JOURNAL ARTICLE

Effect of corn silk powder on the baking and quality dynamics of muffins.

  • Published In: Food Science & Technology International, 2026, v. 32, n. 1. P. 42 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Paick, Soutrick; Das, Rahul; Alam, Masud; Sharma, Anamika 3 of 3

Abstract

This article focuses on the utilization of corn silk powder (CSP), an underutilized by-product of sweet corn processing, as a partial substitute for refined wheat flour in muffin production to enhance nutritional and functional properties. Muffins were prepared with CSP replacing wheat flour at 10%, 20%, 30%, and 40% levels, resulting in increased protein, crude fiber, total phenolic content, and antioxidant activity, with the highest values observed at 40% substitution. The incorporation of CSP affected physical characteristics such as color, texture, and baking loss, with sensory evaluation indicating that muffins containing 30% CSP achieved the highest overall acceptability. The study suggests that CSP can be effectively used to develop nutritionally enriched bakery products while reducing agricultural waste.

Additional Information

  • Source:Food Science & Technology International. 2026/01, Vol. 32, Issue 1, p42
  • Document Type:Article
  • Subject Area:Agriculture and Agribusiness
  • Publication Date:2026
  • ISSN:1082-0132
  • DOI:10.1177/10820132241265947
  • Accession Number:190644897
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