Corn compound juice: formulation and physico-chemical characterization
DOI:
https://doi.org/10.6008/CBPC2179-6858.2020.003.0004Keywords:
Composition, Raw Materials, Family FarmingAbstract
The objective of this study was to formulate and perform physical-chemical analyses of the corn juice produced in the municipality of Parauapebas/PA. A physical characterization of 100 ears of corn was performed by measuring the weight of the ears, weight of the pulp, weight of the shell, pulp yield, length and diameter. To obtain corn juice, the following formulations were prepared: natural corn juice (F1: 21% grain: 33% water); corn juice with soy milk (F2: 21% grain: 33% soy milk); corn juice with bovine milk (F3: 21% grain: 33% bovine milk). For physical-chemical characterization, analyses of pH, total titratable acidity, content of soluble solids, humidity, ashes, lipids, proteins, carbohydrates and total energy value were performed. The results of the physical-chemical analysis of the handmade products were submitted to analysis of variance using the Tukey test at 5% probability. Regarding the physical characterization of the double hybrid BR 205 Embrapa ears, the parameters evaluated were the average length of the ears with straw (32.76 cm) and without straw (20.88 cm), average diameter of the base of the ear with straw (5,83 cm) and without straw (4.72 cm), the middle diameter of the ear with straw (5.37 cm) and without straw (4.62 cm), the diameter of the tip of the ear with straw (4.05 cm) and without straw (3.63 cm). The values obtained for the average weight of the ears, with straw (352.36 g) and without straw (225.40 g), and grain yield per ear (133.50 g) are close to the values reported in the literature. The average contents of ashes, lipids, proteins, carbohydrates and total energy value obtained for corn are close to those established by the Brazilian Table of Food Composition. Through the physical-chemical results it was observed that milk juices have higher nutritional value by tasters than natural juice and juice with soy. According to the results obtained, the products can become an option for the use of corn by the Family Farming Technology Centre, besides being an alternative source of income generation for family farmers in the municipality of Parauapebas/PA.
Downloads
Downloads
Published
Issue
Section
License
The CBPC - Companhia Brasileira de Produção Científica (Brazil CNPJ: 11.221.422/0001-03) the material rights of the published works. The rights relate to the publication of the work anywhere in the world, including rights to renewals, expansions and dissemination of the contribution, as well as other subsidiary rights. All electronically published works may subsequently be published in printed collections under the coordination of this company and / or its partners. The authors preserve the copyright, but are not allowed to publish the contribution in another medium, printed or digital, in Portuguese or in translation.