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KMID : 0665220200330050588
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 5 p.588 ~ p.597
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Comparison of General Ingredients, Chromaticity and Hardness according to Kernel Type of Korean Maize
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Park Hye-Young
Kim Mi-Jung
Bae Hwan-Hee
Shin Dong-Sun
Choi Hye-Sun
Park Ji-Young
Choi Yu-Chan
Kim Hong-Sig
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Abstract
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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 μg/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.
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KEYWORD
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maize, kernel type, cultivar, quality characteristics, endosperm
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