Storage of biofortified maize in Purdue Improved Crop Storage (PICS) bags reduces disulfide linkage-driven decrease in porridge viscosity. (January 2021)

• Record Type: Journal Article
• Authors: Nkhata, Smith G.; Liceaga, Andrea M.; Rocheford, Torbert; Hamaker, Bruce R.; Ferruzzi, Mario G.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 136(2021)Part 1
• Publication Date: 2021-01
• Subjects: Biofortified maize -- Porridge -- Viscosity -- Purdue improved crops storage (PICS); Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110262
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Assessing rheological properties of biofortified maize through post-harvest storage is critical for its successful translation to consumer foods. Changes in flour rheology were assessed following post-harvest storage in Purdue Improved Crop Storage (PICS) of a white and two biofortified orange maize genotypes (OPVI and OPVII). Whole grains were stored in PICS bags with (PICS-oxy) or without (PICS-noxy) oxygen scavenger and compared to storage in traditional polypropylene woven bags. Flour pasting profiles were assessed over 8 months of storage. Initial porridge viscosities from biofortified maize were lower than from white maize. After 8 months, higher viscosities (p < 0.05) were observed in grain stored in PICS relative to woven bags. Sequestration of oxygen had a modest but significant effect (p < 0.05) on peak and final viscosities supporting the notion that oxidative processes mediate these effects. DTT treatment partially restored porridge viscosity suggesting disulfide linkages are involved in rheological changes during storage. Raman spectral analysis suggested storage-induced structural changes to the starch matrix. Overall, storage of biofortified maize in PICS alleviated disulfide linkage-driven decreases in viscosity of cooked porridge. With the potential to improve cooking quality of biofortified maize flours, application of PICS may be useful in translation of these grains to consumers. Highlights: Rheology of maize flours was assessed over 8 months storage in woven and PICS bags. Storage resulted in decreased viscosity for biofortified and white maize genotypes. Changes in disulfide linkages were implicated in decreasing porridge viscosity. Storage in PICS bags resulted in improved retention of pasting properties of maize. Oxygen sequestration had a modest but significant impact on pasting properties.