Grain properties of yellow and red kernel maize hybrids from Serbia

Abstract

Physical traits, kernel structure and chemical composition of five yellow and five red kernel maize hybrids were the subjects of this study. The 1000-kernel weight, a physical indicator of grain quality, ranged from 325.76±7.47 g (ZP 555 red) to 375.63±4.18 g (ZP 606). The hard endosperm fraction content varied between 57.66±0.93% (ZP 4007) and 67.08±0.42% (ZP 366 red). Regarding chemical composition, starch was predominant constituent ranging from 66.80±0.18 (ZP 4007 red) to 72.96±0.37 (ZP 606). The highest protein content was detected in ZP 606 (10.72±0.11) and the lowest in ZP 7007 red hybrid (8.63±0.04%). Milling response was highly influenced by hard endosperm fraction content (0.81**), and starch content was strongly correlated to 1000-kernel weight (0.77**). Whole-grain maize flours produced from yellow and red kernels without removing the germ are naturally gluten-free and can be used as functional food ingredients. All yellow and red kernel maize hybrids investigated in this study showed good quality parameters regarding physical properties and variations in chemical composition which makes them suitable for different industrial uses, primarily for food and feed production.

Keywords

• chemical composition
• maize hybrids
• physical traits
• whole-grain maize flour