GERM FRACTION WITH MAIZE PERICARP AS FOOD: NUTRITIONAL QUALITY AND TECHNOLOGICAL APPLICATION

Authors

  • Maiza Vieira Leão de Castro Federal University of Goiás image/svg+xml
  • Aline Luiz de Mendonça Federal University of Goiás image/svg+xml
  • Grazielle Gebrim Santos Federal University of Goiás image/svg+xml
  • Luciana de Oliveira Froes Federal University of Goiás image/svg+xml
  • Jullyana Borges de Freitas
  • Maria Margareth Veloso Naves Federal University of Goiás image/svg+xml

DOI:

https://doi.org/10.5216/pat.v41i2.9659

Keywords:

Maize germ, cookie, chemical composition, nutritional value, acceptability

Abstract

The germ fraction with maize pericarp (GMP), obtained from the degermination of this cereal, presents a high nutrient density,  however, it is underused as food. Therefore, the objective of this study was to develop cookies enriched with GMP, in order to evaluate their acceptability and determine their centesimal composition. The GMP fraction was added to the formulations, in the proportion of 40% and 50%, in replacement of wheat flour and cassava starch. Centesimal composition analyses were performed for both the GMP fraction and cookies. All cookies were accepted, in relation to global acceptance, however, only the cookie with 40% replacement of wheat flour and cassava starch by GMP was accepted, concerning appearance. The GMP fraction showed high levels of lipids (18%) and total dietary fiber (29%), and considerable protein content (12%). Significant differences were observed in the protein content of the cookie with 50% replacement of wheat flour and cassava starch by GMP (7.76 g 100g-1), in relation to the control and the cookie with 40% replacement (6.76 g 100g-1 and 6.88 g 100g-1, respectively). The GMP fraction increased the dietary fiber content, did not change the lipids concentration, and reduced the energy value of cookies. The use of germ fraction with maize pericarp in food products allows the increase of their dietary fiber content and the decrease of their energy value.  

KEY-WORDS: Maize germ; cookie; chemical composition; nutritional value; acceptability.

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Author Biography

  • Jullyana Borges de Freitas
    Escola de Agronomia e Engenharia de Alimentos, Universidade Federal de Goiás (UFG). Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos

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Published

2011-06-07

Issue

v. 41, n. 2, Apr./Jun. 2011

Section

Food Science and Technology

License

Authors will not be paid for published articles and must waive their copyright in favor of the PAT journal. On the other hand, they are solely responsible for the content of those articles, even if the Editor holds the right to adjust them to the norms of the journal. Authors are allowed to publish their articles simultaneously in their institutional repositories, as soon as the original publication at the PAT journal is mentioned.

How to Cite

CASTRO, M. V. L. DE et al. GERM FRACTION WITH MAIZE PERICARP AS FOOD: NUTRITIONAL QUALITY AND TECHNOLOGICAL APPLICATION. Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], v. 41, n. 2, p. 213–219, 7 Jun.2011.