DOI QR코드

DOI QR Code

Properties of High Amylose Maize Varieties for Use in Alkaline-Cooked Foods

  • Lee, Jae-Kwon (Department of Food Science and Biotechnology, Kyonggi University)
  • Published : 2003.06.01

Abstract

The use of high amylose maize varieties significantly affected the alkaline-cooking process and characteristics of alkaline-processed food products, such as masa and tortilla chips. High amylose maize varieties had softer endosperm textures with move tightly attached pericarps than normal maize. Masa prepared from high amylose mutant maize was less cohesive than that of normal maize due to insufficient dispersion of amylopectin and excessive retrogradation of starches. Tortilla chips prepared from amylose-extender dull (ae du), amylomaize V, and Ⅶ had slightly increased oil absorption, while tortilla chips from dull (du) and amylose-extender sugary-2 (ae su-2) had oil contents similar to that of control chips. Increased oil absorption of the tortilla chips was due to their increased surface area. Tortilla chips produced from high amylose mutant maize had darker color than control chips, presumably due to the pigmented pericarp tissues, higher levels of reducing sugars, and phenolic compounds present in the kernel.

Keywords

References

  1. Rooney LW, Serna-Saldivar SO. 1987. Food uses of whole corn and dry-milled fractions. In Corn: Chemistry and Technology. Watson S, Ramstad P, eds. American Association of Cereal Chemists, St. Paul, MN. p 410-432
  2. Medcalf DG. 1973. Structure and composition of cereal components as related their potential industrial utilization: starch. In Industrial Use of Cereals. Pomeranz Y, ed. American Association of Cereal Chemists, St. Paul, MN. p 276-294
  3. Zuber MS, Darrah LL. 1987. Breeding, genetics and seed corn production. In Corn: Chemistry and Technology. Watson S, Ramstad P, eds. American Association of Cereal Chemist, St. Paul, MN. p 31-50
  4. Alexander DE, Creech RG. 1977. Breeding special industrial and nutritional types. In Corn and Corn Improvement Sprague G, ed. American Society of Agronomy, Madison, WI. p369-390
  5. Shannon JC, Garwood DL. 1984. Genetics and physiology of starch development. In Starch: Chemistry and Technology. Whistler R, Bemiller J, Paschall E, eds. Academic Press, Orlando, FL. p 25-80
  6. Boyer CD, Daniels RR, Shannon JC. 1977. Starch granule (amyloplast) development in endosperrns of several Zea mays L. genotypes affecting kernel polysaccharides. Am J Bot 64: 50-56 https://doi.org/10.2307/2441875
  7. Smith PS. 1982. Starch derivatives and their use in foods. In Food Carbohydrates. Lineback D, Inglett G, eds. AVI Pub. Co., Westport, CN. p
  8. Serna-Saldivar SO, Gomez MH, Rooney LW. 1990. Methods to screen and evaluate the physical and lime-cooking properties of corn. Cereal Quality Lab., Dept. Soil and Crop Sci., Texas A&M Univ., College Station, TX.
  9. Lee JK, Kim BY, Waniska RD. 2002. Effects of waxy corn on processing and characteristics of tortilla chips. Food Sci Biotechnol 11: 520-525
  10. AACC. 1986. Approved methods of the AACC. 8th ed. American Association of Cereal Chemists, St. Paul, MN.
  11. Gomez MH, Waniska RD, Rooney LW. 1990. Effects of nixtamalization and grinding conditions on the starch in masa. Die Starke 42: 475-482 https://doi.org/10.1002/star.19900421207
  12. Cox MJ, MacMasters MM, Hilbert GE. 1944. Effect of sulfurous acid steep in corn wet milling. Cereal Chem 21: 447-465
  13. Pflugfelder RL, Rooney LW, Waniska RD. 1988. Fractionation and composition of commercial corn masa. Cereal chem 65: 262-266
  14. Khan MN, Des Rosiers MC, Rooney LW, Morgan RG, Sweat VE. 1982. Corn tortilla: Evaluation of corn cooking procedures. Cereal Chem 59: 279-284
  15. Marshall SW. 1987. Sweet corn. In Corn: Chemistry and Technology. Watson S, Ramstad P, eds. American Association of Cereal Chemists, St. Paul, MN. p 431-443
  16. Marshall SW. 1987. Sweet corn. In Corn: Chemistry and Technology. Watson S, Ramstad P, eds. American Association of Cereal Chemists, St. Paul, MN. p 431-443