Chemical composition of corn kernels after a hydrothermal 'cooking' procedure

The research on the influence of hydrothermal "cooking" procedure on the starch, protein and oil content was conducted on two corn hybrids of the same vegetation group (Bc 354 and Bc 394). The "cooking" procedure was started at the moistures of 32, 73% (for Bc 354) and 31, 67% (for Bc 394), which were increased after the "cooking" procedure by 7, 36% (for Bc 354) and by 2, 96% (for Bc 394). Analyses of chemical characteristics of the corn kernels, i.e. of starch, protein and oil content were conducted before and after the "cooking" procedure and the process of drying the kernel at air temperatures of 70o ; C, 90o ; C, 110o ; C and 130o ; C. The data acquired in the research lead to the conclusion that a hybrid Bc 354 kernel took longer time to dry after the "cooking" procedure in comparison to a hybrid Bc 394 kernel at all selected temperatures, whereas without the "cooking" procedure, a hybrid Bc 354 kernel dried longer than a hybrid Bc 394 kernel only at the temperature of 70o ; C. After the process of drying and "cooking" procedure, both of the hybrids showed an increase in starch content and a decrease in protein and oil content in kernel when compared to a naturally dried kernel. In the same way, starch content increased and oil and protein content decreased in kernel treated by the "cooking" procedure in comparison to those kernels that were only dried.