White Corn Flour Research Articles

Characteristics of Healthy Cornflakes (Study of the Proportion of Pre-Cooked White Corn Flour : Pre-Cooked Red Bean Flour and the Proportion of tapioca)

Flakes are a convenient type of food that can be developed to meet the body's nutritional needs. Cornflakes, which have a high starch content, can be combined with protein and fat from red beans and snakehead fish, as well as tapioca as a source of amylopectin that affects the texture of cornflakes. The purpose of this research is to determine the effect of the proportion of white corn flour to red bean flour and the proportion of tapioca. The Randomized Block Design (RBD) method was used with Factor I being the proportion of white corn flour to red bean flour (80:20, 75:25, and 70:30), and Factor II being different proportions of tapioca (5%, 10%, and 15%). The observational data were analyzed using ANOVA and followed by Duncan's test. The best treatment determination was carried out using the De Garmo method. The best cornflakes were obtained with a proportion of 70% pre-cooked white corn flour, 30% pre-cooked red bean flour, and 10% tapioca, resulting in a moisture content of 3.13%, ash content of 2.88%, protein content of 8.26%, carbohydrate content of 80.88%, fat content of 4.90%, starch content of 33.11%, rehydration capacity of 46.54%, and breaking strength of 15.25 N.

Characteristics of Modified Timor White Corn Flour and its Cookies Enriched with Moringa Leaves

Characteristics of Modified Timor White Corn Flour and its Cookies Enriched with Moringa Leaves

Effect of the Proportion of Rice Flour; Modified White Corn Flour (Zea mays L) and Addition of Sodium Tripolyphosphate (STPP) to Vermicelli Characteristics

Vermicelli, a form of food diversification from rice, was investigated in this study using modified rice flour and white corn flour (Zea mays L). The modification of white corn flour, employing the BIMO-CF starter containing various lactic acid bacteria, aimed to increase amylose levels. Sodium Tripolyphosphate (STPP) was added to improve the vermicelli's physical properties, including stickiness, color, hardness, and chewiness. A 2-factor Complete Randomized Design (CRD) with two replicates was utilized. Data were analyzed using ANOVA at a 5% significance level, followed by a DMRT 5% post-hoc test if significant effects were observed. Results demonstrated significant interactions between the proportions of rice flour, modified white corn flour, and STPP on vermicelli’s water content, ash content, protein content, starch content, amylose content, elasticity, and rehydration power. The optimal treatment was a combination of rice flour and modified white corn flour in a 50:50 ratio with 0.3% STPP, resulting in vermicelli with 8.65% water content, 0.72% ash content, 5.60% protein content, 52.5% elasticity, 127.5% rehydration power, and average sensory scores of 4.04 for color, 4.20 for aroma, 3.88 for taste, and 4.16 for texture, indicating favorable consumer acceptance.

Exploring Corn Cob Gasification as a Low-Carbon Technology in the Corn Flour Industry in Mexico

In 2021, Mexico produced approximately 24.2 million tons of white corn, generating 3.6 million tons of corn cob residue. The final disposal of corn cob poses an environmental challenge in certain regions. This study examines the technical–economic feasibility and the greenhouse gas (GHG) mitigation potential of integrating a small-scale cogenerating gasifier fueled by corn cob into a nixtamalized corn flour manufacturing small and medium-sized enterprise (SME). This integration enables the generation of heat and electricity from the produced synthesis gas. Moreover, the process yields residual carbon, which can be used as biochar for soil restoration and removing atmospheric CO2. This option holds significance for the corn flour agroindustry in Mexico, as, in 2021, it consumed approximately 601.9 GWh of electrical energy and 938,279 GJ of thermal energy from LP Gas in its manufacturing processes to produce 2.6 million tons of nixtamalized white corn flour. These processes contributed to a total emission of 410,232 tons of CO2 into the atmosphere. The findings of this study demonstrate a cumulative reduction of 51.7% in CO2 emissions, resulting in economic benefits of USD 85,401 in 2017 for a case study SME that annually produces 1039 tons of corn flour. This study reveals the integration of a gasifier–cogenerator system fueled by corn cob as an economically viable low-carbon technology in the corn flour manufacturing industry.

