Precooked Corn Flour Research Articles

La hallaca tradición y nutrición

The hallaca is a national dish, an expression of our mestizaje, born in the civilization of corn, of which the most representative dish is the tamale. Objetive. Know the historical, cultural, social, and nutritional characteristics of the hallaca. Results. There are cultural differences, the participation of the Afro-Caribbean-African element gave it a differential touch in the flavor, aroma, texture, and presentation of Caribbean foods. The preparation for example, in the Andes incorporate potatoes, chickpeas, celery, beans, among others and the stew is raw. In the east fish or mussels are added and in Zulia the banana sometimes replaces the corn. The stew with minced beef, pork, or chicken, together or separately, the other condiments, the garnish of eggs, olives, raisins and the wrapping of roasted banana or plantain leaves, give the hallaca a unique flavor. The dough is mashed corn with lard, colored with onoto. Since 1960, precooked corn flour has been used, which facilitated its urban preparation and its internationalization. Each one provides 700 calories, rich in animal proteins, vitamins, and iron. It is tinged with symbolism, “the best hallaca is my mother’s” and is a source of inspiration in different cultural expressions. Conclusions. The hallaca has a family value and all social classes in the country consume it at Christmas. The hallaca, already international, along with the arepa, has embarked on the journey with every Venezuelan who has had to emigrate.

FOOD CONSUMPTION PATTERN AT A FAMILY LEVEL OF URBAN AREAS OF ANZOÁTEGUI, VENEZUELA

In order to assess the qualitative pattern of food consumption in urban families of Anzoátegui, Venezuela, 300 domestic groups that combined a total of 1 163 people were studied. The domestic dietary pattern was addressed by the method of qualitative frequency of food consumption, which applied a structured survey that yielded the usual frequency of intake of a food or food group over a given period. The information was obtained through an interview with the person responsible for the procurement of food in every home, and included basic data for the socioeconomic and nutritional profile of the families studied. The qualitative analysis of the diet was obtained by comparing the different food groups that constitute the actual consumption pattern of the population studied, with official feeding guidelines suggested for the Venezuelan population. The present study showed that the qualitative pattern of food consumption in the urban population evaluated is characterized by slightly adjusted to the promotion of health and control of diet-related diseases. The family food proved to be far from the guidelines established by the dietary guidelines for Venezuela and consumption patterns are fairly homogeneous in the different socioeconomic strata. The foods most consumed daily were salt, coffee, dressing and precooked corn flour as well as beef, chicken and the higher weekly food consumption pastas. 90% of the food consumed daily is technologically processed. The results contribute to increase knowledge about the food situation of the Venezuelan population, and technically could direct the efforts of the authorities to reconcile the development of the productive sector and food supply, whereas a pattern qualitatively inadequate intake directly affects the individual biological functioning, and results in the collective conditioning of unfavorable health states.

Effect of Hydrocolloids on the Pasting Profiles of Tapioca Starch Mixtures and the Baking Properties of Gluten-Free Cheese Bread

The effect of guar gum and a guar gum/hydroxypropyl methylcellulose (HPMC) blend on the pasting profile of a tapioca starch–precooked corn flour mixture was assessed. Moreover, the baking quality characteristics of gluten-free (GF) cheese bread with these hydrocolloids added were evaluated. The properties were weight, height, diameter, specific volume, hardness, dough stickiness, and dough and crumb moisture content. The guar gum increased the peak, breakdown and final viscosities, whereas the guar gum/HPMC blend increased the setback viscosity. The addition of hydrocolloids (guar gum and guar gum/HPMC) decreased the GF dough stickiness. As the concentration of guar gum increased, the hardness of the GF cheese bread decreased. Adding guar gum at levels of 5% w/w based on the amount of cheese prevented increases in the hardness of the GF cheese bread during 6 days of storage and, therefore, might be used to increase the shelf life of this product. Practical Applications This research would have practical applications in gluten-free (GF) cheese bread in terms of providing technological information about the influence of hydrocolloids on the quality characteristics of this product. Gums and hydrocolloids are essential ingredients in GF bread formulations for improving the texture and the appearance of the final products. In this study, guar gum and a guar gum/hydroxypropyl methylcellulose blend were used to overcome quality losses and improve the texture properties of GF cheese breads. Adding guar gum at levels of 5% w/w based on the amount of cheese decreased hardness in the GF cheese bread during storage for 6 days at room temperature and, therefore, can assure a longer shelf life.

