Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
Yükleniyor...
Dosyalar
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivatedin Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were measuredas 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatinization onset, peak, and end temperatures weremeasured as 61.12°C, 64.35°C, and 75.65°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, totalmonomeric anthocyanin content and antioxidant capacity of blue corn were detected as 915.43 mg CGE/kg and7.99?mol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic,oleic, and linoleic acids
Açıklama
Anahtar Kelimeler
Anthocyanin, Antioxidant activity, Physical properties, Resistant starch, Total phenolic content
Kaynak
Journal of Food Science
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
83
Sayı
1
Künye
Mutlu, C., Arslan‐Tontul, S., Candal, C., Kılıç, O., & Erbaş, M. (2018). Physicochemical, thermal, and sensory properties of blue corn (Zea mays L.). Journal of food science, 83(1), 53-59.
