Physical-chemical characterization and wet milling yield of four maize hybrids
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/S0100-69162014000300015 http://hdl.handle.net/11449/122278 |
Resumo: | The influence of physical-chemical characteristics of maize grains and lactic acid concentrations on byproduct yields, generated by conventional wet milling, was studied during steeping, for four maize hybrids and two lactic acid concentrations (0.55 and 1.00%). For physical-chemical characterization, grain dimensions (length, thickness, and width) were determined, as well as mass of 100 grains, percentage of floating grains, volumetric mass, and centesimal composition. Statistical differences were found for percentage of floating grains (2.33 to 24.67%), volumetric mass (0.814 to 0.850 kg.L-1), mass of 100 grains (0.033 to 0.037 kg), water content (11.86 to 12.20%), proteins (8.21 to 9.06%), lipids (3.00 to 4.77%), and ashes (1.07 to 1.26%). There were no relationships of wet milling yields with maize appearance and physical-chemical characteristics. The addition of 1.00% lactic acid did not statistically improve byproduct yields; however, it favored separation of the grain components. |
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Physical-chemical characterization and wet milling yield of four maize hybridsCaracterização físico-química e rendimento da moagem úmida de quatro híbridos de milhoZea mays L.propriedades físico-químicasrecuperação de amidomaceraçãoZea mays L.physical-chemical propertiesstarch recoverysteepingThe influence of physical-chemical characteristics of maize grains and lactic acid concentrations on byproduct yields, generated by conventional wet milling, was studied during steeping, for four maize hybrids and two lactic acid concentrations (0.55 and 1.00%). For physical-chemical characterization, grain dimensions (length, thickness, and width) were determined, as well as mass of 100 grains, percentage of floating grains, volumetric mass, and centesimal composition. Statistical differences were found for percentage of floating grains (2.33 to 24.67%), volumetric mass (0.814 to 0.850 kg.L-1), mass of 100 grains (0.033 to 0.037 kg), water content (11.86 to 12.20%), proteins (8.21 to 9.06%), lipids (3.00 to 4.77%), and ashes (1.07 to 1.26%). There were no relationships of wet milling yields with maize appearance and physical-chemical characteristics. The addition of 1.00% lactic acid did not statistically improve byproduct yields; however, it favored separation of the grain components.Para verificar a influência da aparência e as características físico-químicas do grão de milho e da concentração de ácido lático durante a maceração nos rendimentos de subprodutos da moagem úmida convencional, quatro híbridos de milho foram caracterizados e macerados em duas concentrações de ácido lático (0,55% e 1,00%). Para a caracterização físico-química dos grãos, foram determinadas suas dimensões (comprimento, espessura e largura), massa de cem grãos, porcentagem de grãos boiantes, massa volumétrica e análise da composição centesimal. Diferenciaram-se estatisticamente entre os grãos a porcentagem de grãos boiantes (2,33% a 24,67%), massa volumétrica (0,810 kg L-1 a 0,850 kg L-1), massa de cem grãos (0,033 kg a 0,037 kg), teor de água (11,86% a 12,20%), proteínas (8,21% a 9,06%), lipídeos (3,00% a 4,77%) e cinzas (1,07% a 1,26%). Verificou-se que não há relação entre a aparência ou a composição química dos grãos com seus rendimentos de subprodutos na moagem úmida. A adição de 1,00% de ácido lático não proporcionou, estatisticamente, melhores rendimentos de subprodutos, entretanto facilitou a separação dos componentes do grão.