Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings

Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings

In this study, a flour from corn cob (central core of the maize ear, stage R4) was obtained through three treatments. The three flours obtained were characterized by bromatological analysis, yield, and granulometry. Additional dressing-type oil in water (O/W) emulsions were developed, varying the fo...

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Bibliographic Details
Main Authors: Sandra Castillo, Alexis Rodríguez, Minerva Bautista-Villarreal, Nallely García-Solano, Claudia Gallardo-Rivera, Juan G. Báez-González, Eduardo Sánchez-García, Karla G. García-Alanis
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-04-01
Series:Frontiers in Nutrition
Subjects:
by-product
bromatological
cob
food waste
functional ingredient
sustainable industry
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2021.666654/full

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