Maize (Zea mays) is a plant of enormous modern-day economic importance as foodstuff and alternative energy source. Importance of maize in food productionindustry is enormous as well as in many other industries.

2. Yum Kaaz - Mayan Maize God
Maize (Zea mays) is a plant of enormous
modern-day economic importance as
foodstuff and alternative energy source.
It was domesticated from the plant teosinte
(Zea mays spp. parviglumis) in central
America at least as early 9,000 years ago.

3. For western civilization, the story of maize
began in 1492 when Christopher Columbus's
expedition discovered this new grain in Cuba.

4. At first, maize was only a garden
curiosity in Europe, however, it
soon began to be recognized as a
valuable food crop.

5. Maize was first brought to Serbia in 1576 by Greek merchants.
By the end of the 18th century it became the
predominant field crop, a staple food and an
indispensable part of our traditional cuisine (Bekrić, 1997).
Serbian village house in Maglič, around 1900; from:Srbija -
zemlja i stanovništvo, F. Kanic, 1989

6. Importance of maize in food production
industry is enormous...

7. ... as well as in many other industries

8. TYPES OF MAIZE
There are five general types of maize:
 DENT,
 FLINT,
 FLOURY,
 POPCORN and
 SWEET CORN.
The predominant maize type grown in Serbia is dent,
characterised by hard, dense endosperm at the sides and back of
the kernel surrounding a soft core.
Flint maize, the second most widely grown type, has smaller and
rounder kernels than dent types, thick and hard endosperm
surrounding a small soft centre.
Floury maize differs from other types by very soft endosperm
throughout the kernel and is remarkably easy to grind.

9. The eight-step process for extracting starch from maize.
More than half of the maize processed into food and
industrial products goes to the wet milling industry.
PRODUCTS:
1. NATIVE MAIZE STARCH (yield 66-68%)
2. MODIFIED STARCHES AND DEXTRINS
3. SWEETENERS
BY PRODUCTS:
1.STEEP WATER (yield 7-8%)
2. GERM AND MAIZE OIL (yield 4+4%)
3. HULLS AND FIBER (yield 11,5%)
4. GLUTEN (yield 5,5%)
WET MILLING

10. DRY MILLING
 The major steps of the dry milling process are
tempering, degermination, drying and separation.
There are five main products resulting from a dry-
mill:
GERM
HOMINY FEED
GRITS
MEAL
FLOUR
The most valuable pieces of the kernel to the dry
milling are the large endosperm pieces.

11. Maize is the nation’s #1 crop-the
most important and abundant crop
produced in Serbia

12. FUNCTIONAL FOOD
 Products with specific functions, known as functional
foods, contain specific value-added ingredients (also
known in isolated forms as “nutraceuticals”) that
may act to prevent diseases and enhance the health
and wellness of consumers.
 Generally, functional food can be defined as any food
product that is marketed or perceived to deliver a
healthy benefit, in addition to its basic nutritional
value (Biliaderis, 2008).

13. FOOD
Food grown or raised without the use
of additives, coloring, synthetic
chemicals (e.g., fertilizers, pesticides,
hormones), radiation, or
genetic manipulation.
Medical Dictionary for the Health Professions and
Nursing © Farlex 2012

14. Simply put, traditional foods are foods consumed in the way our ancestors ate
them. The basis is that the food you consume be as nutrient dense and
nourishing as possible. Traditional foods goes beyond just avoiding packaged
and processed foods. It is about choosing the best food options available for
your budget, individual chemistry & location and consuming it in a way that
allows your body to extract the maximum nutrition from that item.
TRADITIONAL FOOD

15. TOTAL, DIETARY AND FUNCTIONAL FIBER
 Total fiber is the sum of dietary fiber and functional fiber.
 Dietary fiber include non-digestible carbohydrates and lignin most
commonly found in plants.
 Functional fiber is defined as isolated, manufactured, or synthetic
oligosaccharides with three or more degrees of polymerization found
in both plants and animal products that play an important role in
several beneficial physiological functions, including effects on
laxation, blood glucose, and cholesterol concentrations, in reducing
the incidence of diverticulosis, cardiovascular disease, and some
cancers (1,2).
 1 Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol,
 Protein, and Amino Acids (Macronutrients) Food and Nutrition Board and Institute
 of Medicine. The National Academies Press. (2002) 2 Gallaher, DD and BO. Schneeman.
 Dietary Fiber Chapter.Present Knowledge in Nutrition; ILSI Press;
 Washington D.C.; 2001; pp. 83-91.

