Effect of Corn Silk on Physical, Chemical and Antioxidant Properties of Chiffon Cake
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Abstract
Corn silk, the female flower stigma of maize (Zea mays L.), is considered as a waste in corn related processing food productions. This research aims to fortify the different levels (0, 10, 20 and 30% w/w) to chiffon cakes. The corn silk powder was prepared with minced the dried sweet corn silk with the hammer mill. The chiffon cakes were evaluated the physical and chemical properties. The viscosity and pH of cake batters were not significantly different. The pH of cake batter declined with an increase in corn silk powder level. Significant increasing of hardness, gumminess, chewiness were found when increasing the percentage of corn silk powder. The total phenolics compound of chiffon cake significantly increased with 10, 20 and 30% fortification with corn silk powder compared to the control. The highest amount of total phenolics compound was found in cake prepared with 30% fortification of cake flour with corn silk powder. These findings indicated that corn silk powder could be a potential source for health due to effective antioxidant properties.
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