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Maize Maize is widely cultivated throughout the world due to its high-yield potential. The economic and nutritional value of maize grains is associated with its starch content, protein, fibre, bioactive compounds, and minerals. Maize is used worldwide for the preparation of health-benefiting, antioxidant-rich, fortified products and dietary supplements. Maize: Nutritional Composition, Processing, and Industrial Uses explores the status of maize in terms of its production, nutritional composition, biofortification, processing methods, health benefits, maize- based products, and storage. This book also emphasizes the key features of maize grains which make it an ideal crop for industrial use. It covers all aspects of recent research about maize and provides updated information. Key features: • Discusses information related to the chemistry of maize components • Highlights comprehensive information on the physical and milling properties of maize • Explains the structural, functional, and antioxidant properties of maize flour • Provides the latest scientific development in the modification of maize starch • Explores various maize-based food products and their storage • Examines maize protein, scenarios, and quality improvement through bio-fortification In-depth information is provided regarding the various health-benefiting nutrient components of maize flour, offering meaningful information for product formulation. This book unfolds the potential of maize grains for industrial use. Cereals: Science and Processing Technology Series Editors: Sneh Punia Bangar and Manoj Kumar Maize: Nutritional Composition, Processing, and Industrial Uses Edited by Sukhvinder Singh Purewal, Pinderpal Kaur, Sneh Punia Bangar, Kawaljit Singh Sandhu, Surender Kumar Singh, and Maninder Kaur Maize Nutritional Composition, Processing, and Industrial Uses Edited by Sukhvinder Singh Purewal Pinderpal Kaur Sneh Punia Bangar Kawaljit Singh Sandhu Surender Kumar Singh Maninder Kaur First edition published 2023 by CRC Press 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742 and by CRC Press 4 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN CRC Press is an imprint of Taylor & Francis Group, LLC © 2023 selection and editorial matter, Sukhvinder Singh Purewal, Pinderpal Kaur, Sneh Punia Bangar, Kawaljit Singh Sandhu, Surender Kumar Singh, Maninder Kaur; individual chapters, the contributors Reasonable efforts have been made to publish reliable data and information, but the author and pub- lisher cannot assume responsibility for the validity of all materials or the consequences of their use. 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For works that are not available on CCC please contact mpkbookspermissions @tandf. co. uk Trademark notice: Product or corporate names may be trademarks or registered trademarks and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Names: Purewal, Sukhvinder Singh, editor. | Kaur, Pinderpal, editor. | Punia, Sneh, editor. | Sandhu, Kawaljit Singh, editor. | Singh, Surender Kumar, editor. | Kaur, Maninder, editor. Title: Maize : nutritional composition, processing, and industrial uses / edited by Sukhvinder Singh Purewal, Pinderpal Kaur, Sneh Punia, Kawaljit Singh Sandhu, Surender Kumar Singh, Maninder Kaur. Description: Boca Raton : CRC Press, 2023. | Series: Cereals science and processing technology | Includes bibliographical references and index. Identifiers: LCCN 2022015467 (print) | LCCN 2022015468 (ebook) | ISBN 9781032127927 (hardback) | ISBN 9781032156675 (paperback) | ISBN 9781003245230 (ebook) Subjects: LCSH: Corn. | Corn--Utilization. | Corn--Nutrition. Classification: LCC SB191.M2 M1224 2023 (print) | LCC SB191.M2 (ebook) | DDC 633.1/5--dc23/eng/20220330 LC record available at https://lccn.loc.gov/2022015467 LC ebook record available at https://lccn.loc.gov/2022015468 ISBN: 9781032127927 (hbk) ISBN: 9781032156675 (pbk) ISBN: 9781003245230 (ebk) DOI: 10.1201/9781003245230 Typeset in Century Old Style by Deanta Global Publishing Services, Chennai, India Contents SERIES PREFACE VII PREFACE IX ABOUT THE EDITORS XI LIST OF CONTRIBUTORS XV 1 Physical and milling properties of maize 1 BOJANA FILIPČEV, IVICA ĐALOVIĆ, ZVONKO