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Physical properties of dry-milled maize meals and their relationship with the texture of stiff and thin porridge

C. Onyango

Published 2014 in Australian Journal of French Studies

ABSTRACT

Selected physical properties of white maize meal, obtained by different dry-milling techniques were evaluated and correlated to the texture of stiff and thin porridge. Sifted or par-cooked maize meals had finer particles than hammer-milled maize meals. Hammer-milled maize meals had lower water absorption indices (17-38%) and higher water solubility indices (WSI, 4-5%) than sifted (41-42 and 2-3%, respectively) or par-cooked (114 and 2%, respectively) maize meals. Sifted or par-cooked maize meals had lower breakdown viscosities (0-19 BU) and higher final viscosities (818-1925 BU) than hammer-milled maize meals (89-173 BU and 530-780 BU, respectively). Stiff porridge prepared from par-cooked maize meal (34% w/v), and thin porridge from dehulled and hammer-milled maize meal (10% w/v) had the firmest textures at 80.93 and 1.28 N, respectively. There was a negative correlation (P < 0.05, r = -1.00) between the WSI and total shearing force of stiff porridge prepared from par-cooked maize meal.    Key words: Maize, porridge, texture, Pearson correlation coefficient.

PUBLICATION RECORD

  • Publication year

    2014

  • Venue

    Australian Journal of French Studies

  • Publication date

    2014-08-31

  • Fields of study

    Agricultural and Food Sciences, History

  • Identifiers
    DOI 10.5897/AJFS2014.1185
  • External record

    Open on Semantic Scholar

  • Source metadata

    Semantic Scholar

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