12th INTERNATIONAL FOOD DATA CONFERENCE ARGENTINA

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Ernest Ramsey
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1 12th INTERNATIONAL FOOD DATA CONFERENCE ARGENTINA Functional compounds loss during pasta and baked products elaboration with Andean corn meal Giménez A., Segundo C., Scalone G., Sammán N. October 2017, Buenos Aires

2 Introduction Whole grain consumption benefits Dietary fiber, resistant starch, polyphenols, peptides, Vitamins Essential for healthy diet Consequence of using whole grain as ingredient Sensory Quality (taste and colour) Structural properties degradation acceptability

3 PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE Andean crops are being currently appraised as they are: Main ingredients in the formulation of processed foods Higher added value in most flours Main characteristics: gluten free, whole grain, high amount of functional compounds Farinaceous products: Bread, pasta y sponge-like cake and muffins gluten-free Andean crops Local development Quínoa Amaranth Corn

4 Main Objetives To evaluate the effect of milling, extrusion and cooking processes used in the formulation of cake and spaghetti of whole meal of Andean corn capia (Zea mays), on fiber and phenolic compounds contents

5 Material and Methods Whole grain flour obtaining procedure Whole grain milling ROLLING MILL capia (Zea mays) Sieve corn meal particle size <420um) corn meal particle size <149um) 30 mesh

6 Cake obtaining procedure Liquid egg, Sugar Water and emulsifier Whole grain flour 30% (<149um), skimmed milk powder Shaking (2min) Mixing (3min) Molding Baking 185 C Sponge Cake

7 Spaghetti obtaining process Whole grain flour(<420um) and water (28 g/100 g) Wetting Pre-mixing 40 C y 50% HR Drying Extrusion Screw RC 3:1 Bronze nozzle T: 100 C v:100rpm Spaghetti like dry pasta Cooking 12 min, T: 92 C

8 Loss of functional compounds Evaluated procesing steps Spaghetti Milling Extrusion and drying Cooking Sponge Cake Milling Mixing (batter) Baking Evaluated functional compounds Dietary fiber (TF, method AOAC 2005) Total polyphenol (TP, Follin-Ciocalteu) Activity antioxidant (AA, FRAP) Retention factor (RF) RF = nutrient content 100g cooked food nutrient content 100g raw food X f w f w = weigt cooked food weigt raw food 100

9 Results Capia corn Total Fiber (g/100 g db) Total Polyphenol (mg ac. Gallic/100g db ) Antioxidant Activity (acid ascorbic µmol/g db)

10 Results Spaghetti Process steps TF TP Milling (to obtain flour size <420µm) extrusion and drying Cooking Total Fiber: TF (g/100 g sample db); Total Polyphenols : TP (mg ac. Gallic/100g; sample db); Influence of the cooking on the weight and polyphenol contents in spaghetti Weight yield TP (a) M RF(TP) Raw Cooked Retention factor : RF; M: Moisture g H 2 O/100g TP(a); contents per 100 g of cooked spaghetti x yield/100

11 Retention factor : RF; M: Moisture g H 2 O/100g TP(a); contents per 100 g of cooked spaghetti x yield/100 Results Sponge Cake Process steps TF TP Milling (to obtain flour size <150µm) Mixing (batter) Baking Total Fiber: TF (g/100 g sample db ); Total Polyphenols : TP (mg ac. Gallic/100g; sample db); Retention factor : RF; M: Moisture g H 2 O/100g Influence of the baking on the weight and polyphenol contents in sponge cake Weight yield TP (a) M RF(TP) Raw Baking

12 Loss Activity antioxidant during steps process AA µmol ac. ascorbic/g sample Milling 0 grain whole flour (<420µm) flour (<150µm) 19.5%

13 Loss Activity antioxidant during steps process AA µmol ac. ascorbic/g sample Spaghetti process 0 milling (flour size <420µm) extrusion and drying cooking 64% 16%

14 Loss Activity antioxidant during steps process AA µmol ac. ascorbic/g 80 Sponge cake process milling (flour size <150µm) Mixing (batter) baked 73%

15 Conclusions Baking and extrusion-cooking were the main factors of the decrease of polyphenols and antioxidant activity, therefore the control of temperature-time is critical to avoid greater losses. Although the effect of processing was greater on antioxidant activity, whole meal flours should be considered as good sources of antioxidants and dietary fiber.

16 Thank you for your attention Questions?

Whole Grain Kernel Diagram

Whole Grain Kernel Diagram Bran is the outer layer and is rich in fiber, B vitamins, trace minerals and other healthpromoting substances called phytochemicals. The germ provides nourishment for the seed