As. J. Food Ag-Ind. 212, 5(6), 547-553 Asin Journl of Food nd Agro-Industry ISSN 196-34 Aville online t www.jofi.info Reserh Artile Physiohemil properties nd eptne of high fire red inorported with orn o flour Yusnit Hmzh nd Wong Fng Lin Deprtment of Food Siene, Fulty of Agrotehnology nd Food Siene, Universiti Mlysi Terenggnu, 213 Kul Terenggnu, Mlysi. Emil: yusnit@umt.edu.my This pper ws originlly presented t the 12 th ASEAN Food Conferene, 16-18 June 211, Bngkok, Thilnd. Astrt Currently, people look for onvenient nd helthy food to ope with their heti lifestyles. Therefore, food, espeilly tht with high fire eomes one of their priorities. Corn o is mjor wste (4%) otined from the orn industry. Hene, this study ws performed to optimize the usge of orn o in developing high fire red y omining it with whole mel flour. This study ws onduted to determine the physiohemil properties nd sensory eptne of high fire red inorported with orn o flour t four different orn o flour perentges, whih were (ontrol), 5, 1 nd 15%. Chemil omposition (moisture, sh, protein, ft, fire nd rohydrte) nd physil properties (volume, firmness nd olour) were determined for ll red formultions. Sensory eptne ws evluted sed on ttriutes i.e. olour, rom, ell uniformity, firmness, tste nd overll eptne. An inrese of orn o flour inorportion in high fire red formultions signifintly inresed the fire ontent nd deresed the protein ontent of the red (p <.5). However, it did not hve n impt on the other hemil ompositions suh s moisture, sh, ft nd rohydrte ontent. The inrement of orn o flour inorportion signifintly redued red volume nd inresed red firmness (p <.5). In ddition, n inrese in top rust red olour, inluding lightness nd yellowness, were oserved with inresed perentges of orn o flour inorportion. Sensory evlution indited tht high fire red with 5% orn o flour inorportion ws the most epted y pnels s it did not show signifint differenes (p >.5) for most of the ttriutes (exept olour) s ompred to the high fire red with 1% whole mel flour. Overll, this study showed tht inorportion of orn o flour in produing high fire red is pplile. However, further studies hve to e rried out regrding red formultion in order to inrese the portion of orn o flour in high fire red development with eptle finl produt qulity. Keywords: nutrition, hemil omposition, wste, sensory, Mlysi.
As. J. Food Ag-Ind. 212, 5(6), 547-553 548 Introdution Reently, helth uthorities ll round the world hve reommended n inrese in erel intke, whih is n importnt soure of dietry fire [1]. This is euse dietry fire intke hs een ssoited with redued risk for olon ner nd numer of rdiovsulr diseses inluding hypertension, stroke, s well s hert disese [2]. It lso provides onsumers with sense of stiety nd fullness. To meet the requirement for dietry fire, the development of enrihed red with higher dietry fire ontent will e nother lterntive to inrese the fire intke [1]. High fire red hs eome helthy diet trend nowdys nd some of the widely ville high fire red in the mrket re whole mel red nd multi-grin red. When orn rehes mturity, the edile prt for onsumption is only round 6% nd pproximtely 4% of the orn o hs eomes wstge. Normlly, orn o is used in soup ooking for its sweetness properties. Mny studies hd een rried out on the usge of orno in produing orno pipe nd s iomss fuel soure [3]. However, few reports re ville on the usge of orn o in food prodution. As result, it will ontriute to mjor loss in food industries without onsidering the vlule fire tht is redily ville in orn o. Therefore, it is good ide to imprt orn o in the prodution of high fire red. Hene, esides whole mel red, this will eventully dd nother vriety of high fire food soure for onsumers nd n lso produe vlue dded produt otined from orn o. Mterils nd Methods Ingredients for the development of high fire red suh s whole mel flour, red flour, instnt yest, sugr, slt, shortening, non-ft milk powder nd red improver were otined from lol mrket t Kul Terenggnu. Corn o flour preprtion Corn o flour ws prepred using modifition of redfruit flour proedures [4]. The orn os were ut into 2 m thik piees nd underwent stem lnhing for 5 minutes. Next, the orn os were dried in oven t 6 C for 15 hours. The dried orn os were then ooled t room temperture for one hour. After ooling, the orn os were ground using Wrring lender. The ground orn os were then sieved t different sizes of < 125 µm, 125-249 µm, 25-499 µm nd 5 999 µm y using sieve shker. The milling nd sieving proess were then repeted until the required mounts of respetive flour sizes were otined. High fire red prodution High fire red ws prepred using stright dough methods [5], with slight modifitions. In produing orn o red, the mount of whole mel flour ws modified where it ws mixed with orn o flour t three different formultions i.e. 5%, 1% nd 15%. To redue the prtile size error etween orn o flour nd originl soure of fire, whih ws the whole mel flour, preliminry study ws rried out whih imed to determine the portion of different prtile sizes of whole mel flour (dt not shown). Hene for the tul formultions of high fire red, different portions of orn o flour with different prtiles sizes were pplied. An oven ws preheted to 22ºC nd ll the ingredients were weighed. Whole mel flour, red flour, orn o flour, yest, sugr nd slt were dded nd mixed with mixer. Shortening ws then dded fter 5 minutes nd kneding ontinued for 5 minutes. The dough ws llowed to ferment for 4 minutes. Next, the dough ws pounded, kneded nd let rest for 1 minutes. The dough ws pled in gresed pn nd ked t 18ºC for 25 minutes. The loves were tken out of the tins nd ooled t mient temperture for 2 hours prior to physil nd proximte nlysis.
