Hydrothermal treatments are suitable for modifying the physicochemical properties of flours because they favor the total or partial gelatinization of starch, allowing products with different rheological and water absorption capacities to be obtained. The objective of the study was to apply the processes of extrusion cooking (CE), alkaline extrusion (OHE) and traditional nixtamalization (N) in four races of native maize from the province of Jujuy, Argentina (perlita, cuzco, chulpi and culli) to obtain flours with adequate aptitudes for use in gluten-free doughs. The different processes and the characteristics of each race had a significant effect (p < 0.05) on the hydration properties of the flours, both factors showing a greater effect on flour from the chulpi race, indicated by the increase in its hydration properties. Therefore, in the textural properties, the elasticity and the viscosity indices of the dough were dependent on the races and the processes, influencing these properties by the subjective water capacity. CE gives greater elasticity to the dough, presenting the highest values for the dough of the perlita race (5.58 mm). OHE provided a lower viscosity index (0.03 N × s) in the dough of the perlita race, indicating a poor integration of the flour components. The N did not confer remarkable properties to the dough, showing breakage of the dough touched. It is important to note that the OHE process provided dough with adequate properties due to intermediate values of elasticity (4.47–4.5 mm) and resistance to kneading (0.34–0.078 N × s). This study will optimize the development of extensible dough from the chulpi and culli races.

The chemical and techno-functional properties of nine maize races from the Andean zone of Jujuy, Argentina, in the process of reintroduction, were determined. Principal component analysis (PCA) was applied to establish the differences between them. The breeds studied showed high variability in their chemical and techno-functional properties, which would indicate that their applications in the food industry will also be differentiated. The PCA analysis allowed us to group them into four groups, and the Capia Marron and Culli races showed unique properties, mainly in the formation of gels.

The application of alkaline extrusion in whole corn flour not only produces partial gelatinization of starch but also favors interactions between its components and releases natural hydrocolloids, modifying the rheological properties and suitability for application in gluten-free pastas or bakery products. The intensity of these modifications and therefore their rheological quality depend on the extrusion conditions. This work aimed to study the effect of alkaline extrusion temperature (70, 80 and 90 °C) at 40% feed humidity on the rheological properties of Cuzco corn flour and its dough. The increase in extrusion temperature had a significant effect (p < 0.05) on the degree of gelatinization of the flours (increase from 31.74 to 71.64%), which impacted their viscous properties. The degree of gelatinization, the formation of amylose–lipid–protein complexes and the soluble fiber content modified the rheological properties of the dough, decreasing the elastic modulus with increasing extrusion temperature. The most cohesive and elastic doughs were obtained at a lower temperature (70 °C), which presented greater resistance to kneading. This study will expand the use of whole Andean corn flour in gluten-free dough to obtain pastas and/or bakery products, reducing the use of food additivess.

The objective of this work was to characterize the morphology and physicochemical properties of 15 genotypes of native beans from the province of Jujuy, Argentina, 10 of which are ñuñas. The morphological descriptors used were length, width, thickness, and color. Hydration capacity (HC), popping yield (PY), proximal composition, and 100-seed weight (100 W) were also determined. The ñuñas presented rounded shapes and, in general, were smaller than beans since lower values of length and 100 W were observed (9–12 mm and 31.4–48.8 g, respectively, versus 13–15 mm and 40–55 g for beans). No differences were observed between both groups in width (8–7.5 mm), while thickness was more variable in ñuñas (5.8–7.3 mm versus 5.8–6.7 mm for beans). The ñuñas ranged in colors, including whitish, brown, purple, and reddish examples, with a mottled, rhomboid bicolor, and tricolor patterns. The beans ranged from light brown to dark purple, either single-colored or with wide bicolored stripes. Darker colors might indicate the presence of polyphenols and anthocyanin. The physicochemical properties depended on the genotype; the ñuñas presented higher HC (50–67%) and PY (20–36%). The protein content—a key characteristic of legumes—varied between 18 and 25% for all the varieties studied, while lipids ranged from 0.23 to 1.29%. In conclusion, these different characteristics of each genotype could exhibit varying behaviors in response to treatments applied for industrialization. In the canning industry, high values of HC are preferred, while PY describes the ability of ñuñas to expand when exposed to heat.

Andean maize (Zea mays), originating from its wild ancestor, teosinte (Zea mays ssp. parviglumis) in Mexico, has been crucial to the development of diverse civilizations. There are no records of wild maize in northwestern Argentina; the earliest are microfossils found in grinding tools, dating between 3000 and 2600 BC. Jujuy has the greatest number of Andean maize varieties due to its favorable agro-ecological conditions. However, maize is primarily marketed as grain, which limits its use. Revaluing ancestral technologies such as roasting, nixtamalization, and fermentation, alongside modern methods like extrusion, is crucial for enhancing the techno-functional properties of these native grains and preventing biodiversity loss. This study aims to enhance regional maize production, adding value by applying scientific knowledge that supports the development of healthy foods, preserving their original quality, and contributing to the conservation of biodiversity. This initiative seeks to improve the quality of life of the regional population and reinforce its cultural identity.