Functional compound loss during pasta and baked products elaboration with Andean corn meal

MANUEL OSCAR LOBO; MARIA ALEJANDRA GIMENEZ; GUSTAVO LUIS LEONARDO SCALONE; CRISTINA SEGUNDO

Buenos Aires

Conferencia; 12th International Food Data Conference; 2017

FAO / INSIBIO CONICET UNT / INFOODS / LATINFOODS

IntroductionThe consumption of foods based on whole grain has gained great importance for its content in functional compounds, beneficial to health, such as dietary fiber and polyphenols.However the amount of these compounds can be modified by the processes applied in the elaboration of pastas and baked products.ObjectiveIn this work the effect of milling, extrusion and cooking processes used in the formulation of cake and spaghetti of whole meal of Andean corn capia (Zea mays), on fiber and phenolic compounds contents was evaluated.MethodologyFor the cake, corn flour, milk, egg, water and emulsion were used; the mixture was placed in molds (200 g) and baked at 185 ° C, 45 min.For pasta, corn meal (particle size