Variability in changes of acrylamide precursors during nixtamalization for masa production

• DOI: 10.1016/j.lwt.2022.113400
• Publication Date: 2022-03-29T09:26:47Z
• Authors: Jonathan S. Renk; Michael J. Burns; Amanda M. Gilbert; Nickolas Anderson; Amanda J. Waters; David P. Eickholt; Sathya Kalambur; George A. Annor; Candice N. Hirsch
• Keywords: Steeping

Consumption of corn-based foods is increasing in the United States and globally. Little known about changes kernel compositional profiles, including levels acrylamide precursors (e.g. asparagine reducing sugars), when corn kernels are cooked a process called nixtamalization. The objectives this study were to investigate variation raw starting materials, general during nixtamalization, genotype specific patterns change for process. A panel 120 genotypes subject small-scale bench top cooking protocol that occur steeping. Substantial was observed material all traits measured asparagine, fructose, glucose, crude protein, starch. During nixtamalization decrease fructose mean observed, while protein starch remained relatively stable. Analysis genotype-by-subsample interactions (after after steeping) revealed response among genotypes. These findings reveal dynamics kernels. This information can be used by plant breeders food processors more effectively make mitigation strategies.