16. STARCH
 The most important reason for advantage of
maize over other cereals in human nutrition is
certainly its high starch content, i.e. the high
energy content.
 Molecular formula: (C6H10O5)n
 Complex carbohydrate
 made up of two components
 Components:
 Amylose
 Amylopectin
 Properties depend on amounts of the
components.
Maize starch in polarized light
Schematic representation of a starch granule

17. Amylose Amylopectin
Shape: essentially linear
Linkage: -1,4 (some -1,6)
Molecular weight: <0.5 million
Films: strong
Gel formation: firm
Color with iodine: blue
Shape: branched
Linkage: -1,4 and -1,6
Molecular weight: 50-500 million
Films: weak
Gel formation: non-gelling to soft
Color with iodine: reddish brown
*Source: Radosavljević, 1985

18. APPROXIMATE AMYLOSE AND AMYLOPECTIN
CONTENT OF COMMON MAIZE STARCHES
Starch type Amylose (%) Amylopectin (%)
Dent maize 25 75
Waxy maize <1 >99
High amylose
maize
55-70
(or higher)
45-30
(or lower)

19. Resistant starch is the sum of starch and
starch degradation products not absorbed in
the small intestines of healthy individuals.
Included in the definition of dietary fibre -
demonstrates similar physiological benefits.
The regulation of body weight (increased fiber
intake, reduced energy value of food, increase
satiety, helps burning lipids).
Helps regulation of blood glucose and good
health of the colon and digestive system.
Applications of resistant starch in foods have
become a trend among food manufacturers to
improve the health and well-being of
consumers.
Addition of resistant starch to food products
improves the sensory properties and texture of
the product Increases content of dietary fiber
and prolongs the freshness of products.

20. CLASIFICATION OF RESISTANT STARCH (Nugent, 2005)
.
Type Description Food sources
RS1 Physically protected
Whole- or partly milled grains
and seeds, legumes
RS2
Ungelatinized
resistant granules
with type B
crystallinity, slowly
hydrolyzed by α-
amylase
Raw potatoes, green bananas,
some legumes, high amylose
corn
RS3 Retrograded starch
Cooked and cooled potatoes,
bread, cornflakes, food
products with
repeated moist heat treatment
RS4
Chemically modified
starches due to
cross-linking with
chemical reagents
Foods in which modified
starches have been used (for
example, breads, cakes)

22. MATERIAL
Maize hybrids, of different maturity groups (FAO 100-
800) and various types were studied: including
genotypes of standard chemical composition as well
as specialty hybrids such as popcorn, waxy, white and
red kernel hybrids, developed at the Maize Research
Institute, were investigated in this study.

23. METHODS
Physical properties and chemical composition of the maize
hybrids grain were determined by standard laboratory
procedures.
PHYSICAL PROPERTIES
1. Test weight (bulk density)
2. 1000-kernel weight (absolute weight)
3. Kernel density
4. Flotation index
5. Water absorption index
6. Kernel hardness
CHEMICAL PROPERTIES
1. Protein (micro-Kjeldahl method)
2. Starch (Ewers method)
3. Oil (Soxhlet method with diethylether as solvent)

24. METHODS
The modified Van Soest detergent method was
applied to determine lignocellulose fibres (NDF -
neutral detergent fibres, ADF - acid detergent
fibres, ADL - acid detergent lignin) (Mertens,
1992).
 In vitro digestibility of the whole maize plant
samples was performed by the Aufréré +method
(2006) based on enzymatic solubility .
Resistant starch content was determined
according to the enzymatic-gravimetric method
(AOAC 991.43) and McCleary method (2002).

