Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000‐kernel weight of blue corn were measured as 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatin...
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| Veröffentlicht in: | Journal of food science 2018-01, Vol.83 (1), p.53-59 |
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| creator | Mutlu, Ceren Arslan‐Tontul, Sultan Candal, Cihadiye Kilic, Ozlem Erbas, Mustafa |
| description | The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000‐kernel weight of blue corn were measured as 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatinization onset, peak, and end temperatures were measured 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, total monomeric anthocyanin content and antioxidant capacity of blue corn were detected as 915.43 mg CGE/kg and 7.99 μmol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic, oleic, and linoleic acids.
Practical Application
Blue corn can be utilized in the production of enjoyable and healthier snacks, such as popcorn and chips, because of its color and high phenolic, anthocyanin, and fiber contents. |
| doi_str_mv | 10.1111/1750-3841.14014 |
| format | Article |
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Practical Application
Blue corn can be utilized in the production of enjoyable and healthier snacks, such as popcorn and chips, because of its color and high phenolic, anthocyanin, and fiber contents.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.14014</identifier><identifier>PMID: 29278653</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Agricultural production ; anthocyanin ; Anthocyanins - analysis ; antioxidant activity ; Antioxidants ; Antioxidants - analysis ; Chemical Phenomena ; Color ; Corn ; Dietary Fiber - analysis ; Fatty acids ; Gelatin - chemistry ; Grain cultivation ; Kernels ; Moisture content ; Phenolic compounds ; Phenols ; Phenols - analysis ; physical properties ; resistant starch ; Sensation ; Sensory properties ; Snacks ; Starch ; Starch - analysis ; Starch - chemistry ; Temperature ; total phenolic content ; Turkey ; Water - analysis ; Water activity ; Zea mays - chemistry ; Zea mays - growth & development</subject><ispartof>Journal of food science, 2018-01, Vol.83 (1), p.53-59</ispartof><rights>2017 Institute of Food Technologists</rights><rights>2017 Institute of Food Technologists®.</rights><rights>2018 Institute of Food Technologists</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3724-10f54a2ac6a566311606cce3b3b8dbb4df5039377665153a1e7be946d0b36cb03</citedby><cites>FETCH-LOGICAL-c3724-10f54a2ac6a566311606cce3b3b8dbb4df5039377665153a1e7be946d0b36cb03</cites><orcidid>0000-0003-4943-2798</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.14014$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.14014$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29278653$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Mutlu, Ceren</creatorcontrib><creatorcontrib>Arslan‐Tontul, Sultan</creatorcontrib><creatorcontrib>Candal, Cihadiye</creatorcontrib><creatorcontrib>Kilic, Ozlem</creatorcontrib><creatorcontrib>Erbas, Mustafa</creatorcontrib><title>Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000‐kernel weight of blue corn were measured as 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatinization onset, peak, and end temperatures were measured 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, total monomeric anthocyanin content and antioxidant capacity of blue corn were detected as 915.43 mg CGE/kg and 7.99 μmol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic, oleic, and linoleic acids.
