1Ph. D. Scholar, Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
2Principal Scientist, Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India
Physical properties of quality protein maize (var. HQPM-1 and Vivek QPM) kernels were evaluated as a function of moisture content in the range of 15–45% (w.b.). Length, width, and thickness of HQPM increased linearly from 10.09 mm to 10.35 mm, 8.05 mm to 8.44 mm, and 4.45 mm to 4.93 mm, respectively. The increase in dimensions of Vivek QPM was from 9.93 mm to 10.51 mm, 8.11 mm to 8.53 mm, and 4.25 mm to 4.76 mm, respectively. Sphericity, surface area, and volume of both QPM varieties increased linearly with moisture content. True density decreased from 1210.81 kg.m−3 to 1193.0 kg.m−3 for HQPM−1, and 1247.55 kg.m-3 to 1163.15 kg.m−3 for Vivek QPM variety; while bulk density decreased from 761.65 kg.m−3 to 662.12 kg.m−3 for HQPM-1, and 740.45 kg.m−3 to 687.48 kg.m−3 for Vivek QPM variety. Static and dynamic angle of repose of the kernels underwent polynomial increase with increasing moisture content. Highest value of static coefficient of friction of QPM was observed on wooden surface, followed by cast iron, aluminium and galvanised iron, owing to their surface characteristics.
Quality protein maize, physical properties, shape indices, seed size distribution
