Physical, chemical and pasting features of maize Italian inbred lines
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ORIGINAL PAPER
Physical, chemical and pasting features of maize Italian inbred lines Michela Alfieri1,3 · Andrea Bresciani2 · Miriam Zanoletti2 · Maria Ambrogina Pagani2 · Alessandra Marti2 · Rita Redaelli1 Received: 20 March 2020 / Revised: 2 July 2020 / Accepted: 4 July 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract To help predicting the performance of maize flour during food processing, a set of 23 Italian inbred lines derived from recent breeding programs has been analyzed for chemical traits (protein, lipid, starch and amylose content) and pasting behavior and compared to US variety B73. Total antioxidant capacity (TAC) and soluble phenolic content (SPC) were also determined in maize flour. Two amylose extender lines (Lo1413ae and Lo1489ae, 31.60% and 48.41% amylose, respectively) were included in the set. A large variability was observed among the breeding lines for all the chemical parameters (protein: 9.66–14.79% dm; lipid: 2.21–5.68% dm; starch: 54.65–68.70% dm; amylose content: 18.70–48.41% dm). The range of variation of TAC (12.17–21.26 mmol TE/kg dm) and SPC (0.74–1,30 g GAE/kg dm) was also quite large. As regards the pasting properties, the peculiar values shown by the ae lines during heating led to an absence of viscosity. Among the other lines, Lo1481, Lo1530, Lo1457, Lo1451 and Lo1473 might represent the best genotypes for pasta making, due to their strong tendency to retrogradation. On the other side, Lo1430, Lo1550, Lo1270 and Lo1404, showing a lower tendency to retrograde, seem to be suitable for bread production. The relevant variability of pasting properties in the Italian germplasm, therefore, suggests the possibility to choose the most appropriate genotypes according to the hydrothermal conditions used in food processes and/or to the characteristics of the final product. Keywords Maize · Inbred lines · Pasting properties · Amylose · Gluten-free products
Introduction In the last few decades, the market of gluten-free (GF) products greatly increased, due to the growing number of consumers suffering from coeliac disease or gluten intolerance who are seeking for GF foods with good sensory and nutritional properties. The difficulty in producing GF Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00217-020-03565-1) contains supplementary material, which is available to authorized users. * Michela Alfieri [email protected] 1
CREA-Research Center for Cereal and Industrial Crops, via Stezzano 24, 24126 Bergamo, Italy
2
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
3
Present Address: Institute of Chemical Sciences and Technologies “G. Natta”, National Council of Research, via Mario Bianco 9, 20131 Milan, Italy
products is closely associated with the lack of visco-elastic proteins that play a technological role in cereal-based products. To overcome this issue, in GF formulations, several ingredients, i
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