Skip to main content
SpringerLink
Log in

Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potential

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Physicochemical, antioxidant, phenolic profile and muffin-making properties of white, yellow and purple corn accessions were evaluated. HPLC analysis revealed the presence of ferulic acid, quercetin, sinapic acid, gallic acid and protocatechuic acid in different corn accessions. Ferulic acid was the major phenolic acid present in all accessions. Total phenolic content (TPC), DPPH and ABTS inhibition ranged from 903 to 1843 µg GAE/g, 0.73–0.89 and 3.81–4.92 µM trolox/mg, respectively. Purple accessions had higher TPC than yellow and white accessions. Pasting profiles of different accessions revealed high thermal stability indicated by low breakdown viscosity. Muffin-making properties were determined as batter rheology and muffin specific volume, texture and sensory analysis. Storage modulus (G′) and loss modulus (G″) of batters for white colored exhibited the highest while yellow colored had the lowest value. Firmness and TPC of muffins ranged from 3.1 to 5.9 N and 811–1406 µg GAE/g, respectively. Muffin cohesiveness and chewiness were correlated positively, whereas firmness was negatively related to paste viscosities. Antioxidant activity was correlated to phenolic content of the muffins. Sensory analysis revealed that muffins prepared from yellow corn accession (IC447648) were highly acceptable, while those made from purple corn (IC447644) were not liked much.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Adair CR, Bollich CN, Bowman DH, Joson NE, Johnston TH, Webb BD, Atkins JG (1973) Rice breeding and testing method in the United States. In: Rice in the United States: varieties and production. Department of Agriculture of the United States, pp 22–27

  • Adom KK, Liu RH (2002) Antioxidant activity of grains. J Agric Food Chem 50:6182–6187

    Article  CAS  PubMed  Google Scholar 

  • Adom KK, Sorrells ME, Liu RH (2005) Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. J Agric Food Chem 53:2297–2306

    Article  CAS  PubMed  Google Scholar 

  • AOAC (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington, DC

    Google Scholar 

  • Baixauli R, Sanz T, Salvador A, Fiszman SM (2008) Muffins with resistant starch: baking performance in relation to the rheological properties of the batter. J Cereal Sci 47:502–509

    Article  Google Scholar 

  • Bugusu BA, Campanella O, Hamaker BR (2001) Improvement of sorghum-wheat composite dough rheological properties and breadmaking quality through zein addition 1. Cereal Chem 78:31–35

    Article  CAS  Google Scholar 

  • Crosbie GB, Ross AS (2007) The RVA handbook. American Association of Cereal Chemists, International Press, Boston

    Google Scholar 

  • de la Parra C, Serna Saldivar SO, Liu RH (2007) Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortillas, and tortilla chips. J Agric Food Chem 55:4177–4183

    Article  CAS  PubMed  Google Scholar 

  • Del Pozo-Insfran D, Brenes CH, Saldivar SOS, Talcott ST (2006) Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products. Food Res Int 39:696–703

    Article  CAS  Google Scholar 

  • Edeogu CO, Ezeonu FC, Okaka ANC, Ekuma CE, Elom SO (2007) Proximate composition of staple food crops in Ebonyi State (South Eastern Nigeria). Int J Biotechnol Biochem 3(1):1–8

    Article  Google Scholar 

  • Erickson DP, Campanella OH, Hamaker BR (2012) Functionalizing maize zein in viscoelastic dough systems through fibrous, β-sheet-rich protein networks: an alternative, physicochemical approach to gluten-free breadmaking. Trends Food Sci Technol 24(2):74–81

    Article  CAS  Google Scholar 

  • Gallagher E, Gormley TR, Arendt EK (2004) Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci Technol 15(3):143–152

    Article  CAS  Google Scholar 

  • Good H (2002) Measurement of color in cereal products. Cereal Foods World 47:5–6

    Google Scholar 

  • Herranz B, Canet W, Alvarez MD (2017) Corn starch and egg white enriched gluten-free chickpea flour batters: rheological and structural properties. Int J Food Prop. https://doi.org/10.1080/10942912.2017.1299760

    Article  Google Scholar 

  • López ACB, Pereira AJG, Junqueira RG (2004) Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread. Braz Arch Biol Technol 47:63–70

    Article  Google Scholar 

  • Lu TM, Lee CC, Mau JL, Lin SD (2010) Quality and antioxidant property of green tea sponge cake. Food Chem 119:1090–1095

    Article  CAS  Google Scholar 

  • Matos ME, Sanz T, Rosell CM (2014) Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins. Food Hydrocoll 35:150–158

    Article  CAS  Google Scholar 

  • Meyer AS, Heinonen M, Frankel EN (1998) Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation. Food Chem 861:71–75

