This is an informative guide that explores the potential health benefits of maize processing and the development of functional foods. The book provides insights into the various bioactive compounds present in maize, including dietary fiber, starch, protein, antioxidants, phenolics, carotenoids, tocopherols, phytosterols, minerals, and vitamins. These compounds have been shown to have numerous health benefits, ranging from improved glycemic control and weight management to enhanced cardiovascular health, cancer prevention, and immune system function. The book covers the different processing methods of maize, such as fermentation, extrusion, drying, milling, and fractionation, and how they can affect the levels of these bioactive compounds. The author also discusses the different parts of the maize kernel, such as the germ, bran, endosperm, and pericarp, and how they can be used to develop various functional foods such as grits, meal, flour, tortillas, snacks, breakfast cereals, noodles, breads, cookies, crackers, muffins, bars, beverages, emulsions, and encapsulations. In addition to highlighting the health benefits of maize processing, the book also addresses the important topic of food security. The author discusses how maize processing can contribute to sustainable food production, which is crucial for addressing global food insecurity. The book also covers the sensory analysis and shelf life of functional foods and how they can be improved through processing and packaging. Overall, this book is a valuable resource for food scientists, nutritionists, and researchers interested in the health benefits of maize processing and the development of functional foods. Book also offers a comprehensive understanding of the bioactive compounds in maize, their potential health benefits, and the different processing methods that can be used to develop functional foods with improved nutritional quality and shelf life.
This is an informative guide that explores the potential health benefits of maize processing and the development of functional foods. The book provides insights into the various bioactive compounds present in maize, including dietary fiber, starch, protein, antioxidants, phenolics, carotenoids, tocopherols, phytosterols, minerals, and vitamins. These compounds have been shown to have numerous health benefits, ranging from improved glycemic control and weight management to enhanced cardiovascular health, cancer prevention, and immune system function. The book covers the different processing methods of maize, such as fermentation, extrusion, drying, milling, and fractionation, and how they can affect the levels of these bioactive compounds. The author also discusses the different parts of the maize kernel, such as the germ, bran, endosperm, and pericarp, and how they can be used to develop various functional foods such as grits, meal, flour, tortillas, snacks, breakfast cereals, noodles, breads, cookies, crackers, muffins, bars, beverages, emulsions, and encapsulations. In addition to highlighting the health benefits of maize processing, the book also addresses the important topic of food security. The author discusses how maize processing can contribute to sustainable food production, which is crucial for addressing global food insecurity. The book also covers the sensory analysis and shelf life of functional foods and how they can be improved through processing and packaging. Overall, this book is a valuable resource for food scientists, nutritionists, and researchers interested in the health benefits of maize processing and the development of functional foods. Book also offers a comprehensive understanding of the bioactive compounds in maize, their potential health benefits, and the different processing methods that can be used to develop functional foods with improved nutritional quality and shelf life.
