Maize (Zea mays) is a plant of enormous modern-day economic importance as foodstuff and alternative energy source. Importance of maize in food productionindustry is enormous as well as in many other industries.
Critical Analysis of Wheat Bran as Therapeutic Sourceijtsrd
Increasing population now a days is one of the most crucial phases of upcoming future troubles. Food wastage along with the nutritional expenditure should not be entertained. Several milling by products of crops viz., wheat bran, are principle pool of nutrients. It is very much essential to study and gain knowledge about the nutrients, anti oxidants, anti nutritional components and their effect upon diseased condition along with the probability of production of edible food stuffs for human. Though there is enough production of wheat bran, most of the amount is either wasted or used as livestock fed. It has been shown that bran part has potential efficiency to be used as therapeutic tool for various diseases such as, cancer, obesity and diabetes, bowel irritation etc. Its role as a prebiotic might also prove an asset to remarkably influence gut microflora. Its anti nutritional content is also lower than the rice bran and that is also manageable for the further use as food stuff. The physicochemical properties along with its nutrient as well as anti nutrient contents must be utilized and regulated as requirement to combat malnourishment besides hunger issues and therapies. Manali Chakraborty | Dr Savita Budhwar ""Critical Analysis of Wheat Bran as Therapeutic Source"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-3 , April 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21755.pdf
Paper URL: https://www.ijtsrd.com/biological-science/biochemistry/21755/critical-analysis-of-wheat-bran-as-therapeutic-source/manali-chakraborty
when animal feed is considered, plant protein supplements play an important role. this ppt contains several plant protein supplements that are commonly used in sri lanka.;compositions and inclusion rates are included.
Critical Analysis of Wheat Bran as Therapeutic Sourceijtsrd
Increasing population now a days is one of the most crucial phases of upcoming future troubles. Food wastage along with the nutritional expenditure should not be entertained. Several milling by products of crops viz., wheat bran, are principle pool of nutrients. It is very much essential to study and gain knowledge about the nutrients, anti oxidants, anti nutritional components and their effect upon diseased condition along with the probability of production of edible food stuffs for human. Though there is enough production of wheat bran, most of the amount is either wasted or used as livestock fed. It has been shown that bran part has potential efficiency to be used as therapeutic tool for various diseases such as, cancer, obesity and diabetes, bowel irritation etc. Its role as a prebiotic might also prove an asset to remarkably influence gut microflora. Its anti nutritional content is also lower than the rice bran and that is also manageable for the further use as food stuff. The physicochemical properties along with its nutrient as well as anti nutrient contents must be utilized and regulated as requirement to combat malnourishment besides hunger issues and therapies. Manali Chakraborty | Dr Savita Budhwar ""Critical Analysis of Wheat Bran as Therapeutic Source"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-3 , April 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21755.pdf
Paper URL: https://www.ijtsrd.com/biological-science/biochemistry/21755/critical-analysis-of-wheat-bran-as-therapeutic-source/manali-chakraborty
when animal feed is considered, plant protein supplements play an important role. this ppt contains several plant protein supplements that are commonly used in sri lanka.;compositions and inclusion rates are included.
Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on September 1, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
The objective of a defined feeding management program is to supply a range of balanced diets that satisfy the nutrient requirements at all stages of development & that optimize efficiency and profitability without compromising bird welfare or the environment.
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
Traditional Indian breakfast (Idli and Dosa) with enhanced nutritional conten...University of Pretoria
Abstract
Aim: To formulate ready-to-make millet mix Idli and Dosa, and to compare the chemical and sensory qualities of
those with pure rice mix Idli and Dosa.
Methods: Germinated powders of high-quality millets were mixed and incorporated with other basic traditional
ingredients like rice powder and de-husked black gram powder in formulated proportions. Nutritional and sensory
qualities were assessed after fermentation and cooking of the mix to make Idli and Dosa.
Results: The millet-based Idli contained high proportions of protein (15–18%), fat (5.0–6.2%) and carbohydrate
(72–74%) compared to the rice-based Idli. The ash content was in the range of 1–2% and crude fibre (3.0–4.9%). The
millet-based Dosa contained high proportions of protein (15–18%), fat (8.5–9.8%) and carbohydrate (69–72%)
compared to the rice-based Dosa. Also the processing steps like decortications, germination and fermentation
significantly reduced the phytic acids (69%) and tannin (78%) content in millet-based foods. The sensory evaluation
results showed that the overall acceptability of millet based product is ‘Like moderately’ with score of 7.7 0.5
Conclusion: The results indicated that the nutritional content of millet-incorporated Idli and Dosa was comparable
with the standard recommended dietary values, and the processing techniques not only decrease the antinutrients
but also enhance the essential nutrients. Emerging research on millet-based food is one of the strategies for
alleviating malnutrition.
