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Uriarte-Aceves PM, Sopade PA. Hydration kinetics of commercial white maize (Zea mays L.) hybrids, and associations with grain intrinsic and wet-milling properties. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103279] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Yaseen A, Hussein A, Esmail R, Mohammad A. Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-2-392-401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Producing new maize cultivars in areas with limited water resources is the main task of plant breeders. However, there is little information regarding their technological characteristics and industrial potential. Besides, snacks have gained worldwide acceptability and become part of modern food culture, especially among young people and children. Thus, our study aimed to produce corn snacks from new yellow corn hybrids planted under water stress in Delta region, Egypt.
Study objects and methods. We investigated healthy processing techniques and used nixtamalization and baking instead of frying. We also evaluated the chemical composition and starch crystallinity of flour, the rheological properties of dough, as well as color attributes and sensory characteristics of baked snacks.
Results and discussion. Significant differences (P ˂ 0.05) were found between all corn genotypes in their fat, protein, ash, crude fiber, and carbohydrate contents. The experimental drought conditions caused higher protein and fat contents compared to normal conditions. X-ray diffraction indicated that nixtamalization decreased starch crystallinity. Also, X-ray and rapid visco analysis showed that Y2 genotype exhibited the highest crystallinity and the lowest pasting properties, while Y3 and Y5 had the lowest crystallinity and the highest pasting properties. Baked snacks made from nixtamalized corn flour of genotypes planted under drought conditions had comparable quality characteristics in terms of color and sensory properties to the control snacks made from SC178 genotype
planted under normal conditions.
Conclusion. The new corn hybrids grown in limited water conditions and the developed snacks represent a healthy alternative to cornbased fried snacks.
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Uriarte‐Aceves PM, Rangel‐Peraza JG, Sopade PA. Kinetics of water absorption and relation with physical, chemical, and wet‐milling properties of commercial yellow maize (
Zea mays
L.) hybrids. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14509] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
| | | | - Peter Adeoye Sopade
- Department of Food Science and Engineering School of Agricultural Sciences Xichang University Xichang China
- Food Process Engineering ConsultantsAbeokuta Cottage Forest Lake QLD Australia
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