Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine
recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were
stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids
ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as
Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9.56 %) and ZP 611k (10.23 %) did
not vary significantly compared to whole-grain maize flour, while crude fibre content (7.67 and 6.88 %), and ash content (21.96 and
20.72 %) were significantly higher than in flour (crude fibre: 2.40; 2.64 %, ash:1.35; 1.48 %, respectively). This research will be
continued in order to implement preliminary findings and new data on this subject
Keywords:
Kukuruz (Zea mays L.) je treća najviše gajena žitarica na svetu, posle pšenice i pirinča. Klipovi kukuruza ubrani dva do četiri dana nakon svilanja, pre oplodnje, mogu se klasifikovati kao baby corn. Baby corn ima visoku hranljivu vrednost i svarljivost, slatki ukus i privlačnu boju, dok ga istovremeno mekana i hrskava struktura čini izvrsnim sastojkom za različita tradicionalna i kontinentalna jela. Može se konzervisati fermentacijom, direktnim zakiseljavanjem ili kombinacijom metoda, procesnih parametara i aditiva kako bi se dobili ukiseljeni proizvodi. Proizvodnja baby corn konzervisane hrane u industrijskim razmerama u Srbiji trenutno je zanemarljiva. U ovom istraživanju korišćeno je pet hibrida kukuruza: dva žuta i jedan beli zuban, šećerac i žuti kokičar. Ispitano je pet receptura naliva sa sirćetnom kiselinom, od kojih dva sa dodatkom kalijum sorbata. Nalivi sa konzervansom ostali su stabilni nakon 16 meseci bez promene boje tečnosti i klipa kukuruza. Vrednost pH naliva kretala se u rasponu od 3,39 do 3,89. Konzervisani hibridi ZP 366 i ZP 611k, u nalivu sa oznakom Broj 5, pokazali su najbolje senzorne karakteristike. Sadržaj proteina utvrđen u ZP 366 (9,56%) i ZP 611k (10,23%) nije se značajno razlikovao u odnosu na integralno kukuruzno brašno, dok su sadržaj sirove celuloze (7,67 i 6,88%) i pepela (21,96 i 20,72%) bili znatno viši nego u brašnu (sirova celuloza: 2,40; 2,64%, pepeo: 1,35; 1,48%, redom). Ovo istraživanje će se nastaviti kako bi se primenili preliminarni zaključci kao i nova saznanja vezana za ovu temu. / maize hybrids, baby corn, canned vegetables, food production. / hibridi kukuruza, baby corn, konzervisano povrće, proizvodnja hrane.
Source:
Journal on Processing and Energy in Agriculture, 2021, 25, 1, 16-19
Publisher:
Novi Sad : National Society of Processing and Energy in Agriculture
Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
TY - JOUR
AU - Nikolić, Valentina
AU - Žilić, Slađana
AU - Simić, Marijana
AU - Vasić, Marko G.
AU - Srdić, Jelena
AU - Delić, Nenad
AU - Delić, Nenad
PY - 2021
UR - http://rik.mrizp.rs/handle/123456789/846
AB - Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine
recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were
stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids
ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as
Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9.56 %) and ZP 611k (10.23 %) did
not vary significantly compared to whole-grain maize flour, while crude fibre content (7.67 and 6.88 %), and ash content (21.96 and
20.72 %) were significantly higher than in flour (crude fibre: 2.40; 2.64 %, ash:1.35; 1.48 %, respectively). This research will be
continued in order to implement preliminary findings and new data on this subject
PB - Novi Sad : National Society of Processing and Energy in Agriculture
PB - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
T2 - Journal on Processing and Energy in Agriculture
T1 - Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane
T1 - Possibilities of maize hybrids utilization in canned baby corn production
VL - 25
IS - 1
SP - 16
EP - 19
DO - 10.5937/jpea25-30887
ER -
@article{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Vasić, Marko G. and Srdić, Jelena and Delić, Nenad and Delić, Nenad",
year = "2021",
abstract = "Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine
recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were
stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids
ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as
Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9.56 %) and ZP 611k (10.23 %) did
not vary significantly compared to whole-grain maize flour, while crude fibre content (7.67 and 6.88 %), and ash content (21.96 and
20.72 %) were significantly higher than in flour (crude fibre: 2.40; 2.64 %, ash:1.35; 1.48 %, respectively). This research will be
continued in order to implement preliminary findings and new data on this subject",
publisher = "Novi Sad : National Society of Processing and Energy in Agriculture, Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Journal on Processing and Energy in Agriculture",
title = "Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane, Possibilities of maize hybrids utilization in canned baby corn production",
volume = "25",
number = "1",
pages = "16-19",
doi = "10.5937/jpea25-30887"
}
Nikolić, V., Žilić, S., Simić, M., Vasić, M. G., Srdić, J., Delić, N.,& Delić, N.. (2021). Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane. in Journal on Processing and Energy in Agriculture
Novi Sad : National Society of Processing and Energy in Agriculture., 25(1), 16-19.
https://doi.org/10.5937/jpea25-30887
Nikolić V, Žilić S, Simić M, Vasić MG, Srdić J, Delić N, Delić N. Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane. in Journal on Processing and Energy in Agriculture. 2021;25(1):16-19.
doi:10.5937/jpea25-30887 .
Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Vasić, Marko G., Srdić, Jelena, Delić, Nenad, Delić, Nenad, "Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane" in Journal on Processing and Energy in Agriculture, 25, no. 1 (2021):16-19,
https://doi.org/10.5937/jpea25-30887 . .
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