Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties.

ABSTRACT: The physicochemical, protein secondary structure, dough rheological and chapatti making properties of normal and waxy corn types were evaluated. Waxy corn grains showed the highest L* and b* value, while red-pigmented corn grains had the highest a* value. Higher accumulation of K, Mg, Na and Ca minerals in corn was recorded, while Cu, Mn, Fe and Zn were present in trace. Meal prepared from waxy corn had higher L*, a* and b* values as well as ash, protein and fat content. A significant decrease in various mixograph parameters was observed with increase in water level during dough development. A decrease in dynamic rheological parameters (G', G'' and tan δ) of dough from all corn types was recorded with increase in water level. Dough developed from waxy cor

SUBMITTER: Thakur S 

PROVIDER: S-EPMC5602993 | biostudies-literature | 2017 Sep

REPOSITORIES: biostudies-literature