Tecnica Molitoria

       

 

COP TM 2024 11

 

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

FoodExecutive

Database Articoli

PasticceriaInternazionale

Tuttogelato

Alimenti Funzionali

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