Evaluation of white maize varieties for food uses
2007
Collado, L.S., Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology
White maize varieties were provided by the Institute of Plant Breeding, UPLB. These varieties were evaluated for kernel characteristics, grain quality, milling,chemical and physical properties. The mean 100 kernel weight of the varieties evaluated 2was 26.3 g and this value can be considered typical. However, the mean percent total damaged kernels of some varieties were greater than 15%, which is considered excessive for processing. Local snack manufacturers require less than 5% total damaged kernel. The high total damaged kernel is reflected as low grits recovery during its milling into grits. A more serious implication however is on the possibility of exceeding the 20ppb aflatoxin limit set by manufacturers on corn based ingredients. The researchers would like to propose a support system for farmers on the appropriate post harvest handling of grains. The support system must involve an educational enhancement of awareness in Good Manufacturing Practices to ensure quality and safety of grains for food use. The farmer families are often the direct consumers of white maize for food. The proximate compositions of the grits obtained from the varieties were comparable to that of rice. The boiled grits were evaluated by panelists who are non-grit eaters. It was found that the maize varieties were not significantly different in term s of acceptability; although the market sample from Cebu [Philippines] was given the highest acceptability rating. When Obatampa and IPB Var 4 were subjected to a paired preference test using corn grit eaters as panelists, a greater number of respondents preferred Obatampa over IPB Var 4. The number was however, not enough to show a significant preference for one of the varieties evaluated. Both varieties were well accepted by the respondents and the reasons stated for their preference were color, aroma and texture. Some yellow and white Quality Protein Maize (QPM) varieties were evaluated for kernel characteristics, grain quality, milling, chemical and physical properties of grits and starch. The amount of samples for these varieties was not enough to conduct sensory evaluation. The samples gathered were not enough to establish an index of quality for identified food uses.
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