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

Thumbnail Image

Files

Physical properties of dry-milled maize meals and their relationship with the texture of stiff and thin porridge.pdf (9.04 KB)
Total Views 0
total views
Total Downloads 1
total downloads

Date

2014

Authors

Journal Title

Journal ISSN

Volume Title

Funder

Publisher

African Journal of Food Science

Research Projects

Organizational Units

Journal Issue

Cite this Item

Anyango, 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. https://repository.nrf.go.ke/handle/123456789/1252

Abstract

Selected 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.

Description

Full text article

Keywords

Maize, porridge, texture, Pearson correlation coefficient.

URI

https://doi.org/10.5897/AJFS2014.1185
 https://repository.nrf.go.ke/handle/123456789/1252

Collections

Food Nutrition

Usage Statistics