scholarly journals Grain properties of yellow and red kernel maize hybrids from Serbia

2020 ◽  
Vol 26 (2) ◽  
pp. 7-14
Author(s):  
Valentina Nikolić ◽  
Sofija Božinović ◽  
Jelena Vančetović ◽  
Milica Radosavljević ◽  
Slađana Žilić
Keyword(s):  
Chemical Composition ◽  
Starch Content ◽  
Quality Parameters ◽  
Kernel Weight ◽  
Strongly Correlated ◽  
Food Ingredients ◽  
Maize Hybrids ◽  
Feed Production ◽  
Food And Feed ◽  
Grain Properties

Physical traits, kernel structure and chemical composition of five yellow and five red kernel maize hybrids were the subjects of this study. The 1000-kernel weight, a physical indicator of grain quality, ranged from 325.76±7.47 g (ZP 555 red) to 375.63±4.18 g (ZP 606). The hard endosperm fraction content varied between 57.66±0.93% (ZP 4007) and 67.08±0.42% (ZP 366 red). Regarding chemical composition, starch was predominant constituent ranging from 66.80±0.18 (ZP 4007 red) to 72.96±0.37 (ZP 606). The highest protein content was detected in ZP 606 (10.72±0.11) and the lowest in ZP 7007 red hybrid (8.63±0.04%). Milling response was highly influenced by hard endosperm fraction content (0.81**), and starch content was strongly correlated to 1000-kernel weight (0.77**). Whole-grain maize flours produced from yellow and red kernels without removing the germ are naturally gluten-free and can be used as functional food ingredients. All yellow and red kernel maize hybrids investigated in this study showed good quality parameters regarding physical properties and variations in chemical composition which makes them suitable for different industrial uses, primarily for food and feed production.

scholarly journals QUALITY PARAMETERS AND POTENTIALS OF UTILIZATION OF DIFFERENT MAIZE HYBRIDS FOR FOOD AND FEED

2021 ◽  
Author(s):  
Valentina Nikolic ◽  
Slađana Žilic ◽  
Marijana Simic ◽  
Milica Radosavljevic ◽  
Milomir Filipovic ◽  
...  
Keyword(s):  
Animal Feed ◽  
Quality Parameters ◽  
Gluten Free ◽  
Maize Hybrids ◽  
Grain Color ◽  
Feed Production ◽  
Fiber Protein ◽  
Food And Feed ◽  
Maize Grain ◽  
Maize Research Institute

Quality parameters of six maize hybrids created at the Maize Research Institute Zemun Polje were investigated in this study. Physical properties, kernel structure, and chemical composition of one yellow dent standard and five specialty maize hybrids of different grain color were analyzed. Whole-grain maize flour is naturally gluten-free which makes it suitable for persons suffering from celiac disease. Fiber, protein, and oil make maize grain an essential component for animal feed production. All maize hybrids showed favorable processing and nutritive characteristics which make them highly suitable for different uses.

scholarly journals Development of chemical composition of grain during growth and ripening

1985 ◽  
Vol 57 (3) ◽  
pp. 163-165
Author(s):  
Maija-Liisa Salo
Keyword(s):  
Chemical Composition ◽  
Starch Content ◽  
Kernel Weight ◽  
Crude Fibre ◽  
Kernel Development ◽  
Harvesting Time ◽  
Zero Level ◽  
Low Level ◽  
Initial Zero

The development of chemical composition of barley and oat grains was investigated in samples taken weekly from the beginning of kernel development to about two weeks over the normal harvesting time. The chemical composition of both grain species, but especially that of barley, was complete when the colour of crops was turning from green to yellow: the starch content increased from the initial zero level to its maximum, the sugar and crude fibre contents decreased to the low level of ripe grains. Over-ripening decreased the starch content and kernel weight.

scholarly journals Application of reduced doses of chlorsulfuron in semi-dwarf and full-height cultivars of winter triticale

2015 ◽  
Vol 55 (1) ◽  
pp. 8-15 ◽  
Author(s):  
Sylwia Kaczmarek ◽  
Kinga Matysiak
Keyword(s):  
Grain Yield ◽  
Weed Control ◽  
Field Experiments ◽  
Starch Content ◽  
Visual Assessment ◽  
Quality Parameters ◽  
Kernel Weight ◽  
Grain Number ◽  
Winter Triticale ◽  
Full Height

