FNS> Vol.5 No.16, August 2014

Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake

DownloadDownload as PDF (Size:2644KB)  HTML    PP. 1545-1553  

ABSTRACT

The effects of partial replacement of wheat flour with young corn ear (YCE) on sensory properties and glycemic index (GI) of chiffon cake were investigated. Dried YCE was processed into powdered form and added in chiffon cake formulations to replace wheat flour partially at concentrations of 0 (control), 10%, 20% and 30%. Protein, ash and dietary fibre contents of chiffon cake added with YCE powder were increased in line with the levels of YCE used. Even though protein content of YCE-based cakes increased in line (13.3% to 15.7%) with the levels of YCE (10% to 30%), but there was no significant difference compared to control. Sensory evaluation results indicate that partial replacement of wheat flour with up to 10% is satisfactory as compared to other levels of wheat flour replacement. Interestingly, addition of YCE at 10% to partially replace wheat flour resulted in reduction of postprandial blood glucose response. The GI value for chiffon cake added with YCE was 49 lower than control cake which recorded GI value at 60. In conclusion, novel food ingredient of YCE can be incorporated in selected bakery products to enhance nutritional composition while at the same time help in reducing the GI value. Further investigation on the addition of YCE into other bakery products in relation to nutrition and glycemic response effects can also be explored.

Cite this paper

Ishak, W. , Zin, C. and Robert, S. (2014) Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake. Food and Nutrition Sciences, 5, 1545-1553. doi: 10.4236/fns.2014.516167.