26. KERNEL PHYSICAL PROPERTIES OF ZP MAIZE HYBRIDS
Hybrid 1000- kernel
weight (g)
Test weight
(kg∙m-3)
Density
(g∙cm-3)
Flotation
index (%)
Milling
response (s)
Hard endosperm
(%)
Soft endosperm
(%)
ZP 161 185.28 778.35 1.22 66 36 17.80 60.18 39.82
ZP 173 215.38 759.87 1.20 85.41 12.67 58.61 41.39
ZP 341 250.26 797.09 1.25 40.03 12.00 55.52 44.48
ZP 377 236.54 784.75 1.25 24.86 12.73 58.95 41.05
ZP 388 243.93 787.58 1.25 27.00 11.77 59.09 40.91
ZP 427 282.83 763.47 1.23 89.79 11.17 54.30 45.70
ZP 434 272.33 797.23 1.24 66.70 11.07 57.15 42.85
ZP 440 256.57 761.87 1.22 88.85 10.60 56.02 43.98
ZP 444 254.77 802.70 1.24 19.95 11.37 60.15 39.85
ZP 461 252.37 755.96 1.20 81.58 15.13 54.96 45.04
ZP 503 295.77 782.17 1.23 73.12 12.40 58.59 41.41
ZP 555 247.67 788.85 1.24 44.28 11.17 59.10 40.90
ZP 560 270.95 800.36 1.26 28.00 10.90 59.94 40.06
ZP 585 297.92 774.25 1.23 77.32 10.30 56.73 43.27
ZP 588 230.68 812.41 1.28 15.72 15.10 59.85 40.15
ZP 600 290.39 761.44 1.24 73.92 12.43 54.60 45.40
ZP 606 300.30 756.08 1.23 93.78 12.10 52.87 47.13
ZP 611k 122.84 883.57 1.38 1.85 30.10 79.03 20.97
ZP 614k 114.06 880.28 1.31 3.12 30.53 78.90 21.10
ZP 620b 248.26 774.07 1.24 53.59 11.60 59.65 40.35
ZP 623 258.57 746.92 1.21 91.67 11.53 51.48 48.52
ZP 643 213.42 817.54 1.28 14.16 16.07 61.53 38.47
ZP 648 303.47 756.43 1.21 95.52 10.67 52.12 47.88
ZP 666 250.12 802.61 1.26 30.62 13.13 60.90 39.10
ZP 667 269.09 760.77 1.22 95.08 9.50 51.20 48.80
ZP 684 225.85 755.34 1.21 74.62 11.70 54.83 45.17
ZP 718b 274.88 821.51 1.40 19.79 12.53 62.15 37.85
ZP 725 265.84 766.78 1.21 87.73 13.37 53.69 46.31
ZP 749 263.01 745.14 1.20 95.55 10.07 52.48 47.52
ZP 750 280.57 746.75 1.22 90.45 11.80 57.62 42.38
ZP 758 262.34 750.17 1.20 98.29 10.53 53.31 46.69
ZP 761b 241.94 770.69 1.26 46.09 11.00 60.18 39.82
ZP 789 263.61 771.30 1.21 83.61 11.33 53.20 46.80
ZP790 258.04 779.57 1.22 81.18 11.07 54.87 45.13
ZP 802 273.31 769.53 1.22 87.30 10.00 53.06 46.94
ZP 873 236.94 761.17 1.23 73.36 10.80 57.57 42.43
KERNEL HARDNESS

