Maize Nutritional Composition, Processing, and Industrial Uses

Cover
Half Title
Series Page
Title Page
Copyright Page
Table of Contents
Series Preface
Preface
About the Editors
List of Contributors
Chapter 1 Physical and milling properties of maize
1.1 Introduction
1.2 Physical properties
1.2.1 Hardness
1.2.2 Density
1.2.3 Kernel weight (1000-kernel weight)
1.2.4 Moisture content
1.2.5 Other physical parameters
1.2.6 Contribution of physical properties to maize grain quality
1.3 Dry milling
1.3.1 Milling and mechanical properties of maize kernels
1.3.1.1 Mechanical properties of maize kernels
1.3.2 Grain quality requirements for dry milling
1.3.3 Maize dry-milling procedure
1.3.3.1 Preparation steps for grain milling
1.3.4 Products/by-products of dry milling
1.3.5 Benefits and deficiencies of dry milling
1.4 Wet milling
1.4.1 Grain quality requirements for wet milling
1.4.2 Maize wet-milling procedure
1.4.2.1 Cleaning and steeping
1.4.2.2 Separation of kernel components
1.4.3 Benefits and deficiencies of wet milling of maize
1.5 Small-scale milling and milling of speciality maize
1.6 Functional properties of maize grinding fractions
1.6.1 Water/oil absorption capacity (WAC, OAC) and swelling capacity (SC)
1.6.2 Foaming/emulsifying capacity and stability
References
Chapter 2 Chemistry of maize components
2.1 Introduction
2.2 Chemical composition of maize
2.2.1 Carbohydrate
2.2.1.1 Starch (amylose and amylopectin)
2.2.1.2 Non-starch polysaccharide
2.3 Proteins
2.4 Fats
2.5 Bioactive compounds in maize
2.5.1 Phenolic compounds
2.5.1.1 Phenolic acids
2.5.1.2 Flavonoids
2.5.2 Carotenoids
2.6 Processing methods for maize components
2.7 Conclusions
References
Chapter 3 Nutritional profile of maize and effect of processing methods
3.1 Introduction
3.2 Maize production in India and worldwide
3.3 Nutritional profile of maize
3.4 Bioactive compounds
3.5 Effect of processing on maize phenolics
3.5.1 Solid-state fermentation (SSF)
3.5.2 Germination
3.5.3 Thermal processing
3.6 Conclusions
Abbreviations
References
Chapter 4 Maize starch: Granules and technological properties and applications trends
4.1 Introduction
4.2 Maize starch
4.2.1 Main characteristics and starch granules morphology
4.2.2 Granule structure
4.2.3 Pasting and rheological properties
4.2.4 Swelling power and solubility
4.2.5 Resistant starch
4.3 Extraction, processing, and use of starch
4.3.1 Food maize starch uses
4.3.2 Non-food maize starch uses
4.3.2.1 General non-food maize starch uses
4.3.2.2 Trends in maize starch uses
4.4 Conclusion
References
Chapter 5 Maize starch modifications and industrial uses
5.1 Introduction
5.2 Physical modification
5.2.1 Heat moisture treatment
5.2.2 Annealing
5.2.3 Microwave treatment
5.2.4 Sonication treatment
5.2.5 High-pressure processing
5.3 Chemical modification of starch
5.3.1 Oxidation
5.3.2 Esterification and etherification
5.3.2.1 Esterification
5.3.2.2 Etherification
5.3.3 Dual chemical modification
5.4 Enzymatic modification
5.5 Applications
References
Chapter 6 Maize protein: Extraction, quality, and current scenario
6.1 Introduction
6.2 Maize farming in India
6.3 Nutritional value of maize
6.4 Maize proteins and their classification
6.4.1 Zein as an important protein of maize
6.4.2 Zein protein characterization
6.5 Extraction of zein from maize samples
6.6 Isolation and purification of zein from maize samples
6.7 Factors affecting maize protein
6.8 Quality improvement strategy for multi-nutrient biofortified maize
6.8.1 Biofortification through organic fertilizers
6.8.2 Mutation breeding technique
