FUNCTIONAL COMPOUNDS LOSS DURING PASTA AND BAKED PRODUCTS ELABORATION WITH ANDEAN CORN MEAL

SEGUNDO, CRISTINA NOEMI; GIMENEZ, MARIA ALEJANDRA; LOBO, MANUEL.; SCALORE, GUSTAVO

Buenos Aires

Conferencia; 12th International Food Data Conference (IFDC) 2017, Buenos Aires, Argentina; 2017

The consumption of foods based on whole grain has gained great importancefor 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. In 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. For 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