Possibilities of maize hybrids utilisation in canned baby corn production
Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were stable for 16 months without colour changes of th...
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| Format: | Article |
| Language: | English |
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National Society of Processing and Energy in Agriculture, Novi Sad
2021-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2021/1821-44872101016N.pdf |
| _version_ | 1811210856408547328 |
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| author | Nikolić Valentina Žilić Slađana Simić Marijana Vasić Marko Srdić Jelena Delić Nenad |
| author_facet | Nikolić Valentina Žilić Slađana Simić Marijana Vasić Marko Srdić Jelena Delić Nenad |
| author_sort | Nikolić Valentina |
| collection | DOAJ |
| description | Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9.56 %) and ZP 611k (10.23 %) did not vary significantly compared to whole-grain maize flour, while crude fibre content (7.67 and 6.88 %), and ash content (21.96 and 20.72 %) were significantly higher than in flour (crude fibre: 2.40; 2.64 %, ash:1.35; 1.48 %, respectively). This research will be continued in order to implement preliminary findings and new data on this subject. |
| first_indexed | 2024-04-12T05:02:37Z |
| format | Article |
| id | doaj.art-821cdd01ad404b7c90f77be4af90abf5 |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-12T05:02:37Z |
| publishDate | 2021-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-821cdd01ad404b7c90f77be4af90abf52022-12-22T03:46:57ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952021-01-01251161910.5937/jpea25-308871821-44872101016NPossibilities of maize hybrids utilisation in canned baby corn productionNikolić Valentina0https://orcid.org/0000-0002-5834-6683Žilić Slađana1Simić Marijana2Vasić Marko3Srdić Jelena4https://orcid.org/0000-0002-5117-5076Delić Nenad5https://orcid.org/0000-0003-4020-0114Maize Research Institute Zemun Polje, Belgrade, SerbiaMaize Research Institute Zemun Polje, Belgrade, SerbiaMaize Research Institute Zemun Polje, Belgrade, SerbiaMaize Research Institute Zemun Polje, Belgrade, SerbiaMaize Research Institute Zemun Polje, Belgrade, SerbiaMaize Research Institute Zemun Polje, Belgrade, SerbiaFive maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9.56 %) and ZP 611k (10.23 %) did not vary significantly compared to whole-grain maize flour, while crude fibre content (7.67 and 6.88 %), and ash content (21.96 and 20.72 %) were significantly higher than in flour (crude fibre: 2.40; 2.64 %, ash:1.35; 1.48 %, respectively). This research will be continued in order to implement preliminary findings and new data on this subject.https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2021/1821-44872101016N.pdfmaize hybridsbaby corncanned vegetablesfood production |
| spellingShingle | Nikolić Valentina Žilić Slađana Simić Marijana Vasić Marko Srdić Jelena Delić Nenad Possibilities of maize hybrids utilisation in canned baby corn production Journal on Processing and Energy in Agriculture maize hybrids baby corn canned vegetables food production |
| title | Possibilities of maize hybrids utilisation in canned baby corn production |
| title_full | Possibilities of maize hybrids utilisation in canned baby corn production |
| title_fullStr | Possibilities of maize hybrids utilisation in canned baby corn production |
| title_full_unstemmed | Possibilities of maize hybrids utilisation in canned baby corn production |
| title_short | Possibilities of maize hybrids utilisation in canned baby corn production |
| title_sort | possibilities of maize hybrids utilisation in canned baby corn production |
| topic | maize hybrids baby corn canned vegetables food production |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2021/1821-44872101016N.pdf |
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