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: |
| id |
I10-R352-article-48209 |
|---|---|
| record_format |
ojs |
| spelling |
I10-R352-article-482092025-12-27T18:49:39Z Use of a polenta industry by-product in the production of Argentine alfajor biscuits Utilización de un subproducto de la industria de la polenta en la producción de tapas de alfajores argentinos Bongianino, Nicolás Francisco Bongianino, Nicolás Francisco Steffolani, María Eugenia Quiroga, Fernanda Biasutti, Carlos Alberto León, Alberto Edel added value food security maize meal milling industry valor agregado seguridad alimentaria harina de maíz industria de la molienda 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. Este trabajo tuvo como objetivo evaluar la aptitud de un subproducto de la industria de la polenta obtenido de diferentes genotipos de maíz para su uso en la producción de galletas de alfajores argentinos. Se utilizó un híbrido comercial amarillo de grano suave, cuatro variedades de polinización abierta y seis líneas endocriadas. Se determinaron aspectos físicos del grano y las características fisicoquímicas y térmicas de la harina del subproducto. Se estudió la obtención de las galletas y sus características físicas y tecnológicas. El peso hectolítrico exhibió una correlación negativa significativa con parámetros como el diámetro (r = -0,52) y la altura de la galleta (r = -0,46). El índice de flotación se asoció positivamente con el diámetro del producto alimenticio, presentando un coeficiente r de 0,5. Los granos más duros y con mayor peso hectolítrico proporcionaron un subproducto de molienda que puede utilizarse para obtener galletas con una mayor relación diámetro/altura y una menor área de grietas. Las galletas de alfajores elaboradas con genotipos como BulkASC, C6006 y C980 se consideraron adecuadas para este alimento porque presentan baja dureza, buen contenido de humedad, una alta relación diámetro-altura y una superficie uniforme con menor agrietamiento. Facultad de Ciencias Agropecuarias 2025-12-27 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://revistas.unc.edu.ar/index.php/agris/article/view/48209 10.31047/1668.298x.v42.n2.48209 AgriScientia; Vol. 42 No. 2 (2025); 55-68 AgriScientia; Vol. 42 Núm. 2 (2025); 55-68 1668-298X 10.31047/1668.298x.v42.n2 eng https://revistas.unc.edu.ar/index.php/agris/article/view/48209/51929 Derechos de autor 2025 Nicolás Francisco Bongianino, María Eugenia Steffolani, Fernanda Quiroga, Carlos Alberto Biasutti, Alberto Edel León https://creativecommons.org/licenses/by-sa/4.0 |
| institution |
Universidad Nacional de Córdoba |
| institution_str |
I-10 |
| repository_str |
R-352 |
| container_title_str |
AgriScientia |
| language |
Inglés |
| format |
Artículo revista |
| topic |
added value food security maize meal milling industry valor agregado seguridad alimentaria harina de maíz industria de la molienda |
| spellingShingle |
added value food security maize meal milling industry valor agregado seguridad alimentaria harina de maíz industria de la molienda Bongianino, Nicolás Francisco Bongianino, Nicolás Francisco Steffolani, María Eugenia Quiroga, Fernanda Biasutti, Carlos Alberto León, Alberto Edel Use of a polenta industry by-product in the production of Argentine alfajor biscuits |
| topic_facet |
added value food security maize meal milling industry valor agregado seguridad alimentaria harina de maíz industria de la molienda |
| author |
Bongianino, Nicolás Francisco Bongianino, Nicolás Francisco Steffolani, María Eugenia Quiroga, Fernanda Biasutti, Carlos Alberto León, Alberto Edel |
| author_facet |
Bongianino, Nicolás Francisco Bongianino, Nicolás Francisco Steffolani, María Eugenia Quiroga, Fernanda Biasutti, Carlos Alberto León, Alberto Edel |
| author_sort |
Bongianino, Nicolás Francisco |
| title |
Use of a polenta industry by-product in the production of Argentine alfajor biscuits |
| title_short |
Use of a polenta industry by-product in the production of Argentine alfajor biscuits |
| title_full |
Use of a polenta industry by-product in the production of Argentine alfajor biscuits |
| title_fullStr |
Use of a polenta industry by-product in the production of Argentine alfajor biscuits |
| title_full_unstemmed |
Use of a polenta industry by-product in the production of Argentine alfajor biscuits |
| title_sort |
use of a polenta industry by-product in the production of argentine alfajor biscuits |
| description |
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. |
| publisher |
Facultad de Ciencias Agropecuarias |
| publishDate |
2025 |
| url |
https://revistas.unc.edu.ar/index.php/agris/article/view/48209 |
| work_keys_str_mv |
AT bongianinonicolasfrancisco useofapolentaindustrybyproductintheproductionofargentinealfajorbiscuits AT bongianinonicolasfrancisco useofapolentaindustrybyproductintheproductionofargentinealfajorbiscuits AT steffolanimariaeugenia useofapolentaindustrybyproductintheproductionofargentinealfajorbiscuits AT quirogafernanda useofapolentaindustrybyproductintheproductionofargentinealfajorbiscuits AT biasutticarlosalberto useofapolentaindustrybyproductintheproductionofargentinealfajorbiscuits AT leonalbertoedel useofapolentaindustrybyproductintheproductionofargentinealfajorbiscuits AT bongianinonicolasfrancisco utilizaciondeunsubproductodelaindustriadelapolentaenlaproducciondetapasdealfajoresargentinos AT bongianinonicolasfrancisco utilizaciondeunsubproductodelaindustriadelapolentaenlaproducciondetapasdealfajoresargentinos AT steffolanimariaeugenia utilizaciondeunsubproductodelaindustriadelapolentaenlaproducciondetapasdealfajoresargentinos AT quirogafernanda utilizaciondeunsubproductodelaindustriadelapolentaenlaproducciondetapasdealfajoresargentinos AT biasutticarlosalberto utilizaciondeunsubproductodelaindustriadelapolentaenlaproducciondetapasdealfajoresargentinos AT leonalbertoedel utilizaciondeunsubproductodelaindustriadelapolentaenlaproducciondetapasdealfajoresargentinos |
| first_indexed |
2026-02-04T19:01:52Z |
| last_indexed |
2026-02-04T19:01:52Z |
| _version_ |
1856222488109776896 |