논문 상세보기
pp.588-597
This study was conducted to secure basic information for corn processing by comparing the quality characteristics according to maize cultivars and kernel types (dent, intermediate, flint-like). As a result of analyzing 15 cultivars, a range of measurements were observed: 100-kernel weight, 22.89~35.63 g; moisture, 7.57~8.42%; crude protein, 8.46~11.45%; crude lipids, 3.26~4.83%; Hunter’s L-value, 83.70~86.79; a-value, 2.61~5.49; b-value, 22.01~28.15; and total carotenoids, 6.74~17.07 μg/g. Significance among the cultivars was shown in all quality characteristics (p<0.001), but the significance among the kernel types was found only in crude protein (p<0.005), crude fat (p<0.001), and Hunter’s L-value (p<0.05). The hardness of maize was decreased proportionally to the soaking time for all maize cultivars (p<0.001). In particular, with the same soaking time for different kernel types, the hardness difference was shown in the order of flint-like > dent ≒ intermediate. It was confirmed that the decrease in the hardness of flint-like kernel of close to that of hard-type starch was slowed compare dent and intermediate kernels. So it is expected the some characteristic of kernel types will contribute to the appropriate customized use of the developed cultivars.
서 론
재료 및 방법
1. 실험재료
2. 옥수수 알곡 단면의 미세구조 관찰
3. 옥수수의 100립중 및 일반성분 함량 분석
4. 옥수수의 색도 및 총 카로티노이드 분석
5. 옥수수 알곡의 수침조건에 따른 경도 분석
6. 통계 처리
결과 및 고찰
1. 옥수수 배유 특성별 분류
2. 옥수수 알곡의 외관과 단면 미세구조
3. 옥수수의 100립중 및 일반성분
4. 옥수수의 색도 및 총 카로티노이드
5. 옥수수의 색도 및 총 카로티노이드의 상관관계
6. 옥수수 알곡의 수침조건에 따른 경도
요약 및 결론
References
