Factors Affecting the Alkaline Cooking Performance of Selected Corn and Sorghum Hybrids

Authors

Weston B. Johnson, University of Nebraska-Lincoln
Wajira S. Ratnayake, University of Nebraska-LincolnFollow
David S. Jackson, University of Nebraska-LincolnFollow
Kyung-Min Lee, Texas A & M University - College StationFollow
Timothy J. Herrman, Texas A & M University - College StationFollow
Scott R. Bean, USDA-ARS
Stephen C. Mason, University of Nebraska-LincolnFollow

Date of this Version

2010

Citation

Cereal Chemistry (2010) 87(6): 524-531. DOI:10.1094/CCHEM-06-10-0087

Comments

Copyright © 2010 American Association of Cereal Chemists, Inc. Used by Permission.

Abstract

Dent com (Zea mays L.) and sorghum (Sorghum hieolor L. Moench) sample sets representative of commonly grown hybrids and diverse physical attributes were analyzed for alkaline cooking performance. The influence of kernel characteristics including hardness, density, starch properties (thermal, pasting, and crystallinity), starch content, protein content, and prolamin content on alkaline cooking performance was also determined. Corn nixtamal moisture content was lower for hard, dense kernels with high protein contents; sorghum nixtamal moisture content was lower for kernels with low moisture contents and low starch relative crystallinities. Statistically significant (P < 0.05) regression equations showed that corn nixtamal moisture content was influenced by TADD (tangential abrasive dehulling device) index, kernel moisture content, starch content, and protein content; sorghum nixtamal moisture content was influenced by starch relative crystallinity, kernel moisture content, and abrasive hardness index. Pericarp removal was not strongly correlated with kernel characterization tests. Location (environmental) and hybrid (genetic) factors influenced most kernel characteristics and nixtamalization processing variables.