dc.contributor.author | Mutlu, Ceren | |
dc.contributor.author | Arslan-Tontul, Sultan | |
dc.contributor.author | Candal, Cihadiye | |
dc.contributor.author | Kılıç, Özlem | |
dc.contributor.author | Erbaş, Mustafa | |
dc.date.accessioned | 2020-11-05T07:58:18Z | |
dc.date.available | 2020-11-05T07:58:18Z | |
dc.date.issued | 2018 | en_US |
dc.identifier.citation | 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. | en_US |
dc.identifier.uri | https://hdl.handle.net/11494/2413 | |
dc.description.abstract | 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 | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Wiley | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Anthocyanin | en_US |
dc.subject | Antioxidant activity | en_US |
dc.subject | Physical properties | en_US |
dc.subject | Resistant starch | en_US |
dc.subject | Total phenolic content | en_US |
dc.title | Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.) | en_US |
dc.type | article | en_US |
dc.relation.journal | Journal of Food Science | en_US |
dc.department | AÇÜ, Sağlık Bilimleri Fakültesi | en_US |
dc.authorid | 0000-0003-4943-2798 | en_US |
dc.authorid | 0000-0002-5945-6649 | en_US |
dc.authorid | 0000-0003-1557-7948 | en_US |
dc.authorid | 0000-0002-9485-2356 | en_US |
dc.identifier.volume | 83 | en_US |
dc.identifier.issue | 1 | en_US |
dc.identifier.startpage | 53 | en_US |
dc.identifier.endpage | 59 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.identifier.doi | 10.1111/1750-3841.14014 | en_US |
dc.contributor.institutionauthor | Candal, Cihadiye | en_US |