Tecnofuncionalidad de harinas integrales de maíces andinos (Zea Mays) nativas y extrudidas

Abstract

Andean grains have great potential for transformation into new products, but their comprehensive utilization is a technological challenge. The objective of this work was to modify the techno-functional properties of whole-grain flours of the Capia, Bolita and Chulpi Andean maize races by extrusion to obtain flours that potentially improve the quality of gluten-free bread. The flours were extruded in a single screw extruder, using an incomplete orthogonal design with three levels of temperature, moisture and screw speed. The proximal composition of the native whole-grain flours was determined. In native and extruded flours were determined the water absorption index (IAA), water solubility index (ISA), oil absorption capacity (CRO), water binding capacity (CRA) and swelling volume (PH). The extruded Andean maize whole-grain flours presented significant differences in their composition. Most of the variability of data was due to moisture and extrusion temperature. In general, the samples of Capia and Bolita maize had a similar behavior, presenting higher IAA, CRA and pH at high moistures and temperatures; the ISA was higher at low moistures. The CRO did not show significant differences between treatments. Extruded whole-grain flour of Capia and Bolita maize with high IAA, CRA and PH, such as those obtained in the extrusion condition of 120 °C, 25 % H y 80 rpm, could improve the consistency of doughs and the softness of gluten-free breads.