LAUSR

BACKGROUND Three main maize types with specialty kernels to make ready-to-eat maize by traditional toasting can innovate toward raw microwave maize. However, the toasting process of these Andean maize has remained with little knowledge about its science. Therefore, this study aimed to explore the behavior of a broad scope of variables in these maize types. The kernels were packed in sealed paper envelopes and subjected to six microwave heating-toasting times from 0 to 390 s. After, with actual kernel size approaches, water content WC, water ratio WR, and water loss WL were analyzed. RESULTS In addition to WC, WR, and WL, the surface area S, volume V, and geometric mean diameter GMD behaved like time-related variables with high correlation depending on maize types and kernel dimensions. Thus, the WC, WR, and WL third-order polynomial regression curves computed with the spatial (S/V)2 and distance (GMD/2)2 approaches evidenced the water variation at each microwave heating-toasting time with a clear difference among maize types a0, a1, and a2. Regarding their exchange profiles without and with the spatial (S/V)2 approach, the maximum rates showed significant differences between maize types and WC and WL. Likewise, the maximum rates displayed significant differences between the spatial (S/V)2 and distance (GMD/2)2 approaches, revealing a notable lack of consistency with the distance (GMD/2)2 approach. CONCLUSION Kernel size approaches reflected that water migration rates depended on differences in maize types. The basic information represents the first insight into more physical-based models of water diffusion during the raw microwave maize heating-toasting. This article is protected by copyright. All rights reserved.