Emerging food trends, Plant Based Proteins, Healthy Fat and SugarHORIBA Particle
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Novel Protein Foods: Alternative Sources of Protein for Human Consumption Neeleshkumar Maurya
Proteins are a major macronutrient of the human diet needed for survival. Its crucial function in nourishment is to provide sufficient amounts of amino acids to the body as these amino acids work as anaplerotic substrates in the building block of the body. As the growth of population increases continuously, the demand for protein also increases over the next decades, and it is very important to search alternative sources of protein for human consumption. The present food industrialists aim to develop a cheaper, protein rich that have almost essential amino acids with highest bioavailability and more convenient food products. Single cell protein from algae and fungi, leaf protein extract and many insects could be an alternative of protein, because they have almost all the essential amino acids required for the human body for the survival.
Specifications of feed ingredients and finished feeds, and bis standardsDr.Balakesava Reddy
Specifications are defined as a group of standards given by Bureau of Indian Standards (BIS) or Indian Standards Institute(ISI) to different feed ingredients for feeding of animals.
These are essential for feed quality assurance programme and serve as basis for ration formulation.
100% WHEY (LACTOWHEY): Pure Whey Protein Concentrate Sourced from Cows not Tr...IIJSRJournal
100% WHEY (LACTOWHEY), whey protein concentrate is a unique blend of amino acids has been shown to be more effective in elevating performance compared to other forms of protein. 100% WHEY (LACTOWHEY): Whey protein concentrate has been well-studied in recent years and shown to provide optimal benefits as part of post-workout recovery.
100% WHEY (LACTOWHEY), whey protein is sourced from cows that haven't been treated with hormones. It contains no artificial colors or sweeteners, no carrageenan, and no gluten. This review summarizes the current available scientific literature regarding the effect of LACTOWHEY; Pure Whey Concentrate contains Essential Amino acids to repair muscles, increases and maintains lean Muscle mass.
Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on September 1, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
The objective of a defined feeding management program is to supply a range of balanced diets that satisfy the nutrient requirements at all stages of development & that optimize efficiency and profitability without compromising bird welfare or the environment.
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
Traditional Indian breakfast (Idli and Dosa) with enhanced nutritional conten...University of Pretoria
Abstract
Aim: To formulate ready-to-make millet mix Idli and Dosa, and to compare the chemical and sensory qualities of
those with pure rice mix Idli and Dosa.
Methods: Germinated powders of high-quality millets were mixed and incorporated with other basic traditional
ingredients like rice powder and de-husked black gram powder in formulated proportions. Nutritional and sensory
qualities were assessed after fermentation and cooking of the mix to make Idli and Dosa.
Results: The millet-based Idli contained high proportions of protein (15–18%), fat (5.0–6.2%) and carbohydrate
(72–74%) compared to the rice-based Idli. The ash content was in the range of 1–2% and crude fibre (3.0–4.9%). The
millet-based Dosa contained high proportions of protein (15–18%), fat (8.5–9.8%) and carbohydrate (69–72%)
compared to the rice-based Dosa. Also the processing steps like decortications, germination and fermentation
significantly reduced the phytic acids (69%) and tannin (78%) content in millet-based foods. The sensory evaluation
results showed that the overall acceptability of millet based product is ‘Like moderately’ with score of 7.7 0.5
Conclusion: The results indicated that the nutritional content of millet-incorporated Idli and Dosa was comparable
with the standard recommended dietary values, and the processing techniques not only decrease the antinutrients
but also enhance the essential nutrients. Emerging research on millet-based food is one of the strategies for
alleviating malnutrition.
Emerging food trends, Plant Based Proteins, Healthy Fat and SugarHORIBA Particle
This presentation by Julie Nguyen of HORIBA Scientific discusses some of the growing trends toward a healthier diet and new FDA guidelines. From a webinar presented in July, 2016.