Incidência de fumonisina B1, aflatoxinas B1, B2, G1 e G2, ocratoxina A e zearalenona em produtos de milho

Research concerning the presence of mycotoxin in food has been conducted in the Southwest and South regions of Brazil over the last two decades. Research in other regions has been limited to aflatoxin in peanuts and Brazil nuts. The aim of this work is to study the presence of fumonisin B1, aflatoxins B1, B2, G1, and G2, ochratoxin A and zearalenone in 74 samples of corn products acquired in shops and food markets in the city of Recife (PE) from 1999 to 2001. Fumonisin B1 was determined by high performance liquid chromatography and fluorescence was detected. The other toxins were determined by thin layer chromatography. Fumonisin B1 was found in 94.6% of the samples in levels from 20 to 8600 µg/kg. Only 5 samples contained aflatoxin B1 and the highest level found was 20 µg/kg. Two samples were over 20 µg/kg for the sum of B1, B2, G1 e G2 (21.5 µg/kg for pre-cooked corn flour and 23.3 µg/kg for corn grits). Aflatoxins G1 and G2, ochatoxin A and zearalenone were not detected in any of the samples. All samples contaminated with aflatoxins were also contaminated with fumonisin B1.

Iron Amino Acid Chelates

Iron amino acid chelates, such as iron glycinate chelates, have been developed to be used as food fortificants and therapeutic agents in the prevention and treatment of iron deficiency anemia. Ferrous bis-glycine chelate (FeBC), ferric tris-glycine chelate, ferric glycinate, and ferrous bis-glycinate hydrochloride are available commercially. FeBC is the most studied and used form. Iron absorption from FeBC is affected by enhancers and inhibitors of iron absorption, but to a lesser extent than ferrous sulfate. Its absorption is regulated by iron stores. FeBC is better absorbed from milk, wheat, whole maize flour, and precooked corn flour than is ferrous sulfate. Supplementation trials have demonstrated that FeBC is efficacious in treating iron deficiency anemia. Consumption of FeBC-fortified liquid milk, dairy products, wheat rolls, and multi-nutrient beverages is associated with an improvement of iron status. The main limitations to the widespread use of FeBC in national fortification programs are the cost and the potential for promoting organoleptic changes in some food matrices. Additional research is required to establish the bioavailability of FeBC in different food matrices. Other amino acid chelates should also be evaluated. Finally there is an urgent need for more rigorous efficacy trials designed to define the relative merits of amino acid chelates when compared with bioavailable iron salts such as ferrous sulfate and ferrous fumarate and to determine appropriate fortification levels

Fungos filamentosos isolados de produtos derivados do milho comercializados em Recife, Pernambuco

Filamentous fungi isolated from corn derived products). The diversity of filamentous fungi was investigated in three corn derived products: corn meal, corn starch and pre-cooked corn flour. For isolation it was used the plating method, in surface and in depth, with Dichloran Rose Bengal Chloramphenicol Medium (DRBC). Twenty three species of fungi, belonging to eight genera were identified. The highest percentage of species was found in corn meal (47%) followed by corn starch (29.5%) and pre-cooked corn flour (23.5%). Aspergillus flavus Link, Fusarium moniliforme Sheldon, Penicillium funiculosum Thom and P. duclauxii Delacroix were found in all substrates; Penicillium brevicompactum Dierckx was present in corn meal and corn starch, while P. aurantiogriseum Dierckx and Rhizopus oryzae Went & Prinsen Geerlings were detected in corn meal and pre-cooked corn flour. Fusarium moniliforme formed the highest number of colonies forming units (352). Monascus ruber van Tieghen is being cited for the first time to Brazil, in processed corn. Species of Absidia, Aspergillus, Curvularia, Emericella, Fusarium, Monascus, Penicillium and Rhizopus have been mentioned as contaminant of corn derived products.

Iron Fortification: Country Level Experiences and Lessons Learned

Iron fortification has been used to enhance iron intake in many developed countries for more than 50 years, but only in the last decade has this strategy been applied on a large scale to other parts of the world. Iron fortification of rice is being instituted in the Philippines. Initially, the rice will be produced in government-controlled rice mills and sold at low cost mainly to low income families. Efforts to improve the technology (using coating or extrusion techniques) are currently underway to reduce cost and minimize losses during storage and washing. Effectiveness and feasibility studies are required to test the new technologies and processing/distribution systems. In Venezuela in 1993, the government instituted a mandatory program of iron fortification to enrich precooked corn flour followed by the voluntary fortification of wheat flour. Surveys in school children subsequently showed a sharp drop in iron deficiency. Fortification of fish sauce in Vietnam has shown promising initial results in reducing anemia among anemic, nonpregnant female factory workers. Iron-fortified soy sauce has been shown to reduce anemia in initial studies in children in China, and a large-scale efficacy trial is now underway. These examples indicate that iron fortification of staple foods and condiments holds great promise for the prevention of iron deficiency.

