Physical, chemical, and water absorption characteristics of tropical maize hybrids

Water absorption characteristics of two newly-released maize hybrids, Obatanpa and Mamaba, during soaking were measured at four temperatures of 30, 40, 50 and 60ºC. The absorption kinetics followed the Fick's law of diffusion during the first hours of soaking. The values determined for water diffusion coefficients varied from 7.31 x 10-12 to 9.33 x 10-12 m2/s and from 6.30 x 10-12 to 8.25 x 10-12 m2/s for Obatanpa and Mamaba respectively. An Arrheniustype equation was used to relate the diffusion coefficient of Obatanpa and Mamaba to temperature, and the energy of activation for Obatanpa and Mamaba was estimated. The values determined were 6.54 kJ/mol and 6.82 kJ/mol for Obatanpa and Mamaba respectively.

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KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK

AGROINTEK ◽

10.21107/agrointek.v13i1.4918 ◽

2019 ◽

Vol 13 (1) ◽

pp. 82

Author(s):

Asnani Asnani ◽

Abdul Rahim ◽

Ifall Ifall

Keyword(s):

Water Absorption ◽

Water Content ◽

Wheat Flour ◽

Sensory Analysis ◽

Starch Content ◽

Weight Basis ◽

Chemical Characteristics ◽

Group Design ◽

Physical Chemical ◽

Physical And Chemical

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle. A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>

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Digestibility of plant fractions from different genotypes and the predictability of quality of forage maize in northwest Europe.

Netherlands Journal of Agricultural Science ◽

10.18174/njas.v33i1.16872 ◽

1985 ◽

Vol 33 (1) ◽

pp. 56-59

Author(s):

P.C. Struik

Keyword(s):

Genetic Factors ◽

Forage Maize ◽

Maize Hybrids ◽

Plant Parts ◽

Physical Chemical ◽

Whole Plant ◽

Northwest Europe ◽

Total Plant

Differences in digestibility of plant parts from 5 forage maize hybrids are described and related to the differences in whole plant digestibility of crops grown under different conditions. Plant parts differed greatly in digestibility, and the proportions of the DM of the total plant were variable due to numerous physical, chemical, biological and genetic factors. Whole-plant digestibility, however, was fairly constant and predictable. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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