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Physical, chemical and wet‐milling properties of commercial white maize hybrids cultivated in México
Author(s) -
UriarteAceves Perla Marysol,
Sopade Peter Adeoye,
RangelPeraza Jesús Gabriel
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13998
Subject(s) - wet milling , hybrid , starch , agronomy , crop , white (mutation) , cultivar , raw material , zea mays , food science , horticulture , mathematics , biology , materials science , biochemistry , gene , metallurgy , ecology
Maize hybrid developments improve global maize production and increase diversity. White maize is a major crop in Latin America and generally dry‐milled for various products. Compared to yellow maize, there are relatively few reports on wet‐milling properties of white maize. The present study screened 25 commercial white maize hybrids from different seed companies and grown in the same location for compositional, physical and wet‐milling properties. Ranges in test weight (79.31–87.06 kg/hl), thousand‐kernel weight (356.87–452.40 g) and protein content (9.68%–13.06%, db) were obtained. Starch yields did not vary much (coefficient of variation = 5%), and the color of the starches was highly (>97) white. Correlations between the measured properties showed that high starch yields were favored by low values of protein content and test weight. Commercial white maize hybrids (AS 1501, 30P49 and Logos) would be suitable (≥90%, db recovery) for wet‐milling. Practical applications Maize is an important cereal and yellow maize is the commonest and most studied. White maize is a rarity in many countries, but it is increasing in popularity worldwide. This research evaluates the physical, chemical and wet‐milling characteristics of several commercial white maize hybrids. The results revealed, amongst others, valuable relationships between the wet‐milling and physicochemical characteristics of the hybrids. This is probably the first scientific report on the subject and will interest maize processing industry stakeholders.