27. CHEMICAL COMPOSITION OF THE INVESTEGATED ZP HYBRIDS KERNEL
HYBRID STARCH (%) PROTEIN (%) OIL (%) CRUDE FIBER (%) ASH (%)
ZP 161 68.00 11.17 6.07 2.46 1.42
ZP 173 67.26 11.49 5.61 2.11 1.43
ZP 341 66.27 10.60 6.39 2.17 1.40
ZP 377 67.67 10.48 5.75 1.97 1.37
ZP 388 66.66 10.05 5.44 1.85 1.36
ZP 427 66.60 10.65 7.29 1.89 1.47
ZP 434 66.86 10.64 6.22 2.17 1.37
ZP 440 67.34 10.47 5.65 2.18 1.42
ZP 444 66.78 10.62 5.99 1.95 1.34
ZP 461 67.47 11.56 5.27 1.99 1.43
ZP 503 69.15 10.42 5.38 2.08 1.25
ZP 555 69.76 10.10 5.73 2.28 1.22
ZP 560 66.47 10.65 5.84 1.99 1.33
ZP 585 66.13 11.11 5.96 2.20 1.34
ZP 588 67.87 9.91 5.90 2.04 1.33
ZP 600 70.52 9.95 6.50 1.84 1.40
ZP 606 69.28 10.01 5.58 2.15 1.31
ZP 611k 65.00 13.20 5.91 2.65 1.47
ZP 614k 65.33 13.17 5.17 2.41 1.46
ZP 620b 67.49 9.71 6.04 2.54 1.35
ZP 623 70.91 9.86 6.20 2.23 1.41
ZP 643 68.49 10.29 5.50 2.58 1.40
ZP 648 70.34 10.51 5.25 2.09 1.50
ZP 666 69.89 10.53 5.86 2.63 1.41
ZP 667 71.15 9.87 5.65 1.97 1.29
ZP 684 69.27 11.01 5.45 2.05 1.47
ZP 718b 67.22 9.96 5.78 2.45 1.36
ZP 725 69.48 10.09 5.73 1.99 1.35
ZP 749 68.49 10.91 5.19 2.02 1.42
ZP 750 69.64 10.74 5.06 2.10 1.46
ZP 758 69.17 10.56 4.93 2.27 1.44
ZP 761b 67.79 10.50 5.87 2.17 1.36
ZP 789 69.25 10.45 5.28 1.89 1.36
ZP790 70.75 9.76 6.70 1.87 1.36
ZP 802 70.55 9.75 5.87 2.01 1.33
ZP 873 67.99 10.00 5.97 2.12 1.42

28. 0.00
20.00
40.00
60.00
80.00
100.00
ZP161
ZP341
ZP388
ZP434
ZP444
ZP503
ZP560
ZP588
ZP606
ZP614k
ZP623
ZP648
ZP667
ZP718b
ZP749
ZP758
ZP789
ZP802
Pericarp (%) Germ (%) Endosperm (%)
4.79% (ZP 677) -9.64 % (ZP 614k) 9.67% (ZP 614k) - 13.35% (ZP 620b) 79.97 % (ZP 718b) – 84.83% (ZP 667)

29. LIGNOCELLULOSIC FIBRE COMPOSITION AND DIGESTIBILITY OF ZP MAIZE KERNEL
HYBRID
NDF
(%)
ADF
(%)
ADL
(%)
HEMICELLULOSE
(%)
CELLULOSE
(%)
IN VITRO DRY
MATTER
DIGESTIBILITY(%)
ZP 173 21.04 3.63 0.73 17.41 2.90 88.40
ZP 341 23.36 2.63 0.35 20.73 2.29 88.21
ZP 377 22.52 2.37 0.25 20.15 2.13 89.97
ZP 388 16.78 3.48 0.69 13.30 2.78 92.68
ZP 427 21.58 2.31 0.30 19.27 2.01 93.14
ZP 434 14.04 3.77 0.76 10.27 3.01 87.70
ZP 440 22.91 3.26 0.37 19.65 2.89 91.01
ZP 444 22.16 3.61 0.53 18.55 3.08 91.45
ZP 461 24.42 3.18 0.37 21.24 2.82 89.38
ZP 555 15.28 4.46 0.69 10.82 3.77 85.26
ZP 560 14.97 4.41 0.72 10.56 3.70 90.71
ZP 585 11.42 3.78 0.46 7.64 3.32 90.27
ZP 588 18.18 4.76 0.85 13.42 3.91 88.82
ZP 606 11.22 4.03 0.61 7.19 3.43 91.09
ZP 611k 10.10 5.08 0.89 5.02 4.19 92.13
ZP 648 16.71 2.13 0.26 14.58 1.87 91.25
ZP 666 20.51 2.69 0.36 17.81 2.34 91.63
ZP 684 18.16 3.88 0.53 14.28 3.36 91.40
ZP 718b 17.61 4.44 0.75 13.17 3.69 88.91
ZP 758 17.90 2.40 0.20 15.50 2.20 89.97
ZP 790 16.31 3.84 0.50 12.51 3.30 89.00
ZP 802 17.17 2.27 0.23 14.90 2.04 88.81

