Quality Evaluation and Product Formulation of Local and Newer Maize Varieties
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Date
2013
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MPUAT, Udaipur
Abstract
The study was conducted to assess the cooking and nutrition biodiversity in newer and local varieties. For the purpose three maize varieties i.e. Local-Malan, composite-Pratap Makka 5 and hybrid-HQPM 5 were selected. All the maize varieties were evaluated for cooking quality and nutrient composition. Cooking quality was evaluated in term of hydration capacity, hydration index, swelling capacity, swelling index, oil absorption capacity and least gelation concentration. Proximate composition was analysed using standard method. Mineral iron, zinc, calcium and magnesium were analysed using atomic absorption unit. Three ready-to-eat and three ready-to-cook products were developed from each variety and their acceptability was assessed by sensory evaluation.
The values for cooking quality like hydration capacity (p≤0.01), hydration index (p≤0.01), swelling capacity (p>0.01), swelling index (p≤0.05), oil absorption capacity (p≤0.05) and least gelation concentration were found to range between 0.10 to 0.13 g/seed, 0.44 to 0.56 g/seed, 0.1 g/seeds, 0.41 to 0.46 ml/seed, 85.84 to 78.97 per cent, 20 to 24 per cent respectively. The estimated values for moisture, protein, fat, fiber, ash and carbohydrates were found to be 5.71 to 7 per cent, 6.03 to 8.75 per cent, 3.85 to 5.4 per cent, 1.47 to 2.40 per cent, 1.39 to 1.71 per cent, 83.09 to 85.99 per cent respectively. Energy values ranged between 403 to 415 Kcal. Iron, zinc, calcium and magnesium contents of selected maize varieties varied between 2.71 to 3.23 mg, 0.91 to 1.34 mg, 170.55 to 184.45 mg and 47.32 to 51.44mg respectively. Biscuit, khakhra and sev were prepared under ready-to-eat and pasta, seviyan and papadi were prepared as ready-to-cook products from all three maize genotype. Products recipes showed no significant variation (p>0.05) in the mean scores of biscuit, khakhra, sev and pasta for colour, appearance, flavour, taste and overall acceptability. However, scores of seviyan for appearance, taste and overall acceptability (p≤0.05) and papadi for appearance (p≤0.05) and overall acceptability (p≤0.01) were significantly different. All the varieties were found to be acceptable in the form of ready to eat and ready to cook products. Malan had best acceptability for ready-to-cook and Pratap Makka 5 for ready-to-eat products. The study concluded that variety of maize affects the products quality to some extent.
Description
Quality Evaluation and Product Formulation of Local and Newer Maize Varieties
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Citation
Deepika and Jaun, 2013