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Influence of micronization on physicochemical properties of maize grains
Author(s) -
Deepa Chandran,
Hebbar Hunglur Umesh
Publication year - 2017
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201600060
Subject(s) - micronization , starch , food science , chemistry , viscosity , lipase , water content , moisture , starch gelatinization , materials science , enzyme , biochemistry , particle size , organic chemistry , geotechnical engineering , engineering , composite material
Micronization of maize varieties v iz. Nityashree (NAH‐2049) and Arjun (EH‐434042) was carried out in a near‐infrared (NIR) based system. Infrared (IR) processing conditions such as moisture content and time of exposure were standardized to inactivate peroxidase and lipase enzymes and, to improve starch digestibility. Micronization of maize at 200°C for 4 min resulted in 16–20% increase in rapidly digestible starch (RDS) content. The process was effective in completely inactivating peroxidase enzyme and reducing lipase activity by 83–86%. The process did not induce any marked changes in total carbohydrates and protein contents. Reduction in pasting viscosities, peak viscosity (PV), and set back viscosity (SV) of micronized maize flour indicated partial gelatinization of starch. Micronized Arjun flour exhibited higher RDS content, which was correlated with lower viscosity profile values compared to Nityashree flour. Inactivation of enzymes in micronized maize provides the scope for shelf‐life extension of flour. Improvement in RDS content increased water absorption capacity, and low viscosity profile provides an opportunity for its inclusion in preparing calorie dense foods having high solids concentration.