Corn Silk Breadsticks Win Gold at the iiDEX2014 Exposition

A new type of breadsticks, which are made from corn silk and contain more nutrients derived from corncob fibres than normal breadsticks, have been awarded a gold medal for the new invention section at iiDEX2014 Exposition.

Corn Silk Breadstick

This invention “ Corn Silk Breadstick” won the Gold medal at the iiDEX2014 exposition in the Young Investors category of a new Invention. The exposition was organised by Universiti Teknologi MARA (UiTM), Shah Alam. The team was headed by Ku Intan Safinas Ku Muhamad and the team members were Norlida Che Rose and Rahayu Romli, from the Faculty of Hotel and Tourism.

The corn plant can grow up to 10 feet high. It is one of the top three most important grains in the world (rice and wheat are the other two) other names of corn silk is barbe de mais, cheveux de mais, indian corn, maidis stigma, mais violet, maize silk, purple corn, seda de maiz, soie de maize, stigma maidis, yu mi xiu, zea, zea mays. Female flowers produce corn. The stamens of the flowers are called corn silk and are long, silky threads. Corn grows all over the world, but is native to central america and the Andes. Corn silk is harvested at the same time as the corn cob in summer and is located at the top of an ear of corn. It is used as medicine. Corn silk contains tannins, which act as drying agents. It also contains cryptoxanthin, which similar to vitamins A. Corn silk can decrease potassium levels in the blood and can cause skin rashes, itching, and allergies. Eaten on its own, corn silk taste like green corn: it is not unpleasant, but many would not want it as a heaping side dish, either. Their stringiness limits its uses. However corn silk can be used in some cooking and as a tea. Dried corn silk can be found in capsule form in many health food stores and in medicinal concotions.

Breadsticks (grissini) are generally pencil-sized sticks of crisp, dry bread originating in Italy. Breadsticks are crisp all the way through and can be flavoured with various herbs, seeds and spices to complement whatever else it may be served with. Breadsticks may be offered at restaurants as an appetizer, in some instances or regions they may be a larger than pencil-size. Pre-made, dried breadsticks may sometimes be sold in markets as a kind of snack or a pre-meal appetizer for home use, somewhat similar to cracker. This product “corn silk breadstick” can be eaten at anytime as it is high in fibre and gives the feeling of fullness. The addition of corn silk as one of the nutritious ingredients has a lot of health value for those who consume it. It’s full of beneficial vitamins and minerals that can boost our health. It contains proteins, carbohydrates, vitamins, minerals, and fibre. It also contains chemicals, which might help the body to get rid of excess salt and water (diuretics), and it might alter blood sugar levels, and help reduce inflammation, bladder infection, kidney stones, and bedwetting. It is also used to treat congestive heart failure, diabetes, high blood pressure, fatigue, and high cholesterol levels. in cooking , it should be baked until golden brown, brushed with egg wash and sprinkled with garlic salt (if desired). Getting the bread just right is tricky, but finally settled on bread flour to give these breadsticks the same crispiness bite as the originals. The two-stage rising process is also crucial step to make the perfect breadsticks. This breadsticks can be stored for long periods up to a year and can be eaten plain.

Nutrition facts:
Protein : 13.9g / 100g
Fat : 6.9g / 100g
Carbohydrate: 68.8g / 100g
Energy: 393 (1651kj)
Water activity :0.598

Published: 16 Feb 2015

Contact details:

Chief Information Officer (CIO)

Institute of Research, Development and Commersialisation (IRDC) Universiti Teknologi MARA (UiTM) Shah Alam, 50450 Shah Alam Selangor Malaysia

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