Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes
Yu-Xia Lao,
Yu-Ying Yu,
Gao-Ke Li,
Shao-Yun Chen,
Wu Li,
Xu-Pu Xing,
Xue-Min Wang,
Jian-Guang Hu,
Xin-Bo Guo
Affiliations
Yu-Xia Lao
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Yu-Ying Yu
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Gao-Ke Li
Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
Shao-Yun Chen
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Wu Li
Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
Xu-Pu Xing
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Xue-Min Wang
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Jian-Guang Hu
Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
Xin-Bo Guo
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Owing to the concept of modern life and health, traditional baked foods are seeking transition. In this study, sweet corn residue (SCR) was used to replace wheat flour in cakes. We conducted sensory evaluation and texture analysis to assess sample quality. Also, we simulated digestion in vitro, and determined the content of total sugar and dietary fiber. The content of vitamin E and carotenoids were determined by High Performance Liquid Chromatography (HPLC), and the content of folate was determined by a microbiological method. With the increase of SCR, the content of dietary fiber, folate, vitamin E, and carotenoids significantly increased, and the digestive characteristics improved simultaneously. Based on the above evaluations, SCRC2 (sweet corn residue cake with 60% substitution) had similar sensory quality to the control (pure wheat flour cake) and had the characteristics of slow digestibility and high micronutrients.