Practical Application
Blue corn can be utilized in the production of enjoyable and healthier snacks, such as popcorn and chips, because of its color and high phenolic, anthocyanin, and fiber contents.</description><subject>Agricultural production</subject><subject>anthocyanin</subject><subject>Anthocyanins - analysis</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Chemical Phenomena</subject><subject>Color</subject><subject>Corn</subject><subject>Dietary Fiber - analysis</subject><subject>Fatty acids</subject><subject>Gelatin - chemistry</subject><subject>Grain cultivation</subject><subject>Kernels</subject><subject>Moisture content</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Phenols - analysis</subject><subject>physical properties</subject><subject>resistant starch</subject><subject>Sensation</subject><subject>Sensory properties</subject><subject>Snacks</subject><subject>Starch</subject><subject>Starch - analysis</subject><subject>Starch - chemistry</subject><subject>Temperature</subject><subject>total phenolic content</subject><subject>Turkey</subject><subject>Water - analysis</subject><subject>Water activity</subject><subject>Zea mays - chemistry</subject><subject>Zea mays - growth & development</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1LxDAQhoMoun6cvUnAi4LdzTRp2h51_XbFBfXiJaTplK20zZpYpP_e1lUPXsxlMsMzL8NDyD6wMfRvAnHEAp4IGINgINbI6HeyTkaMhWEAIOItsu39Kxt6LjfJVpiGcSIjPiJ380XnS2PNAuvS6OqEPi3Q1cNHNzl9xMZb19G5s0t07yV6agt6VrVIp9Y19OgFNb3Xnaez8fEu2Sh05XHvu-6Q58uLp-l1MHu4upmezgLD41AEwIpI6FAbqSMpOYBk0hjkGc-SPMtEXkSMpzyOpYwg4howzjAVMmcZlyZjfIccrXKXzr616N9VXXqDVaUbtK1XkCbAIpEK3qOHf9BX27qmv26gJPQWZNJTkxVlnPXeYaGWrqy16xQwNXhWg1U1WFVfnvuNg-_cNqsx_-V_xPaAXAEfZYXdf3nq9vL8cZX8Cei8g9A</recordid><startdate>201801</startdate><enddate>201801</enddate><creator>Mutlu, Ceren</creator><creator>Arslan‐Tontul, Sultan</creator><creator>Candal, Cihadiye</creator><creator>Kilic, Ozlem</creator><creator>Erbas, Mustafa</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-4943-2798</orcidid></search><sort><creationdate>201801</creationdate><title>Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)</title><author>Mutlu, Ceren ; Arslan‐Tontul, Sultan ; Candal, Cihadiye ; Kilic, Ozlem ; Erbas, Mustafa</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3724-10f54a2ac6a566311606cce3b3b8dbb4df5039377665153a1e7be946d0b36cb03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Agricultural production</topic><topic>anthocyanin</topic><topic>Anthocyanins - analysis</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Chemical Phenomena</topic><topic>Color</topic><topic>Corn</topic><topic>Dietary Fiber - analysis</topic><topic>Fatty acids</topic><topic>Gelatin - chemistry</topic><topic>Grain cultivation</topic><topic>Kernels</topic><topic>Moisture content</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Phenols - analysis</topic><topic>physical properties</topic><topic>resistant starch</topic><topic>Sensation</topic><topic>Sensory properties</topic><topic>Snacks</topic><topic>Starch</topic><topic>Starch - analysis</topic><topic>Starch - chemistry</topic><topic>Temperature</topic><topic>total phenolic content</topic><topic>Turkey</topic><topic>Water - analysis</topic><topic>Water activity</topic><topic>Zea mays - chemistry</topic><topic>Zea mays - growth & development</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mutlu, Ceren</creatorcontrib><creatorcontrib>Arslan‐Tontul, Sultan</creatorcontrib><creatorcontrib>Candal, Cihadiye</creatorcontrib><creatorcontrib>Kilic, Ozlem</creatorcontrib><creatorcontrib>Erbas, Mustafa</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mutlu, Ceren</au><au>Arslan‐Tontul, Sultan</au><au>Candal, Cihadiye</au><au>Kilic, Ozlem</au><au>Erbas, Mustafa</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2018-01</date><risdate>2018</risdate><volume>83</volume><issue>1</issue><spage>53</spage><epage>59</epage><pages>53-59</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000‐kernel weight of blue corn were measured as 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatinization onset, peak, and end temperatures were measured 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, total monomeric anthocyanin content and antioxidant capacity of blue corn were detected as 915.43 mg CGE/kg and 7.99 μmol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic, oleic, and linoleic acids.
Practical Application
Blue corn can be utilized in the production of enjoyable and healthier snacks, such as popcorn and chips, because of its color and high phenolic, anthocyanin, and fiber contents.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>29278653</pmid><doi>10.1111/1750-3841.14014</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0003-4943-2798</orcidid></addata></record> |
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| subjects | Agricultural production anthocyanin Anthocyanins - analysis antioxidant activity Antioxidants Antioxidants - analysis Chemical Phenomena Color Corn Dietary Fiber - analysis Fatty acids Gelatin - chemistry Grain cultivation Kernels Moisture content Phenolic compounds Phenols Phenols - analysis physical properties resistant starch Sensation Sensory properties Snacks Starch Starch - analysis Starch - chemistry Temperature total phenolic content Turkey Water - analysis Water activity Zea mays - chemistry Zea mays - growth & development |
| title | Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.) |
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