. End use quality of some african corn kernels. 2. Cooking behaviour of whole dry-milled maize flour, incidence of storage

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AuteurMESTRES, CHRISTIAN
AuteurNAGO, COFFI MATHURNIN
AuteurAKISSOE, HOUEDOUGBE NOEL
AuteurMATENCIO, FRANCOISE
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication1997
ResumeThe pasting behavior of whole maize flours from 21 African maize cultivars (five local ecotypes and 16 new cultivars) was determined and compared to that of market flours from Cotonou (Benin). More viscous pastes were obtained from local ecotypes that were more friable and gave finer flours. Characteristics of solvent (concentration and composition) and dispersed (volume fraction, swelling power) phases of the pastes were determined:  paste viscosity increased with the volume fraction of the dispersed phase and with its rigidity (evaluated by dry matter concentration of dispersed material), whereas solvent phase did not play any direct role on overall paste viscosity. Flour storage promoted the formation of fatty acids that could complex amylose during paste cooling; therefore, amylose solubility decreased after flour storage for several months, and paste viscosity at 50 °C increased due to some hardening of swollen particles.
DOI10.1021/jf9605660
Autre identifiantBECDB-8432
URIhttps://dspace.uac.bj/handle/123456789/7575
Languefr
Fait partie deJournal of Agriculture and Food Chemistry
SujetMaize
Sujetflour
Sujetstorage
Sujethot paste viscosity
Sujetswelling
Sujetsolubility
Titre. End use quality of some african corn kernels. 2. Cooking behaviour of whole dry-milled maize flour, incidence of storage
TypeArticle

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