Development of high-yielding white maize hybrids with better chapatti-making quality compared to traditionally used local landraces.
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ABSTRACT: Introduction
The present research focuses on the chapatti making quality of high-yielding white maize hybrids compared to available low-yielding local yellow and white landraces in India.Materials and methods
In this study, the top nine superior hybrids were selected for testing the physical properties of the maize kernels, proximate composition of flours and chapattis, physical parameters of chapatti, textural properties, sensory evaluation of chapattis and pasting properties of maize flour.Results and discussion
The results revealed the superiority of white maize hybrids (WMH), viz., WHM 1, WHM 2, and WHM 8 over the local yellow and white landraces for most of the parameters studied. In sensory analysis, though, the yellow landrace was considered superior by the panellists in terms of colour but the white maize hybrids outperformed in overall sensory analysis and were more acceptable than the yellow and white maize landraces. These high yielding white maize hybrids with good consumer acceptance may cater for the needs of rural and tribal populations in India who prefer white maize as a staple food.
SUBMITTER: Arora A
PROVIDER: S-EPMC10947182 | biostudies-literature | 2024
REPOSITORIES: biostudies-literature
Publications
Development of high-yielding white maize hybrids with better <i>chapatti</i>-making quality compared to traditionally used local landraces.
Arora Arushi A Das Abhijit Kumar AK Kumar Ramesh R Sharma Savita S Kaur Navjot N Dixit Shubhank S Kaur Yashmeet Y Saxena D C DC Rakshit Sujay S
Frontiers in nutrition 20240226
<h4>Introduction</h4>The present research focuses on the chapatti making quality of high-yielding white maize hybrids compared to available low-yielding local yellow and white landraces in India.<h4>Materials and methods</h4>In this study, the top nine superior hybrids were selected for testing the physical properties of the maize kernels, proximate composition of flours and <i>chapattis</i>, physical parameters of <i>chapatti</i>, textural properties, sensory evaluation of <i>chapattis</i> and ...[more]
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