Keywords
corn
dietary fiber
wet milling
How to Cite
Abstract
Fibers are non-digestible materials by human organism, and they are insoluble in specific conditions. The corn fiber has been used as an alternative to enrich the food products for human consumption, in order to add nutritious value to this co-product. This study aimed at determining the chemical and fractions components of corn fiber, extracted by semi-wet milling in laboratory (LabF), and by semi-humid milling in industrial process (IndF); and microbiological analyses were perform in the last fraction. The fiber composition differed significantly among these two products as to moisture, ash, lipids, proteins, insoluble dietary fiber, neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose and lignin contents. The sample IndF showed microbiological parameters in compliance with the specifications for consumption. The investigated corn fiber may effectively contribute to increase the fiber intake in the diet. As the industrially processed fiber (IndF) showed compliant microbiological parameters with the specifications for food, this component might be incorporated into the food products formulation.References
1. Watson SA. Structure and Composition. In: White P, Johnson LA, orgs. Corn: Chemistry and Technology. St. Paul: American Association of Cereal Chemists; 1991. p. 53-82.
2. Singh N, Eckhoff SR. Wet milling of corn – a review of laboratory – scale and pilot plant – scale procedures. Cereal Chem. 1996;73(6):659-67.
3. Rose DJ, Inglett GE, Liu SX. Utilization of corn (Zea mays) bran and corn fiber in the production of food components. J Sci Food Agric. 2010;90(6):915-24.
4. AACC. American Association of Cereal Chemists. AACC Report. Dietary fiber technical committee. The definition of dietary fiber. Cereal Foods World. 2001;46(3):112-26.
5. Trowell H, Burkitt D, Heaton K. Dietary fibre, fibre-depleted foods and disease. London: Academic Press; 1985.
6. Stewart ML, Nikhanj SD, Tim DA, Thomas W. Evaluation of the effect of four fibers on laxation, gastrointestinal tolerance and serum markers in healthy humans. Ann Nutr Metab. 2010;56(2):91-8.
7. AOAC. Association of Official Analytical Chemists. Official methods of analysis of the association of analytical chemistry. 12. ed. Washington (DC); 1992.
8. Prosky L, Asp NG, Schweizer TF, De Vries JW, Furda I. Determination of insoluble, soluble and total dietary fiber in foods and food-products – Interlaboratory study. J AOAC. 1988;71(5):1017-23.
9. Van Soest PJ, Wine RH. Use of detergents in the analysis of fibrous feeds. 4. Determination of plant cell wall constituents. J AOAC. 1967;50:50-5.
10. Brasil. Ministério da Saúde. Agência Nacional de Vigilância Sanitária (ANVISA). Resolução RDC nº 12, de 2 de janeiro de 2001. Aprova Regulamento Técnico sobre Padrões Microbiológicos para Alimentos e seus anexos I e II. Diário Oficial [da] República Federativa do Brasil, Brasília (DF); 10 jan 2001; Seção 1(7-E):45.
11. Silva N, Junqueira VCA, Silveira NFA. Manual de Métodos de Análise Microbiológica de Alimentos. São Paulo: Varela; 2001.
12. Noureddini H, Byun J. Dilute-acid pretreatment of distillers’ grains and corn fiber. Biores Technol. 2010;101:1060-7.
13. Paes MCD. Aspectos Físicos, Químicos e Tecnológicos do Grão de Milho. Circular Técnica, 75. Sete Lagoas (MG): Ministério da Agricultura, Pecuária e Abastecimento, Embrapa; 2006.
14. Cherbut C, Aube AC, Mekki N, Dubois C, Lairon D, Barry JL. Digestive and metabolic effects of potato and maize fibres in human subjects. Br J Nutr. 1997;77:33-46.
15. Blanco-Metzler A, Montero CMA, Fernández PM. Chemical composition of food products derived from wheat and corn produced in Costa Rica. Arch Latinoam Nutr. 2000;50:91-6.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 2012 Instituto Adolfo Lutz Journal