Applied Sciences, 14(1), 14–19.
Rozan M., El-Shshtawy T., & Boriy E. (2022). Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk. Egyptian Journal of Food Science, 50, 283–297. 10.21608/ejfs.2022.170239.1142
Sadh P.K., Chawla P., & Duhan J.S. (2018). Fermentation approach on phenolic, antioxidants and functional properties of peanut press cake. Food Bioscience, 22, 113–120. 10.1016/j.fbio.2018.01.011
Saeed M.A. (2010). Food processing for catering in spas (Doctoral dissertation). Food Science Department, Faculty of Agriculture, Moshtohor, Benha University, Egypt.
Sarepoua E., Tangwongchai R., Suriharn B., & Lertrat K. (2015). Influence of variety and harvest maturity on phytochemical content in corn silk. Food Chemistry, 169, 424–429. 10.1016/j.foodchem.2014.07.136
Sharoba A., Farrag M., & Abd El-Salam A. (2013). Utilization of Some Fruits and Vegetables Wastes As a Source of Dietary Fibers in Cake Making. Journal of Food and Dairy Sciences, 4, 433–453. 10.21608/jfds.2013.72084
Singh S. (2008). Development of high protein biscuits from green gram flour manufactures.
Singh J., Inbaraj B.S., Kaur S., Rasane P., & Nanda V. (2022). Phytochemical analysis and characterization of corn silk (Zea Mays, G5417). Agronomy, 12, 777. 10.3390/agronomy12040777
Singh J., Rasane P., Nanda V., & Kaur S. (2023). Bioactive compounds of corn silk and their role in management of glycaemic response. Journal of Food Science and Technology, 60, 1695–1710. 10.1007/s13197-022-05442-z
Sousa C.M. de M., Silva H.R.E, Vieira G.M. Jr., Ayres M.C.C., Costa C.L.S. da, Araújo D.S., Cavalcante L.C.D., Barros E.D.S., Araújo P.B. de M., Brandão M.S., & Chaves M.H. (2007). Fenóis totais e atividade antioxidante de cinco plantas medicinais. Química Nova, 30, 351–355. 10.1590/S0100-40422007000200021
Spinoso-Castillo J.L., Escamilla-Prado E., Aguilar-Rincón V.H., Morales Ramos V., de los Santos G.G., Pérez-Rodríguez P., & Corona-Torres T. (2020). Genetic diversity of coffee (Coffea Spp.) in Mexico evaluated by using DArTseq and SNP markers. Genetic Resources and Crop Evolution, 67, 1795–1806. 10.1007/s10722-020-00940-5
Sudha M.L., Vetrimani R., & Leelavathi K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100(4), 1365–1370. 10.1016/j.foodchem.2005.12.013
Tian S., Sun Y., & Chen Z. (2021). Extraction of flavonoids from corn silk and biological activities in vitro. Journal of Food Quality, 2021, 1–9. 10.1155/2021/7390425
Vieira M.A., Tramonte K.C., Podestá R., Avancini S.R.P., Amboni R.D.de M.C., & Amante E.R. (2008). Physicochemical and sensory characteristics of cookies containing residue from King Palm (Archontophoenix Alexandrae) processing. International Journal of Food Science & Technology, 43(8), 1534–1540. 10.1111/j.1365-2621.2007.01568.x
Waheed A., Rasool G., & Asghar A. (2010). Effect of interesterified palm and cottonseed oil blends on cookie quality. Agricultural and Biological Journal of North America, 1(4), 402–406. 10.5251/abjna.2010.1.3.402.406
Wang K.-J., & Zhao J.-L. (2019). Corn silk (Zea Mays L.), a source of natural antioxidants with α-amylase, α-glucosidase, advanced glycation and diabetic nephropathy inhibitory activities. Biomedicine & Pharmacotherapy, 110, 510–517. 10.1016/j.biopha.2018.11.126
Yeşlada E., & Ezer N. (1989). The antiinflammatory activity of some sideritis species growing in Turkey. International Journal of Crude Drug Research, 27, 38–40. 10.3109/13880208909053936
Yıldırım, A., & Atasoy, A. (2020). Quality characteristics of some durum wheat varieties grown in Southeastern Anatolia Region of Turkey (GAP). Harran Tarım ve Gıda Bilimleri Dergisi, 24(4), 420–431.
