This study was partially funded by the Snack Food Association, Alexandria, VA and the Texas Corn Producers Association, Dimmitt, TX.
Corn Alkaline Cooking Properties Related to Grain Characteristics and Viscosity (RVA)
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 516–519, May 1997
How to Cite
ALMEIDA-DOMINGUEZ, H.D., SUHENDRO, E.L. and ROONEY, L.W. (1997), Corn Alkaline Cooking Properties Related to Grain Characteristics and Viscosity (RVA). Journal of Food Science, 62: 516–519. doi: 10.1111/j.1365-2621.1997.tb04419.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 2/24/96; revised 11/11/96; accepted 12/9/96.
- corn hardness;
- alkaline cooking;
- pasting characteristics;
- maize quality
The relationship between kernel properties and alkaline cooking characteristics of 14 corn cultivars with different kernel characteristics was evaluated. Corn hardness was measured by abrasion (TADD), flotation, subjective ratings and a viscometric technique (RVA). Hard corn required longer time for cooking as both cooking and steeping hydration rates were lower compared to soft corn. RVA viscosity measurements were correlated with hardness from TADD, flotation and subjective tests, and alkaline cooking parameters. The rate of water uptake during simmering was correlated with RVA viscosity slope. Hard corn endosperm particles consistently required longer time for hydration and gelatinization of starch to develop viscosity. RVA data complemented flotation hardness data to predict cooking properties. RVA could be used as a model to predict cooking properties of corn.