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Production of Corn Nut Snacks from Corn Kernels

Received: 7 September 2016     Accepted: 26 September 2016     Published: 9 November 2016
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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.

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

Keywords

Corn Nut, Microwave, Roasting, Frying, Sensory Evaluation, Peroxide and Acid Values

References
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Cite This Article
  • 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

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    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

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    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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  • @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}
    }
    

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  • 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
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    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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Author Information
  • Food Technology Research Institute of Agriculture Research Centre, Giza, Egypt

  • Food Technology Research Institute of Agriculture Research Centre, Giza, Egypt

  • Food Technology Research Institute of Agriculture Research Centre, Giza, Egypt

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