The present study aimed to investigate the possibility of preparing acceptable snacks with better nutritional content and sensory attributes from corn kernels. The corn kernels were subjected to different methods of processing i.e. boiling, autoclaving, microwave cooking and germination. The corn nut snack products were evaluated for its nutritional composition and nutritive value. The data revealed that, frying methods was the best sensory attributes than roasting ones. It could be found that all chemical composition decreased due to all processing methods except that of fat which may be due to adding it during processing. Minerals content varied according to the methods of processing. All processed corn nuts resulted in decreasing amylose and increase amylopectin. According to peroxide value, the deteriorates beginning after 10 weeks of storage which in parallel with acid value.
| Published in | International Journal of Nutrition and Food Sciences (Volume 5, Issue 6) |
| DOI | 10.11648/j.ijnfs.20160506.17 |
| Page(s) | 413-421 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2016. Published by Science Publishing Group |
Corn Nut, Microwave, Roasting, Frying, Sensory Evaluation, Peroxide and Acid Values
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APA Style
Hayat Hashem Abd-Elsattar, Sohair Taher El-Hadidie, Maha Mounier Tawfik. (2016). Production of Corn Nut Snacks from Corn Kernels. International Journal of Nutrition and Food Sciences, 5(6), 413-421. https://doi.org/10.11648/j.ijnfs.20160506.17
ACS Style
Hayat Hashem Abd-Elsattar; Sohair Taher El-Hadidie; Maha Mounier Tawfik. Production of Corn Nut Snacks from Corn Kernels. Int. J. Nutr. Food Sci. 2016, 5(6), 413-421. doi: 10.11648/j.ijnfs.20160506.17
AMA Style
Hayat Hashem Abd-Elsattar, Sohair Taher El-Hadidie, Maha Mounier Tawfik. Production of Corn Nut Snacks from Corn Kernels. Int J Nutr Food Sci. 2016;5(6):413-421. doi: 10.11648/j.ijnfs.20160506.17
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Download@article{10.11648/j.ijnfs.20160506.17,
author = {Hayat Hashem Abd-Elsattar and Sohair Taher El-Hadidie and Maha Mounier Tawfik},
title = {Production of Corn Nut Snacks from Corn Kernels},
journal = {International Journal of Nutrition and Food Sciences},
volume = {5},
number = {6},
pages = {413-421},
doi = {10.11648/j.ijnfs.20160506.17},
url = {https://doi.org/10.11648/j.ijnfs.20160506.17},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160506.17},
abstract = {The present study aimed to investigate the possibility of preparing acceptable snacks with better nutritional content and sensory attributes from corn kernels. The corn kernels were subjected to different methods of processing i.e. boiling, autoclaving, microwave cooking and germination. The corn nut snack products were evaluated for its nutritional composition and nutritive value. The data revealed that, frying methods was the best sensory attributes than roasting ones. It could be found that all chemical composition decreased due to all processing methods except that of fat which may be due to adding it during processing. Minerals content varied according to the methods of processing. All processed corn nuts resulted in decreasing amylose and increase amylopectin. According to peroxide value, the deteriorates beginning after 10 weeks of storage which in parallel with acid value.},
year = {2016}
}
TY - JOUR T1 - Production of Corn Nut Snacks from Corn Kernels AU - Hayat Hashem Abd-Elsattar AU - Sohair Taher El-Hadidie AU - Maha Mounier Tawfik Y1 - 2016/11/09 PY - 2016 N1 - https://doi.org/10.11648/j.ijnfs.20160506.17 DO - 10.11648/j.ijnfs.20160506.17 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 413 EP - 421 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20160506.17 AB - The present study aimed to investigate the possibility of preparing acceptable snacks with better nutritional content and sensory attributes from corn kernels. The corn kernels were subjected to different methods of processing i.e. boiling, autoclaving, microwave cooking and germination. The corn nut snack products were evaluated for its nutritional composition and nutritive value. The data revealed that, frying methods was the best sensory attributes than roasting ones. It could be found that all chemical composition decreased due to all processing methods except that of fat which may be due to adding it during processing. Minerals content varied according to the methods of processing. All processed corn nuts resulted in decreasing amylose and increase amylopectin. According to peroxide value, the deteriorates beginning after 10 weeks of storage which in parallel with acid value. VL - 5 IS - 6 ER -
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