Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability
Biofortified orange maize open-pollinated varieties and hybrids with higher provitamin A carotenoids (pVACs) have been released in sub-Saharan Africa and will be introduced throughout the local food systems. This study assessed the impact of steeping, a traditional processing method, on retention of...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/171220 |
| _version_ | 1855516915004342272 |
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| author | Ortiz, Darwin Nkhata, Smith Rocheford, Torbert R. Ferruzzi, Mario G. |
| author_browse | Ferruzzi, Mario G. Nkhata, Smith Ortiz, Darwin Rocheford, Torbert R. |
| author_facet | Ortiz, Darwin Nkhata, Smith Rocheford, Torbert R. Ferruzzi, Mario G. |
| author_sort | Ortiz, Darwin |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Biofortified orange maize open-pollinated varieties and hybrids with higher provitamin A carotenoids (pVACs) have been released in sub-Saharan Africa and will be introduced throughout the local food systems. This study assessed the impact of steeping, a traditional processing method, on retention of carotenoids and starch pasting properties of porridges made from select biofortified maize genotypes. Steeping had a modest effect (<9% loss) on total carotenoid stability during relatively shorter steeping periods (<72 h). However, more extended steeping periods (up to 120 h) had a detrimental effect on total carotenoid recovery (61% loss). Xanthophylls showed greater stability (82% retention) compared to carotenes (30% retention) during subsequent wet cooking of fermented flours. Interestingly, steeping of maize did modify pasting properties, with peak viscosities increasing from 24–72 h of steeping potentially impacting cooking stability. These results suggest that steeping can impact carotenoid retention and potentially optimal steeping times would be 24–72 h for acceptable carotenoid retention. |
| format | Journal Article |
| id | CGSpace171220 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | CGSpace1712202025-01-29T12:57:52Z Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability Ortiz, Darwin Nkhata, Smith Rocheford, Torbert R. Ferruzzi, Mario G. maize genotypes carotenoids provitamins biofortification food systems lutein zeaxanthin degradation fermentation food processing soaking Biofortified orange maize open-pollinated varieties and hybrids with higher provitamin A carotenoids (pVACs) have been released in sub-Saharan Africa and will be introduced throughout the local food systems. This study assessed the impact of steeping, a traditional processing method, on retention of carotenoids and starch pasting properties of porridges made from select biofortified maize genotypes. Steeping had a modest effect (<9% loss) on total carotenoid stability during relatively shorter steeping periods (<72 h). However, more extended steeping periods (up to 120 h) had a detrimental effect on total carotenoid recovery (61% loss). Xanthophylls showed greater stability (82% retention) compared to carotenes (30% retention) during subsequent wet cooking of fermented flours. Interestingly, steeping of maize did modify pasting properties, with peak viscosities increasing from 24–72 h of steeping potentially impacting cooking stability. These results suggest that steeping can impact carotenoid retention and potentially optimal steeping times would be 24–72 h for acceptable carotenoid retention. 2019 2025-01-29T12:57:52Z 2025-01-29T12:57:52Z Journal Article https://hdl.handle.net/10568/171220 en Open Access MDPI Ortiz, Darwin; Nkhata, Smith G.; Rocheford, Torbert R.; and Ferruzzi, Mario G. 2019. Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability. Agronomy 9(11): 771. https://doi.org/10.3390/agronomy9110771 |
| spellingShingle | maize genotypes carotenoids provitamins biofortification food systems lutein zeaxanthin degradation fermentation food processing soaking Ortiz, Darwin Nkhata, Smith Rocheford, Torbert R. Ferruzzi, Mario G. Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability |
| title | Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability |
| title_full | Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability |
| title_fullStr | Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability |
| title_full_unstemmed | Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability |
| title_short | Steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability |
| title_sort | steeping of biofortified orange maize genotypes for ogi production modifies pasting properties and carotenoid stability |
| topic | maize genotypes carotenoids provitamins biofortification food systems lutein zeaxanthin degradation fermentation food processing soaking |
| url | https://hdl.handle.net/10568/171220 |
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