GERMINATION AND RELATIVE NUTRITIVE-VALUE OF CORN MEAL AND CORN CHIPS

被引：10

作者：

HASIM, NB

FIELDS, ML

机构：

[1] Dept of Food Science & Nutrition, University of Missouri, Columbia, Missouri

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08545.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Microbiological assay showed a significant increase in niacin (P < 0.05) and riboflavin (P < 0.01) in corn meal made from germinated corn as compared to the control corn meal. The thiamine content (microbiologically determined) remained the same as that in the control meal. The relative nutritive value (as determined by Tetrahymena pyriformis W) of the corn meal made from germinated corn was significantly (P < 0.01) higher (86%).than that of the control corn meal (69%). Processing the germinated corn meal into corn chips, decreased the levels of vitamins and %RNV but these values remained higher than the control chips., Bitterness and an earthy flavor were defects in the corn chips made from germinated corn. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：936 / 937

页数：2

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