Functional Properties of Flour Obtained from Corn Varieties HQPM-1 and HQPM-7

Sangeeta; R. B. Grewal

Functional Properties of Flour Obtained from Corn Varieties HQPM-1 and HQPM-7

Affiliations
1 Department of Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India
2 Department of Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, India

Maize (Zea mays L.) is an important cereal grain in the world and it has a diverse form of utilization including human food uses, animal feed formulation and as a basic raw material for industrial puposes. Quality of maize proteins is poor, they are deficient in the essential amino acids lysine and tryptophan. Mexico have successfully developed new hybrids and cultivars called quality protein maize (QPM) which contain greater amount of lysine and tryptophan. The objective of this study was to determine functional properties of flour of corn varieties. Water absorption capacity and solubility of flour obtained from HQPM-7 was found to be higher than that of HQPM-1 variety. On the other hand, gelation capacity, emulsification capacity and swelling power of flour obtained from HQPM-1 was found to higher than that of HQPM-7 variety.Functional properties are important in determining the nutritional, sensory, physico-chemical and organoleptic properties of the final product (Kinsella, 1979).