Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids
This study aimed to assess the quality characteristics of two white corn hybrids SC131, and TWC 321, and three yellow corn hybrids: SC176, SC181, and TWC354. The impact of those hybrids in tortillas processing were investigated. The white corn hybrid SC131 had the largest significant thousand kernel...
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Food Technology Research Institute, ARC
2024-12-01
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| Series: | Food Technology Research Journal |
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| Online Access: | https://ftrj.journals.ekb.eg/article_392011_8312c40b69fb3c8a31ef3fd3d86a7780.pdf |
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| author | Zahrat El-Ola, M. Mohamed Azza, A. Omran |
| author_facet | Zahrat El-Ola, M. Mohamed Azza, A. Omran |
| author_sort | Zahrat El-Ola, M. Mohamed |
| collection | DOAJ |
| description | This study aimed to assess the quality characteristics of two white corn hybrids SC131, and TWC 321, and three yellow corn hybrids: SC176, SC181, and TWC354. The impact of those hybrids in tortillas processing were investigated. The white corn hybrid SC131 had the largest significant thousand kernel weight. The flour of yellow corn hybrids considerably contained more protein, fats, ash, crude fiber, and total carotenoids content than white corn whole meal. White corn had more total carbohydrates and amylose. Yellow corn whole meal had greater levels of potassium, zinc, iron, and phosphorus. Protein digestibility value was higher in yellow corn than white corn hybrids. The yellowness values of the yellow corn tortillas were greater than white corn tortillas. All tortilla samples prepared with white and yellow corn flour had high overall acceptability scores, with SC131 being the most acceptable hybrid, followed by SC181. These results could be useful in identifying the suitable corn hybrids with required nutrients content, toward targeting specific industrial uses and accordingly recommending its cultivation in breeding programs. |
| format | Article |
| id | doaj-art-e01a44ffe3cc4d53b6497f01a2ace9e3 |
| institution | Matheson Library |
| issn | 2974-3990 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Food Technology Research Institute, ARC |
| record_format | Article |
| series | Food Technology Research Journal |
| spelling | doaj-art-e01a44ffe3cc4d53b6497f01a2ace9e32025-07-27T18:45:03ZengFood Technology Research Institute, ARCFood Technology Research Journal2974-39902024-12-0161113https://doi.org/10.21608/ftrj.2024.392011Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn HybridsZahrat El-Ola, M. Mohamed0Azza, A. Omran1Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, EgyptDepartment of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, EgyptThis study aimed to assess the quality characteristics of two white corn hybrids SC131, and TWC 321, and three yellow corn hybrids: SC176, SC181, and TWC354. The impact of those hybrids in tortillas processing were investigated. The white corn hybrid SC131 had the largest significant thousand kernel weight. The flour of yellow corn hybrids considerably contained more protein, fats, ash, crude fiber, and total carotenoids content than white corn whole meal. White corn had more total carbohydrates and amylose. Yellow corn whole meal had greater levels of potassium, zinc, iron, and phosphorus. Protein digestibility value was higher in yellow corn than white corn hybrids. The yellowness values of the yellow corn tortillas were greater than white corn tortillas. All tortilla samples prepared with white and yellow corn flour had high overall acceptability scores, with SC131 being the most acceptable hybrid, followed by SC181. These results could be useful in identifying the suitable corn hybrids with required nutrients content, toward targeting specific industrial uses and accordingly recommending its cultivation in breeding programs.https://ftrj.journals.ekb.eg/article_392011_8312c40b69fb3c8a31ef3fd3d86a7780.pdfcorn hybridsphysical characteristicschemical compositiontortillasensory evaluation |
| spellingShingle | Zahrat El-Ola, M. Mohamed Azza, A. Omran Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids Food Technology Research Journal corn hybrids physical characteristics chemical composition tortilla sensory evaluation |
| title | Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids |
| title_full | Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids |
| title_fullStr | Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids |
| title_full_unstemmed | Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids |
| title_short | Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids |
| title_sort | comparative study of physicochemical and technological characteristics in some white and yellow corn hybrids |
| topic | corn hybrids physical characteristics chemical composition tortilla sensory evaluation |
| url | https://ftrj.journals.ekb.eg/article_392011_8312c40b69fb3c8a31ef3fd3d86a7780.pdf |
| work_keys_str_mv | AT zahratelolammohamed comparativestudyofphysicochemicalandtechnologicalcharacteristicsinsomewhiteandyellowcornhybrids AT azzaaomran comparativestudyofphysicochemicalandtechnologicalcharacteristicsinsomewhiteandyellowcornhybrids |