Use of a polenta industry by-product in the production of Argentine alfajor biscuits
This study aimed to evaluate the suitability of a polenta industry by-product obtained from different maize genotypes as an ingredient in the production of Argentine alfajor biscuits. One commercial soft-grained yellow hybrid maize, four open-pollinated varieties, and six inbred lines were used. Gra...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formato: | Artículo revista |
| Lenguaje: | Inglés |
| Publicado: |
Facultad de Ciencias Agropecuarias
2025
|
| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/agris/article/view/48209 |
| Aporte de: |
| Sumario: | This study aimed to evaluate the suitability of a polenta industry by-product obtained from different maize genotypes as an ingredient in the production of Argentine alfajor biscuits. One commercial soft-grained yellow hybrid maize, four open-pollinated varieties, and six inbred lines were used. Grain physical characteristics and by-product flour physicochemical and thermal traits were determined. Biscuit production and physical and technological characteristics were studied. The test weight exhibited a significant negative correlation with parameters such as biscuit diameter (r = -0.52) and biscuit height (r = -0.46). The flotation index was positively associated with the diameter of the food product, presenting an r coefficient of 0.5. Harder grains with a higher test weight provided a milling by-product that can be used to obtain biscuits with a larger diameter-to-height ratio and a smaller cracking area. The biscuits made with genotypes like BulkASC, C6006, and C980 were considered suitable for alfajor biscuits because they exhibited low hardness, adequate moisture content, a high diameter-to-height ratio, and a uniform surface with lower cracking. |
|---|