Changes in Nixtamalized Corn Flour Dependent on Postcooking Steeping Time

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Título :	Changes in Nixtamalized Corn Flour Dependent on Postcooking Steeping Time
Palabras clave :	nixtamalized steeping time corn flours
Fecha de publicación :	16-ene-2013
Editorial :	J. L. Fernández-Muñoz
Descripción :	We studied the effect of steeping time on various physical and chemical properties of maize flour prepared by the traditional nixtamalization process as well as in oversaturated calcium ion conditions. The calcium content of the corn flour was measured by atomic absorption spectroscopy and was correlated with X-ray diffraction, viscosity, and pH measurements. Calcium content of the flour showed a nonlinear dependence on steeping time, with a local calcium maximum occurring at .7 hr.The pH level of the corn flour increased with steeping time, thus roughly following the time trend shown by the steeping time dependence of the calcium content. Flour crystallinity and peak viscosity of water suspensions of the flour reached maximal values at .7.9 hr of steeping, in agreement with manufacturing experience showing that these are appropriate steeping times to prepare tortillas with the desirable rheological and organoleptic properties. IPN
URI :	http://www.repositoriodigital.ipn.mx/handle/123456789/10614
Otros identificadores :	14 0009-0352 http://hdl.handle.net/123456789/89
Aparece en las colecciones:	Doctorado

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1206-04R Fernandez et al 2002.pdf		144.15 kB	Adobe PDF	Visualizar/Abrir

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