Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties

Food Science and Technology

Luiz Mario de Matos Jorge¹  Regina Maria Matos Jorge²  Barbara Celuppi Marques² 

[1] Universidade Estadual de Maringá;Universidade Federal do Paraná;

关键词: diffusion;    kinetic model;    mass transfer;    cereals and grains;    chemical composition;    physical properties;    food properties;   

DOI  :  10.1590/S0101-20612014000100013

来源: DOAJ

【 摘 要 】

The hydration kinetics of transgenic corn types flint DKB 245PRO, semi-flint DKB 390PRO, and dent DKB 240PRO was studied at temperatures of 30, 40, 50, and 67 °C. The concentrated parameters model was used, and it fits the experimental data well for all three cultivars. The chemical composition of the corn kernels was also evaluated. The corn cultivar influenced the initial rate of absorption and the water equilibrium concentration, and the dent corn absorbed more water than the other cultivars at the four temperatures analyzed. The effect of hydration on the kernel texture was also studied, and it was observed that there was no significant difference in the deformation force required for all three corn types analyzed with longer hydration period.

【 授权许可】

Unknown