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2021, Vol: 8, Issue: 2
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Research Article 


Effect of Flint and Floury Corn Flour Mixtures on the Colorimetric and Organoleptic Properties of the Enzymatically Hydrolysed Glucose Syrup

Fereshteh Fatourehchi, Flora Farrokhi, Orang Eyvazzadeh, Ali Bahadori, Amin Sayed Yaghoubi.

Abstract
Floury (soft) corn (Zea mays var. amyalcea) is mainly used in glucose syrup industry, but most of the
imported corn is flint or hard corn (Zea mays var. indurate). Considering the necessity and importance
of using soft and hard corn flour mixture in the production glucose and fructose syrups and the impact
of corn flour on the produced syrups properties, in this study, by replacing hard corn flour with soft
corn flour (with percentages of 0%, 30%, 50% and 70%), glucose syrup was produced and the effect
of corn flour substitution ratios on the sensory properties and colorimetric parameters of glucose syrup
obtained from these flour mixtures was investigated. The results showed that increasing the ratio of
hard corn flour up to 70% substitution, significantly affected the colorimetric and organoleptic
properties of the produced glucose syrup including color parameters, flavor and taste, aroma, visual
color, appearance and overall acceptance and reduced them (p<0.05). According to the obtained
results, it is possible to use hard corn in different replacement amounts less than 70% in terms of
appearance and organoleptic characteristics in the production of glucose syrup. Also, glucose syrup
obtained from soft corn flour, which has been replaced with less than 50% hard corn flour has the
ability to become fructose syrup as a substitute for sugar in the food industry in terms of appearance
and organoleptic characteristics

Key words: Colorimetric Parameter, Enzymatic Hydrolysis, Flint (hard) corn, Floury (soft) corn, Glucose syrup, Organoleptic Properties


 
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How to Cite this Article
Pubmed Style

Fereshteh Fatourehchi, Flora Farrokhi, Orang Eyvazzadeh, Ali Bahadori, Amin Sayed Yaghoubi. Effect of Flint and Floury Corn Flour Mixtures on the Colorimetric and Organoleptic Properties of the Enzymatically Hydrolysed Glucose Syrup. JCR. 2021; 8(1): 35-43. doi:10.31838/jcr.08.01.5

Web Style

Fereshteh Fatourehchi, Flora Farrokhi, Orang Eyvazzadeh, Ali Bahadori, Amin Sayed Yaghoubi. Effect of Flint and Floury Corn Flour Mixtures on the Colorimetric and Organoleptic Properties of the Enzymatically Hydrolysed Glucose Syrup. http://www.jcreview.com/?mno=39299 [Access: April 17, 2021]. doi:10.31838/jcr.08.01.5

AMA (American Medical Association) Style

Fereshteh Fatourehchi, Flora Farrokhi, Orang Eyvazzadeh, Ali Bahadori, Amin Sayed Yaghoubi. Effect of Flint and Floury Corn Flour Mixtures on the Colorimetric and Organoleptic Properties of the Enzymatically Hydrolysed Glucose Syrup. JCR. 2021; 8(1): 35-43. doi:10.31838/jcr.08.01.5


Vancouver/ICMJE Style

Fereshteh Fatourehchi, Flora Farrokhi, Orang Eyvazzadeh, Ali Bahadori, Amin Sayed Yaghoubi. Effect of Flint and Floury Corn Flour Mixtures on the Colorimetric and Organoleptic Properties of the Enzymatically Hydrolysed Glucose Syrup. JCR. (2021), [cited April 17, 2021]; 8(1): 35-43. doi:10.31838/jcr.08.01.5


Harvard Style

Fereshteh Fatourehchi, Flora Farrokhi, Orang Eyvazzadeh, Ali Bahadori, Amin Sayed Yaghoubi (2021) Effect of Flint and Floury Corn Flour Mixtures on the Colorimetric and Organoleptic Properties of the Enzymatically Hydrolysed Glucose Syrup. JCR, 8 (1), 35-43. doi:10.31838/jcr.08.01.5


Turabian Style

Fereshteh Fatourehchi, Flora Farrokhi, Orang Eyvazzadeh, Ali Bahadori, Amin Sayed Yaghoubi. 2021. Effect of Flint and Floury Corn Flour Mixtures on the Colorimetric and Organoleptic Properties of the Enzymatically Hydrolysed Glucose Syrup. Journal of Critical Reviews, 8 (1), 35-43. doi:10.31838/jcr.08.01.5


Chicago Style

Fereshteh Fatourehchi, Flora Farrokhi, Orang Eyvazzadeh, Ali Bahadori, Amin Sayed Yaghoubi. "Effect of Flint and Floury Corn Flour Mixtures on the Colorimetric and Organoleptic Properties of the Enzymatically Hydrolysed Glucose Syrup." Journal of Critical Reviews 8 (2021), 35-43. doi:10.31838/jcr.08.01.5


MLA (The Modern Language Association) Style

Fereshteh Fatourehchi, Flora Farrokhi, Orang Eyvazzadeh, Ali Bahadori, Amin Sayed Yaghoubi. "Effect of Flint and Floury Corn Flour Mixtures on the Colorimetric and Organoleptic Properties of the Enzymatically Hydrolysed Glucose Syrup." Journal of Critical Reviews 8.1 (2021), 35-43. Print. doi:10.31838/jcr.08.01.5


APA (American Psychological Association) Style

Fereshteh Fatourehchi, Flora Farrokhi, Orang Eyvazzadeh, Ali Bahadori, Amin Sayed Yaghoubi (2021) Effect of Flint and Floury Corn Flour Mixtures on the Colorimetric and Organoleptic Properties of the Enzymatically Hydrolysed Glucose Syrup. Journal of Critical Reviews, 8 (1), 35-43. doi:10.31838/jcr.08.01.5


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