Study on physical and chemical properties of waxy corn varieties in Thailand
1991
Suparath Chavana | Rasamee Supasri (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Sixty samples of waxy corn available in the experiment were collected from 4 regional parts of Thailand. All samples were planted at Rai Suwan, Nakorn Rajasima Province in the same period. Waxy corns were harvested and forwarded to I.F.R.P.D. for examining the physical characteristics, major chemical constituents and sensory acceptability. There were distinct differences in ears' weight, color, shape, structure and weight of corn kernels. The ranges of proximate compositions of waxy corn kernels were moisture, 52.31-66.26 %; protein, 4.66-6.57 %; lipid, 1.37-2.60 %; ash, 0.64-1.08 % and crude fiber, 1.44-2.84 %. Result of sensory evaluation revealed that sample number 47 had the highest acceptability for color, taste and texture characteristics.
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