    Article  Google Scholar 

  • Oko AO, Onyekwere SC (2010) Studies on the proximate chemical composition and mineral element contents of five new lowland rice varieties in Ebonyi State. Int J Biotechnol Biochem 6(6):949–955

    Google Scholar 

  • Ramos-Escudero F, Muñoz AM, Alvarado-Ortíz C, Alvarado Á, Yáñez JA (2012) Purple corn (Zea mays L.) phenolic compounds profile and its assessment as an agent against oxidative stress in isolated mouse organs. J Med Food 15:206–215

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Sakač M, Torbica A, Sedej I, Hadnađev M (2011) Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours. Food Res Int 44(9):2806–2813

    Article  CAS  Google Scholar 

  • Sanchez HD, Osella CA, De La Torre MA (2004) Use of response surface methodology to optimize gluten-free bread fortified with soy flour and dry milk. Food Sci Technol Int 10:5–9

    Article  CAS  Google Scholar 

  • Sandhu KS, Singh N, Malhi NS (2007) Some properties of corn grains and their flours I: physicochemical, functional and chapati-making properties of flours. Food Chem 101:938–946

    Article  CAS  Google Scholar 

  • Shevkani K, Singh N (2014) Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins. Int J Food Sci Technol 49:2237–2244

    Article  CAS  Google Scholar 

  • Shevkani K, Kaur A, Singh G, Singh B, Singh N (2014) Composition, rheological and extrusion behaviour of fractions produced by three successive reduction dry milling of corn. Food Bioprocess Technol 7:1414–1423

    Article  CAS  Google Scholar 

  • Shevkani K, Kaur A, Kumar S, Singh N (2015) Cowpea protein isolates: functional properties and application in gluten-free rice muffins. LWT Food Sci Technol 63:927–933

    Article  CAS  Google Scholar 

  • Singh N, Singh S, Shevkani K (2011) Maize: composition, bioactive constituents, and unleavened bread. In: Preedy VR, Watson RR, Patel VB (eds) Flour and breads and their fortification in health and disease prevention, Elsevier Inc., pp 89–99

  • Singh N, Kaur A, Shevkani K (2014) Maize: grain structure, composition, milling, and starch characteristics. In: Chaudhry DP (ed) Maize: nutrition dynamics and novel uses India. Springer, pp 65–76

  • Singh JP, Kaur A, Shevkani K, Singh N (2015) Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice muffins. Int J Food Sci Technol 50:1190–1197

    Article  CAS  Google Scholar 

  • Singh N, Kaur A, Katyal M, Bhinder S, Ahlawat AK, Singh AM (2016) Diversity in quality traits amongst Indian wheat varieties II: paste, dough and muffin making properties. Food Chem 197:316–324

    Article  CAS  PubMed  Google Scholar 

  • Singleton VL, Orthofer R, Lamuela-Raventos RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of folin–ciocalteu reagent. Methods Enzymol 299C:152–178

    Article  Google Scholar 

  • Soong YY, Tan SP, Leong LP, Henry JK (2014) Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour. Food Chem 164:462–469

    Article  CAS  PubMed  Google Scholar 

  • Stintzing FC, Stintzing AS, Carle R, Frei B, Wrolstad RE (2002) Color and antioxidant properties of cyanidin-based anthocyanin pigments. J Agric Food Chem 50:6172–6181

    Article  CAS  PubMed  Google Scholar 

  • Thakur S, Kaur A, Singh N, Virdi AS (2015) Successive reduction dry milling of normal and waxy corn: grain, grit and flour properties. J Food Sci 80:C1144–C1155

    Article  CAS  PubMed  Google Scholar 

  • Tronsmo KM, Færgestad EM, Schofield JD, Magnus EM (2003) Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test. J Cereal Sci 38:205–215

    Article  Google Scholar 

  • Wang Y, King JM, Xu Z, Losso J, Prudente A (2008) Lutein from ozone-treated corn retains antimutagenic properties. J Agric Food Chem 56:7942–7949

    Article  CAS  PubMed  Google Scholar 

Download references

Acknowledgements

NS acknowledges SERB for financially supporting 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.

Author information

Authors and Affiliations

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

    Shalini Trehan, Narpinder Singh & Amritpal Kaur

Authors
  1. Shalini Trehan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Narpinder Singh
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Amritpal Kaur
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Narpinder Singh.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOCX 163 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Trehan, S., Singh, N. & Kaur, A. Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potential. J Food Sci Technol 55, 2334–2343 (2018). https://doi.org/10.1007/s13197-018-3171-5

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-018-3171-5

Keywords

Search

Navigation