Corn Alkaline Cooking Properties Related to Grain Characteristics and Viscosity (RVA)
H. D. Almeida‐Domínguez, E. L. Suhendro, L. W. Rooney
Journal of Food Science
Abstract
ABSTRACT The relationship between kernel properties and alkaline cooking characteristics of 14 corn cultivars with different kernel characteristics was evaluated. Corn hardness was measured by abrasion (TADD), flotation, subjective ratings and a viscometric technique (RVA). Hard corn required longer time for cooking as both cooking and steeping hydration rates were lower compared to soft corn. RVA viscosity measurements were correlated with hardness from TADD, flotation and subjective tests, and alkaline cooking parameters. The rate of water uptake during simmering was correlated with RVA viscosity slope. Hard corn endosperm particles consistently required longer time for hydration and gelatinization of starch to develop viscosity. RVA data complemented flotation hardness data to predict cooking properties. RVA could be used as a model to predict cooking properties of corn.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
RVA viscosity measurements correlated hardness
“RVA viscosity measurements were correlated with hardness from TADD, flotation and subjective tests”
RVA could be used model to predict cooking properties
“RVA could be used as a model to predict cooking properties of corn”
RVA data complemented flotation hardness data
“RVA data complemented flotation hardness data to predict cooking properties”