Carboxymethyl cellulose and psyllium husk in gluten-free pasta

Formulating high-quality pasta from wheat-free materials is a technological challenge. We aimed to make gluten-free pasta with carboxymethyl cellulose and psyllium husk and evaluate their effect on the quality of the final product.
 Gluten-free pasta was produced from rice flour, white corn flour, potato starch, soy protein isolate, and carboxymethyl cellulose or psyllium husk used as binding agents. Then, we evaluated the effect of these hydrocolloids on the color, texture, cooking quality, and sensory characteristics of the product. 
 The uncooked gluten-free pasta containing psyllium husk showed significantly higher values of hardness compared to the samples with carboxymethyl cellulose, while the cooked pasta with psyllium husk had a significantly lower nitrogen loss. Also, psyllium husk improved the texture of the cooked gluten-free pasta, providing the highest values of resilience, springiness, and chewiness. Generally, the psyllium husk samples received higher quality values for texture, cooking quality, and sensory parameters, compared to the pasta with carboxymethyl cellulose.
 Psyllium husk showed a better ability to bind gluten-free pasta than carboxymethyl cellulose. Consequently, psyllium husk could become a feasible alternative to wheat gluten in producing high-quality gluten-free pasta.

Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties.

Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (≈3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ∆E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed.

Optimizing the tray dryer temperature and time of white corn flour culture

This research aimed to optimize the tray dryer temperature and time of white corn flour culture by Response Surface Methodology (RSM). There were two cultures used in this research, namely Amylolytic Culture (AC) and Complete Culture (CC). AC consisted of Penicillium citrinum, Aspergillus niger, Acremonium strictum, and Candida famata, while CC consisted of Penicillium chrysogenum, Penicillium citrinum, Aspergillus niger, Rhizopus stolonifer, Rhizopus oryzae, Fusarium oxysporum, Acremonium strictum, Candida famata, Kodamaea ohmeri and Candida krusei/incospicua. The independent variables in this study were drying temperature and time, where the quality indicators used were total viability of mold and yeast, water content, water activity, and pH. This research used a factor response surface methodology. Data were analyzed by ANOVA with an α level of 95%. The result of this research showed that the optimum drying process for AC starter was 40°C for 10 hrs, with characteristic response viability 8.8×107 CFU/g, water activity 0.43, water content 8.90%, and pH 4.05. CC starter showed an optimum drying process at 49°C for 4.5 hrs, with characteristic response viability 4.9×107 CFU/g, water activity 0.49, water content 7.02%, and pH 3.95. The optimum tray dryer temperatures and times were achieved for AC and CC starters.

Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties

The novelty of this work is the use of two mango by-products, mango peel and kernel, to obtain an extruded food. As well as the development of this food through a design of mixtures, we conducted sensorial analysis of the food through a hedonic test, in order not only to develop an extruded food with mango by-products, but also to develop a food that will be accepted by the consumer. A simple lattice mixture design was carried out with 14 mixtures, where the components were white corn flour (WCF), mango peel flour (MPF) and mango kernel flour (MKF), both from the Tommy Atkins mango variety. Physical and chemical properties such as the expansion index (EI), hardness, water absorption index (WAI), water solubility index (WSI), total phenols, DPPH and ABTS were evaluated. An optimization region was found that included 3 design points. Mixtures 1, 6 and 12 were evaluated using a nine-point hedonic scale to determine the acceptability of the product. Appearance, taste, and texture of the extrudates was evaluated. The extrudate with the best overall acceptability and the optimum physical and chemical properties contained 58.33% white corn flour, 33.33% mango peel flour and 8.33% mango kernel flour.

Functional magnetic nanoparticle-based affinity probe for MALDI mass spectrometric detection of ricin B.

Theuse of lactosylated Fe3O4 magnetic nanoparticles (MNP@LAC) has been exploredas affinity probes against ricin B based on galactose-ricin B binding interactions. Lactose was bound onto the surface of aminated MNPs through the Maillard reaction. The enrichment of ricin B took ~1h by incubating MNP@LAC with samples under shaking at room temperature, followed by magnetic isolation. The resultant MNP@LAC-ricin B conjugates were characterized by matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS). The limit of detection toward ricin B was ~3nM by using the developed method. It was possibleto detect the peptides derived from the tryptic digest of trace ricin B (~0.39nM) enriched by the MNP@LAC probes followed by tryptic digestion and MALDI-MS analysis. The feasibility of using the developed method for detection of ricin B from complex white corn starch samples spiked with trace ricin B was demonstrated.

