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Comparison of General Ingredients, Chromaticity and Hardness according to Kernel Type of Korean Maize

국산 옥수수 배유특성에 따른 일반성분, 색도 및 경도 비교

  • Park, Hye-Young (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Kim, Mi Jung (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Bae, Hwan-Hee (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Shin, Dong Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Sim, Eun-Yeong (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Choi, Hye Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Park, Jiyoung (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Choi, Yu-Chan (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Kim, Hong-Sig (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김미정 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 배환희 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 신동선 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 최유찬 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김홍식 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2020.09.13
  • Accepted : 2020.10.09
  • Published : 2020.10.31

Abstract

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 ㎍/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.