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Proteins are a major macronutrient of the human diet needed for survival. Its crucial function in nourishment is to provide sufficient amounts of amino acids to the body as these amino acids work as anaplerotic substrates in the building block of the body. As the growth of population increases continuously, the demand for protein also increases over the next decades, and it is very important to search alternative sources of protein for human consumption. The present food industrialists aim to develop a cheaper, protein rich that have almost essential amino acids with highest bioavailability and more convenient food products. Single cell protein from algae and fungi, leaf protein extract and many insects could be an alternative of protein, because they have almost all the essential amino acids required for the human body for the survival.
Specifications of feed ingredients and finished feeds, and bis standardsDr.Balakesava Reddy
Specifications are defined as a group of standards given by Bureau of Indian Standards (BIS) or Indian Standards Institute(ISI) to different feed ingredients for feeding of animals.
These are essential for feed quality assurance programme and serve as basis for ration formulation.
100% WHEY (LACTOWHEY): Pure Whey Protein Concentrate Sourced from Cows not Tr...IIJSRJournal
100% WHEY (LACTOWHEY), whey protein concentrate is a unique blend of amino acids has been shown to be more effective in elevating performance compared to other forms of protein. 100% WHEY (LACTOWHEY): Whey protein concentrate has been well-studied in recent years and shown to provide optimal benefits as part of post-workout recovery.
100% WHEY (LACTOWHEY), whey protein is sourced from cows that haven't been treated with hormones. It contains no artificial colors or sweeteners, no carrageenan, and no gluten. This review summarizes the current available scientific literature regarding the effect of LACTOWHEY; Pure Whey Concentrate contains Essential Amino acids to repair muscles, increases and maintains lean Muscle mass.
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Maize (Zea mays subsp.), known in some English-speaking countries as corn, is a large grain plant domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain the grain, which are seeds called kernels. Maize kernels are often used in cooking as a starch. This document contain ...1. Structure and physiology,2. Varieties,3. Climate, soils and production areas,4. The sowing operation 5. Maintenance At crop establishment 6. Major Diseases of Maize 7. Major Insect Pest of Maize 8.Global Maize Production ,9Global Consumption of Maize and many more about Maize .
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QUALITY OF MAIZE HYBRIDS AS A RAW MATERIAL IN FUNCTIONAL, ORGANIC AND TRADITIONAL FOOD PRODUCTION
1.
2. Yum Kaaz - Mayan Maize God
Maize (Zea mays) is a plant of enormous
modern-day economic importance as
foodstuff and alternative energy source.
It was domesticated from the plant teosinte
(Zea mays spp. parviglumis) in central
America at least as early 9,000 years ago.
3. For western civilization, the story of maize
began in 1492 when Christopher Columbus's
expedition discovered this new grain in Cuba.
4. At first, maize was only a garden
curiosity in Europe, however, it
soon began to be recognized as a
valuable food crop.
5. Maize was first brought to Serbia in 1576 by Greek merchants.
By the end of the 18th century it became the
predominant field crop, a staple food and an
indispensable part of our traditional cuisine (Bekrić, 1997).
Serbian village house in Maglič, around 1900; from:Srbija -
zemlja i stanovništvo, F. Kanic, 1989
8. TYPES OF MAIZE
There are five general types of maize:
DENT,
FLINT,
FLOURY,
POPCORN and
SWEET CORN.
The predominant maize type grown in Serbia is dent,
characterised by hard, dense endosperm at the sides and back of
the kernel surrounding a soft core.
Flint maize, the second most widely grown type, has smaller and
rounder kernels than dent types, thick and hard endosperm
surrounding a small soft centre.
Floury maize differs from other types by very soft endosperm
throughout the kernel and is remarkably easy to grind.
9. The eight-step process for extracting starch from maize.
More than half of the maize processed into food and
industrial products goes to the wet milling industry.
PRODUCTS:
1. NATIVE MAIZE STARCH (yield 66-68%)
2. MODIFIED STARCHES AND DEXTRINS
3. SWEETENERS
BY PRODUCTS:
1.STEEP WATER (yield 7-8%)
2. GERM AND MAIZE OIL (yield 4+4%)
3. HULLS AND FIBER (yield 11,5%)
4. GLUTEN (yield 5,5%)
WET MILLING
10. DRY MILLING
The major steps of the dry milling process are
tempering, degermination, drying and separation.
