Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes

TL;DR

This study examines how different types of maize affect polenta's taste, digestion, and health benefits.

Contribution

The study reveals how maize genotype influences polenta's sensory and digestive properties, along with bioactive compounds.

Findings

Semolina polyphenols correlated negatively with rapidly digestible starch.

Genotype C6006 had a favorable flavor and texture but lower consistency.

Hybrid maize polenta resembled commercial polenta in sensory attributes.

Abstract

The sensory profile of polenta and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers’ health in terms of postprandial glucose levels and molecules associated with healthy activities. This work aims to study polenta’s technological and sensory properties from different maize genotypes and evaluate their digestibility and the potential contribution of bioactive compounds on health. A commercial hybrid, two open-pollinated varieties, and three inbred lines were used. Grain physical determinations and physical-chemical semolina traits were determined. Polenta’s technological quality was evaluated after simulated cooking. In vitro digestion was performed for polentas, and a sensory evaluation test was conducted. A significant correlation was found between semolina polyphenols and rapidly digestible starch (r = −0.6). Panellists characterised the genotype C6006 as having a good flavour, sandier mouthfeel, and low consistency. Also, the polenta from the hybrid exhibited sensory attributes more closely resembling commercial polenta in terms of maize odour, flavour, and consistency. The higher content of polyphenols presents in semolina affected the digestion of polenta, showing a lower proportion of rapidly digestible starch and a lower amount of bioaccessible protein fraction.

Figures