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Insights Nutr Metab 2017
Volume 1 Issue 3
Nutrition World 2017
Notes:
Page 59
September 11-12, 2017 Edinburgh, Scotland
15
th
World Congress on
Advances in Nutrition, Food Science & Technology
Acceptability, nutritional and non-nutritional
components of rice [Oryza sativa (L.)] and
pigmented corn [ZEA MAYS (L.)] grits mix
Theresa Krista B Jolejole
University of the Philippines Los Baños, Philippines
T
hree rice varieties namely, Lian (NSIC Rc98), Tubigan
18 (NSIC Rc222), and Mabango 3 (NSIC Rc218)
were combined with Camotes (CGUARD-N68) corn
grits. The gel consistency of the samples ranged from
28 to 59 mm (hard to medium). On the other hand, the
gelatinization temperature for Mabango 3 was low (<70°C)
and intermediate (70°- 74°C) for Tubigan 18, Lian, and
Camotes. Cooking water, cooking time, and height
increase were directly proportional to the amount of corn.
The water absorption index (WAI) and water solubility
index (WSI) increased with greater amounts of corn.
Sensory evaluation results revealed that Lian-Camotes
(90:10, 80:20, 70:30), Tubigan 18-Camotes (90:10, 80:20,
70:30), and Mabango 3-Camotes (90:10, 80:20,70:30)
were the top nine most acceptable mixtures. Proximate
compositions between raw and cooked samples were not
significantly different from each other. Minerals, essential
amino acids, phytochemicals, and antioxidant capacity
significantly decreased after cooking. Starch and amylose
significantly increased after cooking. On the other
hand, amylopectin decreased after cooking. Correlation
analysis also found that amylopectin has a strong positive
correlation with Estimated Glycaemic Index (EGI). Based
on CODEX Alimentarius, EAR (Estimated Average
Requirements), and RENI (Recommended Energy and
Nutrient Intakes), rice and pigmented corn grits mix is a
good source of protein, zinc, phosphorus, and energy and
thus, can contribute to food and nutrition security.
Biography
Theresa Krista B Jolejole has completed her Master of Science in the Field of
Applied Nutrition from University of the Philippines, Philippines and Bachelor of
Science in the field of Nutrition from University of the Philippines, Philippines.
She worked as Science Research Analyst at National Institute of Molecular
Biology and Biotechnology – UPLB, Philippines during the year of September
2014-February 2016.
theresakrista@gmail.comTheresa Krista B Jolejole, Insights Nutr Metab 2017