Popcorn quality parameters and nutritional properties of oily maize (Zea mays var. 'Everta') hybrids subjected to different thermal treatments.

Autor: Luzardo-Ocampo I; Tecnologico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501 Sur, Monterrey, N. L 64849, Mexico; Tecnologico de Monterrey, School of Engineering and Sciences, Av. General Ramon Corona 2514, Zapopan, Jal 45201, Mexico., Chuck-Hernández C; Tecnologico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada 2501 Sur, Monterrey, N. L 64849, Mexico., Preciado-Ortiz RE; Programa de Mejoramiento Genético de Maíz, Campo Experimental del Bajío, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Carretera Celaya-San Miguel de Ayende km 6.5, Celaya, Guanajuato, 38110, Mexico., Serna-Saldívar SRO; Tecnologico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada 2501 Sur, Monterrey, N. L 64849, Mexico., Antunes-Ricardo M; Tecnologico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501 Sur, Monterrey, N. L 64849, Mexico; Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, Monterrey, N. L 64849, Mexico., Escalante-Aburto A; Tecnologico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501 Sur, Monterrey, N. L 64849, Mexico; Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eduardo Monroy Cárdenas 2000, Toluca, Estado de México, 50110, Mexico. Electronic address: anayansi.escalante@tec.mx.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 3), pp. 141307. Date of Electronic Publication: 2024 Sep 16.
DOI: 10.1016/j.foodchem.2024.141307
Abstrakt: This research assessed the popcorn quality parameters and nutritional properties of 5 oily maize (Zea mays var. 'Everta') hybrids under several thermal treatments (hot air, microwave, and wet cooking). Grains contained 2.16-4.51 % crude fat and 11.08-12.94 % protein, displayed a similar amount of individual p-coumaric and ferulic acid derivatives (p > 0.05) (free: 3.61-40.53 μg/g; bound: 1621.75-1970.94 μg/g), and total phytosterols ranging from 8.76 to 13.17 μg/g. Hot air- and wet cooking-treated grains showed the highest expansion volume (121.5-133.1 mL), and there were no differences in yield and residual percentage (p < 0.05). PCA analysis clustered samples 1 and 3 as the most influential on bound phenolics, expansion time, yield, and popped grains weight, mostly under hot air and wet cooking treatments. Spearman's correlations outlined the potential of the grains' total and bound phenolics on popping quality (weight and expansion time: 0.50-0.90). Results suggested the oily hybrids' nutritional potential and suitability to produce high-quality popcorn.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024. Published by Elsevier Ltd.)
Databáze: MEDLINE
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