Zhao H., Zhang Y., Liu Z., Chen J., Zhang S., Yang X., & Zhou H. (2017). Acute toxicity and anti-fatigue activity of polysaccharide-rich extract from corn silk. Biomedicine & Pharmacotherapy, 90, 686–693. 10.1016/j.biopha.2017.04.045
Žilić S., Janković M., Basić Z., Vančetović J., & Maksimović V. (2016). Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea Mays L): comparison with medicinal herbs. Journal of Cereal Science, 69, 363–370. 10.1016/j.jcs.2016.05.003
AACC. (2006). Approved Methods of American Association of Cereal Chemists. St. Paul. Minnesota, American Association of Cereal Chemists.
Abu-Salem F. M. & Abou-Arab A. A. (2011). Effect of supplementation of bambara groundnut (Vigna Subterranean L.) flour on the quality of biscuits. African Journal of Food Science, 5, 376–383.
Amjad A., Rizwan B., & Jabeen S. (2022). The effect of methanolic extract of corn silk in gentamicin induced acute renal injury in rats model. Pakistan Biomedical Journal, 5, 308–312. 10.54393/pbmj.v5i1.259
Angioloni A. & Collar C. (2011). Physicochemical and nutritional properties of reduced-caloric density high-fibre breads. LWT–Food Science and Technology, 44, 747–758. 10.1016/j.lwt.2010.09.008
Antoine J.M.R., Hoo Fung L.A., Grant C.N., Dennis H.T., & Lalor G.C. (2012). Dietary intake of minerals and trace elements in rice on the Jamaican market. Journal of Food Composition and Analysis, 26, 111–121. 10.1016/j.jfca.2012.01.003
AOAC. (2010). Official Methods of Analysis. Washington, D.C. United States of America, Association of Official Analytical Chemists.
Aukkanit N., Kemngoen T., & Ponharn N. (2015). Utilization of corn silk in low fat meatballs and its characteristics. Procedia–Social and Behavioral Sciences, 197, 1403–1410. 10.1016/j.sbspro.2015.07.086
Bhuvaneshwari K. & Sivakami S. (2015). Analysis of nutrients and phytochemicals content in corn silk (Zea Mays). International Journal of Scientific Research, 78, 2319–7064.
Chau C.-F. & Huang Y.-L. (2003). Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus Sinensis L. Cv. Liucheng. Journal of Agricultural and Food Chemistry, 51, 2615–2618. 10.1021/jf025919b
El-Hadidi S.T. (2006). Chemical and biological evaluation of cake products containing resistant starch and dietary fiber.
El-Seedy G.M., Sahloul T.M., & Lsmail F.A.K.M.L. (2022). The therapeutic effect of corn silk on rats with kidney stones. Journal of Research in Fields of Specific Education, 8, 863–885.
Gat Y. & Ananthanarayan L. (2016). Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability. Journal of Food Science and Technology, 53, 2887–2894. 10.1007/s13197-016-2271-3
Hamurcu M., Özcan M.M., Dursun N., & Gezgin S. (2010). Mineral and heavy metal levels of some fruits grown at the roadsides. Food Chemistry and Toxicology, 48, 1767–1770. 10.1016/j.fct.2010.03.031
Haslina H., Praseptiangga D., Bintoro V.P., & Pujiasmanto B. (2017). Chemical and phytochemical characteristics of local corn silk powder of three different varieties. International Journal of Advanced Science, Engineering and Information Technology, 7, 1957. 10.18517/ijaseit.7.5.2932
Ho Y.M., Wan Amir Nizam W.A., & Wan Rosli W.I. (2016). Antioxidative activities and polyphenolic content of different varieties of malaysian young corn ear and cornsilk. Sains Malaysiana, 45(2), 195–200.
Hussain S., Anjum F.M., Butt M.S., Khan M.I., & Asghar A. (2006). Physical and sensoric attributes of flaxseed flour supplemented cookies. Turkish Journal of Biology, 30, 87–92.
Kaur M., Sandhu K.S., Arora A., & Sharma A. (2015). Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: physicochemical and sensory properties. LWT–Food Science and Technology, 62, 628–632. 10.1016/j.lwt.2014.02.039
Kaur P., Singh J., Kaur M., Rasane P., Kaur S., Kaur J., Nanda V., Mehta C.M., & Sowdhanya D. (2023). Corn silk as an agricultural waste: a comprehensive review on its nutritional composition and bioactive potential. Waste and Biomass Valorization. 14, 1413–1432. 10.1007/s12649-022-02016-0
Laeliocattleya R.A., Prasiddha I.J., Estiasih T., Maligan J.M., and Muchlisyiyah J., 2014. The Potential of Bioactive Compounds from Corn Silk (Zea Mays L.) That result from gradual fractionation using organic solvents for the use as a natural sunscreen. Jurnal Teknologi Pertanian, 15.
