  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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Endosperm properties and extrusion cooking behavior of maize cultivars. J. L. ROBUTTI (1), F. S. Borras (1), R. J. Gonzalez (2), R. L. Torres (2), and D. M. De Greef (2). (1) Instituto Nacional de Tecnologia Agropecuaria, EEA Pergamino, CC 31, 2700 Pergamino, BA, Argentina; (2) Instituto de Tecnologia de Alimentos, Fac. de Ing. Quimica, CC 266, 3000 Santa Fe, SF, Argentina.
Understanding the association between industrial quality and biochemical and biophysical properties of commercial maize cultivars may help breeders develop cultivars best adapted to diversified processing requirements, and processors choose cultivars that best suit specific needs. The suitability of cultivars for extrusion cooking is important in this regard. To supply information useful to maize breeders and processors, biophysical (endosperm texture and hardness) and biochemical (protein and starch composition) properties of kernels, grits and extruded curls of several commercial maize cultivars were determined and related to extrusion performance. Results show that extrusion alters protein hydrophobicity of cultivars differently. Under conditions of this study, grits from harder maize expand more, consume less energy upon extrusion, and cook more rapidly than do grits from softer maize. These behaviors appear related to differing protein compositions and endosperm textures of cultivars. Results also suggest that RP-HPLC of zeins may be valuable for predicting end-use properties of extruded maize products, and as a quality estimator during maize breeding.
Copyright 2001
The American Association of Cereal Chemists