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

MUTLU C., Arslan-Tontul S., Candal C., Kilic O., ERBAŞ M.

JOURNAL OF FOOD SCIENCE, cilt.83, sa.1, ss.53-59, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 83 Sayı: 1
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1111/1750-3841.14014
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.53-59
  • Anahtar Kelimeler: anthocyanin, antioxidant activity, physical properties, resistant starch, total phenolic content, ANTIOXIDANT ACTIVITY, MAIZE, ANTHOCYANIN, PURPLE, NIXTAMALIZATION, DIGESTIBILITY, STABILITY, PHENOLICS, ENDOSPERM, CAPACITY
  • Akdeniz Üniversitesi Adresli: Evet

Özet

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.