References

[1] Kim, J.H., Lee, H.J., Lee, H.N., Lim, E.J. and Suh, H.J. (2001) Physical and Sensory Characteristics of Fibre-Enriched Sponge Cakes Made with Opuntia humifusa. LWT—Food Science and Technology, 47, 478-484.
[2] Huh, K. (2006) Woorimil (Korean Wheat) Bread without Antibiotics.
http://newsnaver.com/news/
[3] Vergara-Valencia, N., Granados-Perez, E., Agama-Acevedo, E., Tovar, J., Ruales, J. and Bello-Perez, L.A. (2007) Fiber Concentrate from Mango Fruit: Characteristics, Associated Antioxidant Capacity and Application as a Bakery Product Ingredient. LWT—Food Science and Technology, 40, 722-729.
[4] Lu, T.-M., Lee, C.-C., Maud, J.-L. and Lin, S.-D. (2012) Quality and Antioxidant Property of Green Tea Sponge Cake. Food Chemistry, 119, 1090-1095.
http://dx.doi.org/10.1016/j.foodchem.2009.08.015
[5] Lin, L.-Y., Liu, H.-M., Yu, Y.-W., Lin, S.-D. and Mau, J.-J. (2009) Quality and Antioxidant Property of Buckwheat Enhanced Wheat Bread. Food Chemistry, 112, 987-991.
http://dx.doi.org/10.1016/j.foodchem.2008.07.022
[6] Michalska, A., Ceglinska, A., Amarowicz, R., Piskula, M.K., Szawara-Nowak, D. and Zielinski, H. (2007) Antioxidant Contents and Antioxidative Properties of Traditional Rye Breads. Journal of Agricultural and Food Chemistry, 55, 734-740. http://dx.doi.org/10.1021/jf062425w
[7] Reyes-Pérez, F., Salazar-García, M.G., Romero-Baranzini, A.L., Islas-Rubio, A.R. and Ramírez-Wong, B. (2013) Estimated Glycemic Index and Dietary Fiber Content of Cookies Elaborated with Extruded Wheat Bran. Plant Foods for Human Nutrition, 68, 52-56.
http://dx.doi.org/10.1007/s11130-013-0338-0
[8] Kanellos, P.T., Kaliora, A.C., Liaskos, C., Tentolouris, N.K., Perrea, D. and Karathanos, V.T. (2013) A Study of Glycemic Response to Corinthian Raisins in Healthy Subjects and in Type 2 Diabetes Mellitus Patients. Plant Foods for Human Nutrition, 68, 145-148.
http://dx.doi.org/10.1007/s11130-013-0348-y
[9] Menezes, E.W., Dan, M.C., Candenette, G.H., Goni, I., Bello-Perez, L.A. and Lajolo, F.M. (2010) In Vitro Colonic Fermentation and Glycemic Response of Different Kinds of Unripe Banana Flour. Plant Foods Human Nutrition, 65, 379-385. http://dx.doi.org/10.1007/s11130-010-0190-4
[10] Chillo, S., Ranawana, D.V., Praat, M. and Henry, C.J.K. (2011) Glycemic Response and Glycemic Index of Semolina Spaghetti Enriched with Barley β-Glucan. Nutrition, 27, 653-658.
http://dx.doi.org/10.1016/j.nut.2010.07.003
[11] FAO/WHO (1997) Carbohydrate in Human Nutrition Report on a Joint FAO/WHO Expert Consultation. FAO and Nutrition Paper No. 66, Rome, 14-18 April 1997.
[12] Salmerón, J., Ascherio, A., Rimm, E.B., Colditz, G.A., Spiegelman, D., Jenkins, D.J., Stampfer, M.J., Wing, A.L. and Willett, W.C. (1997) Dietary Fiber, Glycemic Load, and Risk of Niddm in Men. Diabetes Care, 20, 545-550.
http://dx.doi.org/10.2337/diacare.20.4.545
[13] Barclay, A.W., Petocz, P., McMillan-Price, J., Flood, V.M., Prvan, T., Mitchell, P. and Brand-Miller, J.C. (2008) Glycemic Index, Glycemic Load, and Chronic Disease Risk: A Meta-Analysis of Observational Studies. The American Journal of Clinical Nutrition, 87, 627-637.
[14] Jenkins, D.J., Wolever, T.M., Taylor, R.H., Barker, H., Fielden, H., Baldwin, J.M., Bowling, A.C., Newman, H.C., Jenkins, A.L. and Goff, D.V. (1981) Glycemic Index of Foods: A Physiological Basis for Carbohydrate Exchange. The American Journal of Clinical Nutrition, 34, 362-366.
[15] Cherbut, C., Varannes, S.B.D., Schnee, M., Martine, R., Galmiche, J. and Delort-Laval, J. (1994) Involvement of Small Intestinal Motility in Blood Glucose Response to Dietary Fibre in Man. British Journal of Nutrition, 71, 615-685.
http://dx.doi.org/10.1079/BJN19940175
[16] Chutkaew, C. and Paroda, R.S. (1994) Baby Corn Production in Thailand: A Success Story. Asia-Pacific Association of Agricultural Research Innovation Publication, Bangkok.
[17] Hooda, S. and Kawatra, A. (2013) Nutritional Evaluation of Baby Corn (Zea mays). Nutrition and Food Science, 43, 68-73. http://dx.doi.org/10.1108/00346651311295932
[18] Gore, H.C. and Mangels, C.E. (1931) The Relation of Moisture Content to the Deterioration of Raw-Dried Vegetables upon Common Storage. Journal of Industrial and Engineering Chemistry, 13, 6-8.
[19] Rosli, W.I.W. and Anis, J.C. (2012) The Potential of Zea mays Ears and It Extracts as an Alternative Food Nutritive Ingredients. APCBEE Procedia, 2, 141-147.
http://dx.doi.org/10.1016/j.apcbee.2012.06.026
[20] AOAC (2000) Official Method of Analysis of the Association of Official Analytical Chemists. 15th Edition, AOAC International, Arlington.
[21] Brouns, F., Bjorck, I., Frayn, K.N., Gibbs, A.L., Lang, V., Slama, G. and Wolever, M.S. (2005) Glycaemic Index Methodology. Nutrition Research Reviews, 18, 145-171.
http://dx.doi.org/10.1079/NRR2005100
[22] Lee, C.C. and Lin, S.D. (2008) Effect of Gaba Tea on Quality Characteristics of Chiffon Cake. Cereal Chemistry, 85, 31-38. http://dx.doi.org/10.1094/CCHEM-85-1-0031
[23] Song, Y.S. and Hwang, S.Y. (2007) A Study on the Characteristics of Yellow Layer Cake Made with Bamboo Leaf Powder. Korean Journal of Food and Nutrition, 20, 164-172.
[24] Figoni, P.I. (2011) How Baking Works: Exploring the Fundamentals of Baking Science. 3rd Edition, John Wiley and Sons, Inc., Hoboken.
[25] Tiwari, B.K., Brennan, C.S., Jaganmohan, R., Surabi, A. and Alagusundaram, K. (2011) Utilisation of Pigeon Pea (Cajanus cajan L) Byproducts in Biscuit Manufacture. LWT, Food Science and Technology, 44, 1533-1537.
[26] Rupasinghe, H.P.V. (2008) Effect of Baking on Dietary Fibre and Phenolics of Muffins Incorporated with Apple Skin Powder. Food Chemistry, 107, 1217-1224.
[27] Jenkins, A.L., Jenkins, D.L., Wolever, T.M., Rogovik, A.L., Jovanovski, E., Bozikov, V., Rahelic, D. and Vuksan, V. (2008) Comparable Postprandial Glucose Reductions with Viscous Fiber Blend Enriched Biscuits in Healthy Subjects and Patients with Diabetes Mellitus: Acute Randomized Controlled Clinical Trial. Croatian Medical Journal, 49, 772-782. http://dx.doi.org/10.3325/cmj.2008.49.722
[28] Anitha, G. and Rajyalakshmi, P. (2005) Baby Corn (Zea mays L.): Physico-Chemical Characteristics and Use in Product Development. Journal of Food Science and Technology, 42, 234-238.
[29] Sharma, S., Gupta, J., Nagi, H. and Kumar, R. (2012) Effect of Incorporation of Corn Byproducts on Quality of Baked and Extruded Products from Wheat Flour and Semolina. Journal of Food Science and Technology, 49, 580-586.
[30] Arvidsson-Lenner, R., Axelsen, M., Bryngelsson, S., Haapa, E., Jarvi, A., Karlstrom, B., Raben, A., Sohlstrom, A., Thorsdottir, I. and Vessby, B. (2004) Glycaemic Index: Relevance for Health, Dietary Recommendations and Food Labelling. Scandinavian Journal of Nutrition, 48, 84-94.
[31] Hätönen, K.A., Virtamo, J., Eriksson, J.G., Sinkko, H.K., Sundvall, J.E. and Valsta, L.M. (2011) Protein and Fat Modify the Glycaemic and Insulinaemic Responses to a Mashed Potato-Based Meal. British Journal of Nutrition, 106, 248-253.
http://dx.doi.org/10.1017/S0007114511000080

comments powered by Disqus

Copyright © 2014 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.