T/GDOAA 0034-2023 Evaluation of the Nutritional Quality of Organic Agricultural Products Organic Corn

Scope

Scope: This document specifies the requirements for evaluating the nutritional quality of organic corn, testing methods, testing rules, labeling and marking, quality determination, and packaging, storage, and transportation requirements. This document applies to the evaluation of the nutritional quality of organic corn; Main technical content: The main technical content is as follows: (1) Document definitions and scope of application. This document applies to the evaluation of the nutritional quality of organic corn for consumption. (2) Technical requirements of the document. The technical requirements of this document involve the requirements for sensory indicators, nutritional quality indicators, and safety indicators of organic corn; and the provisions on the testing methods and testing rules for the above indicators; packaging and labeling, quality determination, storage, and transportation. (3) Terms and definitions 1. Sensory indicators. The quality indicators of organic corn shall comply with the requirements of GB 1353-2018 "Corn". 2. Nutritional quality indicators. As a healthy food favored by consumers in recent years, corn is rich in nutrients needed by the human body. Based on the comparison of the nutritional quality of different varieties of corn, the evaluation items of the nutritional quality of organic corn are determined, including water content, crude protein, fat, fatty acid value, linoleic acid content, crude ash, crude fiber, amino acid content, starch content, and anthocyanins (only applicable to black glutinous corn varieties). When searching for domestic research papers and literature, it was found that the water content, fatty acid value, and crude ash of organic corn are not significantly different from those of ordinary corn, and the bulk density and crude protein content are slightly better than those of ordinary corn. Studies have found that the crude fat and crude ash content of corn increase with the increase of crude protein, while

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