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The effect of maize grain size on the physicochemical properties of isolated starch, crude maize flour and nixtamalized maize flours

Author: Vega-Rojas, L.J.
Author: Contreras-Padilla, M.
Author: Rincon-Londoño, N.
Author: Real López, A.
Author: Lima-Garcia, R.M.
Author: Rodriguez Garcia, M.F.
Author: Palacios Rojas, N.
Year: 2016
Year: 2016
URI: http://hdl.handle.net/10883/18550
Descriptors: Maize
Descriptors: Soil chemicophysical properties
Abstract: Usually, the maize cob is formed by grains of medium size. However, the extremes have larger or smaller size grains. The objective of this study was to investigate the influence of grain size from the same hybrid on the physicochemical properties of isolated starch, crude maize flours and nixtamalized maize flours. Two hybrids, one from CIMMyT-Mexico called IMIC-254 and one commercial sample from Monsanto (Puma) were studied. The isolated starch granules from small, medium, and large grains exhibit the same size and distribution. The grain size has influence in the determination of cooking and steeping times; small grains reach these parameters faster than medium and large ones. The hardness of the grain size for both hybrids does not showed statistical differences between them. The starch from small, medium and large grains is mainly composed of amylopectin; this result is confirmed by X-ray diffraction and Megazine analysis. The apparent viscosity of the isolated starches of small grains showed statistically significant higher peak values. According to these results, it is possible to use small, medium, and large grains to obtain products with the same physicochemical properties, by adjusting the cooking and steeping times and Ca2+ content.
Abstract: Usually, the maize cob is formed by grains of medium size. However, the extremes have larger or smaller size grains. The objective of this study was to investigate the influence of grain size from the same hybrid on the physicochemical properties of isolated starch, crude maize flours and nixtamalized maize flours. Two hybrids, one from CIMMyT-Mexico called IMIC-254 and one commercial sample from Monsanto (Puma) were studied. The isolated starch granules from small, medium, and large grains exhibit the same size and distribution. The grain size has influence in the determination of cooking and steeping times; small grains reach these parameters faster than medium and large ones. The hardness of the grain size for both hybrids does not showed statistic-al differences between them. The starch from small, medium and large grains is mainly composed of amylopectin; this result is confirmed by X-ray diffraction and Megazine analysis. The apparent viscosity of the isolated starches of small grains showed statistically significant higher peak values. According to these results, it is possible to use small, medium, and large grains to obtain products with the same physicochemical properties, by adjusting the cooking and steeping times and Ca2+ content.
Language: English
Publisher: Scientific Research Publishing
Copyright: CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose.
Type: Article
Place: California, USA
Pages: 114-125
Journal: Agricultural sciences
Journal volume: 7
DOI: 10.4236/as.2016.72011
Audicence: Researchers


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  • Maize
    Maize breeding, phytopathology, entomology, physiology, quality, and biotech

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