High Lysine Extruded Products of Quality Protein Maize

Martínez, Benjamín Fuente; Figueroa, Juan David; Larios, S A

doi:10.1002/(sici)1097-0010(199606)71:2<151::aid-jsfa562>3.0.co;2-x

Cited by 14 publications

(5 citation statements)

References 7 publications

(2 reference statements)

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“…It was observed a general reduction in fat content, which would respond to the interaction between lipids and amylose during extrusion and would reduce the extractability of fat. Similar findings were reported previously [ 35 , 43 , 44 ]. The higher decrease in fat content in the mixture lentil:corn (elcf) flour as compared with lentil:rice (elrf) flour may correspond to the higher amylose:amylopectin ratio of corn [ 45 ].…”

Section: Resultssupporting

confidence: 93%

Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour

2021

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Extrusion is an interesting technological tool that facilitates pulse formulation into flour mixtures, with tailored fibre content, total antioxidant capacity (TAC) and glycemic index (GI) among other components in final formulas. The gluten-free (GF) market has significantly grown during the last years. GF products have evolved from specialty health foods to products targeted to the general population and not only associated to celiac consumers. This study evaluates how temperature, cereal base (rice/corn) and pulse concentration affect extruded flour properties and which conditions are more efficient to develop a gluten-free flour with high TAC and low GI. Additionally, it evaluated the effect of this optimal formula after the baking process. The results showed an increase of total phenol (TP) and antioxidant activity with extrusion, with a temperature-dependent effect (130 °C ≥ 120 °C ≥ 110 °C), which may imply an enhanced bioaccessibility of phenolics compounds after extraction. Extrusion increased GI in comparison to native flour; however, a dough temperature of 130 °C resulted in a significantly (p ≤ 0.05) lower GI than that observed for 110–120 °C doughs, probably associated to the pastification that occurred at higher temperatures, which would decrease the degree of gelatinization of the starches and therefore a significant (p ≤ 0.05) GI reduction. Corn-lentil flour showed higher antioxidant properties and lower GI index in comparison with rice-lentil blends. The formulation of the optimal blend flour into a baked product (muffin) resulted in a significant loss of antioxidant properties, with the exception of the reducing power (FRAP), although the final antioxidant values of the baked product were in the range of the original native flour blend before any process.

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Section: Resultssupporting

confidence: 93%

Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour

2021

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“…Similarly, a lower level of lysine was obtained for YNM (2.19 g/100 g of protein) than for YQPM (2.86 g/100 g of protein), as shown in Table II. This result followed the same trend as the report of Martinez et al (1996), who reported higher lysine level in YQPM than in normal maize; a range of 3.7-4.2 g/100 g of protein was reported, which was significantly higher than that of normal maize (2.6-3.1 g/100 g protein. Moreover, Zarkadas et al (2000) observed that QPM genotypes contained high levels of lysine (3.43-4.21 g/100 g of protein) compared to commercial maize varieties, which ranged from 2.9 to 3.1 g/100 g of protein.…”

Section: Resultssupporting

confidence: 89%

Comparative analysis of physico-chemical properties and amino acids profile of three tropical maize hybrid cultivars in Nigeria

Oladeji

Irinkoyenikan

Gbadamosi

et al. 2016

NFS

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Purpose The purpose of this study was to compare the physico-chemical properties and amino acid profile of three maize hybrid cultivars grown in Nigeria. Design/methodology/approach Two normal maize endosperm varieties, yellow SUWAN-ISR (YNM) and white ART/98/SW05-OB-WC (WNM), and one yellow QPM variety, TZE-POP-DT-STR-QPM (YQPM), were selected for the study. Physico-chemical properties, physical tests, proximate composition analysis, functional properties and characteristics and amino acid profile tests were carried out on the grains using standard methods. Findings Protein was significantly higher (p < 0.05) in YQPM (10.49 per cent) than in normal endosperm, YNM (8.83 per cent) and WNM (8.50 per cent). Amino acid profile of the grains revealed that total amino acid of YQPM (94.67 g/100 g of protein) and essential amino acid of YQPM (39.070) were the highest among the three, with highest significantly different value of tryptophan (0.388 g/100 g of protein) at p < 0.05. The cooking quality of YQPM was found to be better than the other two, with highest hydration capacity and increase in volume after cooking (90.8 ± 0.01 g/1000 grains and 147.53 ± 0.02 per cent). Originality/value YQPM will be highly beneficial in the tropics, where maize is grown as the major staple food to reduce hunger and malnutrition because of its amino acid balance and its better cooking quality.

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“…Also, Bjorck and coworkers (1993) observed significant reduction of lysine content when a mixture of wheat/maize (130g/kg moisture) was extruded at 170 o C and 80 RPM. Similar to these findings, Martinez et al (1996) reported decrease in lysine content in maize grits due to extrusion. Reduction in lysine upon extrusion has been attributed to nonenzymatic browning or the Maillard reaction, which involves free amino groups of protein, peptides or amino acids, mainly that of lysine and a reducing sugar (Maga, 1989).…”

supporting

confidence: 75%

Effect of Extrusion on Essential Amino Acids Profile and Color of Whole-Grain Flours of Quality Protein Maize (qpm) and Normal Maize Cultivars

Paes¹,

Maga²

2004

Revista Brasileira de Milho e Sorgo

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Whole-grain flours of Quality Protein Maize (QPM) and normal maize were extruded under controlled conditions in order to evaluate the effect of extrusion on the essential amino acids profile and color of the raw material used in the production of maize based extrudates. Flours were conditioned to 150g/kg moisture and processed in a single screw extruder at a screw compression ratio of 3:1, screw speed of 80 rpm, and die head temperature of 130 0 C, using two different die nozzle diameters (3 and 5 mm). Extrusion caused a diminishment in the contents of the essential amino acids isoleucine, leucine, lysine, threonine and valine when compared to their original flours (P<0.05). But, the contents of histidine, methionine, phenylalanine and tryptophan were not different for flours and extrudates of the same source (P>0.05). QPM samples, either raw or extruded, were significantly higher in lysine, methionine and tryptophan compared to samples of normal maize (P<0.05). Extrudates produced with yellow QPM flours were lighter than their correspondent raw material (P<0.05), different from that of yellow normal maize. This trend was also observed for redness (a values) in extrudates. On the other hand, white and yellow extrudates presented higher b values (yellowness) than their correspond raw flour. Despite the adverse effect of extrusion in the amino acid retention, the use of QPM flours in replacement of normal maize flours can provide maize extrudates with superior protein quality.

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High Lysine Extruded Products of Quality Protein Maize

Cited by 14 publications

References 7 publications

Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour

Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour

Comparative analysis of physico-chemical properties and amino acids profile of three tropical maize hybrid cultivars in Nigeria

Effect of Extrusion on Essential Amino Acids Profile and Color of Whole-Grain Flours of Quality Protein Maize (qpm) and Normal Maize Cultivars

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