Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)

被引：18
|
作者：
Mutlu, Ceren [1 ,2 ]
Arslan-Tontul, Sultan [1 ]
Candal, Cihadiye [1 ,3 ]
Kilic, Ozlem [1 ,4 ]
Erbas, Mustafa [1 ]
机构：
[1] Akdeniz Univ, Dept Food Engn, Fac Engn, TR-07058 Antalya, Turkey
[2] Balikesir Univ, Dept Food Engn, Fac Engn, TR-10145 Balikesir, Turkey
[3] Artvin Coruh Univ, Dept Nutr & Dietet, Fac Hlth Sci, Artvin 08100, Turkey
[4] Osmaniye Korkut Ata Univ, Appl Sci Sch Kadirli, Dept Food Technol, TR-80000 Adana, Turkey
来源：
JOURNAL OF FOOD SCIENCE | 2018年 / 83卷 / 01期
关键词：
anthocyanin; antioxidant activity; physical properties; resistant starch; total phenolic content; ANTIOXIDANT ACTIVITY; ANTHOCYANIN; PURPLE; NIXTAMALIZATION; DIGESTIBILITY; STABILITY; PHENOLICS; CAPACITY; YELLOW; FLOURS;
D O I：
10.1111/1750-3841.14014
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were measured as 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatinization onset, peak, and end temperatures were measured as 61.12 degrees C, 64.35 degrees C, and 75.65 degrees C, respectively. The water activity, moisture content, total protein, lipid, and crude fiber contents of the blue corn sample were detected as 0.44, 9.39%, 13.13%, 4.30%, and 2.68%, respectively. Total starch and resistant starch contents of blue corn were determined as 63.94% and 8.89%, respectively. Also, total monomeric anthocyanin content and antioxidant capacity of blue corn were detected as 915.43 mg CGE/kg and 7.99 mol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic, oleic, and linoleic acids.
引用
收藏
页码：53 / 59
页数：7
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