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J Food Sci. 2018 Jan;83(1):53-59. doi: 10.1111/1750-3841.14014. Epub 2017 Dec 26.

Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.).

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Dept. of Food Engineering, Faculty of Engineering, Akdeniz Univ., 07058 Antalya, Turkey.
Dept. of Food Engineering, Faculty of Engineering, Balikesir Univ., 10145 Balikesir, Turkey.
Dept. of Nutrition and Dietetics, Faculty of Health Sciences, Artvin Coruh Univ., 08100 Artvin, Turkey.
Dept. of Food Technology, Applied Science School of Kadirli, Osmaniye Korkut Ata Univ., 80000 Adana, Turkey.


The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were measured as 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatinization onset, peak, and end temperatures were measured as 61.12 °C, 64.35 °C, and 75.65 °C, respectively. The water activity, moisture content, total protein, lipid, and crude fiber contents of the blue corn sample were detected as 0.44, 9.39%, 13.13%, 4.30%, and 2.68%, respectively. Total starch and resistant starch contents of blue corn were determined as 63.94% and 8.89%, respectively. Also, total monomeric anthocyanin content and antioxidant capacity of blue corn were detected as 915.43 mg CGE/kg and 7.99 μmol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic, oleic, and linoleic acids.


Blue corn can be utilized in the production of enjoyable and healthier snacks, such as popcorn and chips, because of its color and high phenolic, anthocyanin, and fiber contents.


anthocyanin; antioxidant activity; physical properties; resistant starch; total phenolic content

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