Novel method for detecting and quantifying residual bran and germ tissues in refined maize grits

Abstract

AbstractBackground and ObjectivesMaize is dry‐milled to generate fine grits by separating the germ and bran fractions from the starchy endosperm. The removal without affecting the aleurone layer of these two components, rich in fiber and fat, is critical because their presence impacts the yield, quality, and stability of the final product during storage. However, there is a lack of adequate methods to directly detect or quantify these bran and germ residues. This study developed a fast and effective method to identify and quantify the pericarp, aleurone layer, and germ residues in refined maize grits.FindingsThe heat treatment allowed the clear visualization of germ residues in grits, whereas staining effectively identified bran and aleurone residues. The additional use of a color association algorithm enabled the detection and quantification of bran (0%–0.49%) and germ (1.63%–3.39%) areas in the six grit samples.ConclusionThe method developed can be used to quickly and accurately determine grit purity and enhance the quality assessment of refined grits; thereby, providing useful insights for decision making, quality control, and optimization of the milling process.Significance and NoveltyThis study developed a quick and inexpensive detection method that uses a combination of heat, dyes, and a scanner to directly identify germ, pericarp, and aleurone residues in refined maize grits.