국내 육성 가공용 옥수수의 품종별 가공특성 비교

Purpose: The objective of this study was to assess of processing properties of domestic corn cultivars. Methods: Fourteen cultivars of corn were evaluated by their general composition, water absorption properties, sugar and starch composition and gelatinization properties. Results: The yield of fine particles of raw corn was 43.32~56.88% and increased up to 85.22~95.65% by gelatinization. The fraction of coarse particles, and fraction of raw corn contain higher quantities of carbohydrate, insoluble dietary fiber and β-carotene than whole corn flour. Corn cultivars contain 53.47~57.20% of starch, 53.15~69.78% of amylose and 13.37~39.02% of resistance starch. Andaok contains high quantity of carbohydrate, soluble dietary fiber, soluble solid, free sugar, total starch, and amylose, whereas Cheongdaok shows high value of red color on the surface, a high rate of fine particles, a high water absorption rate of steamed corn and high viscosity during heating and cooling. On the other hand, Pyeonggangok contains high quantities of lipid, ash, insoluble dietary fiber, β-carotene and slowly digestible starch. Moreover, Pyeonggangok shows high water absorption rate both before steaming and after steaming. Conclusion: Application of chemical and processing properties of high amylose corn cultivars might improve the yield of processing and the quality of processed food products.