TECNICA MOLITORIA Vol. 75 - NOVEMBER 2024
PAPERS
45 - Delivering health benefits and ensuring sanitary quality through innovative maize hybrids and optimised milling strategies
C. Sardella - F. Vanara - V. Scarpino - N. Devit - A. Fratianni - L. Bertetto - Peila - G. Panfili - M. Blandino
The demand for maize intended for food is growing due to the increased consumption of gluten-free foods and its use as an ingredient in ready-to-eat and functional products. However, the increasing use of maize flour, especially when it is whole grain, needs to be carefully evaluated from a sanitary and qualitative point of view. The aim of this study was to investigate the content of bioactive compounds and contaminants in different flours and milling fractions. An innovative hybrid, developed from a local variety of Piedmont, was compared with two market reference hybrids, and three different milling techniques were applied. The flours of the innovative hybrid showed a higher content of carotenoids and a higher antioxidant capacity (+10 and +12% than the control hybrids), as well as the lowest content of mycotoxins (-64% fumonisins). The use of an innovative hybrid, together with the choice of suitable milling strategies, represents an attractive option in the food supply chains.
CONTENTS
58 - Conferences
64 - Cereals
68 - Bread making
72 - Pasta
76 - Feedstuff
84 - Machinery
96 - Marketing
102 - Laws
104 - News
114 - Agenda
118 - Books
120 - Companies