Water content and Bostwick consistency in maize kernels (Zea mays amylacea) microwave roasted at different times
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Abstract
A product known in Ecuador as “tostado” is a type of snack autochthonous, obtained by dry kernel toasting from floury maize cultivars. This study aimed to evaluate the Bostwick consistence and released water in maize kernels by effect of microwave toasting time; to standardize these results with respect to the initial values foraw kernels; and to interpret the modification degree relative to floury endosperm in toasted kernels. Samples of more popular commercial cultivar used to make “tostado” by artisanal people were purchased. After, the water content of samples was equilibrated to 14 g/100g (wet sample). Water content and Bostwick consistence were determined in maize kernel samples toasted by microwaves oven at 492 w, during 0; 78; 156; 234; 312 y 390 seconds. The variance analysis showed the significant effect of toasting time on Bostwick consistence and remaining water. The multivariate analysis, simple and multiple regression results revealed the validity of fundaments used to understand the modification degree caused into maize kernels, as well as the importance of future research on modification degree of maize kernel by microwave toasting.
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