Maize bran: A promising source of ferulic acid-rich dietary fibre for making functional cookies
Sharma Abha, Nain Lata
Ferulic acid (FA), present in cereal brans as part of dietary fibre has considerable antioxidant and antityrosinase activities. In the present work, FA was chemically extracted from bran of different hybrids of yellow maize. The highest FA was recorded in bran from Bio9681 maize and hence was used in the formulation of composite flours, wherein refined flour was replaced by maize bran @ 0, 10, 25, and 50% concentrations to prepare FA-rich cookies. FA from the bran of Bio9681 maize also showed considerable antioxidant (69. 05 μMVCEAC mg/g) and antityrosinase activities (14. 05 μM KAE). The formulated cookies and their respective batters were analyzed for FA (free and total) as well as antioxidant and antityrosinase activities. It was observed that no FA was present in control cookies, while it increased with higher substitution of maize bran in the cookies made from composite flours. In addition, the baking process increased the amount of free FA in cookies. Likewise, cookies made from composite flours had higher antioxidant (9. 43-28. 05 μMVCEAC mg/g) and antityrosinase activities (1. 28-4. 08 μM KAE) compared to the control cookies. Furthermore, proximate analysis of cookies proved that corn bran enriched cookies were rich in dietary fiber and ash content compared to control cookies. Finally, the sensory evaluation showed that cookies made from 25% maize bran and 75% wheat flour has maximum sensory attributes. Hence, maize bran is a good source of FA and may be recommended for the preparation of nutritionally improved functional cookies by replacing 25% wheat flour with maize bran.