Wan Rosli, Wan Ishak
(2010)
International Symposium on Wellness & Healthy Lifestyle
Yogyakarta, Indonesia
25 Februari 2010.
Other.
Pusat Pengajian Sains Perubatan.
(Submitted)
Abstract
The interest in food rich in antioxidants and dietary fibres, has grown in the current
decade and the significance of these food constituents has led to the development of a
large market for antioxidant and fibre rich products and ingredient. The intake of dietary
fibre and phytochemicals have been linked to the maintenance of health and protection
from diseases such as colon cancer, cardiovascular diseases, hyperglycemia,
gastrointestinal unrests and many other degenerative diseases. Another plausible
reason for the addition of dietary fibers in some formulations can be the improvement of
the nutritional properties, sensory quality and reduction in the production costs of the
food products. This paper discusses the development of dietary fibre from cornsilk as a
health food ingredient. Cornsilk or Zea mays hairs are normally discarded during the
preparation of young corn cob as vegetable despite the richness in dietary fibre,
antioxidant and other important nutrients. The present study noted that dried cornsilk
contained 38.4 g/1 OOg of total dietary fibre and 40.6 mg/1 OOg of total sugars,
respectively. The addition of cornsilk powder in beef patties resulted in an increase in the
nutritional compositions, water and fat holding capacity while maintaining the sensory
quality of beef thus acceptable to consumers. Dried Zea mays hairs can therefore be
used as alternative sources of dietary fibre in processed food and functional drink.
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