Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays) Academic Article in Scopus

Nejayote is the wastewater from the alkaline-cooking of maize and its solids are rich in dietary fiber (45.3%), calcium (5.7%) and ferulic acid (219mg/100g). Nejayote solids were used to develop a food additive (NS) consisting of 80% nejayote solids and 20% gluten. NS was incorporated at 3, 6 or 9%, in wheat flour to increase the dietary fiber, calcium, phenolics and antioxidant capacity of breads. The addition of 9% NS did not affect overall baking performance and bread quality but increased dietary fiber up to 54% in composite breads. Moreover, enriched breads contained about 745 times more free ferulic acid and increased approximately 70% their antioxidant capacity. Two slices of bread (64g) supplemented with 9% of NS provided 29% of the recommended calcium intake. Thus, the NS could be used as a value-added food-ingredient for the preparation of composite bakery-products with improved dietary fiber, calcium, nutraceuticals and antioxidant properties. © 2014 Elsevier Ltd.

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