As. J. Food Ag-Ind. 212, 5(6), 547-553 549 Chemil nlysis Chemil nlysis inluding determintion of moisture, sh, rude protein, rude ft, fire nd rohydrte ontent were determined y using AOAC methods [6]. Moisture ontent ws determined y oven drying for 6 hours t 15 o C, sh ontent ws determined y dry omustion method, protein ontent ws determined using Kjeldhl method, ft ontent ws determined y Soxhlet method nd fire ontent ws determined y Fierte 221 FierCp System. Crohydrte ontent ws determined y deduting ll vlues with 1%. All smples mesurements were rried out in triplite. Physil nlysis Firmness of high fire red ws determined using texture nlyzer (TA.XTPlus, Stle Miro System Ltd, UK) with P36/R proe nd 5kg lod ell. The red ws slied in 25 mm thikness nd the firmness vlue ws mesured fter two hours ooling t room temperture. Colour properties evlution of the top rust inluding lightness (L*), redness (*) nd yellowness (*) were determined using Minolt Colorimeter. Three redings were tken for eh slie of red. The volume of high fire red ws determined using rpeseed displement method [7]. All physil nlyses ws rried out fter the high fire red hd gone through ooling t room temperture nd ll mesurements were rried out in triplite. Sensory nlysis The eptility of high fire red with four (4) formultions ws evluted using Sensory Affetive Test. The red ws ut into 2x3x4 m sizes using red knife nd served to the pnellists without rrier. The evlution ws rried out y 3 untrined pnellists onsisting of the students nd stff of Universiti Mlysi Terenggnu. A 7-point hedoni rting sle rnging from 1 (dislike very muh) to 7 (like very muh) were pplied for rting sed on six smple ttriutes suh s rust olour, rom, ell uniformity, firmness, tste nd overll eptne. Sttistil nlysis All nlyses exept for sensory evlution were rried out in triplites. The dt for hemil nd physil nlysis were sujeted to one wy nlysis of vrine (ANOVA). Dunn Multiple Rnge Test (DMRT) ws used to determine the dt with signifint differene etween high fire red formultions. For sensory evlution, test of normlity ws rried out. ANOVA nd Kruskl Wllis nlysis ws used for the dt tht ws normlly nd not normlly distriuted, respetively. All tests were onduted t 5% signifine level nd were rried out using SPSS (Version 17.) sttistil softwre pkge. Results nd Disussion The vlues for hemil nlysis inluding the determintion of moisture, sh, protein, ft, fire nd rohydrte ontent re shown in Tle 1. Different perentges of orn o flour inorportion hve no impt (p>.5) on most of the hemil ompositions of high fire red s ompred to whole mel red (ontrol), exept for protein nd rude fire omposition (Tle 1). Results showed tht protein ontent deresed with the inrese of orn o flour inorportion. However, the signifine vlue ws only shown etween the ontrol (%) nd high fire red with 1 nd 15% orn o flour inorportion (p<.5). Corn o flour is known to hve low protein ontent (2.5%) [8] s ompred to whole mel flour (12.7%) [9]. Hene, inorportion of orn o flour in high fire red resulted in the redution of protein ontent due to the delining mount of whole mel flour in the formultion. Tle 1 lso shows tht the inorportion of orn o flour in ll formultions signifintly inresed the rude fire ontent of the finl produt. It ws reported tht orn o flour ontined higher fire omposition (32%) [8] s ompred to whole mel flour (1.8%) [9]. In ddition, orn o ontined high insolule dietry fire whih inludes ellulose (4%), hemielluloses (41.4%) nd lignin (5.8%) [1].
