Food & Feed Research

PHYSICAL TRAITS AND NUTRITIONAL QUALITY OF SELECTED SERBIAN MAIZE GENOTYPES DIFFERING IN KERNEL HARDNESS AND COLOUR

DOI: UDK:
633.15:581.19:543.92(497.11)
JOURNAL No:
Volume 46, Issue 1
PAGES
51-60
KEYWORDS
corn, endosperm, physical traits, chemical composition, amino acids, variation
TOOLS Creative Commons License
Marija S. Milašinović Šeremešić*1, Milica M. Radosavljević2, Jelena Ž. Srdić1, Zorica M. Tomičić1, Olivera M. Đuragić1
1University of Novi Sad, Institute of Food Technology in Novi Sad, 21000 Novi Sad, Bulevar cara Lazara1, Serbia
2Maize Research Institute „Zemun Polje“,11000 Belgrade Slobodana Bajića 1, Serbia

ABSTRACT

Physical quality traits (1000-kernel weight, density, milling response and soft endosperm portion), basic chemical (starch, protein, oil, cellulose and ash) and amino acids composition of ten ZP maize genotypes differing in kernel hardness and colour were studied. The objectives of this study were to characterize differences in ZP maize genotypes regarding to various physical traits and nutritional quality parameters such as basic chemical and amino acid composition and the data was correlated to find the interrelationship between these parameters. Kernel physical traits and chemical composition significantly varied among tested genotypes. A significant negative correlation was found between protein content and portion of soft endosperm as well as a significant positive correlation between protein content and two physical traits, milling response and density. Protein content showed a non-significant negative correlation with starch content. The results showed that the protein content exhibited negative correlation with lysine as well as positive correlation with methionine. It has not been observed a significant improvement in the amino acid composition regarding the specialty genotypes such as the selected white and red kernels and popping maize genotypes. The information presented in this study could be useful for the utilization improvement of maize kernel and the development of maize-based ingredients to prepare nutritious feed and food products.



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