ABSTRACT
The sensory profile of polenta and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers' health in terms of postprandial glucose levels and molecules associated with healthy activities. This work aims to study polenta's technological and sensory properties from different maize genotypes and evaluate their digestibility and the potential contribution of bioactive compounds on health. A commercial hybrid, two open-pollinated varieties, and three inbred lines were used. Grain physical determinations and physical-chemical semolina traits were determined. Polenta's technological quality was evaluated after simulated cooking. In vitro digestion was performed for polentas, and a sensory evaluation test was conducted. A significant correlation was found between semolina polyphenols and rapidly digestible starch (r = -0.6). Panellists characterised the genotype C6006 as having a good flavour, sandier mouthfeel, and low consistency. Also, the polenta from the hybrid exhibited sensory attributes more closely resembling commercial polenta in terms of maize odour, flavour, and consistency. The higher content of polyphenols presents in semolina affected the digestion of polenta, showing a lower proportion of rapidly digestible starch and a lower amount of bioaccessible protein fraction.
ABSTRACT
The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. The objective of this work was to evaluate the technological and sensory quality of gluten-free pasta made from different maize cultivars. The flint open-pollinated variety, flint inbred line, and three dent commercial hybrids were used. Grain and flour's physical characteristics and chemical composition were determined. Gluten-free pasta was made via extrusion, and its quality traits were studied. A sensory evaluation test was carried out. Flint cultivars showed the lowest values on swelling index (both 1.77) and water absorption (124.30 and 134.58%). Pasta swelling index showed a negative association r = -0.77 to sodium carbonate retention capacity (p = 8.5 × 10-5) and water retention capacity (p = 6.6 × 10-5). Evaluators' preference results showed a higher frequency of choices at the top level of preference (4) for the flint open-pollinated variety C6006. Thus, evaluators' choices showed a positive association between sample preference and firmness. Pasta preference and technological quality have a direct relationship with fast tests over grain, such as test weight and float index.
