title: Determination of maize kernel hardness: comparison of different laboratory tests to predict dry-milling performance.
abstract: BACKGROUND
  Numerous foods are produced from maize, and grain hardness has been described to have an impact on grain end-use value, and in particular for dry-milling performance.
  
  
  RESULTS
  Thirty-three samples of commercial hybrids have been analysed for test weight (TW), thousand-kernel weight (TKW), hard:soft endosperm ratio (H/S), milling time (MT) and total milling energy (TME) through the Stenvert hardness test, coarse:fine material ratio (C/F), break force (HF) and break energy (HWF) through the puncture test, floating test (FLT), kernel dimensions and sphericity (S), protein (PC), starch (SC), lipid (LC), ash (AC) content and amylose:amylopectin ratio (AS/AP).Total grit yield (TGY) has been obtained through a micromilling procedure and used to compare the efficiency of the tests to predict the dry-milling performance. TW, H/S, MT, TME, C/F, FLT, S, PC, SC and AS/AP were significantly correlated with each other. TW has been confirmed to be a simple estimator of grain hardness. Among the hardness tests, C/F was shown to be the best descriptor of maize milling ability, followed by FLT. A good correlation with TGY has also been observed with H/S, MT, TME and PC, while SC, S and AS/AP seem to play a minor role. The puncture test (HF and HWF) did not offer good indications on the impact of hardness on kernel grinding properties.
  
  
  CONCLUSIONS
  This study can be considered as a contribution towards determining kernel properties which influence maize hardness measurement in relation to the end-use processing performance.
authors.affiliation: Department of Agriculture, Forestry and Land Management, University of Turin, 10095 Grugliasco (TO), Italy. massimo.blandino@unito.it
authors.forename: Massimo
authors.initials: M
authors.lastname: Blandino
authors.forename: Mattia Ciro
authors.initials: MC
authors.lastname: Mancini
authors.forename: Alessandro
authors.initials: A
authors.lastname: Peila
authors.forename: Luca
authors.initials: L
authors.lastname: Rolle
authors.forename: Francesca
authors.initials: F
authors.lastname: Vanara
authors.forename: Amedeo
authors.initials: A
authors.lastname: Reyneri
mesh_terms: D002523:Edible Grain; D005511:Food Handling / Q000379:methods; D005524:Food Technology; D005638:Fruit; D006245:Hardness Tests / Q000379:methods*; D003313:Zea mays