Amylograph properties and microstructure of white corn and okara-based composite flour

Okara flour is rich in protein and dietary fiber and could be used to enrich white corn flour to enhance its functionality. This research was designed to investigate the amylograph properties and microstructure of a composite flour made from white corn and okara flours. The composite flour was made using five different ratios of white corn flour:okara flour (100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:20%). White corn flour and okara flour were mixed manually and prepared in duplicates. Amylograph properties were observed using a Rapid Visco Analyzer (RVA) and microstructure was observed using Scanning Electron Microscopy (SEM). The composite flour had a pasting temperature range of 78.30°C to 79.90°C, peak viscosity of 126cP to 1977cP, trough viscosity of 1016cP to 1596cP, breakdown viscosity of 245cP to 516cP, final viscosity of 2079cP to 3248cP, and a setback viscosity range of 1063cP to 1652cP. Microstructural analysis clearly showed that white corn and okara flour particles did not break. Composite flours based on the white corn and okara mix used in this research could potentially be developed as raw materials for use in food products with characteristics that are not brittle nor easily broken, including analog rice.

Physicochemical Properties of Local White Corn Flour

Corn is an important and widespread agricultural commodity used as food, feed, or as a raw material in preparing other viable products. The formation of flour from corn sources appears more flexible, with extensive usability. However, the chemical composition and functional properties are significantly influenced by the various processing methods and raw material origin. Local white corn from Wonosobo, Kebumen, Banjarnegara, Temanggung, and Magelang were cultivated in the Field Experimental Unit 2, Mercu Buana. Yogyakarta University. Subsequently, chemical content, including moisture, direct ash, protein, fat, starch, and amylose, as well as the physical properties, termed bulk and tapped-bulk densities, solubility, wettability, and color, in the form of red (a), yellow (b), and brightness (L), were critically observed. The results showed white corn with higher ash levels (1.83%), protein (16.45%), and fat (4.29%). Furthermore, lower amylose levels occurred in Wonosobo (13.5%) and Magelang (15.5%), while local samples from various regions, demonstrated varying moisture content (5.69-5.92%), based on SNI provisions. No obvious significant change was recorded in bulk density (0.46-0.49 g ml−1), tapped-bulk density (0.54-0.58 g ml−1), and solubility (14.65-16.43 %). Therefore, the fastest wettability sources were reportedly Kebumen and Banjarnegara, while Magelang’s local white corn flour generated the most colour brightness.

Effect of the formulation of fermented white corn flour and glutinous rice flour on the quality of instant cream soup powder

Cream soup is a product that is quite popular as a breakfast menu, a hot appetizer, a warm meal during cold weather, and a snack. The purpose of this research was to study the characteristics of instant cream soup powder and cream soup products made from fermented white corn flour achieved from RSM optimization and glutinous rice flour formulas. The formulation of fermented white corn flour and glutinous rice flour were 0:100; 55:45; 70:30; 85:15; and 100:0. The qualities of instant cream soup were determined by rehydration power and moisture content. The qualities of cream soup product were determined by viscosity and sensory analysis (color, aroma, viscosity and taste). The results showed that the cream soup can be made until the formulation of fermented white corn flour and glutinous rice flour is 100: 0. The characteristics of the instant cream soup powder were 1,91 mL/g rehydration power and 5,97% moisture content, while the cream soup product had 551,23 cP viscosity, white color (score 4,62), a slightly strong corn aroma (score 3,75), a slightly thick consistency (score 3,98), a slightly strong corn taste (score 3,9) and favored by the panelists (score 4,27).

Chemical characteristics of composite flour based on white corn and okara

Composite flour is a flour based from two or more types of flours. In this research white corn and okara were used as composite flour raw materials. This study aimed to determine the ratio of white corn and okara flour effect on chemical characteristics of the composite flour. The research design used in this study was Completely Randomized Design with 1 factor which was the difference ratio of white corn flour and okara flour (100%:0%, 95%:5%, 90%:10%, 85%:15% and 80%:20%). The data obtained was analysed statistically using one-way ANOVA and Duncan’s Multiple Range Test at a significance level of α = 0, 05. The results showed the ratio of white corn and okara flour significantly affect the chemical characteristics of the composite flour except moisture content. Higher ratio of okara flour could increase ash, lipid, protein, resistant starch, total dietary fiber, insoluble dietary fiber and soluble dietary fiber content of the composite flour, but decrease carbohydrates, starch, amylose and amylopectin content of the flour.Moisture content of the composite flour were 9.53-9.68%, ash 0.31-0.76%, lipid 1.03-2.62%, protein 7.19-8.73%, carbohydrates 87.89-91.48%, starch 51.00-61.95%, amylose 12.69-13.84%, amylopectin 36.76-48.15%, resistant starch 0.76-1.41%, dietary fiber 10.40-20.15%, insoluble dietary fiber 8.98-17.72%, and soluble dietary fiber 0.83-1.37%.

