Physical-chemical characterization and wet milling yield of four maize hybrids

Engenharia Agrícola

Renata C. Mussolini²  José F. Lopes Filho¹  Aildson P. Duarte¹ 

[1] ,Universidade Estadual Paulista 'Júlio de Mesquita Filho'São José do Rio Preto SP

关键词: Zea mays L.;    physical-chemical properties;    starch recovery;    steeping;    Zea mays L.;    propriedades físico-químicas;    recuperação de amido;    maceração;   

DOI  :  10.1590/S0100-69162014000300015

来源: SciELO

【 摘 要 】

The influence of physical-chemical characteristics of maize grains and lactic acid concentrations on byproduct yields, generated by conventional wet milling, was studied during steeping, for four maize hybrids and two lactic acid concentrations (0.55 and 1.00%). For physical-chemical characterization, grain dimensions (length, thickness, and width) were determined, as well as mass of 100 grains, percentage of floating grains, volumetric mass, and centesimal composition. Statistical differences were found for percentage of floating grains (2.33 to 24.67%), volumetric mass (0.814 to 0.850 kg.L-1), mass of 100 grains (0.033 to 0.037 kg), water content (11.86 to 12.20%), proteins (8.21 to 9.06%), lipids (3.00 to 4.77%), and ashes (1.07 to 1.26%). There were no relationships of wet milling yields with maize appearance and physical-chemical characteristics. The addition of 1.00% lactic acid did not statistically improve byproduct yields; however, it favored separation of the grain components.

【 授权许可】

CC BY   
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