Water extraction residue from maize milling by-product as a potential functional ingredient for the enrichment with fibre of cakes

The present work is part of an effort for the holistic, environmental-friendly exploitation of maize milling byproduct and emphasizes on the utilization of the rich in dietary fibre residue that remains after the aqueous extraction of oil for the preparation of health-promoting food products (e.g. bakery products, breakfast cereals, dairy desserts, sesame or peanut paste). To this direction, the residue was dehydrated and comminuted into two powders with different particle size that were then incorporated into the structure of yellow layer cakes at various wheat flour-substitution levels (up to 30%) and their impact on selected cake batter properties as well as the nutritional, textural, microstructural, thermal and sensory properties and the ageing behaviour of the final products, were evaluated. Partial supplementation of the wheat flour by the dietary fibre-enriched powders had only a limited effect on some of the cakes' characteristics mainly induced by protein and starch dilution as well as limited starch gelatinization, but, generally, their sensory quality was not negatively influenced, suggesting the use of both powders as a health-beneficial and inexpensive ingredient for the fortification of cakes with fibre.