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Physical Properties of Dry-Milled Maize Meals and Their Relationship with the Texture of Stiff and Thin Porridge

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dc.contributor.authorOnyango, Calvin
dc.date.accessioned2024-07-10T20:24:43Z
dc.date.issued2014-08-31
dc.descriptionArticle
dc.description.abstractSelected physical properties of white maize meal, obtained by different dry-milling techniques were evaluated and correlated to the texture of stiff and thin porridge. Sifted or par-cooked maize meals had finer particles than hammer-milled maize meals. Hammer-milled maize meals had lower water absorption indices (17-38%) and higher water solubility indices (WSI, 4-5%) than sifted (41-42 and 2-3%, respectively) or par-cooked (114 and 2%, respectively) maize meals. Sifted or par-cooked maize meals had lower breakdown viscosities (0-19 BU) and higher final viscosities (818-1925 BU) than hammer-milled maize meals (89-173 BU and 530-780 BU, respectively). Stiff porridge prepared from par-cooked maize meal (34% w/v), and thin porridge from dehulled and hammer-milled maize meal (10% w/v) had the firmest textures at 80.93 and 1.28 N, respectively. There was a negative correlation (P < 0.05, r = -1.00) between the WSI and total shearing force of stiff porridge prepared from par-cooked maize meal.
dc.description.sponsorshipNational Research Fund
dc.identifier.citationOnyango, C. (2014). Physical properties of dry-milled maize meals and their relationship with the texture of stiff and thin porridge. African journal of food science, 8(8), 435-443.
dc.identifier.urihttps://doi.org/10.5897/AJFS2014.1185
dc.identifier.urihttps://repository.nrf.go.ke/handle/123456789/1268
dc.language.isoen
dc.publisherAfrican Journal of Food Science
dc.subjectMaize
dc.subjectporridge
dc.subjecttexture
dc.subjectPearson correlation coefficient
dc.titlePhysical Properties of Dry-Milled Maize Meals and Their Relationship with the Texture of Stiff and Thin Porridge
dc.typeArticle
dspace.entity.typePublication

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