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

References

• Nascimento, J. M. D.; Furlani, C. E.; Chioderoli, C. A.; Queiroz, R. F. D.; Bertonha, R. S.; Cavichioli, F. A. Grain Yield of Corn at Different Population Densities and Intercropped with Forages. RevistaBrasileira de EngenhariaAgrícola e Ambiental. 2015, 19(12), 1143–1147.
   Web of Science ®Google Scholar
• Anjum, F. M.; Ahmad, I.; Butt, M. S.; Arshad, M. U.; Pasha, I. Improvement in End-Use Quality of Spring Wheat Varieties Grown in Different Eras. Food. Chem. 2008, 106(2), 482–486.
   Web of Science ®Google Scholar
• Good, D.;. No Room to Increase Corn Consumption. Corn. Soybean. Dig. Exclusive. Insight. 2011, 08, 3.
   Google Scholar
• Isabel, R.; Francisco, C.; Angelica, R. E.; Jaime, V. Structural Changes of Starch during Saccharomyces Cerevisiae Fermentation. Starch‐Stärke. 2016, 68, 1–11.
   Web of Science ®Google Scholar
• Amir, R. M.; Anjum, F. M.; Khan, M. I.; Khan, M. R.; Pasha, I.; Nadeem, M. Application of Fourier Transform Infrared Spectroscopy for the Identification of Wheat Varieties. J. Food Sci. Technol. 2013, 50(5), 1018–1023. DOI: 10.1007/s13197-011-0424-y.
   PubMed Web of Science ®Google Scholar
• Dowell, F. E.; Maghirang, E. B.; Xie, F.; Lookhart, G. L.; Pierce, R. O.; Seabourn, B. W.; Chung, O. K. Predicting Wheat Quality Characteristics and Functionality Using Near-Infrared Spectroscopy. Cereal. Chem. 2006, 83(5), 529–536. DOI: 10.1094/CC-83-0529.
   Web of Science ®Google Scholar
• Yang, F.; Xie, C.; He, D., Analysis and Estimate of Corn Quality by near Infrared Reflectance (NIR) Spectroscopy. In Photonics and Optoelectronics (SOPO) 2011, 2011 Symposium on, 16-18 May, 2011 at wuhan, china (pp. 1-4).
   Google Scholar
• Kumar, D.; Jhariya, N. A. Nutritional, Medicinal and Economical Importance of Corn: A Mini Review. Res. J. Pharm. Sci. 2013, 2, 7–8.
   Google Scholar
• Shah, T. R.; Kamlesh, P.; Pradyuman, K. Maize—A Potential Source of Human Nutrition and Health: A Review. Cogent. Food. Agric. 2016, 2, 1166995.
   Google Scholar
• Sen, C. K.; Khanna, S.; Roy, S. Tocotrienols: Vitamin E beyond Tocopherols. Life. Sci. 2006, 78(2088), –2098.
   PubMedGoogle Scholar
• CRA. Corn Oil, 5th ed.) ed.; Corn Refiners Association: Washington, DC, 2006.
   Google Scholar
• AACC. Approved Methods of AACC; The American Association of Cereal Chemists: St Paul, 2000.
   Google Scholar
• Ikhtiar, K.; Alam, Z. Nutritional Composition of Pakistani Wheat Varieties. J. Zhejiang Univ. Sci. B. 2007, 8(8), 555–559. DOI: 10.1631/jzus.2007.B0831.
   PubMedGoogle Scholar
• Wani, I. A.; Sogi, D. S.; Gill, B. S. Physicochemical Properties of Acetylated Starches from Some Indian Kidney Bean (Phaseolus Vulgaris L.) Cultivars. Int. J. Food Sci. Technol. 2012, 47(9), 1993–1999. DOI: 10.1111/j.1365-2621.2012.03062.x.
   Web of Science ®Google Scholar
• Enyisi, I. S.; Umoh, V. J.; Whong, C. M. Z.; Alabi, O.; Abdullahi, I. O. Chemical and Nutritional Values of Maize and Maize Products Obtained from Selected Markets in Kaduna. J. Pharma. Allied Sci. 2014, 11(2), 2106–2113.
   Google Scholar
• Chel-Guerrero, L.; Parra-Pérez, J.; Betancur-Ancona, D.; Castellanos-Ruelas, A.; Solorza-Feria, J. Chemical, Rheological and Mechanical Evaluation of Maize Dough and Tortillas in Blends with Cassava and Malanga Flour. J. Food Sci. Technol. 2015, 52(7), 4387–4395. DOI: 10.1007/s13197-014-1504-6.
   PubMed Web of Science ®Google Scholar
• Zhu S., He G., Li Z., Whole Kernel Detection: Determination of Amylose Content of Maize with Near-Infrared Transmittance Spectroscopy. Journal of the Chinese Cereals and Oils Association 2007, 22 (3): 144.
   Google Scholar
• Ikram, U.; Mohammed, A.; Arifa, A. Chemical and Nutritional Properties of Some Maize (Zea Mays L.) Varieties Grown in NWFP. Pak. J. Nutr. 2010, 9(11), 1113–1117. DOI: 10.3923/pjn.2010.1113.1117.