6.9 Application of zein protein
References
Chapter 7 Bioactive compounds, antioxidant properties, and health benefits of whole maize and its components
7.1 Introduction
7.2 Structure of maize grain
7.3 Nutritional characterization of maize
7.4 Bioactive components present in maize
7.4.1 Polyphenolic compounds
7.4.1.1 Ferulic acid
7.4.1.2 Anthocyanins
7.4.2 Carotenoids
7.4.2.1 Carotene (α-carotene and β-carotene)
7.4.2.2 Xanthophylls
7.4.3 Phytosterols
7.5 Extraction of bioactive components from maize
7.6 Health benefits of whole maize grain
7.7 Therapeutic properties of maize
7.7.1 Antioxidant activity
7.7.2 Anti-inflammatory activity
7.7.3 Anti-cancer activity
7.7.4 Hepato-protective activity
7.8 Effects of processing techniques on the bioactive components of maize grain
7.9 Conclusion
References
Chapter 8 Coloured maize and its unique features
8.1 Introduction
8.2 Pigment accumulation and biosynthesis in pigmented maize
8.3 Bioactive compounds in coloured maize
8.4 Pigment extraction from coloured maize
8.5 Coloured maize-based specialty products
8.5.1 Tortillas and tortilla chips
8.5.2 Bread, muffins, and cake
8.5.3 Cookies and crackers
8.5.4 Pasta
8.5.5 Yoghurt and milk
8.5.6 Beverages
8.5.7 Extruded and expanded snacks
8.6 Effect of processing on bioactive compounds
8.6.1 Tortilla chips
8.7 Health benefits
References
Chapter 9 Quality improvement through bio-fortification
9.1 Introduction
9.2 Micronutrients contribution
9.3 Double bio-fortification
9.4 Bio-fortification approaches
9.4.1 Plant breeding
9.4.1.1 Mineral enhancement and absorption
9.4.1.2 Provitamins and carotenoids
9.5 Plant breeding strategies
9.5.1 Conventional approach
9.5.2 Combinatorial approach of molecular and plant breeding approaches
9.5.2.1 Screening and characterization
9.5.3 Genetic engineering
9.5.4 Marker-assisted selection
9.5.5 Mapping strategies
9.6 QPM maize
9.7 RNA interference
9.8 Mutagenesis
9.9 Genome-wide association studies
9.10 Harvest-Plus program
9.11 Additional strategies
9.12 Advantages
9.13 Limitations
9.14 Conclusion
References
Chapter 10 Storage of maize and its products
10.1 Introduction
10.2 Types of corn
10.3 Post-harvest management
10.3.1 Losses
10.3.2 Processing status
10.4 Harvesting methods according to storage
10.4.1 Cob plucking
10.4.2 Stalk cutting
10.4.3 Cleaning and grading with standards
10.5 Storage
10.5.1 Objective
10.5.2 Need and importance
10.6 Factors affecting storage
10.6.1 Moisture content
10.6.2 Temperature and relative humidity
10.6.3 Dry matter loss with respiration
10.6.4 Moulds and fungi
10.6.5 Mycotoxins
10.6.6 Insects and pests
10.7 Pest control during storage of maize
10.7.1 Characteristics of insect pests
10.7.2 Insect and pest control strategy
10.7.3 Chemical control methods
10.7.3.1 Fumigation with fumigants
10.7.3.2 Contact insecticide
10.7.3.3 Sandwich method: layer by layer dusting of maize cobs
10.7.3.4 Pest control treatment of shelled maize
10.8 Storage structures
10.8.1 Traditional/rural storage structures
10.9 Improved storage structures
10.9.1 Pusa bin
10.9.2 Brick and cement bin
10.9.3 PAU bin
10.9.4 Bunker storage
10.9.5 Hapur Thekka
10.9.6 Cover and plinth storage (CAP) structure
10.9.7 Modified domestic bricks bins
10.9.8 Granary room
10.10 Commercial/modern storage structures
10.10.1 Warehouse or Shed Storage
10.10.2 Silo
10.10.3 Hermetic storage structures
10.11 Maize products
10.11.1 Corn starch
10.11.2 Cornflakes
10.11.3 Baby corn
10.11.4 Corn syrup
10.11.5 Maize protein
10.11.6 Sweet corn
10.11.7 Corn gluten meal
10.11.8 Corn oil
10.11.9 High maltose corn syrup
References
Index