young corn ears (ํYCE) are immature cobs of maize (Zea mays) which are unfertilized. It is harvested before or just after the silk has emerged (1-3 cm). Its regular size is between 2-4 inches long and 1/3-2/3 inch in diameter at base [3]. It is often enjoyed as vegetable, perhaps due to its delicate flavour and crispiness. Al thought it commonly used in Asian cuisine, young corn ears is now gaining its popularity abroad. In the previous study, young corn ears was found to be as nutritious as other vegetable such as cabbage, cauliflower, tomato,eggplant and cucumber [4] and [5]. They reported that protein and minerals in young corn ears were comparable with the vegetable. However, fresh young corn ears is highly perishable. Preservation is therefore important especially during glut season to help prolong the shelf-life of young corn ears, so that we may benefit from its nutritional contents throughout the year.
However,there is scanty of information available on the application of young corn ears in food products. Thus, the objective of this study was to investigate the effect of partial replacement of wheat flour with young con ear young corn ears on nutritional compositions and physical properties of chiffon cake.