Characterization of dietary fibers from corn cobs as a potential functional ingredient in muffin
Dietary fiber (DF) has gained significant attention due to its potential health benefits. Corn cobs, a by-product of corn that is rich in minerals and low in protein, represent a valuable source of DF. This study investigated the fiber content of corn cobs and evaluated its potential use in bakery p...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2025
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| Online Access: | http://journalarticle.ukm.my/25792/ http://journalarticle.ukm.my/25792/1/MA%207%20.pdf |
| _version_ | 1848816451016720384 |
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| author | Rumaisa Nordin, Misha Izzreen Mazlan, Aliah Zannierah Mohsin, Iffah Nadhira Madzuki, |
| author_facet | Rumaisa Nordin, Misha Izzreen Mazlan, Aliah Zannierah Mohsin, Iffah Nadhira Madzuki, |
| author_sort | Rumaisa Nordin, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | Dietary fiber (DF) has gained significant attention due to its potential health benefits. Corn cobs, a by-product of corn that is rich in minerals and low in protein, represent a valuable source of DF. This study investigated the fiber content of corn cobs and evaluated its potential use in bakery products to provide enhanced nutritional options. The physicochemical properties of the extracted fiber, including Fourier transform infrared spectroscopy, water-holding capacity (WHC), oil-holding capacity (OHC), swelling capacity (SC), glucose adsorption capacity (GAC), and cholesterol adsorption capacity (CAC), were assessed. Three extraction methods were employed: water, acid, and alkali. Water extraction yielded the highest total DF at 98.12% (p<0.05) and the highest insoluble DF at 69.40%, excelling in OHC, SC, and CAC. Alkali-extracted fiber demonstrated superior WHC, while acid-extracted fiber showed the highest GAC. Muffins enriched with fiber extracted using these methods were compared to the control group (without fiber), revealing no significant differences in texture, except for cohesiveness. In conclusion, water extraction is the most advantageous method, providing the highest yields, enhanced safety, and a muffin texture comparable to those made with fiber from acid and alkali extraction without compromising quality. |
| first_indexed | 2025-11-15T01:06:05Z |
| format | Article |
| id | oai:generic.eprints.org:25792 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T01:06:05Z |
| publishDate | 2025 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:257922025-08-19T03:32:34Z http://journalarticle.ukm.my/25792/ Characterization of dietary fibers from corn cobs as a potential functional ingredient in muffin Rumaisa Nordin, Misha Izzreen Mazlan, Aliah Zannierah Mohsin, Iffah Nadhira Madzuki, Dietary fiber (DF) has gained significant attention due to its potential health benefits. Corn cobs, a by-product of corn that is rich in minerals and low in protein, represent a valuable source of DF. This study investigated the fiber content of corn cobs and evaluated its potential use in bakery products to provide enhanced nutritional options. The physicochemical properties of the extracted fiber, including Fourier transform infrared spectroscopy, water-holding capacity (WHC), oil-holding capacity (OHC), swelling capacity (SC), glucose adsorption capacity (GAC), and cholesterol adsorption capacity (CAC), were assessed. Three extraction methods were employed: water, acid, and alkali. Water extraction yielded the highest total DF at 98.12% (p<0.05) and the highest insoluble DF at 69.40%, excelling in OHC, SC, and CAC. Alkali-extracted fiber demonstrated superior WHC, while acid-extracted fiber showed the highest GAC. Muffins enriched with fiber extracted using these methods were compared to the control group (without fiber), revealing no significant differences in texture, except for cohesiveness. In conclusion, water extraction is the most advantageous method, providing the highest yields, enhanced safety, and a muffin texture comparable to those made with fiber from acid and alkali extraction without compromising quality. Penerbit Universiti Kebangsaan Malaysia 2025 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/25792/1/MA%207%20.pdf Rumaisa Nordin, and Misha Izzreen Mazlan, and Aliah Zannierah Mohsin, and Iffah Nadhira Madzuki, (2025) Characterization of dietary fibers from corn cobs as a potential functional ingredient in muffin. Malaysian Applied Biology, 54 (1). pp. 64-75. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/issue/view/66 |
| spellingShingle | Rumaisa Nordin, Misha Izzreen Mazlan, Aliah Zannierah Mohsin, Iffah Nadhira Madzuki, Characterization of dietary fibers from corn cobs as a potential functional ingredient in muffin |
| title | Characterization of dietary fibers from corn cobs as a potential functional ingredient in muffin |
| title_full | Characterization of dietary fibers from corn cobs as a potential functional ingredient in muffin |
| title_fullStr | Characterization of dietary fibers from corn cobs as a potential functional ingredient in muffin |
| title_full_unstemmed | Characterization of dietary fibers from corn cobs as a potential functional ingredient in muffin |
| title_short | Characterization of dietary fibers from corn cobs as a potential functional ingredient in muffin |
| title_sort | characterization of dietary fibers from corn cobs as a potential functional ingredient in muffin |
| url | http://journalarticle.ukm.my/25792/ http://journalarticle.ukm.my/25792/ http://journalarticle.ukm.my/25792/1/MA%207%20.pdf |