Development of beverage from cornsilk treated with different thermal treatments and its effect on morphological characterization, mineral composition, physicochemical properties, and sensory qualities
Cornsilk is the by-product of maize and traditionally has being used to treat many ailments since ancient time. Utilization of cornsilk into beverage product not only able to prevent huge wastage, but also can offer alternative remedy to the consumers. This study aims to investigate the effect of...
| Main Author: | |
|---|---|
| Format: | Monograph |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2016
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/62264/ http://eprints.usm.my/62264/1/NUR%20SYAFARAH%20BT%20SHUHAIMINUDIN%20-%20e.pdf |
| _version_ | 1848884934868992000 |
|---|---|
| author | Shuhaiminudin, Nur Syafarah |
| author_facet | Shuhaiminudin, Nur Syafarah |
| author_sort | Shuhaiminudin, Nur Syafarah |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Cornsilk is the by-product of maize and traditionally has being used to treat many
ailments since ancient time. Utilization of cornsilk into beverage product not only able to
prevent huge wastage, but also can offer alternative remedy to the consumers. This study
aims to investigate the effect of different thermal treatments of cornsilk on morphological
characterization, mineral compositions, physicochemical properties, and sensory
properties. Cornsilk was introduced into two types of thermal treatments (steaming and
blanching), and untreated. After the treatments, the comsilk was dried overnight in an oven before viewed using scanning electron microscope (SEM) for morphological characterization. Later, the dried comsilk was ground into powder form prior to beverage
preparation. Both powder and beverage prepared from different treatments were analysed
for mineral concentration determination using Inductively Coupled Plasma Mass
Spectrometry (ICP-MS). There was no significant differences between fresh and dried
cornsilk treated with different thermal treatments in morphological features and physical
characteristics. Differences were only observed in the diameter and width in all cornsilk
samples. Shrinkage was obviously seen in dried comsilk samples compared to fresh
comsilk samples. The result of ICP-MS showed significant amount of K and Ca compared
to other macroininerals in both powder and cornsilk beverages. Similarly, the
concentration of Mn and Zn were significant in both powder and comsilk beverages. For
heavy metals, cornsilk powder contain low amount of Cr whereas cornsilk beverage
contain low amount of Ar but still under the limit set by Food Act 1983 and Food
Regulations 1985. Steamed cornsilk beverage recorded highest total soluble solids value
(TSS) and pH value while untreated cornsilk beverage (UCB) recorded highest titratable
acidity value (TA). Similarly for sensory evaluation, no significant differences observed from the results whereby the scoring of attributes for all cornsilk beverages samples was likely similar from each other. However, the degree of acceptance from the sensory
evaluation was ranked as follows; UCB > SCB > BCB. Reformulation of the cornsilk
beverages is suggested to improve acceptancy. |
| first_indexed | 2025-11-15T19:14:36Z |
| format | Monograph |
| id | usm-62264 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T19:14:36Z |
| publishDate | 2016 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-622642025-06-30T08:33:53Z http://eprints.usm.my/62264/ Development of beverage from cornsilk treated with different thermal treatments and its effect on morphological characterization, mineral composition, physicochemical properties, and sensory qualities Shuhaiminudin, Nur Syafarah R Medicine (General) RA Public aspects of medicine Cornsilk is the by-product of maize and traditionally has being used to treat many ailments since ancient time. Utilization of cornsilk into beverage product not only able to prevent huge wastage, but also can offer alternative remedy to the consumers. This study aims to investigate the effect of different thermal treatments of cornsilk on morphological characterization, mineral compositions, physicochemical properties, and sensory properties. Cornsilk was introduced into two types of thermal treatments (steaming and blanching), and untreated. After the treatments, the comsilk was dried overnight in an oven before viewed using scanning electron microscope (SEM) for morphological characterization. Later, the dried comsilk was ground into powder form prior to beverage preparation. Both powder and beverage prepared from different treatments were analysed for mineral concentration determination using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). There was no significant differences between fresh and dried cornsilk treated with different thermal treatments in morphological features and physical characteristics. Differences were only observed in the diameter and width in all cornsilk samples. Shrinkage was obviously seen in dried comsilk samples compared to fresh comsilk samples. The result of ICP-MS showed significant amount of K and Ca compared to other macroininerals in both powder and cornsilk beverages. Similarly, the concentration of Mn and Zn were significant in both powder and comsilk beverages. For heavy metals, cornsilk powder contain low amount of Cr whereas cornsilk beverage contain low amount of Ar but still under the limit set by Food Act 1983 and Food Regulations 1985. Steamed cornsilk beverage recorded highest total soluble solids value (TSS) and pH value while untreated cornsilk beverage (UCB) recorded highest titratable acidity value (TA). Similarly for sensory evaluation, no significant differences observed from the results whereby the scoring of attributes for all cornsilk beverages samples was likely similar from each other. However, the degree of acceptance from the sensory evaluation was ranked as follows; UCB > SCB > BCB. Reformulation of the cornsilk beverages is suggested to improve acceptancy. Universiti Sains Malaysia 2016 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/62264/1/NUR%20SYAFARAH%20BT%20SHUHAIMINUDIN%20-%20e.pdf Shuhaiminudin, Nur Syafarah (2016) Development of beverage from cornsilk treated with different thermal treatments and its effect on morphological characterization, mineral composition, physicochemical properties, and sensory qualities. Project Report. Universiti Sains Malaysia. (Submitted) |
| spellingShingle | R Medicine (General) RA Public aspects of medicine Shuhaiminudin, Nur Syafarah Development of beverage from cornsilk treated with different thermal treatments and its effect on morphological characterization, mineral composition, physicochemical properties, and sensory qualities |
| title | Development of beverage from cornsilk treated with different thermal treatments and its effect on morphological characterization, mineral composition, physicochemical properties, and sensory qualities |
| title_full | Development of beverage from cornsilk treated with different thermal treatments and its effect on morphological characterization, mineral composition, physicochemical properties, and sensory qualities |
| title_fullStr | Development of beverage from cornsilk treated with different thermal treatments and its effect on morphological characterization, mineral composition, physicochemical properties, and sensory qualities |
| title_full_unstemmed | Development of beverage from cornsilk treated with different thermal treatments and its effect on morphological characterization, mineral composition, physicochemical properties, and sensory qualities |
| title_short | Development of beverage from cornsilk treated with different thermal treatments and its effect on morphological characterization, mineral composition, physicochemical properties, and sensory qualities |
| title_sort | development of beverage from cornsilk treated with different thermal treatments and its effect on morphological characterization, mineral composition, physicochemical properties, and sensory qualities |
| topic | R Medicine (General) RA Public aspects of medicine |
| url | http://eprints.usm.my/62264/ http://eprints.usm.my/62264/1/NUR%20SYAFARAH%20BT%20SHUHAIMINUDIN%20-%20e.pdf |