NJEŽIĆ, OLIVERA ŠIMURINA, GORAN BEKAVAC, AND MILICA POJIĆ 2 Chemistry of maize components 39 ADELEKE OMODUNBI ASHOGBON 3 Nutritional profile of maize and effect of processing methods 77 SUKHVINDER SINGH PUREWAL, PINDERPAL KAUR, KAWALJIT SINGH SANDHU, SNEH PUNIA BANGAR, ANIL KUMAR SIROHA, SURENDER KUMAR SINGH, MANINDER KAUR, RAJ KUMAR SALAR, AND DILIP KUMAR MARKANDEY v C o n t e n t s 4 Maize starch: Granules and technological properties and applications trends 101 VANIA ZANELLA PINTO AND RICARDO TADEU PARAGINSKI 5 Maize starch modifications and industrial uses 149 ANIL KUMAR SIROHA, SNEH PUNIA BANGAR, SUKRITI SINGH, AND SUKHVINDER SINGH PUREWAL 6 Maize protein: Extraction, quality, and current scenario 183 E. DILIPAN, JAYA SHARMA, MANAS K. JHA, DILIP KUMAR MARKANDEY, SUKHVINDER SINGH PUREWAL, AND ARIHANT YUVRAAJ 7 Bioactive compounds, antioxidant properties, and health benefits of whole maize and its components 211 SHWETA SURI AND ANURADHA DUTTA 8 Coloured maize and its unique features 247 RAMANDEEP KAUR, RAMANDEEP KAUR, URVASHI, AND ARASHDEEP SINGH 9 Quality improvement through bio-fortification 285 MANINDER KAUR, POOJA MANCHANDA, AND ARASHDEEP SINGH 10 Storage of maize and its products 325 MANINDER KAUR, GURVEER KAUR, PREETI BIRWAL, RAMANDEEP KAUR, AND SANDHYA INDEX 357 vi Series preface The Cereals: Science and Processing Technology Series is a collection of works about all the major cereals (wheat, rice, maize, oat, barley, sor- ghum) and millets (pearl, finger, foxtail, barnyard, kodo, little, proso millet) grown around the world. It focuses on chemistry, nutritional/compositional properties, anti-nutritional components, processing aspects, storability, beneficial health effects, disease prevention activities, and areas for future research. The Series aims to cover the most relevant production and dis- tribution channels of functional food ingredients to understand the posi- tioning of the industry to meet the challenge of functional food properties. Understanding the potentiality of cereals and millets provides a basis for better utilization of crops and the matters for more research in the field of agriculture sciences. The Series aims at academics teaching undergradu- ate and graduate students in the disciplines of cereal-based foods to present and discuss the details and characteristics of the many factors involved, such as technological advances and demand factors, and the trend of con- sumption of healthy foods. vviiii Preface Preface Preface Maize is the third most important member of the Poaceae family after wheat and rice. It has its own importance in terms of human nutrition and health benefits. It is known as the queen of cereals. Worldwide, maize is commonly known as Makai (Punjab, India), Makkai (Gujrat, India), Bhutta (Bengal, India), Toumorokoshi (Japan), Mielie (Africa), and Gaudume makka (Persia). Maize is considered the common man’s food because of its affordable price. Detailed descriptions in this book related to maize, its components, products, and commercial uses explain its potential to assist in human welfare. Comprehensive knowledge of maize will definitely fill in the remaining gaps between the previous and latest scientific findings. Chapter 1 describes the physical and functional attributes of maize along with milling and byproducts. Chapter 2 discusses the various macro- and micronutrients of maize along with their detailed biochemistry. Further, different types of processing applied to maize are also discussed. Chapter 3 discusses worldwide production details, micro- and macronutrients, and the effects of different processing methods on maize components. This chapter will be helpful from an industrial point of view, as it explains the processing effect on the nutritional profile of maize, therefore helpful dur- ing the development of different maize-based food products. Starch is the major component of the grains; therefore, discussion on this component will show its versatility in food and non-food industries. Chapter 4 describes starch extraction methods, morphological features, physico-chemical, past- ing, and rheological properties, along with food and non-food uses of maize starch. Despite being an important macromolecule, native starch has some iixx