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2021, vol. 25, br. 1, str. 16-19
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Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane
Possibilities of maize hybrids utilisation in canned baby corn production
Projekat: This study was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia.
Sažetak
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.
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.
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