Techno-functional and physicochemical properties of corn flours as potential food ingredients

Abstract

Background and Objectives: corn plays a crucial role in food security and nutrition. This study aimed to assess the impact of three corn cultivars (Advanta, Leptra, and Porva) and varying particle sizes of flours on estimated glycemic index (eGI), techno-functional properties, and rheological behaviors, crucial in defining their technological properties. Findings: WAI and WSI presented differences among particle sizes for Advanta and Leptra corn flours, whereas Porva flour displayed consistent results regardless of particle sizes. Notably, while Advanta and Leptra did not showed differences in eGI and its fractions, Advanta (174.4 µm) demonstrated the lowest eGI at 32.21, alongside higher water-holding capacity (WHC) compared to wheat flours. Further findings included an initial Emulsification Activity Index (EAI) of 40.55 m2/g and a minimum gelation concentration (LGC) of 12 %. Additionally, rheological characterization indicated a non-Newtonian and pseudoplastic behavior. Conclusions: this study presented a corn flour with high resistant starch content and low glycemic index with functional properties that could be applied to manufacture healthy food requiring high water solubility, greater emulsification capacity, and water retention capacity greater than conventional flours. Significance and Novelty: the study on intrinsic and extrinsic factors that can modulate the glycemic index of corn becomes crucial. This exploration holds the potential to design healthy commercially viable products.

Keywords

• Tecno-functional assessment
• In vitro digestion
• Gluten-free flours
• Rheological properties