Resumen de Grain characteristics and composition of maize specialty hybrids

Sladjana Zilic, M. Milasinovic, D. Terzic, M. Barac, D. Ignjatovic-Micic

• español

  La mejora en el valor nutritivo del maiz de grano es muy importante en las dietas. En este trabajo, se investigaron la composicion quimica y componentes potencialmente beneficiosos (proteinas totales y solubles, triptofano, almidon, azucares y fibras) en la harina de ocho hibridos de maiz de especialidad del Instituto de Investigacion del Maiz Zemun Polje (ZP): dos dulces, reventon, rojo, blanco, ceroso, amarillo semivitreo y amarillo dentado. Se determinaron, ademas, la digestibilidad de la materia seca del grano y la viscosidad de la harina. El valor nutritivo mas alto se registro en los hibridos dulces ZP 504su y ZP 531su, que presentaron el mayor contenido de proteinas totales, albumina, triptofano, azucares y fibras. Ademas, su bajo contenido de almidon (55,32% y 54,59%, respectivamente) y lignina (0,39% y 0,45%), afecto a la mayor digestibilidad de la materia seca (92,69% y 91,07%) de la harina de estos hibridos. Sin embargo, sus propiedades funcionales no fueron satisfactorias para la alimentacion y usos industriales.

  Por el contrario, la harina de maiz hibrido ZP ceroso se caracterizo por una alta viscosidad. Segun el contenido de sacarosa, los hibridos podrian ser clasificados en tres grupos: a) > 4% (ZP 504su, ZP Rumenka), b) 3-4% (ZP 704wx, ZP 434, ZP 633) y c) 2-3% (ZP 531su, ZP 74b, ZP 611k). La fraccion proteica dominante en todos los genotipos fue la �¿-zeina, excepto en los hibridos dulces, donde constituyen el 22,45-29,25% del contenido total de proteinas.

• English

  Improved nutritive and technological maize grain value is very important for its use in diets. In this work, the chemical composition and potential beneficial components, including total and soluble proteins, tryptophan, starch, sugars (sucrose and reducing sugars), and fibres were investigated in flour of eight specialty maize hybrids from Maize Research Institute Zemun Polje (ZP): two sweet, popping, red, white, waxy, yellow semiflint and yellow dent maize hybrids. In addition, digestibility of grain dry matter and viscosity of maize flour were determined. The highest nutritive value was recorded in sweet maize hybrids ZP 504su and ZP 531su which had the highest content of total protein, albumin, tryptophan, sugars and dietary fibres. Besides, low content of starch (55.32% and 54.59%, respectively) and lignin (0.39% and 0.45%) affected the highest dry matter digestibility (92.69% and 91.07%) of sweet maize flour. However, functional properties of ZP sweet hybrids were not satisfactory for food and industrial applications. In contrast, flour of ZP waxy maize hybrid was characterised by a clear and a high peak viscosity. All hybrids could be classified according to the sucrose content in three groups: a) > 4% (sweet and red hybrids-ZP 504su, ZP Rumenka), b) from 3 to 4% (waxy, standard dent and semi flint hybrids-ZP 704wx, ZP 434, ZP 633) and c) from 2 to 3% (sweet, white and popping maize hybrids-ZP 531su, ZP 74b, ZP 611k).á-Zein was the dominant protein fraction in all genotypes except the sweet maize hybrids, making 22.45% to 29.25% of the total protein content.