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2021, vol. 25, br. 1, str. 16-19
Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane
Institut za kukuruz 'Zemun polje', Beograd-Zemun

e-adresavalentinas@mrizp.rs
Projekat:
This study was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia.

Ključne reči: hibridi kukuruza; baby corn; konzervisano povrće; proizvodnja hrane
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.
Reference
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/jpea25-30887
primljen: 16.02.2021.
prihvaćen: 29.03.2021.
objavljen u SCIndeksu: 07.05.2021.

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