Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in from Different Maize Genotypes.

The sensory profile of and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers' health in terms of postprandial glucose levels and molecules associated with healthy activities. This work aims to study 's technological and sensory properties from different maize genotypes and evaluate their digestibility and the potential contribution of bioactive compounds on health. A commercial hybrid, two open-pollinated varieties, and three inbred lines were used. Grain physical determinations and physical-chemical semolina traits were determined. technological quality was evaluated after simulated cooking. digestion was performed for , and a sensory evaluation test was conducted. A significant correlation was found between semolina polyphenols and rapidly digestible starch (r = -0.6). Panellists characterised the genotype C6006 as having a good flavour, sandier mouthfeel, and low consistency. Also, the from the hybrid exhibited sensory attributes more closely resembling commercial in terms of maize odour, flavour, and consistency. The higher content of polyphenols presents in semolina affected the digestion of , showing a lower proportion of rapidly digestible starch and a lower amount of bioaccessible protein fraction.