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<p>Corn silk, a nutrient-rich agricultural byproduct abundant in phenolics, flavonoids, and antioxidants with notable health benefits, was incorporated into semolina-based pasta at varying levels (10–30%) to enhance its nutritional and functional attributes. The study assessed the nutritional composition, cooking quality, antioxidant potential, texture, and sensory characteristics of corn silk-fortified pasta (CSFP). Among the formulations, CSFP1 (10% corn silk powder) showed the highest sensory score (7.94), closely matching the control (8.46). Although a slight increase in gruel solid loss (7.18%) was observed, other cooking parameters remained acceptable. The fortified pasta exhibited a distinct color change and reduced firmness due to the fiber-rich nature of corn silk. Nutritional analysis revealed significant increases in protein (13.14%), fiber (2.05%), calcium (32.66&#xa0;mg/100&#xa0;g), magnesium (42.03&#xa0;mg/100&#xa0;g), potassium (340.39&#xa0;mg/100&#xa0;g), total phenols, flavonoids, and antioxidant activity (36.75%) compared to the control. Factorial ANOVA indicated significant interactions affecting moisture, fiber, potassium, and phenols. FTIR confirmed structural modifications linked to enhanced bioactive components. Overall, incorporating 10% corn silk powder improved the pasta’s nutritional and antioxidant profile without compromising taste, supporting its potential as a functional food ingredient. This study demonstrates, for the first time, the effective utilization of corn silk, a commonly discarded agricultural byproduct, as a functional ingredient in pasta formulation.</p>

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A study to explore functional, nutritional and antioxidant properties of pasta fortified with corn silk powder

  • 期刊论文

  • 发表日期：

    2026年7月13日

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  • Manpreet Kaur,
  • Sonika Sharma,
  • Kiran Grover,
  • Surinder Kaur Sandhu

摘要

Corn silk, a nutrient-rich agricultural byproduct abundant in phenolics, flavonoids, and antioxidants with notable health benefits, was incorporated into semolina-based pasta at varying levels (10–30%) to enhance its nutritional and functional attributes. The study assessed the nutritional composition, cooking quality, antioxidant potential, texture, and sensory characteristics of corn silk-fortified pasta (CSFP). Among the formulations, CSFP1 (10% corn silk powder) showed the highest sensory score (7.94), closely matching the control (8.46). Although a slight increase in gruel solid loss (7.18%) was observed, other cooking parameters remained acceptable. The fortified pasta exhibited a distinct color change and reduced firmness due to the fiber-rich nature of corn silk. Nutritional analysis revealed significant increases in protein (13.14%), fiber (2.05%), calcium (32.66 mg/100 g), magnesium (42.03 mg/100 g), potassium (340.39 mg/100 g), total phenols, flavonoids, and antioxidant activity (36.75%) compared to the control. Factorial ANOVA indicated significant interactions affecting moisture, fiber, potassium, and phenols. FTIR confirmed structural modifications linked to enhanced bioactive components. Overall, incorporating 10% corn silk powder improved the pasta’s nutritional and antioxidant profile without compromising taste, supporting its potential as a functional food ingredient. This study demonstrates, for the first time, the effective utilization of corn silk, a commonly discarded agricultural byproduct, as a functional ingredient in pasta formulation.