Maclean W., Harnly J., Chen J., Chevassus-Agnes S., Gilani G., Livesey G., & Warwick P. (2003). Food Energy–Methods of Analysis and Conversion Factors. Food and Agriculture Organization of the United Nations Technical Workshop Report. The Food and Agriculture Organization, Rome, Italy, pp. 8–9.
Matkowski A., Tasarz P., & Szypuła E. (2008). Antioxidant Activity of herb extracts from five medicinal plants from lamiaceae, subfamily lamioideae. Journal of Medicinal Plants Research, 2, 321–330.
Ng S.H., & Rosli W.W.L. (2013). Effect of Cornsilk (Maydis Stigma) Addition in yeast bread: investigation on nutritional compositions, textural properties and sensory acceptability. International Food Research Journal, 20, 339.
Ning X., Zheng X., Luo Z., Chen Z., Pan X., Yu K., et al. (2022). Corn silk flour fortification as a dietary fiber supplement: evolution of the impact on paste, dough, and quality of dried noodles. International Journal of Food Engineering, 18, 479–487. 10.1515/ijfe-2021-0360
Osman M.A. (2004). Changes in sorghum enzyme inhibitors, phytic acid, tannins and in vitro protein digestibility occurring during Khamir (Local Bread) fermentation. Food Chemistry, 88, 129–134. 10.1016/j.foodchem.2003.12.038
Pareyt B. & Delcour J.A. (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition, 48(8), 824–839. 10.1080/10408390701719223
Price M.L., Van Scoyoc S., & Butler L.G. (1987). A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. Journal of Agricultural and Food Chemistry, 26(6), 1214–1218. 10.1021/jf60219a031
Priyadharshini K. (2020). Development of value-added nutritious crackers incorporated with corn silk powder. Bioscience Biotechnology Research Communications, 13, 1416–1420. 10.21786/bbrc/13.3/64
Qing lan H. & Zhi hong D. (2011). Protective effects of flavonoids from corn silk on oxidative stress induced by exhaustive exercise in mice. African Journal of Biotechnology, 10, 3163–3167. 10.5897/AJB10.2671
Rahman N.A. & Wan Rosli W.I. (2014). Nutritional compositions and antioxidative capacity of the silk obtained from immature and mature corn. Journal of King Saud University–Science, 26, 119–127. 10.1016/j.jksus.2013.11.002
Rajurkar N.S. & Hande S.M., (2011). Estimation of phytochemical content and antioxidant activity of some selected traditional indian medicinal plants. Indian Journal of Pharmaceutical Sciences, 73(2), 146–151. 10.4103/0250-474X.91574
Ren S.-C., Qiao Q.-Q., & Ding X.-L. (2013). Antioxidative activity of five flavones glycosides from corn silk (Stigma Maydis). Czech Journal of Food Sciences, 31(2), 148–155. 10.17221/194/2012-CJFS
Ren Z., Wang J., Pan Z., Zhao K., Zhang H., Li Y., Zhao Y., Mora-Sero I., Bisquert J., & Zhong X. (2015). Amorphous TiO2 buffer layer boosts efficiency of quantum dot sensitized solar cells to over 9%. Chem Mater, 27, 8398–8405. 10.1021/acs.chemmater.5b03864
Rosli W., Nurhanan A.R., Solihah M.A., & Mohsin S.S.J. (2011a). Cornsilk improves nutrient, physical traits and unaffected sensory properties of chicken patties. Sains Malaysiana, 40, 1165–1172.
Rosli W., Nurhanan A.R., Solihah M.A., & Mohsin S.S.J. (2011b). Cornsilk improves nutrient content and physical characteristics of beef patties. Sains Malaysiana, 40, 155–161.
Rosli W. & Suhaiminudin N.S. (2020). Mineral composition, heavy metal and sensory acceptability of drink developed from cornsik (Zea Mays Hairs). Advances in Natural and Applied Sciences, 14(1), 14–19.
Rozan M., El-Shshtawy T., & Boriy E. (2022). Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk. Egyptian Journal of Food Science, 50, 283–297. 10.21608/ejfs.2022.170239.1142
Sadh P.K., Chawla P., & Duhan J.S. (2018). Fermentation approach on phenolic, antioxidants and functional properties of peanut press cake. Food Bioscience, 22, 113–120. 10.1016/j.fbio.2018.01.011
Saeed M.A. (2010). Food processing for catering in spas (Doctoral dissertation). Food Science Department, Faculty of Agriculture, Moshtohor, Benha University, Egypt.
