Characterization of flour obtained by corn agroindustry waste and its application
Palabras clave:
Coproduct. Corn degermination. Functional properties.Resumen
Corn germ fraction with pericarp is produced by degermination. Due to its high fat content, as well as its fibrous and protein composition, this residue is commonly used for oil extraction or animal feed. However, literature is scarce on this bran, especially regarding its functional properties, which would help the milling industry find alternative uses and utilize it as a food ingredient in products for human consumption. Therefore, this work aimed to characterize corn degermination flour (CDF) obtained through mechanical separation of the bran. The flour was evaluated in terms of its proximate composition, physicochemical properties, technological functional properties, and its application in a "Mexican tortilla"- type product. The flour contained moisture within the legal limits for commercial flours and had a high content of lipids and proteins. Among the evaluated technological functional properties, the high water absorption capacity, good emulsifying properties, and gel-forming capacity stand out. However, the CDF did not exhibit foaming capacity. A sensory acceptance test of the co-product's use in tortillas was conducted, yielding promising results with an acceptability index of 79%. Thus, the research presented an alternative for utilizing and adding value to an industrial corn co-product applied in a food product, in addition to characterizing its physicochemical and technological functional properties.
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The entire dataset supporting the results of this study is available upon request from the corresponding author.
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Derechos de autor 2026 Julia Castilho Zancheta, Mariana Pires Monteiro Lopez, Ana Paula Quites Larrosa, Grasiele Scaramal Madrona
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