Ozonation of corn grits (Zea mays L.) in high concentrations promotes change in color and aroma of the product
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/28462 |
Resumo: | Corn grits are obtained through the processing of corn (Zea mays L.), a raw material mainly intended for extrusion and production of derivatives, such as snacks and various types of flour. Due to its rich nutritional composition, corn when improperly stored becomes vulnerable to the development of fungi, mites and insects, compromising its quality and safety. Ozone can reduce corn contamination by microorganisms and also degrade mycotoxins. However, ozonation is not always a beneficial process, as it can cause negative effects associated with its high oxidation potential. This research aimed to ozonize corn grits, at different concentrations, in order to analyze possible changes in sensory characteristics (color and general appearance) and in certain physicochemical quality parameters. The results showed that the ozonation of corn grits in high concentrations (60 mg/L for 480 min) causes changes in the color and aroma of the product, being possible to verify the difference (p< 0.05) of the control both by the instrumental method and through sensory analysis. In this condition, the pH and titratable acidity values are also altered, indicating possible lipid oxidation of the product. Thus, under the conditions evaluated in this research, ozonation of corn grits in a concentration of up to 40 mg of O3/L for 300 min is recommended (using 3 kg of sample). Such conditions can be applied in the ozonation of corn grits with different objectives, mainly in relation to quality control during storage. |
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Ozonation of corn grits (Zea mays L.) in high concentrations promotes change in color and aroma of the productLa ozonización de grits de maíz (Zea mays L.) en altas concentraciones promueve el cambio de color y aroma del productoOzonização de grits de milho (Zea mays L.) em altas concentrações promove alteração na cor e aroma do produtoOzoneCerealsQualitySensory analysis.OzonoCerealesCalidadAnálisis sensorial.OzônioCereaisQualidadeAnálise sensorial.Corn grits are obtained through the processing of corn (Zea mays L.), a raw material mainly intended for extrusion and production of derivatives, such as snacks and various types of flour. Due to its rich nutritional composition, corn when improperly stored becomes vulnerable to the development of fungi, mites and insects, compromising its quality and safety. Ozone can reduce corn contamination by microorganisms and also degrade mycotoxins. However, ozonation is not always a beneficial process, as it can cause negative effects associated with its high oxidation potential. This research aimed to ozonize corn grits, at different concentrations, in order to analyze possible changes in sensory characteristics (color and general appearance) and in certain physicochemical quality parameters. The results showed that the ozonation of corn grits in high concentrations (60 mg/L for 480 min) causes changes in the color and aroma of the product, being possible to verify the difference (p< 0.05) of the control both by the instrumental method and through sensory analysis. In this condition, the pH and titratable acidity values are also altered, indicating possible lipid oxidation of the product. Thus, under the conditions evaluated in this research, ozonation of corn grits in a concentration of up to 40 mg of O3/L for 300 min is recommended (using 3 kg of sample). Such conditions can be applied in the ozonation of corn grits with different objectives, mainly in relation to quality control during storage.Los grits de maíz se obtiene a través del procesamiento del maíz (Zea mays L.), materia prima destinada principalmente a la extrusión y elaboración de derivados, como snacks y diversos tipos de harina. Debido a su rica composición nutricional, el maíz cuando no se almacena adecuadamente se vuelve vulnerable al desarrollo de hongos, ácaros e insectos, comprometiendo su calidad e inocuidad. El ozono puede reducir la contaminación del maíz por microorganismos y también degradar las micotoxinas. Sin embargo, la ozonización no siempre es un proceso beneficioso, ya que puede provocar efectos negativos asociados a su alto potencial de oxidación. Esta investigación tuvo como objetivo ozonizar grits de maíz, a diferentes concentraciones, con el fin de analizar posibles cambios en las características sensoriales (color y apariencia general) y en ciertos parámetros fisicoquímicos de calidad. Los resultados mostraron que la ozonización dos grits en altas concentraciones provoca cambios en el color y aroma del producto, siendo posible verificar la diferencia (p< 0.05) del control tanto por el instrumental y a través del análisis sensorial. En esta condición, los valores de pH y acidez titulable también se encuentran alterados, indicando una posible oxidación lipídica del producto. Por lo tanto, bajo las condiciones evaluadas en esta investigación, se recomienda la ozonización de grits de maíz en una concentración de hasta 40 mg de O3/L durante 300 min. Tales condiciones se pueden aplicar en la ozonización dos grits de maíz con diferentes objetivos, principalmente en relación con el control de calidad durante el almacenamiento.Através do processamento do milho (Zea mays L.) é obtido o grits de milho, matéria-prima destinada principalmente para a extrusão e produção de derivados, tais como snacks e diversos tipos de farinhas. Devido a sua rica composição nutricional o milho quando armazenado inadequadamente torna-se vulnerável ao desenvolvimento de fungos, ácaros e insetos, comprometendo a sua qualidade e a segurança. O ozônio pode reduzir a contaminação do milho por microrganismos e também degradar micotoxinas. No entanto, a ozonização nem sempre é um processo benéfico, pois pode causar efeitos negativos associados ao seu elevado potencial de oxidação. Esta pesquisa teve como objetivo ozonizar grits de milho, em diferentes concentrações, a fim de analisar possíveis alterações nas características sensoriais (cor e aparência geral) e em determinados parâmetros físico-químicos de qualidade. Os resultados demonstraram que a ozonização de grits de milho em altas concentrações (60 mg/L por 480 min) causa alteração na cor e no aroma do produto, sendo possível constatar a