Flour functional properties of purple maize (Zea mays L.) from Argentina. Influence of environmental growing conditions

Abstract

The objective was to characterize thermal and viscosity properties of flour of purple maize from Argentina, and to evaluate the environmental effects on composition and flour properties. Half-sib families were selected from original germplasm and reproduced during 2014 and 2015. Chemical composition, thermal and pasting properties of whole grain flour were determined. Non-purple genotypes were used as controls. Composition of purple maize did not show significant differences with controls, but amylose content was significantly lower. High variability in pasting and thermal properties of flour was observed between genotypes. Anthocyanin content positively correlated with breakdown (r = 0.37, P < 0.05), indicating that anthocyanins increased starch granules fragility during cooking. The higher gelatinization enthalpy of purple genotypes was coincident with the lower amylose content in relation to non-purple. The amylopectin retrogradation enthalpy negatively correlated with polyphenols (r = −0.35, P < 0.05) and anthocyanins (r = −0.40, P < 0.05), probably due to interactions formed after starch gelatinization. Flour functionality parameters showed higher effect of genotype and lower effects of environment and genotype × environment interaction. The variability found among genotypes indicates different flour behavior that would facilitate the identification of progenies with particular properties for production of functional maize based-foods.