Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids
Introduction. Producing new maize cultivars in areas with limited water resources is the main task of plant breeders. However, there is little information regarding their technological characteristics and industrial potential. Besides, snacks have gained worldwide acceptability and become part of mo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2020-10-01
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| Series: | Foods and Raw Materials |
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| Online Access: | http://jfrm.ru/files/archive/16/Yaseen.pdf |
| _version_ | 1828900608962199552 |
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| author | Yaseen Attia A. Hussein Ahmed M. Esmail Ramadan M. Mohammad Ayman A. |
| author_facet | Yaseen Attia A. Hussein Ahmed M. Esmail Ramadan M. Mohammad Ayman A. |
| author_sort | Yaseen Attia A. |
| collection | DOAJ |
| description | Introduction. Producing new maize cultivars in areas with limited water resources is the main task of plant breeders. However, there is little information regarding their technological characteristics and industrial potential. Besides, snacks have gained worldwide acceptability and become part of modern food culture, especially among young people and children. Thus, our study aimed to produce corn snacks from new yellow corn hybrids planted under water stress in Delta region, Egypt.
Study objects and methods. We investigated healthy processing techniques and used nixtamalization and baking instead of frying. We also evaluated the chemical composition and starch crystallinity of flour, the rheological properties of dough, as well as color attributes and sensory characteristics of baked snacks.
Results and discussion. Significant differences (P ˂ 0.05) were found between all corn genotypes in their fat, protein, ash, crude fiber, and carbohydrate contents. The experimental drought conditions caused higher protein and fat contents compared to normal conditions. X-ray diffraction indicated that nixtamalization decreased starch crystallinity. Also, X-ray and rapid visco analysis showed that Y2 genotype exhibited the highest crystallinity and the lowest pasting properties, while Y3 and Y5 had the lowest crystallinity and the highest pasting properties. Baked snacks made from nixtamalized corn flour of genotypes planted under drought conditions had comparable quality characteristics in terms of color and sensory properties to the control snacks made from SC178 genotype planted under normal conditions.
Conclusion. The new corn hybrids grown in limited water conditions and the developed snacks represent a healthy alternative to cornbased fried snacks. |
| first_indexed | 2024-12-13T15:49:59Z |
| format | Article |
| id | doaj.art-192613f34c9e40d1b379aba086d75d3f |
| institution | Directory Open Access Journal |
| issn | 2308-4057 2310-9599 |
| language | English |
| last_indexed | 2024-12-13T15:49:59Z |
| publishDate | 2020-10-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Foods and Raw Materials |
| spelling | doaj.art-192613f34c9e40d1b379aba086d75d3f2022-12-21T23:39:33ZengKemerovo State UniversityFoods and Raw Materials2308-40572310-95992020-10-018239240110.21603/2308-4057-2020-2-392-401Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybridsYaseen Attia A. 0https://orcid.org/0000-0002-4083-9199Hussein Ahmed M. 1https://orcid.org/0000-0001-6297-3439Esmail Ramadan M. 2https://orcid.org/0000-0002-4417-1333Mohammad Ayman A. 3https://orcid.org/0000-0001-6114-4217National Research CentreNational Research CentreNational Research CentreNational Research CentreIntroduction. Producing new maize cultivars in areas with limited water resources is the main task of plant breeders. However, there is little information regarding their technological characteristics and industrial potential. Besides, snacks have gained worldwide acceptability and become part of modern food culture, especially among young people and children. Thus, our study aimed to produce corn snacks from new yellow corn hybrids planted under water stress in Delta region, Egypt. Study objects and methods. We investigated healthy processing techniques and used nixtamalization and baking instead of frying. We also evaluated the chemical composition and starch crystallinity of flour, the rheological properties of dough, as well as color attributes and sensory characteristics of baked snacks. Results and discussion. Significant differences (P ˂ 0.05) were found between all corn genotypes in their fat, protein, ash, crude fiber, and carbohydrate contents. The experimental drought conditions caused higher protein and fat contents compared to normal conditions. X-ray diffraction indicated that nixtamalization decreased starch crystallinity. Also, X-ray and rapid visco analysis showed that Y2 genotype exhibited the highest crystallinity and the lowest pasting properties, while Y3 and Y5 had the lowest crystallinity and the highest pasting properties. Baked snacks made from nixtamalized corn flour of genotypes planted under drought conditions had comparable quality characteristics in terms of color and sensory properties to the control snacks made from SC178 genotype planted under normal conditions. Conclusion. The new corn hybrids grown in limited water conditions and the developed snacks represent a healthy alternative to cornbased fried snacks.http://jfrm.ru/files/archive/16/Yaseen.pdfdrought-tolerant plantsnixtamalizationx-raysnackssensory evaluationcorn |
| spellingShingle | Yaseen Attia A. Hussein Ahmed M. Esmail Ramadan M. Mohammad Ayman A. Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids Foods and Raw Materials drought-tolerant plants nixtamalization x-ray snacks sensory evaluation corn |
| title | Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids |
| title_full | Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids |
| title_fullStr | Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids |
| title_full_unstemmed | Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids |
| title_short | Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids |
| title_sort | quality characteristics of snacks produced from nixtamalized corn flours of new drought tolerant yellow corn hybrids |
| topic | drought-tolerant plants nixtamalization x-ray snacks sensory evaluation corn |
| url | http://jfrm.ru/files/archive/16/Yaseen.pdf |
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