diferença (p< 0,05) do controle tanto por método instrumental quanto através da análise sensorial. Nesta condição também são alterados os valores de pH e acidez titulável, indicando possível oxidação lipídica do produto. Desta forma, nas condições avaliadas nesta pesquisa, é recomendada a ozonização de grits de milho em concentração de até 40 mg de O3/L por 300 min (utilizando 3 kg de amostra). Tais condições podem ser aplicadas na ozonização de grits de milho com diferentes objetivos, principalmente em relação ao controle de qualidade durante o armazenamento.Research, Society and Development2022-04-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2846210.33448/rsd-v11i5.28462Research, Society and Development; Vol. 11 No. 5; e46311528462Research, Society and Development; Vol. 11 Núm. 5; e46311528462Research, Society and Development; v. 11 n. 5; e463115284622525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/28462/24749Copyright (c) 2022 Yuri Duarte Porto; Felipe Machado Trombete; Bianca Rocha da Silva; Daniela de Grandi Castro Freitas de Sá; Izabela Miranda de Castro; Gloria Maria Direito; José Luiz Ramirez Ascheri; Otniel Freitas Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPorto, Yuri DuarteTrombete, Felipe MachadoSilva, Bianca Rocha daSá, Daniela de Grandi Castro Freitas deCastro, Izabela Miranda deDireito, Gloria MariaAscheri, José Luiz RamirezSilva, Otniel Freitas2022-04-17T18:18:56Zoai:ojs.pkp.sfu.ca:article/28462Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:45:51.233394Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Ozonation of corn grits (Zea mays L.) in high concentrations promotes change in color and aroma of the product La ozonización de grits de maíz (Zea mays L.) en altas concentraciones promueve el cambio de color y aroma del producto Ozonização de grits de milho (Zea mays L.) em altas concentrações promove alteração na cor e aroma do produto |
| title |
Ozonation of corn grits (Zea mays L.) in high concentrations promotes change in color and aroma of the product |
| spellingShingle |
Ozonation of corn grits (Zea mays L.) in high concentrations promotes change in color and aroma of the product Porto, Yuri Duarte Ozone Cereals Quality Sensory analysis. Ozono Cereales Calidad Análisis sensorial. Ozônio Cereais Qualidade Análise sensorial. |
| title_short |
Ozonation of corn grits (Zea mays L.) in high concentrations promotes change in color and aroma of the product |
| title_full |
Ozonation of corn grits (Zea mays L.) in high concentrations promotes change in color and aroma of the product |
| title_fullStr |
Ozonation of corn grits (Zea mays L.) in high concentrations promotes change in color and aroma of the product |
| title_full_unstemmed |
Ozonation of corn grits (Zea mays L.) in high concentrations promotes change in color and aroma of the product |
| title_sort |
Ozonation of corn grits (Zea mays L.) in high concentrations promotes change in color and aroma of the product |
| author |
Porto, Yuri Duarte |
| author_facet |
Porto, Yuri Duarte Trombete, Felipe Machado Silva, Bianca Rocha da Sá, Daniela de Grandi Castro Freitas de Castro, Izabela Miranda de Direito, Gloria Maria Ascheri, José Luiz Ramirez Silva, Otniel Freitas |
| author_role |
author |
| author2 |
Trombete, Felipe Machado Silva, Bianca Rocha da Sá, Daniela de Grandi Castro Freitas de Castro, Izabela Miranda de Direito, Gloria Maria Ascheri, José Luiz Ramirez Silva, Otniel Freitas |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Porto, Yuri Duarte Trombete, Felipe Machado Silva, Bianca Rocha da Sá, Daniela de Grandi Castro Freitas de Castro, Izabela Miranda de Direito, Gloria Maria Ascheri, José Luiz Ramirez Silva, Otniel Freitas |
| dc.subject.por.fl_str_mv |
Ozone Cereals Quality Sensory analysis. Ozono Cereales Calidad Análisis sensorial. Ozônio Cereais Qualidade Análise sensorial. |
| topic |
Ozone Cereals Quality Sensory analysis. Ozono Cereales Calidad Análisis sensorial. Ozônio Cereais Qualidade Análise sensorial. |
| description |
Corn grits are obtained through the processing of corn (Zea mays L.), a raw material mainly intended for extrusion and production of derivatives, such as snacks and various types of flour. Due to its rich nutritional composition, corn when improperly stored becomes vulnerable to the development of fungi, mites and insects, compromising its quality and safety. Ozone can reduce corn contamination by microorganisms and also degrade mycotoxins. However, ozonation is not always a beneficial process, as it can cause negative effects associated with its high oxidation potential. This research aimed to ozonize corn grits, at different concentrations, in order to analyze possible changes in sensory characteristics (color and general appearance) and in certain physicochemical quality parameters. The results showed that the ozonation of corn grits in high concentrations (60 mg/L for 480 min) causes changes in the color and aroma of the product, being possible to verify the difference (p< 0.05) of the control both by the instrumental method and through sensory analysis. In this condition, the pH and titratable acidity values are also altered, indicating possible lipid oxidation of the product. Thus, under the conditions evaluated in this research, ozonation of corn grits in a concentration of up to 40 mg of O3/L for 300 min is recommended (using 3 kg of sample). Such conditions can be applied in the ozonation of corn grits with different objectives, mainly in relation to quality control during storage. |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-04-12 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/28462 10.33448/rsd-v11i5.28462 |
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https://rsdjournal.org/index.php/rsd/article/view/28462 |
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10.33448/rsd-v11i5.28462 |
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por |
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por |
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https://rsdjournal.org/index.php/rsd/article/view/28462/24749 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 11 No. 5; e46311528462 Research, Society and Development; Vol. 11 Núm. 5; e46311528462 Research, Society and Development; v. 11 n. 5; e46311528462 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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