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

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dc.authorid0000-0003-4943-2798en_US
dc.authorid0000-0002-5945-6649en_US
dc.authorid0000-0003-1557-7948en_US
dc.authorid0000-0002-9485-2356en_US
dc.contributor.authorMutlu, Ceren
dc.contributor.authorArslan-Tontul, Sultan
dc.contributor.authorCandal, Cihadiye
dc.contributor.authorKılıç, Özlem
dc.contributor.authorErbaş, Mustafa
dc.date.accessioned2020-11-05T07:58:18Z
dc.date.available2020-11-05T07:58:18Z
dc.date.issued2018
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesien_US
dc.description.abstractThe 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
dc.identifier.citationMutlu, 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.en_US
dc.identifier.doi10.1111/1750-3841.14014
dc.identifier.endpage59en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage53en_US
dc.identifier.urihttps://hdl.handle.net/11494/2413
dc.identifier.volume83en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorCandal, Cihadiye
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAnthocyaninen_US
dc.subjectAntioxidant activityen_US
dc.subjectPhysical propertiesen_US
dc.subjectResistant starchen_US
dc.subjectTotal phenolic contenten_US
dc.titlePhysicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)en_US
dc.typeArticle

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