94-10 |
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A. O. IDOWU-SHADRACH1, M. K. Bolade1, and A. A. Odugbemi2. (1) Dept. of Food Technology, Federal Univ. of Technology, Akure, Ondo State, 2100010, Nigeria, (2) Dept. of Food Science & Engineering, Ladoke Akintola Univ. of Technology, PMB 4000, Ogbomoso, 210010, Nigeria The response of flours obtained from five different varieties obtained from (International Institute of Tropical Agriculture (Nigeria) namely: µ ACR91SUWANI-SRCI, (late DMR flint yellow recommended from forest zone, it is open pollinated. µ TZSR-Y-IC4, (late yellow flint recommended from forest zone open pollinated) µ TZE COMP3 DT, (Early white flint and dent Savannah zone open pollinated) µ ACR 97 TZL COMP4 C2, (Late dent recommended for Savannah/forest zone open pollinated) µ TZL COMP4 C2, (Late dent recommended for Savannah/forest zone open pollinated) Were subjected to the following hydrothermal treatments, the maize grains was weighed, cleaned, and subjected to steeping for an hour at room temperature and after draining it was hydro- thermally treated at 75+10C for one hour, the grains was later oven dried at 600C for 12 hours, cooling was done and finally milled to produce the flour. The production of “tuwon masara” (a traditional maize meal) was investigated. Results obtained showed that maize grains subjected to hydrothermal treatment at 75 + 10C for 60 minutes had apparent gelatinisation temperature ranging from 77.5 – 87.5 BU while the traditional processed flour (TPF) had 72.5 – 87.5 BU. The peak viscosity of the hydrothermal treated flours (HTF) ranged between 158 – 305 BU while TPF had 222 – 320 BU. The setback values for the HTF ranged between 305 – 309 BU while the TPF’s had values between 300 – 390 BU. Stability in actual use ranged between 14.7 – 26.2% for the HTF and 13.3 – 37.5% for the TPF. The consistency of HTF ranged between 370 – 422 BU while the TPF had 358 - 413 BU. The bulk density of the HTF ranged between 0.517 – 0.532, while TPF was 0.521 – 0.524g/ml. . The softness of “tuwon masara” ranged between 0.81 – 1.12 mm for the treated samples while the untreated is 1.10 –1080 mm. Hydrothermal treatments significantly influence the pasting and functional characteristics of maize flour.
Session 94, Food Chemistry: Chemical effects of food processing, preservation and formulation
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