The primary objectives of the present work were to produce corncob powder (CCP) from
corncobs and incorporate the CCP into bread formulation in order to develop high fibre bread,
and to investigate the physicochemical and sensory properties of the produced high fibre
bread (HFB). The corncobs were collected and washed before they underwent the grinding
and drying processes. The obtained CCP was incorporated into the bread formulation in three
different proportions (5, 10 and 20%) to partially substitute bread flour in the formulation. All
three bread samples and the control (0% CCP in the formulation) were analysed to obtain their
physicochemical and sensory properties. The incorporation of CCP significantly affected the
texture, colour and volume attributes of the produced breads. Increasing the content of CCP
in the formulation was found to be responsible for firmer, smaller and darker bread loaves as
compared to the composite bread samples. The bread formulation incorporated with 10% CCP
had the highest mean scores (7.00) of overall acceptability among all the other formulations,
and it was comparable to the commercial breads in the current market.
As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration.