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A Fast Colorimetric Method to Estimate Corn Quality Loss

¹Centro de Investigación y Desarrollo en Tecnología de Alimentos, Facultad Regional Rosario, Universidad Tecnológica Nacional, Zeballos 1341, S2000 BQA, Rosario, Argentina. ²Corresponding author. E-mail: tosienzo@ciudad.com.ar. Telefax: 54(0)341-4484909.

A fast method to estimate the loss of corn quality for wet milling as a result of excessive thermal treatment during drying is proposed. Proteins that remain soluble after drying were quantitatively extracted with a solution of phosphoric acid and ethanol. The soluble proteins were colorimetrically quantified using Coomasie Brillant Blue G dye and measuring at 595 nm. A decrease in absorbance values indicates a reduction in commercial quality of the corn. The application time of the proposed technique is ≈30 min.