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http://dx.doi.org/10.9799/ksfan.2020.33.5.588

Comparison of General Ingredients, Chromaticity and Hardness according to Kernel Type of Korean Maize  

Park, Hye-Young (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
Kim, Mi Jung (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
Bae, Hwan-Hee (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
Shin, Dong Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
Sim, Eun-Yeong (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
Choi, Hye Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
Park, Jiyoung (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
Choi, Yu-Chan (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
Kim, Hong-Sig (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
Publication Information
The Korean Journal of Food And Nutrition / v.33, no.5, 2020 , pp. 588-597 More about this Journal
Abstract
This study was conducted to secure basic information for corn processing by comparing the quality characteristics according to maize cultivars and kernel types (dent, intermediate, flint-like). As a result of analyzing 15 cultivars, a range of measurements were observed: 100-kernel weight, 22.89~35.63 g; moisture, 7.57~8.42%; crude protein, 8.46~11.45%; crude lipids, 3.26~4.83%; Hunter's L-value, 83.70~86.79; a-value, 2.61~5.49; b-value, 22.01~28.15; and total carotenoids, 6.74~17.07 ㎍/g. Significance among the cultivars was shown in all quality characteristics (p<0.001), but the significance among the kernel types was found only in crude protein (p<0.005), crude fat (p<0.001), and Hunter's L-value (p<0.05). The hardness of maize was decreased proportionally to the soaking time for all maize cultivars (p<0.001). In particular, with the same soaking time for different kernel types, the hardness difference was shown in the order of flint-like > dent ≒ intermediate. It was confirmed that the decrease in the hardness of flint-like kernel of close to that of hard-type starch was slowed compare dent and intermediate kernels. So it is expected the some characteristic of kernel types will contribute to the appropriate customized use of the developed cultivars.
Keywords
maize; kernel type; cultivar; quality characteristics; endosperm;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
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