Abstract The aim of the field experiments carried out in the years 2009-2011 was to assess the application of reduced doses of chlorsulfuron on yield and quality parameters of winter triticale semi-dwarf and full-height cultivars. The herbicide effect was evaluated in two cultivars, Grenado and Pizarro. The cultivars were of different plant heights. Chlorsulfuron was applied at the recommended dose (15 g a.i. ∙ ha-1), at areduced dose (10.5 g a.i. ∙ ha-1) and at areduced dose with an adjuvant. Treatments with the herbicide were conducted directly after the triticale had been sown. Visual assessment of weed infestation was carried out in spring, after the start of the vegetation of the cultivated plant. The study assessed triticale grain yield, grain number per ear, thousand grain weight, and selected qualitative parameters of grain (protein and starch content). The obtained data proved the usefulness of reduced doses of chlorsulfuron in weed control both separately and in a combination with the adjuvant. The average percent of the weed control was very high for both cultivars and for the assessed doses of herbicide. Both experimental factors (herbicide dose and triticale cultivar) influenced the level of the obtained grain yield of triticale, and the thousand kernel weight. While grain number per ear and protein and starch content depended only on the examined cultivar

scholarly journals Grain properties of new inbred lines in comparison with maize hybrids

2020 ◽  
Vol 24 (3-4) ◽  
pp. 95-99
Author(s):  
Valentina Nikolić ◽  
Slađana Žilić ◽  
Milica Radosavljević ◽  
Marijana Simić ◽  
Milomir Filipović ◽  
...  
Keyword(s):  
Grain Quality ◽  
Inbred Lines ◽  
Quality Parameters ◽  
Fibre Content ◽  
Crude Fibre ◽  
Maize Hybrids ◽  
Maize Inbred Lines ◽  
Flour Production ◽  
Grain Properties ◽  
Crude Fibre Content

Grain quality parameters of five new maize inbred lines were investigated and compared with the corresponding properties of two commercial hybrids used in flour production. Kernel of the line L2 had the highest 1000-kernel mass (267.54 g), and line L2 had the highest test mass (844.68 kg m-3 ). The milling response ranged from 9.80 (L2) to 14.03 s (L1). The largest share of the soft fraction of endosperm was determined in L3 (37.13 %), which is slightly lower than in hybrid ZP 633. The highest protein (12.37 %), as well as crude fibre content (2.59 %) was determined in inbred line L4, while the lowest protein was found in the line L2 (9.36 %), and the lowest crude fibre content (1.81 %) was detected in line L3. All tested maize inbred lines were found to be highly prospective for breeding of new hybrids with improved grain quality parameters.

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

scholarly journals Solar-Powered Carbon Fixation for Food and Feed Production Using Microorganisms—A Comparative Techno-Economic Analysis

ACS Omega ◽  
2020 ◽  
Vol 5 (51) ◽  
pp. 33242-33252
Author(s):  
Marja Nappa ◽  
Michael Lienemann ◽  
Camilla Tossi ◽  
Peter Blomberg ◽  
Jussi Jäntti ◽  
...  
Keyword(s):  
Economic Analysis ◽  
Carbon Fixation ◽  
Feed Production ◽  
Food And Feed ◽  
Solar Powered

Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.

2019 ◽  
Vol 36 (1) ◽  
Author(s):  
Mário José Andrade MENDES ◽  
Dayane Rosalyn IZIDORO ◽  
Agnes De Paula SCHEER
Keyword(s):  
Chemical Composition ◽  
Central Composite Design ◽  
Resistant Starch ◽  
Starch Content ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Production Chain ◽  
Banana Flour ◽  
Green Banana ◽  
Central Composite

There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.

Stability Analysis of Agronomic Traits for Maize (Zea Mays L.) Genotypes Based on Ammi Model

2021 ◽  
Vol 50 (2) ◽  
pp. 343-350
Author(s):  
Meijin Ye ◽  
Zhaoyang Chen ◽  
Bingbing Liu ◽  
Haiwang Yue
Keyword(s):  
Grain Yield ◽  
Agronomic Traits ◽  
Interaction Model ◽  
Genotype By Environment Interaction ◽  
Kernel Weight ◽  
Environment Interaction ◽  
Maize Hybrids ◽  
Genotype By Environment ◽  
Ammi Model ◽  
The Ideal

Stability and adaptability of promising maize hybrids in terms of three agronomic traits (grain yield, ear weight and 100-kernel weight) in multi-environments trials were evaluated. The analysis of AMMI model indicated that the all three agronomic traits showed highly significant differences (p < 0.01) on genotype, environment and genotype by environment interaction. Results showed that genotypes Hengyu321 (G9), Yufeng303 (G10) and Huanong138 (G3) were of higher stability on grain yield, ear weight and 100-kernel weight, respectively. Genotypes Hengyu1587 (G8) and Hengyu321 (G9) showed good performance in terms of grain yield, whereas Longping208 (G2) and Weike966 (G12) showed broad adaptability for ear weight. It was also found that the genotypes with better adaptability in terms of 100-kernel weight were Zhengdan958 (G5) and Weike966 (G12). The genotype and environment interaction model based on AMMI analysis indicated that Hengyu1587 and Hengyu321 were the ideal genotypes, due to extensive adaptability and high grain yield under both testing sites. Bangladesh J. Bot. 50(2): 343-350, 2021 (June)

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

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