Physico–chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of different corn types

Singh, Narpinder; Bedi, Richa; Garg, Rhythm; Garg, Mukti; Singh, Jaghmohan

doi:10.1016/j.foodchem.2008.07.023

Cited by 23 publications

(23 citation statements)

References 10 publications

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“…de la Parra and others () observed that lutein concentration was the highest in yellow corn and the lowest in white corn. The higher “ b* ” value has been reported to be an indication of the protein content (Singh and others ) and waxy corn with higher b* value also had higher protein content. Waxy corn grains had the highest ash (1.62%), fat (5.91%), and protein (11.03%) content (Table ).…”

Section: Resultsmentioning

confidence: 81%

“…The literature indicated that no detailed study has compared dry milling behavior of normal and waxy corn and composition and protein profile of their fractions. Previous studies on physicochemical and extrusion behavior of corn fractions from dry milling revealed a significant variation in extrusion behavior of fractions obtained during successive reduction milling of corn (Singh and others ; Shevkani and others ). This study was carried out to evaluate the physicochemical and protein profiling of normal and waxy corn varieties and the variation in physicochemical, pasting and protein profile amongst grit and flours fractions obtained from 3 successive reduction dry millings of normal and waxy corn varieties.…”

Section: Introductionmentioning

confidence: 95%

“…Rao and Rao () studied the dry milling characteristics of corn grains, which were dried in a domestic microwave oven. Grit produced from different corn types vary in composition, particle size, and end‐use suitability (Singh and others ). Lin and others () reported that amylopectin in grit portion of dry milled corn had a significantly higher proportion of long chains and a postulated lower extent of chain branching than its flour counterpart.…”

Section: Introductionmentioning

confidence: 99%

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Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties

Thakur

Kaur

Singh

et al. 2015

Journal of Food Science

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Dry milling of different corn types resulted in varied proportions of germ, pericarp, grit and flour. Grit and flour produced during different reduction stages varied in particle size and chemical constituents, hence applications in food industry. In this study, recovery of different fractions and variation in physicochemical and pasting properties of grit and flour fractions obtained during 3 successive reduction dry millings of 2 normal (African tall, HQPM1) and 1 waxy corn (IC 550353) were evaluated. Waxy corn grains had the highest L*, a*, b*, ash, fat, and protein content and the lowest weight. Waxy and African tall gave the highest recovery of germ and pericarp, respectively. Waxy corn showed lower grit and flour recovery as compared to normal corn. Flour fractions showed higher L* and lower a* and b* values than grit fractions. Particle size of grit and flour fractions ranged from 840 to 982 μm and 330 to 409 μm, respectively. Fractions with larger particle size showed lower L* value. The b* value showed positive correlation with yellow pigment content. Grit and flour from the 1st reduction stage showed higher ash and fat content. Protein content was correlated positively with ash content and negatively with L* value. Grit and flour fractions with higher protein content had lower pasting viscosities. Pasting viscosities were higher for flours than their corresponding grits. Protein profiling of grit and flour fractions from different stages showed quantitative and qualitative differences in medium (22, 28, and 35 kDa) and low molecular weight (16, 17, and 19 kDa) polypeptides and were related to grit and flour yield.

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Section: Resultsmentioning

confidence: 81%

Section: Introductionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

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Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties

Thakur

Kaur

Singh

et al. 2015

Journal of Food Science

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“…There are six main varieties of corn grown worldwide for commercial and human consumption: dent corn, flint corn, flour or soft corn, sweet corn, waxy corn and popcorn (Singh et al, 2009). Dent corn is the most widely grown corn in the United States (US) Corn Belt, and most parts of the world (Boutard, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Dent corn is the most widely grown corn in the United States (US) Corn Belt, and most parts of the world (Boutard, 2012). The kernel contains both corneous and soft starches, characterized by very hard, vitreous, horny endosperm at the sides and back (Singh et al, 2009). The central core extends to the top, or crown of the kernel, which collapses on drying, resulting in the distinctive indentation (dent) (Paliwal et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Is Flint Corn Naturally Resistant to Maize Weevil Infestation?

Suleiman¹,

Williams²,

Nissen³

et al. 2014

2014 ASABE Annual International Meeting

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Sitophilus zeamais (maize weevil) is one of the most destructive pests of maize stored in tropical and subtropical regions. This study determined the resistance of flint corn and dent corn to infestation by S. zeamais (Motschulsky), the maize weevil. Improved King Philip hybrid flint corn and Fontanelle 6T-510 hybrid dent corn were used in this experiment. Two temperature conditions (10 °C and 27 °C) and two storage times (15 days and 30 days) were used. Results showed that flint corn was more resistant to insect damage than dent corn at 27 °C and 30 day storage time. After 30 days storage time and 27 ºC death rate was significantly higher in flint corn (R2 = 0.945) compared to (R2 = 0.634) in dent corn. Damaged seed was 10% higher in dent corn then in flint corn at 27 ºC and 30 days. However, no significant difference was observed for seed weight loss between flint corn and dent corn at the same storage conditions. Both dent and flint corn are extensively cultivated in developing countries. It appears that storage of flint corn may be one promising solution to reducing corn damage and infestation problems in the tropics and in developing countries, but more research is needed.

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Andean purple maize to produce extruded breakfast cereals: impact on techno‐functional properties and sensory acceptance

et al. 2022

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BACKGROUND Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM impacts on techno‐functional properties and sensory acceptance of breakfast cereals. Extruded samples formulated with 100, 75, 50, and 25% APM, and complemented with yellow corn grits (YCG), were analyzed for their techno‐functional and sensory properties. RESULTS Increases in bulk density, as well as reduction in the expantion and porosity were observated for extrudates containing ≥ 50% APM, accompanied by an increase in purple color intensity. Increase in milk absorption index, reduction in milk solubility index and decrease in cereal hardness with increase in APM were also observed. Despite this, APM extented the cereal bowl‐life. High sensory scores of overall liking (6) and color (7) were obtained for extruded formulations containing ≥ 50% APM and low values for extrudates with 25% APM. Aroma, flavor, and texture scores did not present significant differences. CONCLUSION APM is an ingredient with the potential to be used to produce breakfast cereals since it improves their techno‐functional characteristics and sensory acceptance, at the same time, it leads to the production of healthy, nutritious, and sustainable food. © 2022 Society of Chemical Industry.

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Physico–chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of different corn types

Cited by 23 publications

References 10 publications

Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties

Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties

Is Flint Corn Naturally Resistant to Maize Weevil Infestation?

Andean purple maize to produce extruded breakfast cereals: impact on techno‐functional properties and sensory acceptance

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