Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes

Author:

Bongianino Nicolás Francisco12ORCID,Steffolani María Eugenia13,Rodríguez Marianela Desiree4ORCID,Bustos Mariela Cecilia1,Biasutti Carlos Alberto2,León Alberto Edel13ORCID

Affiliation:

1. Córdoba Food Science and Technology Institute (ICYTAC), National Scientific and Technical, Research Council (CONICET), National University of Cordoba (UNC), Córdoba 5000, Argentina

2. Plant Breeding, College of Agricultural Sciences, National University of Córdoba, CC 509, Córdoba 5000, Argentina

3. Biological Chemistry, College of Agricultural Sciences, National University of Córdoba, CC 509, Córdoba 5000, Argentina

4. College of Agricultural Sciences, National University of Córdoba, CC 509, Córdoba 5000, Argentina

Abstract

The sensory profile of polenta and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers’ health in terms of postprandial glucose levels and molecules associated with healthy activities. This work aims to study polenta’s technological and sensory properties from different maize genotypes and evaluate their digestibility and the potential contribution of bioactive compounds on health. A commercial hybrid, two open-pollinated varieties, and three inbred lines were used. Grain physical determinations and physical-chemical semolina traits were determined. Polenta’s technological quality was evaluated after simulated cooking. In vitro digestion was performed for polentas, and a sensory evaluation test was conducted. A significant correlation was found between semolina polyphenols and rapidly digestible starch (r = −0.6). Panellists characterised the genotype C6006 as having a good flavour, sandier mouthfeel, and low consistency. Also, the polenta from the hybrid exhibited sensory attributes more closely resembling commercial polenta in terms of maize odour, flavour, and consistency. The higher content of polyphenols presents in semolina affected the digestion of polenta, showing a lower proportion of rapidly digestible starch and a lower amount of bioaccessible protein fraction.

Funder

National Agency for the Promotion of Research, Technological Development and Innovation, Fund for Scientific and Technological Research (FONCyT), Ministry of Science and Technology of Argentina

Publisher

MDPI AG

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