30. 62.41 61.67
66.34 65.25
62.32 64.29
67.43 66.99 68.34
61.19
85.61 83.86
94.15
90.39
84.91
89.2 90.15 90.35 91.65 93.53
Starch yield, % Starch recovery, %
*Source: Semenčenko, 2013
STARCH
Hybrid
Protein
content (%)
Digestibility
(%)
ZP 172/8 0.21 90.07
ZP 243 0.20 89.56
ZP 341 0.17 90.16
ZP 434 0.26 91.24
ZP 505 0.23 89.84
ZP 548 0.26 91.40
ZP 677 0.27 89.93
ZP 704wx 0.22 92.74
ZP 808 0.16 88.15
ZP Rumenka 0.19 89.72

31. 24%
76%
Average amylose content (%)
Average amylopectin content (%)
0.00
0.50
1.00
1.50
2.00
2.50
3.00
3.50
Min Max
0.19
0.58
1.96
3.21
Reducing sugars content (%)
Sucrose content (%)

32.  The resistant starch (RS) content in native starch of different ZP maize hybrids
was very low and ranged from 0.62 to 1.61% and 0.00 to 0.85% depending on
the applied methods.
 The method developed by McCleary gave lower values for the RS content
although this method allows a greater deviation for low RS concentrations in
samples (<2%).
RESISTAN STARCH CONTENT IN THE ISOLATED STARCHES
Starch source RS (%)
(AOAC Official
Method 991.43)
RS (%)
(McCleary
Method, 2002)
ZP 74 b 1.14 ± 0.09 0.55 ± 0.20
ZP 360 1.17 ± 0.04 0.70 ± 0.03
ZP 578 1.26 ± 0.15 0.71 ± 0.10
ZP 611 1.50 ± 0.21 0.80 ± 0.01
ZP 704 wx 0.62 ± 0.24 0.00 ± 0.00
ZP 808 1.61 ± 0.11 0.78 ± 0.10
ZP Rumenka 1.41 ± 0.07 0.85 ± 0.05
*Source: Milašinović-Šeremešić et al, 2012 (APTEF,43,61-68)

33.  The grain yield and popping volume are most important parameters of popcorn
quality.
 Due to the higher yield and popping volume, new popcorn hybrids have almost
completely replaced local varieties.
 The popping expansion (volume) is defined as a volume of popped kernels in
relation to the kernels that are not popped.
GRAIN YIELD AND POPPING VOLUME OF ZP POPPING
MAIZE HYBRIDS
Hybrid Grain yield (t∙ha-1) Popping volume
(cc∙g-1)
ZP 611k 6.4 42
ZP 614k 6.8 42
*Source: Commission for the Variety Releasing of the Republic
of Serbia, and Pajić et al., 2010 (Genetika, Vol. 42, No 1, 57-66)
oWhite kernel maize is a type of maize with the endosperm
of white color without hues of the yellow color.
oBesides the yield, a pure white color of kernels is a trait
important for these hybrids.

36. Department of Food Technology and Biochemistry,
Maize Research Institute, Zemun Polje
This research is a result of the project TR 31028, funded by the
Ministry of Education, Science and Technological Development of
the Republic of Serbia.

37. Thank you for your attention!