The objective of this work was to assess the effects of a traditional parboiling treatment on physical, chemical and functional properties of yellow maize kernels. For this, maize kernels were subjected to the three main stages of a traditional parboiling process (soaking, steaming, and drying) at different moisture contents (15%, 25%, or 35%), and different pressure steaming times (0, 15, or 30 min). Kernels were evaluated for physical and chemical changes, while manually generated endosperm fractions were further evaluated for nutritional and functional changes. The parboiling process negatively altered the maize kernels properties by increasing the number of kernels with burst pericarp and decreasing the total carotenoid content in the endosperm by 42%. However, the most intense conditions (35% moisture and 30 min steam) lowered the number of broken kernels by 41%, and the number of stress cracks by 36%. Results also demonstrated that soaking enhanced the nutritional value of soaked yellow maize by increasing the thiamine content and the bound phenolic content in the endosperm fraction up to 102%. The proper implementation of this hydrothermal treatment could lead to significant enhancements in nutritional and functionality of maize products.
Keywords: Functionality; Hydrothermal; Maize; Nutrition; Parboiling; Processing.
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