   Google Scholar
• Oshodi, H. N.; Ogungbenle, M. O.; Oladimeji, A. A. Chemical Composition, Nutritionally Valuable Minerals and Functional Properties of Benniseed (Sesamum Radiatum), Pearl Millet (Pennisetumtyphoides) and Quinoa (Chenopodium Quinoa) Flours. Int. J. Food Sci. Nutr. 1999, 50(5), 325–331. DOI: 10.1080/096374899101058.
   PubMed Web of Science ®Google Scholar
• Vandeputte, G. E.; Vermeylen, R.; Geeroms, J.; Delcour, J. A. Rice Starches. I. Structural Aspects Provide Insight into Crystallinity Characteristics and Gelatinization Behavior of Granular Starch. J. Cereal. Sci. 2003, 38(1), 43–52. DOI: 10.1016/S0733-5210(02)00140-6.
   Web of Science ®Google Scholar
• Noda, T.; Tsuda, S.; Mori, M.; Takigawa, S.; Matsuura‐Endo, C.; Kim, S. J.; Yamauchi, H. Effect of Potato Starch Properties on Instant Noodle Quality in Wheat Flour and Potato Starch Blends. Starch‐Stärke. 2006, 58(1), 18–24. DOI: 10.1002/star.200500439.
   Web of Science ®Google Scholar
• Zaidul, I. S. M.; Karim, A. A.; Manan, D. M. A.; Norulaini, N. N.; Omar, A. K. M. Gelatinization Properties of Sago and Wheat Flour Mixtures. ASEAN. Food. J. 2003, 12, 199–209.
   Google Scholar
• Miles, M. J.; Morris, V. J.; Orford, P. D.; Ring, S. G. The Roles of Amylose and Amylopectin in the Gelation and Retrogradation of Starch. Carbohydr. Res. 1985, 135(2), 271–281. DOI: 10.1016/S0008-6215(00)90778-X.
   Web of Science ®Google Scholar
• Di Stasio, M.; Vacca, P.; Piciocchi, N.; Meccariello, C.; Volpe, M. G. Particle Size Distribution and Starch Damage in Some Soft Wheat Cultivars. Int. J. Food Sci. Technol. 2007, 42(2), 246–250. DOI: 10.1111/j.1365-2621.2006.01221.x.
   Web of Science ®Google Scholar
• Ali, A.; Wani, T. A.; Wani, I. A.; Masoodi, F. A. Comparative Study of the Physicochemical Properties of Rice and Corn Starches Grown in Indian Temperate Climate. J. Saudi Soc. Agric. Sci. 2016, 15(1), 75–82. DOI: 10.1016/j.jssas.2014.04.002.
   Google Scholar
• Kaur, L.; Singh, J.; McCarthy, O. J.; Singh, H. Physico-Chemical, Rheological and Structural Properties of Fractionated Potato Starches. J. Food. Eng. 2007, 82(3), 383–394. DOI: 10.1016/j.jfoodeng.2007.02.059.
   Web of Science ®Google Scholar
• Yang, Q.; Hui, X. G.; Qiang, Y.; Hua, L. X. Improvement in Corn Flour Applicability Using Lactic Acid Fermentation: A Mechanistic Study. Starch‐Stärke. 2017, 69, 5–6. DOI: 10.1002/star.201600219.
   Web of Science ®Google Scholar
• Fang, J. M.; Fowler, P. A.; Tomkinson, J.; Hill, C. A. S. The Preparation and Characterization of a Series of Chemically Modified Potato Starches. Carbohydr. Polym. 2002, 47(3), 245–252. DOI: 10.1016/S0144-8617(01)00187-4.
   Web of Science ®Google Scholar
• Manley, M.; Van Zyl, L.; Osborne, B. G. Using Fourier Transform Near-Infrared Spectroscopy in Determining Kernel Hardness, Protein and Moisture Content of Whole Wheat Flour. J. Near-Infrared. Spectrosc. 2002, 10(1), 71–76. DOI: 10.1255/jnirs.323.
   Web of Science ®Google Scholar
• Gao, Y.; Wang, L.; Yue, X.; Xiong, G.; Wu, W.; Qiao, Y.; Liao, L. Physicochemical Properties of Lipase‐Catalyzed Laurylation of Cornstarch. Starch‐Stärke. 2014, 66(5–6), 450–456. DOI: 10.1002/star.v66.5-6.
   Web of Science ®Google Scholar
• Létang, C.; Piau, M.; Verdier, C. Characterization of Wheat Flour–Water Doughs. Part I: Rheometry and Microstructure. J. Food. Eng. 1999, 41(2), 121–132. DOI: 10.1016/S0260-8774(99)00082-5.
   Web of Science ®Google Scholar
• Rouillé, J.; Della Valle, G.; Lefebvre, J.; Sliwinski, E. Shear and Extensional Properties of Bread Doughs Affected by Their Minor Components. J. Cereal. Sci. 2005, 42(1), 45–57. DOI: 10.1016/j.jcs.2004.12.008.
   Web of Science ®Google Scholar
• Tao, H.; Zhang, B.; Wu, F.; Jin, Z.; Xu, X. Effect of Multiple Freezing/Thawing-Modified Wheat Starch on Dough Properties and Bread Quality Using a Reconstitution System. J. Cereal. Sci. 2016, 69, 132–137. DOI: 10.1016/j.jcs.2016.03.001.
   Web of Science ®Google Scholar