Diversity and relationship among grain, flour and starch characteristics of Indian Himalayan colored corn accessions
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ORIGINAL ARTICLE
Diversity and relationship among grain, flour and starch characteristics of Indian Himalayan colored corn accessions Shalini Trehan1 • Narpinder Singh1 • Amritpal Kaur1
Revised: 29 March 2019 / Accepted: 2 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The present study examined the diversification and relationship among grain, flour and starch characteristics of thirty eight differently coloured corn accessions. The differences among accessions were more pronounced due to heterogeneity in genetic traits than color. Colour properties were positively related with phenolics and antioxidant activity. K, Ca, Zn, Mg, Na, Cu, Fe and Mn were the prominent minerals present in accessions. Accumulation of 10 polypeptides, ranging from 10 to 95 kDa was also evaluated. HPLC analysis showed the presence of gallic acid, Catechin, caeffic acid, chlorogenic acid, protocatechuic acid, p-coumaric acid, vanillic acid, quercetin, sinapic acid, ferulic acid, reservatrol and luteolin in flours. Accessions had higher proportions of amino acids, citrulline, arginine, GABA, phenylalanine, isoleucine, tyrosine, threonine, glycine. Starch granules with different particle size showed angular structure. Final viscosity, set back viscosity and crystallinity positively related to amylose content of starch. Starches with A-type crystalline pattern showed variability in thermal properties. The results of this study showed significant relationship between DPPH and total phenolic content, thermal properties, amylose content and crystallinity among various corn germplasm. These will be helpful for selection of appropriate accessions having required characteristics not only for food applications but also for non-food ones.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04412-7) contains supplementary material, which is available to authorized users. & Amritpal Kaur [email protected] 1
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005, India
Keywords Corn accessions Amino acids Protein profile Polyphenols Differential scanning calorimetry (DSC) Minerals Abbreviations TPC Total phenolics content FV Final viscosity SEM Scanning electron microscope SBV Setback viscosity PT Pasting temperature PV Peak viscosity BDV Breakdown viscosity PP Polypeptides HMW High molecular weight MMW Medium molecular weight LMW Low molecular weight AA Amino acids GABA Gamma-amino butyric acid PCA Principal component analysis ANOVA Analysis of variance
Introduction Corn/Maize (Zea mays) is world’s highest growing cereal crop and consumed globally next to rice and wheat. It’s utility as a food and feed resources make it acceptable for consumption. The composition of corn includes starch (70–75%), protein (8–10%), lipid (4–5%), sugar (1–3%) and ash (1–4%) (Narpinder et al. 2014). Corn has physicochemical characteristics that include having large content of starch, low a-gliadin fraction in protein, lipids, flav
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