As. J. Food Ag-Ind. 212, 5(6), 547-553 55 Tle 1. Chemil omposition of high fire red with different perentges of orn o flour inorportion. Composition (%) % orn o flour Moisture Crohydrte Ft Protein Crude fire 42.19+1.6 4.21+1.8 2.63+.3 11.43+.8 1.66+.3 1.87+.5 5 43.68+1.4 38.56+1.7 2.51+.4 1.48+.9 2.96+.3 1.8+.4 1 44.11+.4 38.12+1.1 2.39+.3 1.7+.8 3.54+.2 1.76+.2 15 44.19+1.3 38.2+1.4 2.17+.3 9.58+.6 3.96+.2 d 1.9+.5 ( -d different letters within olumn show signifint differenes t p<.5) For the texturl study, n opposite reltionship is shown etween firmness vlue (Figure 1) nd volume (Figure 1) of high fire red with different levels of orn o flour inorportion. Inorportion of more thn 5% orn o flour signifintly inresed the firmness of high fire red (p<.5). On the other hnd, the red volume ws signifintly redued with further inrese of orn o flour inorportion. Aording to Wng nd others [1], orn o flour, s wek flour with low protein ontent [8] is lking in gluten, whih limits its pplition in yest-levened produts, suh s red. Gluten plys n importnt role in inhiiting the ron dioxide produed y the yest during fermenttion proess from esping from the red dough [5]. Besides tht, wek flour redued the red mking potentil of the mixture, whih resulted in diffiulties in dough hndling, lower lof volume nd derese in red softness [8]. In this study, the presene of orn o flour might hve distorted the gs ell struture, resulting in short nd rigid network. As result, the red eme ompt nd hevy. Therefore, inresed use of orn o flour diretly inresed the firmness of red, thus deresing the red volume. Ash Firmness (g) 8 7() 6 5 4 3 2 1 % (ontrol) 5% 1% 15% Perentge of orn o flour Bred volume () 8 7 ( -d different letters in histogrm show signifint differenes t p<.5) 9 6 5 4 3 2 1 % (ontrol) 5% 1% 15% Perentge of orn o flour Figure 1 Firmness () nd volume () of high fire red with different perentges of orn o flour inorportion. Inorportion of orn o flour in the development of high fire red lso hs n impt on the pperne of finl produt. Figure 2 shows the olour vlues (L,, ) for the top rust olour of high fire red with different perentges of orn o flour inorportion. From the figure, it is shown tht the lightness nd yellowness (L nd vlues) of the rust olour inresed with the inrese of orn o flour in the formultions (Figure 2). As disussed previously, the inrese of orn o flour deresed the protein ontent in the mixes nd in the finl produt. The existene of protein nd reduing sugr omponents in the ingredients re importnt for the rown olour d
As. J. Food Ag-Ind. 212, 5(6), 547-553 551 development of red during king through Millrd retion [11]. The lk of protein in the formultion redued the potentil for rowning retion to tke ple in the produt. Hene, the produt eme lighter in olour nd showed higher vlues for lightness (L) nd yellowness () prmeters. 7 6 5 L Color vlue 4 3 2 1 % (ontrol) 5% 1% 15% Perentge of orn o flour ( - different letters for eh olor prmeters in histogrm show signifint differenes t P<.5) Figure 2. Top rust olour of high fire red with different perentges of orn o flour inorportion. (L=lightness, = redness, = yellowness) Figure 3 shows the medin sore for severl sensory ttriutes of high fire red with different perentges of orn o flour inorportion inluding olour, rom, ell uniformity, firmness, tste nd overll eptne. For red olour evlution, ontrol smple (% orn o flour) sored the highest medin sore (6.) nd differed signifintly with others. This finding indited tht pnellists prefer red with drker olour, whih ws high fire red with less orn o flour inorportion. In ddition, Figure 3 lso shows tht pnellists gve similr likeness sores (4. 5.) to rom ttriutes for ll red formultions. The inorportion of orn o flour in high fire red development did not redue or inrese the rom eptility of finl produt. In terms of texture evlution, pnellists were lso eing sked to give likeness sore for ell uniformity nd firmness of high fire red. Results showed tht the inorportion of 15% orn o flour in the formultion ontriuted to low medin sore vlues for these ttriutes with sores elow 4.. This might e euse of the ompt struture of red whih is due to the lower protein nd higher fire ontent in the smples with orn o flour ddition. Tste nd overll eptne of high fire red showed similr insignifint sores etween nd 5% nd etween 1 nd 15% of orn o flour inorportion. However, signifint sore vlues were shown etween nd 5% with 1 nd 15% of orn o flour inorportion. Overll sensory evlution showed similr likeness sores were otined for red with (ontrol) nd 5% of orn o flour inorportion for ll ttriutes exept for olour (Figure 3). This finding showed the eptility of high fire red up to 5% of orn o flour inorportion s it ws omprle with ontrol whih ontined 1% of whole mel flour.
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