El objetivo de este trabajo fue estudiar las propiedades tecnofuncionales de la harina de maíz cuzco extrudida alcalina (HMEA), obtenida por el agregado de Ca(OH)2 en el proceso de extrusión, y compararla con las de una harina de maíz obtenida por un proceso de extrusión tradicional (HME). La harina nativa se acondicionó a humedades de 30, 35, 40 y 45% (p/p) y fue extrudida en un extrusor monotornillo a 80 °C. Para la extrusión alcalina se adicionó 0,25 g de Ca(OH)2 /100 g de harina. El agregado de Ca(OH)2 en el proceso de extrusión afectó significativamente las propiedades tecnofuncionales de la HMEA, aumentando el índice de solubilidad (ISA), y disminuyendo el índice de absorción de agua (IAA) y la capacidad de retención de aceite (CRA) respecto a la HME. El tratamiento alcalino disminuyó el grado de gelatinización respecto a la HME, obteniendo valores entre 31,80 y 57.90% y aumentando la temperatura de gelatinización de 69 a 73 °C. La firmeza de los geles varió de 0,26 a 0,33 N para HMEA, y de 0,50 a 0,77 N para HME. La extrusión alcalina modificó las propiedades tecnofuncionales de la harina de maíz cuzco, disminuyendo la absorción de agua y controlando el grado de gelatinización, obteniéndose harinas con grado de cocción intermedio.

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.

Andean grains have great potential for transformation into new products, but their comprehensive utilization is a technological challenge. The objective of this work was to modify the techno-functional properties of whole-grain flours of the Capia, Bolita and Chulpi Andean maize races by extrusion to obtain flours that potentially improve the quality of gluten-free bread. The flours were extruded in a single screw extruder, using an incomplete orthogonal design with three levels of temperature, moisture and screw speed. The proximal composition of the native whole-grain flours was determined. In native and extruded flours were determined the water absorption index (IAA), water solubility index (ISA), oil absorption capacity (CRO), water binding capacity (CRA) and swelling volume (PH). The extruded Andean maize whole-grain flours presented significant differences in their composition. Most of the variability of data was due to moisture and extrusion temperature. In general, the samples of Capia and Bolita maize had a similar behavior, presenting higher IAA, CRA and pH at high moistures and temperatures; the ISA was higher at low moistures. The CRO did not show significant differences between treatments. Extruded whole-grain flour of Capia and Bolita maize with high IAA, CRA and PH, such as those obtained in the extrusion condition of 120 °C, 25 % H y 80 rpm, could improve the consistency of doughs and the softness of gluten-free breads. Los granos andinos tienen gran potencial de transformación en nuevos productos, pero su aprovechamiento integral es un desafío tecnológico. El objetivo de este trabajo fue modificar las propiedades tecnofuncionales de las harinas integrales de maíces andinos Capia, Bolita y Chulpi para obtener harinas que potencialmente mejoren la calidad de los panes sin gluten. Las harinas se extrudieron en un extrusor monotornillo, usando un diseño ortogonal incompleto con tres niveles de temperatura, humedad y velocidad de tornillo. Se determinó la composición proximal de las harinas integrales nativas. En las harinas nativas y extrudidas se midió el índice de absorción de agua (IAA), el índice de solubilidad en agua (ISA), la capacidad de retención de aceite (CRO), la capacidad de retención de agua (CRA) y el poder de hinchamiento (PH). Los maíces andinos presentaron diferencias significativas en su composición. La mayor parte de la variabilidad de datos se debió a la humedad y la temperatura de extrusión. En general, las muestras de maíz Capia y Bolita tuvieron un comportamiento similar, presentando mayores IAA, CRA y PH a altas humedades y temperaturas; el ISA fue mayor a bajas humedades. La CRO no presentó diferencias significativas entre tratamientos. Las harinas integrales extrudidas de maíz Capia y Bolita con altos IAA, CRA y PH, a 120 °C, 25 % H y 80 rpm, podrían mejorar la consistencia de las masas y la suavidad de panes sin gluten. Os granos andinos têm grande potencial de transformação em novos productos, mas em sua aprovação integral e um desafio tecnológico. O objetivo deste trabalho foi modificar as propriedades tecnofuncionais de farinhas integrais de milho andino Capia, Bolita e Chulpi por extrusão para obter farinhas que potencialmente melhoram a qualidade de pães sem glúten. As farinhas foram extrusadas em um extrusor mono-rosca, usando um desenho ortogonal incompleto com três níveis de temperatura, umidade e velocidade de rosca. Foi determinada a composição proximal das farinhas integrais nativas. Nas farinhas nativas e extrusadas, determinaram-se o índice de absorção da água (IAA), o índice de solubilidade em água (ISA), a capacidade de retenção de óleo (CRO), a capacidade de retenção de água (CRA) e poder de inchamento (PH). Os milhos andinos apresentaram diferenças significativas em suas composições. A maior parte da variabilidade dos dados foi devido à umidade e temperatura de extrusão. De maneira geral, as amostras de milho Capia e Bolita tiveram um comportamento semelhante, apresentando maiores IAA, CRA e PH em altas umidades e temperaturas; o ISA foi maior em baixas umidades. O CRO não mostrou diferenças significativas entre os tratamentos. As farinhas integrais extrusadas de milho Capia e Bolita com alto IAA, CRA e PH, como as obtidas na condição de extrusão de 120 °C, 25 % H y 80 rpm, poderiam melhorar a consistência das massas e a maciez dos pães sem glúten.

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.