Resumen

GONZALEZ, R.J et al. Efecto de la dureza del endospermo del maíz sobre las propiedades de hidratación y cocción.. ALAN [online]. 2005, vol.55, n.4, pp.354-360. ISSN 0004-0622.

Knowledge of the association between cooking properties and endosperm hardness may help nutritionist and processors to select raw materials for preparing maize based food products, particularly those eaten as cooked dispersions. Seven commercial maize cultivars differing in hardness were selected to evaluate endosperm hardness on the kernels and some characteristics such as composition and hydration and cooking properties on the grits obtained from those maizes. Results show that the differences in endosperm hardness (directly related to grits protein content) can explain the differences in swelling and amylographic consistencies values. Cultivars with the hardest endosperm show the lowest values at high temperature. They also show the lowest amylographic consistencies. On the other hand softer endosperms present the highest swelling power and the highest amylographic consistencies. These differences are attributed to the restriction for starch swelling caused by the protein matrix. Endosperm hardness measurements and swelling power at 95 ºC, can be useful to select cultivars that are going to be used to prepare maize based foods like atoles, polenta, etc.

Palabras clave : maize; endosperm hardness; swelling; amylographic consistency.