Macronutrients in Corn and Human Nutrition

Ai, Yongfeng; Jane, Jay‐lin

doi:10.1111/1541-4337.12192

Cited by 127 publications

(68 citation statements)

References 144 publications

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“…Because the consumption of starchy foods containing less digestible starch can provide positive physiological effects in humans, bean powders can be used to replace regular wheat flour to produce cookies with improved carbohydrate nutritional value (Ai and Jane 2016). Moreover, the bean-based cookies consisted of more protein (7.4-9.9%) than the wheat-flour-based cookies (4.4-6.1%) (Table III), which is also a desirable feature for potential consumers.…”

Section: Resultsmentioning

confidence: 99%

Composition, Functional Properties, Starch Digestibility, and Cookie‐Baking Performance of Dry Bean Powders from 25 Michigan‐Grown Varieties

Jin

Kelly

et al. 2017

Cereal Chem

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Cereal Chem. 94(3):400-408The chemical composition, functional properties, starch digestibility, and cookie-baking performance of bean powders from 25 edible dry bean varieties grown in Michigan were evaluated. The beans were ground into coarse (particle size £1.0 mm) or fine (£0.5 mm) powders. Starch and protein contents of the bean powders varied between 34.4 and 44.5% and between 19.1 and 26.6% (dry basis [db]), respectively. Thermal properties, pasting properties, and water-holding and oil-binding capacities of the bean powders differed and were affected by particle size. After blending the bean powders with corn starch (bean/starch = 7:3, db), the blends were used for cookie baking following a standard method (AACC International Approved Method 10-54.01). Generally, the cookies baked from the fine bean powders had smaller diameters, greater thicknesses, and greater hardness values than those from the coarse counterparts. Differences in the cookie-baking performances of the bean powders were observed among the 25 varieties. Larger proportions of resistant starch (RS) were retained in the bean-based cookies (54.7-126.7%) than in the wheat-flour-based cookies (10.4-19.7%) after baking. With higher contents of RS and protein, the bean-based cookies had more desirable nutritional profiles than those baked from wheat flour alone. † Corresponding

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Section: Resultsmentioning

confidence: 99%

Composition, Functional Properties, Starch Digestibility, and Cookie‐Baking Performance of Dry Bean Powders from 25 Michigan‐Grown Varieties

Jin

Kelly

et al. 2017

Cereal Chem

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“…Despite the lack of differences in IF content, the current results support the idea of corn products as appreciable sources of dietary fiber in Mexican diets. It exerts various physiological functions associated with human health, as it contributes to normal postprandial glycemic/insulinemic responses (Hallstr€ om, Sestili, Lafiandra, Bj€ orck, & € Ostman, 2011), reduces blood cholesterol levels, and may provide protective effects against colon cancer (Ai & Jane, 2016).…”

Section: Rs and If Content In Corn Productsmentioning

confidence: 99%

Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products

et al. 2018

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Background and objectives Food is the major factor driving the metabolism of the gut microbiota. In Mexico, nixtamalized corn products are widely consumed. Changes in antioxidant capacity (AOX) in 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH) and Ferric ion reducing antioxidant power (FRAP), pH values, short‐chain fatty acid concentration, and relative metabolite production during in vitro colonic fermentation of indigestible fractions (IF) isolated from Istmo Totopos (ITs), baked corn tortillas (BCTs), and traditional corn tortillas (TCTs) were analyzed. Findings The consumption of one piece (10 g) of any corn product may potentially maintain appreciable colonic antioxidant status (above 60 mmol TE) until 48 hr of fermentation. A portion of 10 g of corn products produces similar concentrations of acetic (3,050.43–4,181.47 mM), propionic (1,904.78–2,975.18 mM), and butyric acid (1,458.14–2,873.47 mM) at 12 hr of fermentation. Forty‐six volatile compounds were also detected by solid‐phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS), and six principal components were identified. Positive correlations were found between DPPH, acetic acid, propionic acid, and butyric acid. Conclusions Our results suggest the colonic fermentation potential to increase bioactive compounds and antioxidant activity hence suggesting improved gut health. Additional studies are required to evaluate their in vivo effects. Significance and novelty The study of traditional corn products will facilitate a better understanding of the potential health‐promoting impact of the interactions between indigestible components of the Mexican diet and the gut metabolites.

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“…It has great economic importance due to its versatility of use and nutritional composition. This cereal is used both in human/animal diets and in the hightechnology industry (Ai and Jane, 2016).…”

Section: Introductionmentioning

confidence: 99%

Correlation among adaptability and stability assessment models in maize cultivars

Oliveira¹,

Carvalho²,

Costa³

et al. 2017

Aust J Crop Sci

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The aim of the current study is to associate four different adaptability and stability analysis models using the Spearman's correlation based on productivity data. Twenty-five (25) hybrid maize cultivars were assessed in 11 environments located in the Brazilian Northeastern region, between 2012 and 2013. The study has followed a complete randomized block design with two repetitions. There was high correlation between the methods by Cruz et al. and Eberhart and Russel. Both methods have shown mean correlation with the method by Verma et al. With respect to favorable environments, the methodology by Lin and Binns has shown high correlation with the methods by de Cruz et al. and Eberhart and Russel, as well as negative correlation with the method by Verma et al. The methods by Lin and Binns and Verma et al. should not be used together, since there was no correlation between them. The combined use of the methods by de Cruz et al. and Eberhart and Russel has provided the best genotype selection results, since these methods associated productivity data with the cultivars' stability and adaptability. Therefore, these methods were the most adequate for this type of analysis.

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Macronutrients in Corn and Human Nutrition

Cited by 127 publications

References 144 publications

Composition, Functional Properties, Starch Digestibility, and Cookie‐Baking Performance of Dry Bean Powders from 25 Michigan‐Grown Varieties

Composition, Functional Properties, Starch Digestibility, and Cookie‐Baking Performance of Dry Bean Powders from 25 Michigan‐Grown Varieties

Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products

Correlation among adaptability and stability assessment models in maize cultivars

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