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, Sao Jose do Rio Preto, Rua Cristovão Colobo, 2265, Jd. Nazareth, CEP 15054-000, SP, BrasilUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, Sao Jose do Rio Preto, Rua Cristovão Colobo, 2265, Jd. Nazareth, CEP 15054-000, SP, BrasilInstituto Agronômico (IAC), CampinasFAPESP: 06/01775-2Universidade Estadual Paulista (Unesp)Mussolini, Renata C. [UNESP]Lopes Filho, José Francisco [UNESP]Duarte, Aildson P.2015-04-27T11:55:32Z2015-04-27T11:55:32Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article523-529application/pdfhttp://dx.doi.org/10.1590/S0100-69162014000300015Engenharia Agrícola, v. 34, n. 3, p. 523-529, 2014.0100-6916http://hdl.handle.net/11449/12227810.1590/S0100-69162014000300015ISSN0100-6916-2014-34-03-523-529.pdf0661972476710446Currículo Lattesreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengEngenharia Agrícola0.3870,305info:eu-repo/semantics/openAccess2023-12-23T06:18:36Zoai:repositorio.unesp.br:11449/122278Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-12-23T06:18:36Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Physical-chemical characterization and wet milling yield of four maize hybrids Caracterização físico-química e rendimento da moagem úmida de quatro híbridos de milho |
title |
Physical-chemical characterization and wet milling yield of four maize hybrids |
spellingShingle |
Physical-chemical characterization and wet milling yield of four maize hybrids Mussolini, Renata C. [UNESP] Zea mays L. propriedades físico-químicas recuperação de amido maceração Zea mays L. physical-chemical properties starch recovery steeping |
title_short |
Physical-chemical characterization and wet milling yield of four maize hybrids |
title_full |
Physical-chemical characterization and wet milling yield of four maize hybrids |
title_fullStr |
Physical-chemical characterization and wet milling yield of four maize hybrids |
title_full_unstemmed |
Physical-chemical characterization and wet milling yield of four maize hybrids |
title_sort |
Physical-chemical characterization and wet milling yield of four maize hybrids |
author |
Mussolini, Renata C. [UNESP] |
author_facet |
Mussolini, Renata C. [UNESP] Lopes Filho, José Francisco [UNESP] Duarte, Aildson P. |
author_role |
author |
author2 |
Lopes Filho, José Francisco [UNESP] Duarte, Aildson P. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Mussolini, Renata C. [UNESP] Lopes Filho, José Francisco [UNESP] Duarte, Aildson P. |
dc.subject.por.fl_str_mv |
Zea mays L. propriedades físico-químicas recuperação de amido maceração Zea mays L. physical-chemical properties starch recovery steeping |
topic |
Zea mays L. propriedades físico-químicas recuperação de amido maceração Zea mays L. physical-chemical properties starch recovery steeping |
description |
The influence of physical-chemical characteristics of maize grains and lactic acid concentrations on byproduct yields, generated by conventional wet milling, was studied during steeping, for four maize hybrids and two lactic acid concentrations (0.55 and 1.00%). For physical-chemical characterization, grain dimensions (length, thickness, and width) were determined, as well as mass of 100 grains, percentage of floating grains, volumetric mass, and centesimal composition. Statistical differences were found for percentage of floating grains (2.33 to 24.67%), volumetric mass (0.814 to 0.850 kg.L-1), mass of 100 grains (0.033 to 0.037 kg), water content (11.86 to 12.20%), proteins (8.21 to 9.06%), lipids (3.00 to 4.77%), and ashes (1.07 to 1.26%). There were no relationships of wet milling yields with maize appearance and physical-chemical characteristics. The addition of 1.00% lactic acid did not statistically improve byproduct yields; however, it favored separation of the grain components. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2015-04-27T11:55:32Z 2015-04-27T11:55:32Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/S0100-69162014000300015 Engenharia Agrícola, v. 34, n. 3, p. 523-529, 2014. 0100-6916 http://hdl.handle.net/11449/122278 10.1590/S0100-69162014000300015 ISSN0100-6916-2014-34-03-523-529.pdf 0661972476710446 |
url |
http://dx.doi.org/10.1590/S0100-69162014000300015 http://hdl.handle.net/11449/122278 |
identifier_str_mv |
Engenharia Agrícola, v. 34, n. 3, p. 523-529, 2014. 0100-6916 10.1590/S0100-69162014000300015 ISSN0100-6916-2014-34-03-523-529.pdf 0661972476710446 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Engenharia Agrícola 0.387 0,305 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
523-529 application/pdf |
dc.source.none.fl_str_mv |
Currículo Lattes reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965380615077888 |