Citation
Magpantay Jr. R. L., . and Barrion A. S. A., . and Dizon E. I., . and Hurtada W. A., . Influence of heat treatment on the nutrient composition and physicochemical characteristics of Adlai (Coix Lachryma-Jobi L.) and Obatanpa cross Lagkitan (OxL) corn variety (Zea mays L. Los Baos Lagkitan). pp. 271-276. ISSN 2550-2166
Abstract
The study aimed to investigate the effect of heat treatments on the proximate composition caloric value carbohydrate profile and physicochemical characteristics of Adlai and Obatanpa cross Lagkitan corn variety (OxL). Different percentages of Adlai were incorporated to OxL corn and sensory evaluation revealed that 90 adlai: 10 OxL corn blend was the most acceptable proportion. The raw boiled and canned pure adlai pure OxL corn and the most acceptable adlai-corn blend were used in the study. Results showed that after boiling all samples fell under the soft gel consistency category (65-100 mm) and have a high gelatinization temperature (74C). In adlai OxL corn and adlai-corn blend samples values of moisture and crude fat increased significantly (p0.05) from raw to heat-treated samples (boiling and canning) while those of crude protein crude fiber total ash and carbohydrate significantly decreased (p0.05). The energy content (kcal/100 g) was highest in all raw samples while boiling and canning led in a significant (p0.05) decrease. Moreover there is a significant (p0.05) reduction in starch and amylose content of all raw samples after boiling and further decreased by canning. However the values of moisture crude fat total ash carbohydrates caloric value starch and amylose for boiled and canned samples were not significantly (p0.05) different. Overall heat treatment significantly reduced the nutritional value of adlai OxL corn and adlai-corn blend.
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Abstract
The study aimed to investigate the effect of heat treatments on the proximate composition caloric value carbohydrate profile and physicochemical characteristics of Adlai and Obatanpa cross Lagkitan corn variety (OxL). Different percentages of Adlai were incorporated to OxL corn and sensory evaluation revealed that 90 adlai: 10 OxL corn blend was the most acceptable proportion. The raw boiled and canned pure adlai pure OxL corn and the most acceptable adlai-corn blend were used in the study. Results showed that after boiling all samples fell under the soft gel consistency category (65-100 mm) and have a high gelatinization temperature (74C). In adlai OxL corn and adlai-corn blend samples values of moisture and crude fat increased significantly (p0.05) from raw to heat-treated samples (boiling and canning) while those of crude protein crude fiber total ash and carbohydrate significantly decreased (p0.05). The energy content (kcal/100 g) was highest in all raw samples while boiling and canning led in a significant (p0.05) decrease. Moreover there is a significant (p0.05) reduction in starch and amylose content of all raw samples after boiling and further decreased by canning. However the values of moisture crude fat total ash carbohydrates caloric value starch and amylose for boiled and canned samples were not significantly (p0.05) different. Overall heat treatment significantly reduced the nutritional value of adlai OxL corn and adlai-corn blend.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Coix lacryma-jobi |
| AGROVOC Term: | Zea mays |
| AGROVOC Term: | Nutritive value |
| AGROVOC Term: | Heat treatment |
| AGROVOC Term: | Sampling |
| AGROVOC Term: | Statistical analysis |
| AGROVOC Term: | Nutritional value |
| AGROVOC Term: | Acceptability |
| AGROVOC Term: | Storage stability |
| AGROVOC Term: | Retortable pouches |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/10188 |
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