Characterization and proposal of potential use in foods of coproducts from waxy maize wet milling

• Published in: Ciência e tecnologia de alimentos Vol. 39; no. 2; pp. 315 - 320
• Main Authors: RIBEIRO, Keyla de Oliveira, GARCIA, Marina Costa, OLIVEIRA, Aryane Ribeiro, SOARES JÚNIOR, Manoel Soares, CALIRI, Márcio
• Format: Journal Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.06.2019
• Subjects: FOOD SCIENCE & TECHNOLOGY; food ingredient; waxy maize coproduct; microbiological risk; proximal composition
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.26817

Abstract The aim of this study was to characterize the corn gluten feed and corn gluten meal originated from waxy maize wet milling industry, in relation to its microbiological risk and physical, chemical and functional properties. The wet residues showed microbiological standards for human consumption. Maize gluten meal was characterized by having high protein content (32 g 100 g-1), lipids (16 g 100 g-1) and carbohydrates (45 g 100 g -1), whereas the maize gluten feed contains high content of dietary fiber (44 g 100 g -1). The maize gluten feed and maize gluten meal have high potential for application as food ingredient. The high dietary fiber, suggests its use as a promising ingredient to increase the availability of fibers, thereby increasing attractiveness and nutritional quality of food. Furthermore, the use of this coproduct of waxy starch may be an alternative to traditional fibers used in the production of bakery products already before with claimed functional and health properties.