Effect of dual chemically modified on functional properties of white corn starch

The purpose of the research was to study functional properties of dual-modified two varieties of white corn starch, namely Anoman and Pulut. Modifications of white corn starch used two treatment factors, namely hydroxypropylation reaction at two levels of propylene oxide concentration (8% and 10%) followed by crosslinking reactions on two combinations of STMP phosphate compounds and STPP (ratio 1%:4% and 2%:5%). The results showed that the dual modification can improve the functional properties of white corn starch Anoman dan Pulut variety compared with its native. The dual modified white corn starches of Anoman variety significantly different with Anoman variety on the characteristic of pasting properties, water absorption capacity, swelling volume, clarity of paste, and freeze thaw stability.

CHEMICAL PROPERTIES, PARTICLE SHAPE, AND SIZE OF FERMENTED LOCAL WHITE CORN FLOUR OF ANOMAN FS VARIETY

This research aims to study the chemical characteristics, the shape and size of the particles from local white corn flour fermented with indigenous yeast and mold. The fermentation processes studied are 1) fermentation with the addition of complete yeast and mold at 0 hour of fermentation and addition of amylolitic cultures at 16 hours of fermentation (AC1); 2) fermentation with the addition of complete yeast and mold at 0 hour, amylolitic cultures at 16 hours and 32 hours (AC2); and 3) fermentation with the addition of non-toxic culture at 0 hour, amylolitic cultures at 16 hours and 32 hours (NTS). Observations are conducted at 36, 48, 60, and 72 hours of fermentation. The results show that the addition of AC1, AC2, and NTS starters during fermentation generally lowers the moisture, ash, protein, fat, and amylose and pH value of the corn flour. Lowered chemical contents of local white corn flour due to the fermentation process is beneficial, both in terms of nutritional contents and functional properties. Another advantage is that the flour does not smell sour. All of the flours have the same granule shape as the control has, but addition of the starter AC1, AC2, and NTS makes smaller corn flours than the control.

Breeding of Powder Post Beetle, Lyctus linearis Goeze, )Coleoptera: Bostrichidae) on the Artificial Medium Diet.

The powder post beetle, Lyctus linearis Goeze, is the member of wood-boring beetles group which belong to family bostrichidae and consider the main cause of the low value and degradation of quality properties of manufactured wood products. The results indicated that chosen artificial diet has consisted of white corn flour (75%), sawdust (15%), dried yeast (5%), sugar (3.5%) and ascorbic acid (1.5%). This artificial medium revealed clear differences in biological activities and was more suitable from natural host to rearing Lyctus linearis beetle for made different investigation studies. Egg incubation period, larval duration, pupal duration, hardness period and the total period of developmental stages were short-lived in artificial diet, while the number of laid eggs by the female was more in comparison natural host. The statistical analysis showed highly significant negative correlation between the temperature and each the different development stages while; the relative humidity gave positive significant correlation with some different developmental stages. Five annual generations were obtained from rearing the beetles on the artificial medium diet. The shortest generation recorded 6 weeks (2nd generation), while the longest generation recorded 16 weeks (5th generation).

Utilization of Modified White Corn Starch in Producing Marshmallow Cream

The purpose of this study was to determine the effect of the white maize starch by oxidation and acetylation-oxidation modification on gel formation and character of the resulting gel, and applying a modified white corn starch in manufacturing of marshmallow cream. White corn varieties Srikandi, Pulut and Canggal are used as raw materials to produce starch. Starch modification is conducted by oxidation and acetylation-oxidation. Quality analysis of the modified starch is freeze thaw stability, smallest gel formation concentration and gel strength. Corn starch, both native and modified applied in manufacturing of marshmallow cream. The results showed that the treated starch acetylation-oxidation provide the best freeze thaw stability with the least water released than native starch and modified starch oxidation. Starch modified by oxidation tend to have the highest Least Gelling Concentration (LGC). Gel produced from modified starch both oxidation and acetylation-oxidation has a gel strength greater than the native starch. Marshmallow cream that uses a modified starch by acetylation-oxidation, have the best received power in testing organoleptic by the panelists. Use of modified starch does not give a noticeable difference in color of the product, but it gives texture and the best spread power compared to products using original starch.

Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake

Gluten free rice cake samples were prepared by replacing white rice flour by white corn (Zea mays L) or sweet potato (Ipomoea batatas L.) flour at different levels. The chemical compositions, physical and sensory properties of cake samples were studied. The results showed that the moisture, protein, fat, ash and fiber contents were increased by increasing the substitution levels of white corn flour but the carbohydrate contents were decreased. Besides, the specific gravity values of cake batter and the baking loss values were decreased, but the specific volumes of the resultant cakes were increased. Furthermore, all sensory properties of cake samples were gradually increased but it was decreased in cake contained 67% and 83% white corn flour compared to other cake samples. Moreover, the results of the effect of increasing the levels of sweet potato flour on rice-sweet potato cake samples showed that the moisture, fat, ash and fiber contents were increased, but the protein and carbohydrate contents were decreased. The specific gravities of cake batter and the baking loss and specific volume values of the resultant cakes were decreased. As well, the sensory properties of the cakes showed that the taste, flavor, smoothness and overall acceptability values were increased. Also, the resultant cake contained 20% sweet potato had the lowest fungi counts compared to the other cakes. Generally, either replacing white orn or sweet potato flour with white rice flour can improve the nutritional value, physical and sensory properties of rice cake produced.

Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry.

A fast separation based on cation-exchange liquid chromatography coupled with high-resolution mass spectrometry is proposed for simultaneous determination of chlormequat, difenzoquat, diquat, mepiquat and paraquat in several food and beverage commodities. Solid samples were extracted using a mixture of water/methanol/formic acid (69.6:30:0.4, v/v/v), while liquid samples were ten times diluted with the same solution. Separation was carried out on an experimental length-modified IonPac CS17 column (2×15mm2 ) that allowed the use of formic acid and acetonitrile as mobile phase. Detection limits for food and beverage matrices were established at 1.5μg/L for chlormequat, difenzoquat and mepiquat, and 3μg/L for diquat and paraquat, while for drinking water a pre-analytical sample concentration allowed detection limits of 9 and 20ng/L, respectively. Precision, as repeatability (RSD%), ranged from 0.2 to 24%, with a median value of 6%, and trueness, as recovery, ranged from 64 to 118%, with a median value of 96%. The method developed was successfully applied to investigate the presence of herbicide residues in commercial commodities (mineral water, orange juice, beer, tea, green coffee bean, toasted coffee powder, cocoa bean, white corn flour, rice and sugar samples).

Modelling the Water Absorption Characteristics of Different Maize (Zea Mays L.) Types during Soaking

Water absorption characteristic of six different types of maize namely; dent corn (white and yellow), corn flour (white and yellow), popcorn and sweet corn during water soaking were studied at four different temperatures of 30, 40, 50 and 60°C.The water absorption data fitted very well into both Peleg’s and Becker’s models as to correspondingly determine the saturation moisture content (hydration equilibrium moisture content) and moisture diffusivity. The water absorption capacity and saturation moisture contents of each maize type increased as the water soaking temperature increased. The absorption kinetics followed the Fick’s law of diffusion during the first hours of soaking. The determined diffusion coefficients values varied from 10.6 to 13.5 × 10-11 m2/s for sweet corn, 6.74 to 8.88 × 10-11 m2/s for white flour, 5.27 to 7.09 × 10-11 m2/s for yellow flour, 4.44 to 5.79× 10-11 m2/s for popcorn, 4.25 to 5.69 × 10-11 m2/s for dent white corn and 3.28 to 4.68 × 10-11 m2/s for dent yellow corn, respectively. An Arrhenius–type equation was used to relate the moisture diffusivity (diffusion coefficient) of dent corn (white and yellow), corn flour (white and yellow), popcorn and sweet corn to temperature, and the energy of activation for dent corn (white and yellow), corn flour (white and yellow), popcorn and sweet corn was estimated. The values determined were 8.17, 9.59, 7.83, 8.45, 6.61 and 8.01 kJ/mol for dent white corn, dent yellow corn, white corn flour, yellow corn flour, sweet corn and popcorn, respectively.