Department of Food Science & Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482 001, India
*Corresponding author's e-mail: shashitashukla@gmail.com
Online published on 13 January, 2015.
Freshly procured maize varieties HQPM-1, HQPM-5, HKI-161, HKI-193 and JM-216 were studied to assess the physical attributes indicating the quality of maize. The kernel Seed weight(g) ranged from 1.69 – 3.80, density (g/cm3) 1.1–1.90, Volume(cm3/g) 15 -30, Size (Average of L, W,T (m3) 4.355.15, bulk density gm/ml 0.11 – 0.19 and spherecity (m3) 0.67–0.81. On the basis of physical properties effect of different concentration of salt (5 -20%) and oil (5 -20 Ml.) on popping expansion volume were measured. Expansion volume was 0.82 ± 1 to 5.63 ± 2 cm3/g. Expansion volume was correlated (p < 0.95) with several kernel physiochemical parameters that were influenced by hybrid effect. Sphericity, thousand kernel weight, and total fat are physiochemical characteristics that appear to be good predictors (p < 0.95) of expansion volume. Among all varieties HQPM-1 gave maximum popping expansion at 15% salt solution and in oil HKI-193 gave maximum popping expansion.
HQPM, Maize, Popping volume, Popping expansion volume, Physical properties
