Characterization of microstructure, physicochemical and functional properties of corn varieties using different analytical techniques

Figures & data

Table 1. Proximate analysis of different maize varieties

Variety	MC (%)	Ash(%)	Crude Fat (%)	Crude Protein (%)	Crude Fiber (%)	NFE (%)
Xianyu 335	10.55 ± 0.09^ab	2.11 ± 0.01^a	3.92 ± 0.2^b	9.78^ab ± 0.02	3.11 ± 0.01^b	70.50 ± 0.2^ab
Zhengdan 958	10.40 ± 0.06 ^b	1.96 ± 0.02^b	4.20 ± 0.2^a	9.13^b ± 0.02	3.17 ± 0.02^ab	71.11 ± 0.2^a
Jade 3	10.77 ± 0.1^a	2.00 ± 0.02^ab	4.00 ± 0.1^ab	9.94^a ± 0.01	3.28 ± 0.01^a	69.92 ± 0.1^b

MC: Moisture content NFE: Nitrogen free extract

superscript alphabets was mean different letters are represent significant difference from each other

Table 2. Near-infrared spectroscopy

Variety	MC (%)	Protein (%)	Fat (%)	Starch (%)	Protein DM (%)	Fat DM (%)	Starch DM (%)	Test weight
Xianyu 335	12.75 ± 0.06^b	9.41 ± 0.02^b	2.47 ± 0.01^b	66.36 ± 0.1^b	9.49^ab ± 0.03	3.38 ± 0.06^c	74.86 ± 0.06^b	779.3 ± 0.1^b
Zhengdan 958	11.59 ± 0.05^c	8.30 ± 0.06^c	3.22 ± 0.02^ab	68.35 ± 0.09^a	9.21^b ± 0.01	3.66 ± 0.02^b	75.69 ± 0.04^a	775.5 ± 0.1^c
Jade 3	13.79 ± 0.07^a	10.45 ± 0.02^a	3.80 ± 0.02^a	66.35 ± 0.06^b	10.52^a ± 0.03	4.40 ± 0.04^a	74.82 ± 0.01^b	786.8 ± 0.1^a

MC: Moisture content, DM: Dry matter

Table 3. Mineral contents in corn flour

Treatment	Ca (%)	Mg (%)	Fe (%)	K (%)	Na (%)	P (%)
Xianyu 335	0.24 ± 0.01^a	30.29 ± 0.85^ab	0.28 ± 0.02^a	12.60 ± 0.73^ab	2.30 ± 0.28^b	25.98 ± 0.81^ab
Zhengdan958	0.18 ± 0.02^a	29.54 ± 1.36^b	0.22 ± 0.01^b	11.95 ± 0.60^b	1.89 ± 0.18^b	24.38 ± 0.73^b
Jade 3	0.2 ± 0.01^a	32.22 ± 1.49^a	0.32 ± 0.01^a	13.58 ± 0.89^a	3.70 ± 0.66^a	27.55 ± 0.60^a

CA: Calcium Mg: Magnesium Fe: Iron K: Potassium Na: Sodium P: Phosphorus

Table 4. RVA parameters are the mean of three values

Treatment	Peak Viscosity (RVU)	Trough (RVU)	Breakdown (RVU)	Final viscosity (RVU)	Setback viscosity (RVU)	Peak time (Min)	Pasting temperature (°C)
Xianyu 335	1119 ± 25^b	1066 ± 14^a	53 ± 4^c	3071 ± 29^a	2005 ± 19^a	5.06 ± 0.3^b	84.85 ± 2.65^a
Zhangdan 958	948 ± 18^c	796 ± 21^c	152 ± 3^b	2485 ± 21^c	1689 ± 13^c	5.6 ± 0.2^a	78.2 ± 2.20^a
Jade 3	1168 ± 28^a	940 ± 15^b	228 ± 8^a	2797 ± 17^b	1857 ± 18^b	5.06 ± 0.2^b	82.4 ± 2.99^a

Figure 1. RVA curves of maize varieties

Figure 2. SEM photomicrographs of different corn varieties: A/a xianyu 335; B/b zhengdan 958; C/c jade 3. Micromorphology images of each sample were captured at the magnification of x1000 (upper row) and x5000 (lower row) respectively

Table 5. Textural properties of different varieties of corn flour

Treatment	Hardness (g)	Adhesiveness (g.sec)	Springiness (mm)	Cohesiveness	Gumminess (g)	Chewiness	resilience
Xianyu 335	60.04 ± 4^c	−15.11 ± 0.2^c	0.92 ± 0.01^b	0.77 ± 0.02^a	27.03 ± 1.31^c	26.70 ± 0.80^c	0.09 ± 0.02^a
zhengdan 958	72.25 ± 4^b	−24.71 ± 0.5^a	0.98 ± 0.02^a	0.68 ± 0.01^ab	31.65 ± 2.39^b	30.69 ± 2.10^b	0.17 ± 0.02^a
Jade 3	97.09 ± 6^a	−18.51 ± 0.2^b	0.94 ± 0.02^ab	0.49 ± 0.03^b	36.90 ± 1.34^a	45.03 ± 1.70^a	0.13 ± 0.01^a

Figure 3. A.and 3B FTIR spectra of corn flour

Figure 4. a) Storage modulus [G’], b) Loss modulus [G’’] and c) Tan delta of corn flour