LAUSR

The efficacy of micronization of maize (Arjun, EH-434042) in inactivating enzymes responsible for lipid degradation and extending the shelf-life of whole maize flour was evaluated. Micronization at 200°C for 4 min resulted in complete inactivation of peroxidase enzyme and reduction in lipase activity by 84%. Maize flour packaged in low density polyethylene pouches were exposed to accelerated (90% RH/38°C) and ambient (65% RH/27°C) storage conditions. The results indicated no significant change in free fatty acid content in micronized flour whereas a significant increase was observed in raw flour under both the storage conditions. The color and carotenoid content did not vary much during storage in both the maize flours. While micronized maize flour was stored for 60 and 120 days under accelerated and ambient conditions, respectively, without significantly affecting quality, the storage duration was only 15 and 30 days for raw maize flour under similar conditions. Practical applications Most of the thermal processing methods employed for enzyme inactivation to extend the shelf-life of whole grain flour often involve longer processing time and in cases such as wet heating require additional drying to keep the moisture content at safe levels. Infrared-based micronization of grains is one novel method that combines benefits like improved starch digestibility and enhanced shelf-life. The present study on micronization of maize grain was effective in inactivating peroxidase and lipase activity and significantly reducing the formation of free fatty acids during storage. Micronization enhanced the shelf-life of whole maize flour packed in low density polyethylene pouches by fourfold when stored under ambient conditions. The outcome of this study indicates that micronization of maize grain can be effectively employed to extended the “shelf-life whole maize flour,” which otherwise is very less.