Physical, chemical and pasting features of maize Italian inbred lines

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 gGAE/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.