Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 66: 5130 - 5139 Published June 30, 2013.
Physicochemical and functional properties of starches of two quality protein maize (QPM) grown in Côte d’Ivoire
Mariame CISSE, Lessoy T. ZOUE*, Yadé R. SORO, Rose-Monde MEGNANOU and Sébastien NIAMKE.Laboratoire de Biotechnologies, UFR Biosciences, Université de Cocody, Abidjan, 22 BP 582 Abidjan 22, Côte
d’Ivoire.
(*) Corresponding author: Lessoy Thierry Zoué, y.lessoy@yahoo.fr
Original submitted in on 11th April 2013 Published online at www.m.elewa.org on 30th June 2013.
ABSTRACT
Objective:
The aim of this study was to investigate physico-chemical and
functional properties of starches from two novel (white and yellow QPM)
varieties of maize cultivated in Côte d’Ivoire in order to explore
their potential use in food and non food industries.
Methodology and results: Starches from four varieties of maize, namely two ordinary (white and yellow varieties) and two QPM (white and yellow varieties) were extracted and their physico-chemical and functional characteristics were determined. Statistical analyses were performed on data obtained. Protein and fat contents (0.35-0.37 ± 0.06%; 0.53-0.57 ± 0.05%) of white and yellow QPM starches were lower than that (0.38-0.39 ± 0.06%; 0.63-0.66 ± 0.05%) of white and yellow ordinary maize. The particle size of the four starches varied from 4.75 to 22.79 µm for white QPM; 5.28 to 22.62 µm for white ordinary maize; 5.98 to 22.88 µm for yellow QPM and 5.63 to 21.47 µm for yellow ordinary maize. Solubility white QPM starch showed the highest solubility (19.43%) and yellow QPM was characterized by highest value (20.39g/g) of swelling power. The percentage of water expelled from white QPM starch was 40.39% at -15°C and 37.05% at 4°C after the first week of storage while yellow QPM starch was characterized by syneresis values of 40.09% at -15°C and 36.92% at 4°C. The paste clarity of all starches decreased quickly during the first week and then stabilized at about 0.74 to 1%.
Conclusions and application of findings: Starches from white and yellow QPM present better properties than ordinary maize and could be a valuable alternative for exploitation in food and non-food industries.
Key words: QPM maize, starch, physicochemical characteristics, morphology, retrogradation
Methodology and results: Starches from four varieties of maize, namely two ordinary (white and yellow varieties) and two QPM (white and yellow varieties) were extracted and their physico-chemical and functional characteristics were determined. Statistical analyses were performed on data obtained. Protein and fat contents (0.35-0.37 ± 0.06%; 0.53-0.57 ± 0.05%) of white and yellow QPM starches were lower than that (0.38-0.39 ± 0.06%; 0.63-0.66 ± 0.05%) of white and yellow ordinary maize. The particle size of the four starches varied from 4.75 to 22.79 µm for white QPM; 5.28 to 22.62 µm for white ordinary maize; 5.98 to 22.88 µm for yellow QPM and 5.63 to 21.47 µm for yellow ordinary maize. Solubility white QPM starch showed the highest solubility (19.43%) and yellow QPM was characterized by highest value (20.39g/g) of swelling power. The percentage of water expelled from white QPM starch was 40.39% at -15°C and 37.05% at 4°C after the first week of storage while yellow QPM starch was characterized by syneresis values of 40.09% at -15°C and 36.92% at 4°C. The paste clarity of all starches decreased quickly during the first week and then stabilized at about 0.74 to 1%.
Conclusions and application of findings: Starches from white and yellow QPM present better properties than ordinary maize and could be a valuable alternative for exploitation in food and non-food industries.
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