There are five main products resulting from a dry-
mill:
GERM
HOMINY FEED
GRITS
MEAL
FLOUR
The most valuable pieces of the kernel to the dry
milling are the large endosperm pieces.
11. Maize is the nation’s #1 crop-the
most important and abundant crop
produced in Serbia
12. FUNCTIONAL FOOD
Products with specific functions, known as functional
foods, contain specific value-added ingredients (also
known in isolated forms as “nutraceuticals”) that
may act to prevent diseases and enhance the health
and wellness of consumers.
Generally, functional food can be defined as any food
product that is marketed or perceived to deliver a
healthy benefit, in addition to its basic nutritional
value (Biliaderis, 2008).
14. Simply put, traditional foods are foods consumed in the way our ancestors ate
them. The basis is that the food you consume be as nutrient dense and
nourishing as possible. Traditional foods goes beyond just avoiding packaged
and processed foods. It is about choosing the best food options available for
your budget, individual chemistry & location and consuming it in a way that
allows your body to extract the maximum nutrition from that item.
TRADITIONAL FOOD
15. TOTAL, DIETARY AND FUNCTIONAL FIBER
Total fiber is the sum of dietary fiber and functional fiber.
Dietary fiber include non-digestible carbohydrates and lignin most
commonly found in plants.
Functional fiber is defined as isolated, manufactured, or synthetic
oligosaccharides with three or more degrees of polymerization found
in both plants and animal products that play an important role in
several beneficial physiological functions, including effects on
laxation, blood glucose, and cholesterol concentrations, in reducing
the incidence of diverticulosis, cardiovascular disease, and some
cancers (1,2).
1 Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol,
Protein, and Amino Acids (Macronutrients) Food and Nutrition Board and Institute
of Medicine. The National Academies Press. (2002) 2 Gallaher, DD and BO. Schneeman.
Dietary Fiber Chapter.Present Knowledge in Nutrition; ILSI Press;
Washington D.C.; 2001; pp. 83-91.
16. STARCH
The most important reason for advantage of
maize over other cereals in human nutrition is
certainly its high starch content, i.e. the high
energy content.
Molecular formula: (C6H10O5)n
Complex carbohydrate
made up of two components
Components:
Amylose
Amylopectin
Properties depend on amounts of the
components.
Maize starch in polarized light
Schematic representation of a starch granule
17. Amylose Amylopectin
Shape: essentially linear
Linkage: -1,4 (some -1,6)
Molecular weight: <0.5 million
Films: strong
Gel formation: firm
Color with iodine: blue
Shape: branched
Linkage: -1,4 and -1,6
Molecular weight: 50-500 million
Films: weak
Gel formation: non-gelling to soft
Color with iodine: reddish brown
*Source: Radosavljević, 1985
18. APPROXIMATE AMYLOSE AND AMYLOPECTIN
CONTENT OF COMMON MAIZE STARCHES
Starch type Amylose (%) Amylopectin (%)
Dent maize 25 75
Waxy maize <1 >99
High amylose
maize
55-70
(or higher)
45-30
(or lower)
19. Resistant starch is the sum of starch and
starch degradation products not absorbed in
the small intestines of healthy individuals.
Included in the definition of dietary fibre -
demonstrates similar physiological benefits.
The regulation of body weight (increased fiber
intake, reduced energy value of food, increase
satiety, helps burning lipids).
Helps regulation of blood glucose and good
health of the colon and digestive system.
Applications of resistant starch in foods have
become a trend among food manufacturers to
improve the health and well-being of
consumers.
Addition of resistant starch to food products
improves the sensory properties and texture of
the product Increases content of dietary fiber
and prolongs the freshness of products.
20. CLASIFICATION OF RESISTANT STARCH (Nugent, 2005)
.
Type Description Food sources
RS1 Physically protected
Whole- or partly milled grains
and seeds, legumes
RS2
Ungelatinized
resistant granules
with type B
crystallinity, slowly
hydrolyzed by α-
amylase
Raw potatoes, green bananas,
some legumes, high amylose
corn
RS3 Retrograded starch
Cooked and cooled potatoes,
bread, cornflakes, food
products with
repeated moist heat treatment
RS4
Chemically modified
starches due to
cross-linking with
chemical reagents
Foods in which modified
starches have been used (for
example, breads, cakes)
21.