Sarepoua E., Tangwongchai R., Suriharn B., & Lertrat K. (2015). Influence of variety and harvest maturity on phytochemical content in corn silk. Food Chemistry, 169, 424–429. 10.1016/j.foodchem.2014.07.136
Sharoba A., Farrag M., & Abd El-Salam A. (2013). Utilization of Some Fruits and Vegetables Wastes As a Source of Dietary Fibers in Cake Making. Journal of Food and Dairy Sciences, 4, 433–453. 10.21608/jfds.2013.72084
Singh S. (2008). Development of high protein biscuits from green gram flour manufactures.
Singh J., Inbaraj B.S., Kaur S., Rasane P., & Nanda V. (2022). Phytochemical analysis and characterization of corn silk (Zea Mays, G5417). Agronomy, 12, 777. 10.3390/agronomy12040777
Singh J., Rasane P., Nanda V., & Kaur S. (2023). Bioactive compounds of corn silk and their role in management of glycaemic response. Journal of Food Science and Technology, 60, 1695–1710. 10.1007/s13197-022-05442-z
Sousa C.M. de M., Silva H.R.E, Vieira G.M. Jr., Ayres M.C.C., Costa C.L.S. da, Araújo D.S., Cavalcante L.C.D., Barros E.D.S., Araújo P.B. de M., Brandão M.S., & Chaves M.H. (2007). Fenóis totais e atividade antioxidante de cinco plantas medicinais. Química Nova, 30, 351–355. 10.1590/S0100-40422007000200021
Spinoso-Castillo J.L., Escamilla-Prado E., Aguilar-Rincón V.H., Morales Ramos V., de los Santos G.G., Pérez-Rodríguez P., & Corona-Torres T. (2020). Genetic diversity of coffee (Coffea Spp.) in Mexico evaluated by using DArTseq and SNP markers. Genetic Resources and Crop Evolution, 67, 1795–1806. 10.1007/s10722-020-00940-5
Sudha M.L., Vetrimani R., & Leelavathi K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100(4), 1365–1370. 10.1016/j.foodchem.2005.12.013
Tian S., Sun Y., & Chen Z. (2021). Extraction of flavonoids from corn silk and biological activities in vitro. Journal of Food Quality, 2021, 1–9. 10.1155/2021/7390425
Vieira M.A., Tramonte K.C., Podestá R., Avancini S.R.P., Amboni R.D.de M.C., & Amante E.R. (2008). Physicochemical and sensory characteristics of cookies containing residue from King Palm (Archontophoenix Alexandrae) processing. International Journal of Food Science & Technology, 43(8), 1534–1540. 10.1111/j.1365-2621.2007.01568.x
Waheed A., Rasool G., & Asghar A. (2010). Effect of interesterified palm and cottonseed oil blends on cookie quality. Agricultural and Biological Journal of North America, 1(4), 402–406. 10.5251/abjna.2010.1.3.402.406
Wang K.-J., & Zhao J.-L. (2019). Corn silk (Zea Mays L.), a source of natural antioxidants with α-amylase, α-glucosidase, advanced glycation and diabetic nephropathy inhibitory activities. Biomedicine & Pharmacotherapy, 110, 510–517. 10.1016/j.biopha.2018.11.126
Yeşlada E., & Ezer N. (1989). The antiinflammatory activity of some sideritis species growing in Turkey. International Journal of Crude Drug Research, 27, 38–40. 10.3109/13880208909053936
Yıldırım, A., & Atasoy, A. (2020). Quality characteristics of some durum wheat varieties grown in Southeastern Anatolia Region of Turkey (GAP). Harran Tarım ve Gıda Bilimleri Dergisi, 24(4), 420–431.
Zhao H., Zhang Y., Liu Z., Chen J., Zhang S., Yang X., & Zhou H. (2017). Acute toxicity and anti-fatigue activity of polysaccharide-rich extract from corn silk. Biomedicine & Pharmacotherapy, 90, 686–693. 10.1016/j.biopha.2017.04.045
Žilić S., Janković M., Basić Z., Vančetović J., & Maksimović V. (2016). Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea Mays L): comparison with medicinal herbs. Journal of Cereal Science, 69, 363–370. 10.1016/j.jcs.2016.05.003
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Oct 22, 2024
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A. Asiri, S., Matar, A., & Mahmoud Ismail, A. (2024). Chemical composition, physical properties, and sensory evaluation of wheat-based cookies enriched with different proportions of corn silk. Italian Journal of Food Science, 36(4), 317-330. https://doi.org/10.15586/ijfs.v36i4.2654
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License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/
How to Cite
A. Asiri, S., Matar, A., & Mahmoud Ismail, A. (2024). Chemical composition, physical properties, and sensory evaluation of wheat-based cookies enriched with different proportions of corn silk. Italian Journal of Food Science, 36(4), 317-330. https://doi.org/10.15586/ijfs.v36i4.2654