Consumption of corn-based foods is increasing in the United States and globally. Little is known about changes in kernel compositional profiles, including levels of acrylamide precursors (e.g. asparagine and reducing sugars), when corn kernels are cooked in a process called nixtamalization. The objectives of this study were to investigate the compositional variation of raw starting materials, general compositional changes during nixtamalization, and genotype specific patterns of change for acrylamide precursors during this process. A panel of 120 genotypes were subject to a small-scale bench top cooking protocol to investigate compositional changes that occur during cooking and steeping. Substantial variation was observed in the raw starting material for all compositional traits that were measured including asparagine, fructose, glucose, crude protein, and starch. During nixtamalization a decrease in asparagine, glucose, and fructose mean and variation was observed, while crude protein and starch remained relatively stable. Analysis of the genotype-by-subsample interactions (after cooking...

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