Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)

Mutlu C., Arslan-Tontul S., CANDAL USLU C., Kilic O., ERBAŞ M.

Journal of Food Science, vol.83, no.1, pp.53-59, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 83 Issue: 1
  • Publication Date: 2018
  • Doi Number: 10.1111/1750-3841.14014
  • Journal Name: Journal of Food Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.53-59
  • Keywords: anthocyanin, antioxidant activity, physical properties, resistant starch, total phenolic content
  • Kütahya Health Sciences University Affiliated: No


© 2017 Institute of Food Technologists®Abstract: The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were measured as 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatinization onset, peak, and end temperatures were measured as 61.12 °C, 64.35 °C, and 75.65 °C, respectively. The water activity, moisture content, total protein, lipid, and crude fiber contents of the blue corn sample were detected as 0.44, 9.39%, 13.13%, 4.30%, and 2.68%, respectively. Total starch and resistant starch contents of blue corn were determined as 63.94% and 8.89%, respectively. Also, total monomeric anthocyanin content and antioxidant capacity of blue corn were detected as 915.43 mg CGE/kg and 7.99 μmol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic, oleic, and linoleic acids. Practical Application: Blue corn can be utilized in the production of enjoyable and healthier snacks, such as popcorn and chips, because of its color and high phenolic, anthocyanin, and fiber contents.