Effects of stage of maturity on the physico-chemical, proximate composition and sensory properties of White corn (Zea mays L.) flour-substituted muffins
2014
Anon.
Corn (Zea mays) or maize is the second staple food of Filipinos. Due to typhoons and calamities, significant losses of major crops such as corn have been reported despite its abundance. This study aimed to increase sources of flour production for food processing. White corn flour from mature (MCF) and silk stage (SSCF) maturities were used to evaluate their potential as a substitute for all-purpose flour in processing high value product like muffins. MCF and SSCF have pH values of 5.5 and 5.8 and Total Soluble Solids equal to sup 0 and 4.5 sup 0 Brix, respectively. MCF from IPB var.6 contains 10.13 +- 0.39% moisture, 0.65 +- 0.15% ash, 2.34 +- 1.08% crude fat, 6.66 +- 0.35% crude protein. SSCF, on the other hand, has 9.34 +- 0.62% moisture, 2.08 +- 0.15% ash, 6.14 +-0.29% crude fat, 7.19 +- 1.55% crude protein. Both flours were observed to have a comparable gelling property with All-purpose flour. SSCF gelatinizes at higher temperature than MCF. Substitution of All-purpose flour with 50% MCF had no significant difference with the control in terms of color, flavor, and general acceptability. SSCF was comparable with the control in terms of color, sweetness, and general acceptability until 75% level. Moreover, muffins produced with 100% SSCF were the most preferred in terms of mouthfeel, texture, sweetness, and general acceptability. Results of this study revealed the potential of utilizing white corn flour into various products.
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