Physicochemical, thermal and rheological properties of three native corn starches

Bustillos-Rodríguez, Juan Carlos; Tirado‐Gallegos, Juan Manuel; Ordóñez-García, Magali; Zamudio‐Flores, Paul Baruk; Ornelas‐Paz, José de Jesús; Acosta-Muñíz, Carlos H.; Gallegos‐Morales, Gabriel; Páramo-Calderón, Delia E.; Rios-Velasco, Claudio

doi:10.1590/fst.28117

Cited by 15 publications

(10 citation statements)

References 49 publications

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“…Finally, the treated produced cassava starch pastes with reduced elastic properties. This result was in accordance with the study conducted by Bustillos et al, (2018) for corn starches.…”

Section: Effect Of Sonication On Rheological Properties Of Cassava Starch Pastesupporting

confidence: 93%

Effect of Ultrasound Treatment on Physicochemical and Functional Properties of Cassava Starch

Krishnakumar¹,

Sajeev²

2018

Int.J.Curr.Microbiol.App.Sci

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“…Finally, the treated produced cassava starch pastes with reduced elastic properties. This result was in accordance with the study conducted by Bustillos et al, (2018) for corn starches.…”

Section: Effect Of Sonication On Rheological Properties Of Cassava Starch Pastesupporting

confidence: 93%

Effect of Ultrasound Treatment on Physicochemical and Functional Properties of Cassava Starch

Krishnakumar¹,

Sajeev²

2018

Int.J.Curr.Microbiol.App.Sci

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“…The gelatinization temperatures of the nonextruded corn, quinoa, and fava bean flours were 72.1, 64.5 and 68.7°C, respectively. These results were similar to those reported by Bustillos-Rodríguez et al (2018), ranging between 70.6 and 72.2°C. Moreover, Arzapalo et al (2015) reported that the gelatinization temperature of quinoa starch was 66°C, and Wani et al (2016) indicated that fava beans' starch gelatinization temperature ranged between 66.6 and 70.59°C.…”

Section: Chemical Compositions Of Extruded Formulationssupporting

confidence: 92%

Physicochemical properties and acceptability of three formulations containing fava bean, quinoa and corn flour extrudates

Velásquez-Barreto

Ramirez-Tixe

Salazar-Irrazabal

et al. 2020

rcia

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Andean grains, widely distributed in the high areas of the Andean Highlands, can help to reduce malnutrition owing to their high content of protein and balance of essential amino acids. Recently, their consumption has changed as they are increasingly used for instant food mixtures. However, a better design and formulation are necessary to maintain Andean grains’ nutritional value and characteristics. In this study, we evaluated the physicochemical properties and acceptability of three formulations containing extruded corn (Zea mays L.), fava bean (Vicia faba L.), and quinoa (Chenopodium quinoa Willd) flours. Grain samples were collected from Choclococha, Acobamba, Huancavelica, Peru, and extruded at 95°C. Subsequently, three flour formulations were prepared. The formulation comprising 30% fava bean flour, 58% quinoa flour, and 12% corn flour consisted of 18.64% protein, 4.87% fat, 8.4% humidity, 2.99% ash, and 62.44% carbohydrates. This formulation with the highest quinoa flour content presented the highest acceptability in terms of color odor and flavor, and the highest protein content and digestibility (72.6%) of all analyzed formulations. Thermal analysis and pasting testing indicated that the formulation with the highest acceptability did not contain native starch; moreover, the proteins in this formulation were denatured.

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“…The starch was isolated according to the methodology proposed by Sandhu et al [ 44 ] and Bustillos-Rodríguez et al [ 45 ]. Corn kernels were finely ground using a food-grade stainless steel high-speed electric mill (Semillas de Vida, Model SV-MO-100T, Cuernavaca, Morelos, Mexico).…”

Section: Methodsmentioning

confidence: 99%

Growth and Yield of Purple Kculli Corn Plants under Different Fertilization Schemes

Romero-Cortés

Tamayo-Rivera

Morales-Ovando

et al. 2022

JoF

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Globally, corn is the most economically important crop, surpassing other cereals of economic importance. However, the tillage methods, monoculture and the abuse of synthetic agrochemicals used in Mexico have led to the loss of fertility and soil yield. In this sense, the application of alternative fertilization methods based on chemical fertilizer, organic matter and biofertilizer, applied alone or in combination, can stimulate the defense systems of corn plants and increase their yield. Therefore, in this research, some fertilization schemes were tested on purple corn plants of the Kculli race through the evaluation of some growth and yield variables, as well as the subsequent evaluation of the chemical characteristics of the corn grain produced in each fertilization scheme. The results indicate highly significant differences (p ≤ 0.05) between treatments, for the different growth and yield variables studied. Of all the fertilization schemes evaluated, treatment T7 obtained the best grain yield of 6.19 ± 0.07 t ha−1, with respect to treatment T1 of 1.02 ± 0.01 t ha−1, as well as the highest protein content and starch quality. Being clear the positive effect of the adequate contribution of the macro and micronutrients used exerts on the corn crop in each of the fertilization schemes studied. On the other hand, the analysis carried out on the grains was found within the values reported by other authors.

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Physicochemical, thermal and rheological properties of three native corn starches

Cited by 15 publications

References 49 publications

Effect of Ultrasound Treatment on Physicochemical and Functional Properties of Cassava Starch

Effect of Ultrasound Treatment on Physicochemical and Functional Properties of Cassava Starch

Physicochemical properties and acceptability of three formulations containing fava bean, quinoa and corn flour extrudates

Growth and Yield of Purple Kculli Corn Plants under Different Fertilization Schemes

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