Table Of ContentMaize
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
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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
