Abstract
The aim of this paper was to study, step by step, the effect of ingredients and storage conditions on several properties of both the maize-based dough and the final product, during the new polenta-based snack food developing. Two different maize flours were characterized through water activity determination, particle size analysis, scanning electronic microscopy; then, dough made with different ratio of these were evaluated for mechanical properties and microstructure. According to the preliminary physicochemical characterization of both flour and dough, the final formulation was chosen for the polenta-based snacks. Thus, mechanical and sensory analyses, as well as microstructure determination, were performed on the final product. Results showed that the two maize flours presented different particle size distribution and gelatinization enthalpy, and affected the mechanical properties of intermediate products. The storage conditions dramatically affected the characteristics of the final products. Sensory results demonstrated that breading improves the crispness of external part but keeping creamy the product inside. The chosen approach was useful for understanding that flour particle size and storage are the critical factors that should be considered for this type of snack. The best formulation was made by mixing coarse and fine maize flours and by adding a batter.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
AACC (2000) Approved methods of the American Association of Cereal Chemists, 10th edn, Method 44-19. The American Association of Cereal Chemists, St. Paul
AACC (2012) Approved methods of the American Association of Cereal Chemists, 11th edn, Method 55-40.01. American Association of Cereal Chemists, St. Paul
Achir N, Vitrac O, Trystram G (2009) Heat and mass transfer during frying. In: Sahin S, Gulum Sumnu S (eds) Advances in deep-fat frying of foods. CRC Press, Boca Raton, pp 5–32
Agama-Acevedo E, de la Rosa APB, Méndez-Montealvo G, Bello-Pérez LA (2008) Physicochemical and biochemical characterization of starch granules isolated of pigmented maize hybrids. Starch Starke 60:433–441
Aguilera JM, Stanley DW (1999) Microstructural principles of food processing and engineering, 2nd edn. Aspen Publishers Inc., Gaithersburg
Carvalho CW, Takeiti CY, Onwulata CI, Pordesimo LO (2010) Relative effect of particle size on the physical properties of corn meal extrudates: effect of particle size on the extrusion of cornmeal. J Food Eng 98:103–109
Di Monaco R, Cavella S, Miele NA, Liu J, Bredie WLP (2015) The use of ultra flash profiling as enhancer of flash profile method. In: Abstract book of the 11th Pangborn sensory science symposium, The Swedish Exhibition & Congress Centre, Gothenburg, Sweden
Charoenrein S, Preechathammawong N (2010) Undercooling associated with slow freezing and its influence on the microstructure and properties of rice starch gels. J Food Eng 100:310–314
Cornejo-Villegas Á, Gutiérrez-Cortez E, Rojas-Molina I, Real-López D, Zambrano-Zaragoza L, Martínez-Vega V, Rodríguez-García ME (2013) Physicochemical, morphological, and pasting properties of nixtamalized flours from quality protein maize and its particle distribution. LWT Food Sci Technol 53:81–87
Delarue J (2014) Flash Profile, its evolution and uses in sensory and consumer science. In: Delarue J, Lawlor B, Rogeaux M (eds) Rapid sensory profiling techniques: applications in new product development and consumer research, 1st edn. Woodhead Publishing, Cambridge, pp 121–151
Di Monaco R, Miele NA, Volpe S, Masi P, Cavella S (2016) Temporal dominance of sensations and dynamic liking evaluation of polenta sticks. Brit Food J 118:749–760
Eliasson AC (2004) Starch in food: Structure, function and applications. CRC Press, Boca Raton
Gamonpilas C, Pongjaruvat W, Methacanon P, Seetapan N, Fuongfuchat A, Klaikherd A (2013) Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips. J Food Eng 114:262–268
Guzmán AQ, Flores MEJ, Escobedo RM, Guerrero LC, Feria JS (2009) Changes on the structure, consistency, physicochemical and viscoelastic properties of corn (Zea mays sp.) under different nixtamalization conditions. Carbohydr Polym 78:908–916
Lambin JJ (2000) Market‐driven management, strategic and operational marketing. Macmillan, London
Liu J, Grønbeck MS, Di Monaco R, Giacalone D, Bredie WL (2016) Performance of flash profile and napping with and without training for describing small sensory differences in a model wine. Food Qual Prefer 48:41–49
Matalanis AM, Campanella OH, Hamaker BR (2009) Storage retrogradation behavior of sorghum, maize and rice starch pastes related to amylopectin fine structure. J Cereal Sci 50:74–81
Miranda JM, Martínez B, Pérez B, Antón X, Vázquez BI, Fente CA, Cepeda A (2010) The effects of industrial pre-frying and domestic cooking methods on the nutritional compositions and fatty acid profiles of two different frozen breaded foods. LWT Food Sci Technol 43:1271–1276
Sandhu KS, Singh N, Malhi NS (2007) Some properties of corn grains and their flours I: physicochemical, functional and chapati-making properties of flours. Food Chem 101:938–946
Sanz T, Salvador A (2008) Rheology of batters used in frying. In: Sumnu SG, Sahin S (eds) Advances in deep-fat frying of foods. CRC Press, Boca Raton, pp 216–230
Serna-Saldivar SO (2012) Cereal grains: laboratory reference and procedures manual. CRC Press, Boca Raton
Singh N, Singh S, Shevkani K (2011) Maize: composition, bioactive constituents, and unleavened bread. In: Preedy VR, Watson RR, Patel VB (eds) Flour and breads and their fortification in health and disease prevention. Academic Press, London, pp 89–100
Varela P, Ares G (2012) Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Res Int 48:893–908
Zaritzky N (2008) Frozen storage. In: Evans JA (ed) Frozen food science and technology. Blackwell Publishing Ltd, Oxford, pp 224–247
Zaritzky N (2012) Physical-chemical principles in freezing. In: Sun Da-Wen (ed) Handbook of Frozen food processing and packaging, 2nd edn. CRC Press, Boca Raton, pp 19–20
Zeppa G, Bertolino M, Rolle L (2012) Quantitative descriptive analysis of Italian polenta produced with different corn cultivars. J Sci Food Agric 92:412–417
Acknowledgements
The present research was partially funded by the project MISE maisfood Industria 2015.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Miele, N.A., Di Monaco, R., Formisano, D. et al. Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties. J Food Sci Technol 55, 2569–2578 (2018). https://doi.org/10.1007/s13197-018-3177-z
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3177-z