Iron Bioavailability in Humans from Breakfasts Enriched with Iron Bis-Glycine Chelate, Phytates and Polyphenols

This study was conducted to determine the bioavailability of iron amino acid chelate (ferrochel) added to fortify breads prepared from either precooked corn flour or white wheat flour + cheese and margarine compared with the same basal breakfast enriched with either ferrous sulfate or iron-EDTA. The inhibitory effect of phytate and polyphenols on iron absorption from ferrochel was also tested. A total of 74 subjects were studied in five experiments. Iron absorption from ferrochel was about twice the absorption from ferrous sulfate (P: < 0.05). When ferrous sulfate and ferrochel were administered together or in different meals, absorption from ferrochel was about twice the absorption from ferrous sulfate (P: < 0.05). Polyphenols present in coffee and tea inhibited iron absorption in a dose-dependent manner. American-type coffee did not modify iron absorption significantly, whereas both espresso-type coffee and tea reduced iron absorption from ferrochel by 50% (P: < 0. 05). Ferrochel partially prevented the inhibitory effect of phytates. Because of its high solubility in aqueous solutions even at pH 6, its low interactions with food and high absorption, ferrochel is a suitable compound for food fortification.

Obtención y caracterización de harinas compuestas de endospermo - germen de maíz y su uso en la preparación de arepas

La arepa, pan de maíz, es un producto elaborado a partir de harina precocida de endospermo de maíz, de elevado consumo en Colombia y Venezuela. Al obtener la harina de endospermo queda como subproducto el germen del que se extrae aceite que deja como residuo el germen desgrasado (GD). En el presente trabajo se formularon harinas compuestas del endospermo - GD. Se hicieron mezclas sustituyendo la harina precocida en 6, 8, 10 y 12%. Se evaluaron las propiedades físico - químicas, funcionales, sensoriales y nutricionales. Se encontró que al agregar el germen no aumenta significativamente la cantidad de proteína pero si mejora en más de un 300% la calidad nutricional de la misma, en la cual la relación de eficiencia proteica pasa de 0,16 hasta 1,04 en las harinas compuestas. La digestibilidad en las mezclas (> 89,5%), fue superior al valor obtenido para la harina precocida (84,02%). El contenido en fibra y grasa no varió significativamente en la harina compuesta, así mismo el color, peso específico, pH, separación de agua, adhesividad, absorción y solubilidad en agua no mostraron variaciones significativas. Sustituciones mayores a 6% mostraron pequeñas desviaciones respecto al rango establecido (3-5 cm) para la expansión, sin afectar el amasado. Se prepararon arepas evaluándose su aceptabilidad. Se encontró que las arepas con 6% de GD fueron de mayor preferencia al compararlas con arepas de harina precocida, por lo que se concluyó que este porcentaje de sustitución sería el más viable, para enriquecer la harina precocida.

Efecto del fraccionamento sobre las caracteristicas del germen de maiz desgrasado

El germen de maíz desgrasado (GMD) es un subproducto que se obtiene al elaborar harina cruda o precocida y extraer el aceite de maíz. Este subproducto se usa exclusivamente en la alimentación animal, debido a que es un material heterogéneo con alto contenido de salvado. El principal obstáculo para usarlo en la formulación de alimentos es que los fragmentos de fibra de la cáscara, modifican las características sensoriales y funcionales de los productos. Para evitar esta limitante, en este trabajo, se trató de eliminar los fragmentos de fibra y de incrementar la concentración de proteína. Para esto, el material extraíble (ME) rico en grasa y el germen industrial desgrasado (GD) fueron sometidos a fraccionamientos mediante separación en tamices, aspirado y molienda. El rendimiento en fracciones de GMD obtenidas a nivel de laboratorio GD1 e industrial GD2 respectivamente, fue de 44,76% y 78,02%. La fibra se redujo en un 18,45% y en un 41,61% y se aumentó la proteína en 7,40% y en 19,56% para las fracciones GD1 y GD2 respectivamente. La calidad de la proteína medida por la eficiencia proteica (PER) varió de 2,57 a 2,84 lo que resultó ser 16 veces superior a la de la harina de endospermo de maíz blanco (PER 0,16) y la digestibilidad aparente de las fracciones GD1 y GD2 dio valores superiores al 86%, lo que indica que el fraccionamiento es una tecnología sencilla que mejora considerablemente la calidad de las proteínas del germen, el color y los índices de solubilidad y absorción de agua.

LITERATURE ABSTRACTS

LITERATURE ABSTRACTS

Precooked Corn Flour for Venezuelan Arepa Preparation: Characterization of Particle Size Fractions

ABSTRACTCommercial precooked corn flour (used for Venezuelan arepa preparation) was sieved into fractions using a Ro‐tap shaker. Particles 297 μm thick had the highest consistency. Particles 354 μm thick had the longest stability, their yellow color value (Hunter) was the smallest, and arepas made from them had the highest elasticity. Sedimented volumes were greater for particles 297 μm thick and coarser. Functional properties, evaluated by trained judges, were better for fractions with sizes between 297 and 420 μm. Regression analysis showed that particles between these sizes are the best suited for Venezuelan arepa preparation.