Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
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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.
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 and7.99μmol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic,oleic, and linoleic acids