Characterization of corn (Zea mays L.) bran as a new food ingredient for snack bars
2019
Sousa, Milena Figueiredo de | Guimarães, Rafaiane Macedo | Araújo, Marcos de Oliveira | Barcelos, Keyla Rezende | Carneiro, Nárgella Silva | Lima, Daniele Silva | Santos, Daiane Costa Dos | Batista, Karla de Aleluia | Fernandes, Kátia Flávia | Lima, Mayra Conceição Peixoto Martins | Egea, Mariana Buranelo
This study aimed to demonstrate the potential of a corn byproduct, namely corn bran (CB) as a new source of nutrients in the diet by evaluating its application to snack bars (SB). CB was separated into five granulometric measurements (F1: 0.125; F2: 0.250; F3: 0.5; F4: 1.0; and F5: 2.0 mm) that had different profiles: F5 showed the highest dietary fiber content (42%), F4 had the highest moisture content (11%), F3 exhibited the highest protein content (13%) and F2 had the highest ash content (3.47%). Concerning absorption properties in water, milk and oil, F3, F4 and F5 exhibited the highest values, whereas F1 and F2 had the highest solubility in water, besides foaming and emulsifying activity. F3 fraction (1.0 mm) was chosen for its physico-chemical characteristics for the development of SB. In SB formulation, CB was substituted in the following proportions in the mass of dry ingredients: 0% (SB0, control), 10% (SB10), 25% (SB25), 40% (SB40) and 55% (SB55). Results of chemical analyses demonstrated that SB formulations with the highest proportions of CB had the highest levels of dietary fiber. Furthermore, it should be highlighted that SB made with CB have expressive nutritional value that are important to health maintenance.
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