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Diversity and relationship among grain, flour and starch characteristics of Indian Himalayan colored corn accessions

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Abstract

The present study examined the diversification and relationship among grain, flour and starch characteristics of thirty eight differently coloured corn accessions. The differences among accessions were more pronounced due to heterogeneity in genetic traits than color. Colour properties were positively related with phenolics and antioxidant activity. K, Ca, Zn, Mg, Na, Cu, Fe and Mn were the prominent minerals present in accessions. Accumulation of 10 polypeptides, ranging from 10 to 95 kDa was also evaluated. HPLC analysis showed the presence of gallic acid, Catechin, caeffic acid, chlorogenic acid, protocatechuic acid, p-coumaric acid, vanillic acid, quercetin, sinapic acid, ferulic acid, reservatrol and luteolin in flours. Accessions had higher proportions of amino acids, citrulline, arginine, GABA, phenylalanine, isoleucine, tyrosine, threonine, glycine. Starch granules with different particle size showed angular structure. Final viscosity, set back viscosity and crystallinity positively related to amylose content of starch. Starches with A-type crystalline pattern showed variability in thermal properties. The results of this study showed significant relationship between DPPH and total phenolic content, thermal properties, amylose content and crystallinity among various corn germplasm. These will be helpful for selection of appropriate accessions having required characteristics not only for food applications but also for non-food ones.

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Abbreviations

TPC:

Total phenolics content

FV:

Final viscosity

SEM:

Scanning electron microscope

SBV:

Setback viscosity

PT:

Pasting temperature

PV:

Peak viscosity

BDV:

Breakdown viscosity

PP:

Polypeptides

HMW:

High molecular weight

MMW:

Medium molecular weight

LMW:

Low molecular weight

AA:

Amino acids

GABA:

Gamma-amino butyric acid

PCA:

Principal component analysis

ANOVA:

Analysis of variance

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Acknowledgements

NS acknowledges Science and Engineering Research Board for providing funds in the form of a research project (SERB/SR/SO/PS/13/2011). ST acknowledges UGC-BSR for providing financial assistance in the form of fellowship. Authors also acknowledge Dr. Jai Chand Rana, NBPGR, New Delhi (India) for providing corn accessions.

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  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, 143005, India

    Shalini Trehan, Narpinder Singh & Amritpal Kaur

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  1. Shalini Trehan
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  2. Narpinder Singh
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Correspondence to Amritpal Kaur.

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Trehan, S., Singh, N. & Kaur, A. Diversity and relationship among grain, flour and starch characteristics of Indian Himalayan colored corn accessions. J Food Sci Technol 57, 3801–3813 (2020). https://doi.org/10.1007/s13197-020-04412-7

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