Microwave Heating Treatments and Their Effects on the Physicochemical Properties of Purple Corn

Authors

DOI:

https://doi.org/10.29105/idcyta.v11i2.169

Keywords:

Corn, color, water activity, microwave

Abstract

Microwave treatments were designed and applied in batches of 500 g of purple corn (Zea mays L.) at power levels of 288 and 562 W, with the objective of reaching the target temperature of 70°C reported as efficient against phytopathogenic molds. After heating, forced air cooling was carried out to stop the effects of heating and reach an ambient temperature (below 30°C). The physicochemical properties in the treated batches were determined to determine possible effects. The moisture content was not affected by the treatments (p>0.05), as well as the water activity of the grains treated at 288 W, which was similar to the control (p>0.05). Likewise, for the estimated color parameters (L*, a*, b*, C*, H*, and ΔE), no changes were observed between the treated corn and the control batch (p>0.05). Therefore, the studied microwave treatments did not affect the main physicochemical properties of purple corn. Further microbiological analyses are required to consider the treatment as postharvest option.

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Published

2026-08-01

How to Cite

Tapia Guerrero, D. S., Fernández Villanueva, I., Flores Sánchez, M. G., Cerón García, A., & Sosa Morales, M. E. (2026). Microwave Heating Treatments and Their Effects on the Physicochemical Properties of Purple Corn. Revista Investigación Y Desarrollo En Ciencia Y Tecnología De Alimentos, 11(2), 38–44. https://doi.org/10.29105/idcyta.v11i2.169

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Vol. 11 No. 2 (2026): Número 2, 2026

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Copyright (c) 2026 Dana Saraí Tapia Guerrero, Isaac Fernández Villanueva, Mitzi Guadalupe Flores Sánchez, Abel Cerón García, Maria Elena Sosa Morales

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