Chemical composition and functional properties of malted corn flours

Grossmann, Maria Victória Eiras; Mandarino, J. M. G.; M, Yabu

doi:10.1590/s1516-89131998000200003

Cited by 5 publications

(4 citation statements)

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“…The decrease observed in the viscosity of the flour is also consequential of the action of the amylase enzymes which acts on the granules during germination making them more receptive. The higher vulnerability of granules also contributes to an easier breakdown under mechanical agitation (Grossmann et al 1998). The control sample had the highest breakdown value (140 RVU) and the breakdown followed similar trend of reduction observed in the viscosities of the flour samples as the malting period increased.…”

Section: Physico-chemical Propertiessupporting

confidence: 53%

“…There was a decrease in isoleucine, glycine, tyrosine, methionine, glutamic acid and cysteine contents when compared with the unprocessed pearl millet flour sample. This might to due to leaching of the nutrients into the steeping water or the migration of Sample A = malted pearl millet at 12 h, B = malted pearl millet at 24 h, C = malted pearl millet at 36 h, D = malted pearl millet at 48 h, E = malted pearl millet at 60 h, F = malted pearl millet at 72 h, G = malted pearl millet at 84 h and H = malted pearl millet at 96 h these amino acids from the endosperm during germination (Grossmann et al 1998). Moreover, the kilning process involved in the malting of pearl millet might have also led to the reduction of some of the amino acids due to Maillard reaction which involves reactions between aldehydes, dicarbonyls and the amino groups.…”

Section: Results and Discussion Nutritional Compositionmentioning

confidence: 99%

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Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting

et al. 2017

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The effect of malting periods on the nutritional composition and physico-chemical properties of flour from pearl millet (Ex-Borno) variety was evaluated. Grains were steeped at 25 °C for 24 h and germinated for different durations (12, 24, 36, 48, 60, 72, 84 and 96 h) before kilning at 55 °C for 18 h. The kilned seeds were devegetated, milled, sieved and analysed for their proximate composition, amino acid composition, total phenolic content, functional and pasting properties. The carbohydrate, fat and total phenolic contents of the pearl millet flour samples decreased while protein content increased with increased malting periods. Leucine was the dominant amino acid in the flour and 48 h-malted flour had the highest total amino acid (6.72). Peak viscosity significantly decreased as the malting period increased. Solubility index, pasting temperature and phenolic content of the flours ranged from 5.13 to 17.24%, 69.05 to 89.5 °C and 130.20 to 169.90 mg/100 g, respectively. Malting offers a means of improving the nutritional profile of Ex-Borno pearl millet flour with an increased protein and fibre and reduced fat content. Malting also enhanced the functional and pasting properties of the flour.

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Section: Physico-chemical Propertiessupporting

confidence: 53%

Section: Results and Discussion Nutritional Compositionmentioning

confidence: 99%

Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting

et al. 2017

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“…Chung, Kim, Moon, and Youn () studied the color characteristic for the roasting of corn where they found that the time and temperature significantly enhanced the color (browning) kinetics and could be controlled only through the roasting process parameters. In addition, Grossmann, Mandarino, and Yabu () reported the structural changes caused by the mechanical damage to the corn kernels due to boiling/roasting and enzymatic degradation in cooked maize flour which was severely influenced the rate of water and oil absorption capacity (OAC). These properties are considered an important attribute as they determine the starch and protein digestibility of maize flour and plays an important role in the preparation of cereal‐based foods and beverages (Srivastav et al, ).…”

Section: Introductionmentioning

confidence: 99%

Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv.Bio 22027)

Raigar

Mishra

2018

J Food Process Preserv

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Maize kernels were subjected to pilot scale roasting treatment for different time (10–35 min) and temperature (170–200 °C) combinations using a full factorial design. The changes in physicochemical (moisture content, browning index, hardness, bulk density, degree of gelatinization), and functional properties (in vitro protein digestibility [IVPD] index, water/oil absorption capacity [OAC]) were measured as responses which were fitted to quadratic models. The optimized conditions obtained by roasting for 25 min at 190 °C yielded a desirability of 0.62 with a moisture content (4–5%), hardness (130–135 (N)), browning index (63.57–65.50), bulk density (0.64–0.66 g/cc), IVPD index (72–74%), degree of geltinization (58.85–60.82%), and a water/OAC (1.85/2.29 g/g). The presented pilot scale optimization scheme of roast maize kernels could serve as a useful guide to cottage‐scale food manufacturers during establishment of any pilot scale unit. Practical application The work described in this research imbibes the insights of optimum roasting conditions and parameters to be employed for roasting of maize at pilot scale level for maintenance of substantial quality attributes and functionality which can be subsequently scaled up to any commercial food production operating unit. This pilot scale study will act as a bridge to make correlation between the laboratories to commercial scale up.

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“…These changes can determine the functional properties of this grain, such as a decrease in relative viscosity, changes in the reducing sugars, and increase in the apparent amylose. Likewise, the water absorption capacity decreases with a malting time (Eneje et al, 2004;Grossmann, Mandarino, & Cristina-Yabu, 1998;Singh & Singh, 1984).…”

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confidence: 99%

Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties

et al. 2020

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Background and objective Although corn is the most consumed and studied cereal in Mexico as food, its potential in fermented beverage production is less considered. The objective was to study the morphological and physiochemical changes during malting for Palomero and Puma corns, and to compare them with malted barley to determine the potentials of this cereal in the beer industry. Findings The SEM images of the malted starches showed a selective enzymatic attack and germination rate and reducing sugars behaved as S‐shape (logistic curve). The X‐ray diffraction patterns showed that the process did not modify the crystalline structure of these starches. The pasting profile showed changes in the peak viscosity and final viscosity, associated with amylose degradation, debranching of amylopectin, and the increase in reducing sugars. The IR analysis showed that during the malting time, the lipids had a drastic change. Conclusions Significant changes were found in the nutrimental composition after malting such as loss in fat and carbohydrates, while no significant differences were found in protein and ashes. The SEM images of the malting showed a selective enzymatic attack, and X‐ray diffraction patterns showed that process does not modify the crystalline structure of this starch. Changes in the pasting profile indicate that the malting decreases the peak and final viscosity. Significance and novelty The X‐ray results clearly showed that the enzymatic attack takes place on the amorphous component of the starch, while in the case of corn the crystalline A‐type orthorhombic structure does not suffer any change. These results indicate that corn malt can be suitable for brewing purposes.

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Chemical composition and functional properties of malted corn flours

Abstract: Flours with different physicochemical and functional properties were obtained from malted corn. Response surface methodology (RSM) was used to study the effects of malting time (1,3, 5 days), malting temperature (20, 25, 30º C) and gibberelic acid concentration (0.0; 0.5; 1.0

Cited by 5 publications

References 5 publications

Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting

Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting

Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv.Bio 22027)

Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties

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