González R J, Torres R, De Greef D, Bonaldo A, Robutti J, Borrás F
Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina.
Arch Latinoam Nutr. 2005 Dec;55(4):354-60.
Knowledge of the association between cooking properties and endosperm hardness may help nutritionist and processors to select raw materials for preparing maize based food products, particularly those eaten as cooked dispersions. Seven commercial maize cultivars differing in hardness were selected to evaluate endosperm hardness on the kernels and some characteristics such as composition and hydration and cooking properties on the grits obtained from those maizes. Results show that the differences in endosperm hardness (directly related to grits protein content) can explain the differences in swelling and amylographic consistencies values. Cultivars with the hardest endosperm show the lowest values at high temperature. They also show the lowest amylographic consistencies. On the other hand softer endosperms present the highest swelling power and the highest amylographic consistencies. These differences are attributed to the restriction for starch swelling caused by the protein matrix. Endosperm hardness measurements and swelling power at 95 degrees C, can be useful to select cultivars that are going to be used to prepare maize based foods like atoles, polenta, etc.
了解烹饪特性与胚乳硬度之间的关联，可能有助于营养学家和加工商选择用于制备玉米基食品的原材料，尤其是那些以煮熟的分散体形式食用的食品。选择了七种硬度不同的商业玉米品种，以评估玉米粒的胚乳硬度，以及从这些玉米中获得的粗粒的一些特性，如组成、水合作用和烹饪特性。结果表明，胚乳硬度的差异（与粗粒蛋白质含量直接相关）可以解释膨胀和淀粉糊化稠度值的差异。胚乳最硬的品种在高温下显示出最低的值。它们还显示出最低的淀粉糊化稠度。另一方面，较软的胚乳具有最高的膨胀能力和最高的淀粉糊化稠度。这些差异归因于蛋白质基质对淀粉膨胀的限制。胚乳硬度测量和95摄氏度下的膨胀能力，可用于选择将用于制备玉米基食品如阿托莱斯、玉米粥等的品种。
