Characterization of nutritional, antioxidant, and textural properties of corn flakes with corn cob, corn silk, and quinoa

Corn cob, produced at approximately 144–164 million tonnes annually, is an underutilized agricultural by-product rich in dietary fiber with strong potential for value-added food applications. This study aimed to develop functional flakes by utilizing sonicated cob, corn grains, silk, and quinoa to enhance the phenolic, functional, and sensory attributes. Four treatments, T1 - T4, along with a control (C2), 100% SCGF, C1, which was without sonication, were made with different concentrations of sonicated corn grain flour and sonicated cob flour in the range of 10–70%. These were evaluated for their physicochemical (proximate, antioxidant, minerals); textural (hardness, crispiness, gumminess, chewiness, elasticity, water activity), color (Lightness, red, yellowness); functional (bulk density, swelling power, water absorption index, rapid expansion ratio); and sensory properties. Results showed improvement in T2 and T3 with increased fat (5.9 ± 0.05) and fiber (6.1 ± 0.01) content. Significant results were recorded for total phenolic content (1120 ± 0.02), DPPH (34.8 ± 0.03), and iron content (60.6 ± 0.01 mg/100 g) in T2. The level of crispiness was also highest (20–21). While the hardness (242 N), lightness (L* 58.19–63.15) ≤ (L* 64.12–65.1), water absorption index (2.0 ± 0.5) was reduced significantly compared to C2 and C1. But it raised the bulk density to (0.29 ± 0.2), and an acceptable RER (5.2–5.3) with improved resilience ('92%) compared to control 1. Sensory analysis demonstrated that T2 (6.2 ± 0.1) was significantly more acceptable than T1 (5.5 ± 0.3) and C2. Consequently, results showed that cob, silk, and quinoa have a sustainable contribution in the formulation of specialized food, such as school feeding products, emergency rations, and therapeutic foods.

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