22. MATERIAL
Maize hybrids, of different maturity groups (FAO 100-
800) and various types were studied: including
genotypes of standard chemical composition as well
as specialty hybrids such as popcorn, waxy, white and
red kernel hybrids, developed at the Maize Research
Institute, were investigated in this study.
23. METHODS
Physical properties and chemical composition of the maize
hybrids grain were determined by standard laboratory
procedures.
PHYSICAL PROPERTIES
1. Test weight (bulk density)
2. 1000-kernel weight (absolute weight)
3. Kernel density
4. Flotation index
5. Water absorption index
6. Kernel hardness
CHEMICAL PROPERTIES
1. Protein (micro-Kjeldahl method)
2. Starch (Ewers method)
3. Oil (Soxhlet method with diethylether as solvent)
24. METHODS
The modified Van Soest detergent method was
applied to determine lignocellulose fibres (NDF -
neutral detergent fibres, ADF - acid detergent
fibres, ADL - acid detergent lignin) (Mertens,
1992).
In vitro digestibility of the whole maize plant
samples was performed by the Aufréré +method
(2006) based on enzymatic solubility .
Resistant starch content was determined
according to the enzymatic-gravimetric method
(AOAC 991.43) and McCleary method (2002).
31. 24%
76%
Average amylose content (%)
Average amylopectin content (%)
0.00
0.50
1.00
1.50
2.00
2.50
3.00
3.50
Min Max
0.19
0.58
1.96
3.21
Reducing sugars content (%)
Sucrose content (%)
32. The resistant starch (RS) content in native starch of different ZP maize hybrids
was very low and ranged from 0.62 to 1.61% and 0.00 to 0.85% depending on
the applied methods.
The method developed by McCleary gave lower values for the RS content
although this method allows a greater deviation for low RS concentrations in
samples (<2%).
RESISTAN STARCH CONTENT IN THE ISOLATED STARCHES
Starch source RS (%)
(AOAC Official
Method 991.43)
RS (%)
(McCleary
Method, 2002)
ZP 74 b 1.14 ± 0.09 0.55 ± 0.20
ZP 360 1.17 ± 0.04 0.70 ± 0.03
ZP 578 1.26 ± 0.15 0.71 ± 0.10
ZP 611 1.50 ± 0.21 0.80 ± 0.01
ZP 704 wx 0.62 ± 0.24 0.00 ± 0.00
ZP 808 1.61 ± 0.11 0.78 ± 0.10
ZP Rumenka 1.41 ± 0.07 0.85 ± 0.05
*Source: Milašinović-Šeremešić et al, 2012 (APTEF,43,61-68)
33. The grain yield and popping volume are most important parameters of popcorn
quality.
Due to the higher yield and popping volume, new popcorn hybrids have almost
completely replaced local varieties.
The popping expansion (volume) is defined as a volume of popped kernels in
relation to the kernels that are not popped.
GRAIN YIELD AND POPPING VOLUME OF ZP POPPING
MAIZE HYBRIDS
Hybrid Grain yield (t∙ha-1) Popping volume
(cc∙g-1)
ZP 611k 6.4 42
ZP 614k 6.8 42
*Source: Commission for the Variety Releasing of the Republic
of Serbia, and Pajić et al., 2010 (Genetika, Vol. 42, No 1, 57-66)
oWhite kernel maize is a type of maize with the endosperm
of white color without hues of the yellow color.
oBesides the yield, a pure white color of kernels is a trait
important for these hybrids.
34.
35.
36. Department of Food Technology and Biochemistry,
Maize Research Institute, Zemun Polje
This research is a result of the project TR 31028, funded by the
Ministry of Education, Science and Technological Development of
the Republic of Serbia.
Food function http://nutrition.about.com/od/nutrition101/a/functionalfoods.htm
The enzymes and yeast used in this study are shown bellow.
The NDF, ADF, ADL, hemicellulose and cellulose contents in the maize kernel varied from 10.10 to 24.42%, 2.13 to 5.08%, 0.20 to 0.89%, 5.02 to 21.24% and 1.87 to 4.19%, respectively. Diverse ratios of the contents of lignocellulose fibres affected the differences in digestibility of dry matter which varied between 85.26 and 93.14%.
The breeding program on speciality maize with specific traits was established at the Maize Research Institute, Zemun Polje, several decades ago. It first included popping maize, sweet maize and white-kernel maize.