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.
Tecnologico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada 2501 Sur, Monterrey, N. L 64849, Mexico.
Food Chem. 2025 Jan 15;463(Pt 3):141307. doi: 10.1016/j.foodchem.2024.141307. Epub 2024 Sep 16.
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.
本研究评估了 5 种油质玉米（Zea mays var. 'Everta'）杂种在几种热处理（热空气、微波和湿煮）下的爆米花质量参数和营养特性。谷物含有 2.16-4.51%的粗脂肪和 11.08-12.94%的蛋白质，显示出相似数量的个体对香豆酸和阿魏酸衍生物（p>0.05）（游离：3.61-40.53μg/g；结合：1621.75-1970.94μg/g），总植物甾醇含量在 8.76 到 13.17μg/g 之间。热空气和湿煮处理的谷物表现出最高的膨胀体积（121.5-133.1mL），产量和残余率没有差异（p<0.05）。PCA 分析将样品 1 和 3 聚类为对结合酚、膨胀时间、产量和爆开的谷物重量影响最大的因素，主要是在热空气和湿煮处理下。Spearman 相关性概述了谷物总酚和结合酚对爆米花质量（重量和膨胀时间：0.50-0.90）的潜在影响。结果表明，这些油质杂种具有潜在的营养价值和适合生产高质量爆米花的特性。
