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Comparison on Physicochemical and Cooking Properties of Milled Kernel in Waxy Corn Hybrids

찰옥수수쌀의 품종별 이화학특성 및 취반특성

  • 이유영 (농촌진흥청 국립식량과학원) ;
  • 이춘기 (농촌진흥청 국립식량과학원) ;
  • 이진석 (농촌진흥청 국립식량과학원) ;
  • 김미정 (농촌진흥청 국립식량과학원) ;
  • 김선림 (농촌진흥청 국립식량과학원) ;
  • 김율호 (농촌진흥청 국립식량과학원) ;
  • 박향미 (농촌진흥청 국립식량과학원) ;
  • 김욱한 (농촌진흥청 국립식량과학원) ;
  • 권영업 (농촌진흥청 국립식량과학원) ;
  • 김성국 (농촌진흥청 국립식량과학원)
  • Received : 2013.09.05
  • Accepted : 2013.10.06
  • Published : 2013.12.30

Abstract

Consumption of waxy corn is steadily increasing due to consumer preference for natural food. However, availability of waxy corn is limited because most of them are used for steamed waxy corn. It is therefore important to create new demands of waxy corn using food processing technology. There is little prior research about characteristics of milled kernel in waxy corn. This study examined the physicochemical and cooking properties of milled kernel using nine waxy corn hybrids. Colored hybrids (Heukjinju, Miheukchal, and Eolrukchal1) showed high milling yield and low change of grain length after milling process compared to other hybrids. The total starch content ranged from 62.1 to 68.4% and the gelatinization temperature of starch was lowest in Yeonnong1 ($69.9^{\circ}C$). The breakdown viscosity of Yeonnong1, Miheukchal and Heukjinju was higher than those of tested hybrids, whereas setback viscosity of those hybrids was lower. In cooking properties of milled waxy corn, water absorption and volume expansion rate were high in Yeonnong2 (84.9, 219.3%), Miheukchal (85.9, 211.4%), and Heukjinju (80.9, 203.7%). In the sensory test, the overall preference was significantly higher in Heukjinju and Miheukchal. Thus, Heukjinju, Yeonnong2, and Miheukchal showed good scores in milling yield, cooking properties, and the preference of sensory test. These results will provide fundamental information to extend milled waxy corns usage.

Acknowledgement

Supported by : 농촌진흥청

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