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INFLUENCE OF DRYING TEMPERATURE ON STARCH GELATINIZATION IN CORN KERNEL

Neven Voća ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Tajana Krička ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Vanja Janušić ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Ana Matin ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Duška Ćurić ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

Sažetak

The objective of this study was to determine the starch gelatinization degree of corn kernel as a physico-chemical change after the thermic process of drying. The drying process was conducted at four different air temperatures, 70, 90, 110 and 130 ºC, on five corn hybrids, Bc 462, Bc 4982, Bc Jumbo 48, Florencia and Stefania grown during three vegetation seasons. Comparison of mean values of water release rate from kernel showed that Stefania hybrid had the lowest water release rate, while Florencia hybrid had significantly the highest water release rate. This hybrid also had the highest starch content. The lowest starch gelatinization degree was determined in naturally dried samples, while increase in drying temperature caused an increase in starch gelatinization degree. The highest starch gelatinization degree was determined in Bc 462 hybrid kernel and the lowest one in Bc Jumbo 48. Moreover, it was determined that vegetation season had a significant impact on water release rate and starch content in investigated hybrids.

Ključne riječi

gelatinization; starch; corn kernel; drying

Hrčak ID:

26817

URI

https://hrcak.srce.hr/26817

Datum izdavanja:

25.1.2008.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.586 *