Topic
Flour corn
About: Flour corn is a research topic. Over the lifetime, 16 publications have been published within this topic receiving 287 citations.
Papers
TL;DR: The classification of the varieties of maize be re-examined in the light of the present knowledge of their history and relationships, and a new theory as to the relationships between corn and its closest relatives is advanced.
Abstract: It is now half a century since E. Lewis Sturtevant ('85, '86, '87, '94, '99) reviewed the variability of Zea Mays and catalogued it in six main groups, five of which were based upon the composition of the kernel. There are now available two new kinds of facts in addition to those which were at his disposal. In the first place, archeological research has made great advances and the museums of this country have numerous collections of prehistoric corn, the best of them in a remarkable state of preservation, their age approximately dated by dendrochronology (Guernsey and Kidder, '21). In the second place, the rise and development of corn genetics have provided us with a large body of technical information concerning the relationships of different kinds of corn. We know, for instance, that the change from flint corn to flour corn is controlled by a single gene difference, whereas the change from a flint to a dent is the result of many genes, so that in working out the relationships of corn the difference between flint and flour is trivial compared to the difference between flint and dent. Mangelsdorf and Reeves have recently ('38, '39) advanced a new theory as to the relationships between corn and its closest relatives. For the examination of this hypothesis, or of any hypothesis dealing with the history of corn, it is important that the classification of the varieties of maize be re-examined in the light of our present knowledge of their history and relationships. For this purpose Sturtevant's classification has another disadvantage in addition to the fact that it does not incorporate the modern evidence. It is largely artificial rather than natural, as he himself was well aware ('94, p. 320).
207 citations
27 Sep 2017
TL;DR: In this article, the authors described the results of research relating with the nutrition content, functional characteristic, and the construction of dry cake from maize flour, which indicated the opportunity of utilizing maize flour corn powder that has already received by the modern community who processing the high prospect to be developed.
Abstract: Prospect of maize flour for cookiesCookies is one of the favorite snacks consumed by community. The average consumption of dry cake in the big city and village in Indonesia is 0.40 kg/capita/year. Cookies processing do not need volume development as wet cake and bread, but the cookies have to be crispy, imperishable to water, hard and unbroken easily. This relates with the physiochemical characteristic and functional of maize flour. Maize flour has hard texture, relatively low gluten content (< 1%) with amylograph features processing the cold viscosity (240620 BU). This papers described the results of research relating with the nutrition content, functional characteristic, and the construction of dry cake from maize flour. The cookies made from maize flour have good nutrition quality and adequate processing feature, substitution towards the wheat flour until the level 5080% with the receiving level of highly preference (organoleptic). Supported by the recipe of dry cake that popular in the recent time were using the corn based material for example corn flake, coco chip, corn crispy. This indicated the opportunity of utilizing maize flour corn powder that has already received by the modern community who processing the high prospect to be developed.
48 citations
TL;DR: By understanding the conditions during extrusion, desirable nutritional characteristics can be incorporated while maximizing expansion to make a product with low bulk density, a fine bubble structure and acceptable organoleptic properties.
Abstract: Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this market has driven food manufacturers to produce a variety of new high value snack foods incorporating diverse ingredients to enhance the appearance and nutritional properties of these foods. Ready-to-eat snacks were made by extruding corn grits with 5%, 10%, 15% and 20% of pumpkin flour. Snacks made from 100% corn grits were used as control products for this work. The effect of formulation and screw speeds of 250 rpm and 350 rpm on torque and specific mechanical energy (SME, kWh/kg), physical characteristics (expansion ratio, bulk density, true density and hardness) and the microstructure of the snacks were studied. Increasing the screw speed resulted in a decrease of torque for all formulations. When pumpkin flour was added the specific mechanical energy (SME) decreased by approximately 45%. Increasing the percentage of pumpkin flour at the higher screw speed resulted in a harder texture for the extruded products. X-ray tomography of pumpkin flour-corn grit snacks showed that increased levels of pumpkin flour decreased both the bubble area and bubble size. However, no significant differences (p > 0.05) in bubble wall thickness were measured. By understanding the conditions during extrusion, desirable nutritional characteristics can be incorporated while maximizing expansion to make a product with low bulk density, a fine bubble structure and acceptable organoleptic properties.
35 citations
TL;DR: Increasing crop density will likely not be effective in suppressing X. strumarium and making up for possible yield loss in corn, suggesting that increasing crop density generally delayed silking and decreased yield and yield components due to inter- and intraspecific competition.
Abstract: Xanthium strumarium L. is a major weed affecting flour corn in Khyber Pakhtunkhwa Province of Pakistan. Studies conducted in 2006 and 2007 evaluated corn yield and yield component responses to competition from X. strumarium over a range of corn populations (5, 7.5, 10, and 12.5 plants m-2) and X. strumarium densities (0, 2, 4, 6, 8, 10, and 12 plants m-2). Flour corn yield and yield components (grains ear-1, 1000-grain weight, harvest index, and days to silking) were significantly correlated with and affected by corn population, weed density, and the interaction between them. The percent reduction in grain yield was 5%-40% and fit a quadratic relationship. The number of grains ear-1 declined in a linear fashion with increasing X. strumarium density, except at the highest corn density, with an average decrease of 5%-6% in grains ear-1 for every X. strumarium plant m-2. As the X. strumarium density increased, 1000-grain weight and harvest index declined, while the number of days to silking increased slightly. Increasing densities of either crop or weed generally delayed silking and decreased yield and yield components due to inter- and intraspecific competition, suggesting that increasing crop density will likely not be effective in suppressing X. strumarium and making up for possible yield loss in corn.
19 citations
1 Aug 2019
TL;DR: In this article, the optimal mix composition of cassava flour, corn and taro to produce analog rice was found and the physicochemical properties of analog rice which could replace paddy rice were investigated.
Abstract: Paddy rice and rice are the staple foods of the people in Asian region, especially Indonesia. This plant was developed from seeds, developing varieties, planting methods to cooking methods. Without changing preparation at the household level to get better results. Analog rice is one of the nutritious instant food products that has successfully developed. Analog rice is one solution that can be developed in overcoming the availability of food both in terms of the use and application of new food sources (food diversification). Analog rice is a processed product that uses non-rice ingredients or mixes with rice that resembles rice. Non-rice ingredients can use cereal or tubers or mix some ingredients. Analog rice is a substitute for rice in general by using plants that are widely grown in Indonesia, thereby reducing dependence on rice. The purpose of this study was to find the optimal mix composition of cassava flour, corn and taro to produce analog rice and to know the physicochemical properties of analog rice which could replace paddy rice. The results showed that the best analog rice had 128.4% water absorption, 12.51% water content, 71.94% carbohydrate, 8.5% protein, 1.1% fat and 14.09% amylose content included in low amylose rice.
16 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2020 | 2 |
| 2019 | 1 |
| 2017 | 1 |
| 2015 | 2 |
| 2014 | 3 |
| 2013 | 1 |