engleski

Technological and nutritional characteristics of a kernel of maize exposed to "cooking treatmant"

The aim of this investigation was to establish the sustainability of the digestibility of a kernel of maize by subjecting it to treatment before drying. According to the 'cooking treatment' used in this study, a kernel of maize was 'cooked' immediately after it had been harvested, and then dried. The treatment involved one drying only. This paper compares the dynamic resistance of a kernel of maize after the 'cooking treatment' with that of a kernel of maize which had not undergone such a treatment. The research findings indicate that a kernel treated with heat did not take much longer to dry than a natural kernel. The dynamic characteristics and the sedimentation of a kernel treated with heat were weakened by its exposure to the 'cooking treatment' (the rate of broken kernels increased from 16.6% to 59.8%). The amount of gluten in the kernel treated with heat increased from 21.6% to 60.9%. On the basis of these findings, it can be concluded that a kernel of maize can be exposed to heat treatment immediately after it has been harvested.

Cooking treatment; kernel; digestibility; sedimentation; dynamic characteristics

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