Characterization of alkaline-cooked quality protein maize as raw material for noodle processing (original) (raw)

2014

Abstract

Quality protein maize (QPM) possesses high tryptophan and lysine contents and may be processed into food products with improved protein content. Alkaline cooking enhances the functional and nutritional properties of corn and can be employed as an intermediate step in processing corn products. In this study, we aimed to evaluate the textural, sensorial, and cooking characteristics of noodles prepared from two white QPM varieties (SWQ 11 and SWQ 15) with different kernel characteristics. The QPM varieties had different starch, protein, fiber, and fat contents. The QPM varieties were nixtamalized and the resulting masa was used for noodle production. The QPM noodles had lower cooking yields (2.5%) than yellow alkaline noodles (YAN) from wheat (3.8%) and corn starch noodles (CSN) (5%). Cooking loss of the SWQ 11 noodles (3.9 %) was lower than SWQ 15 noodles (6.8 %) and YAN (6.9 %). CSN had the greatest cooking loss (15%). Among texture parameters, hardness and cutting stress values of t...

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