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Por favor, use este identificador para citar o enlazar este ítem: http://repositoriodigital.ipn.mx/handle/123456789/11693
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dc.creatorCortes-Gomez, A.-
dc.creatorSan Martın-Martınez, E.-
dc.creatorMartınez-Bustos, F.-
dc.creatorV azquez-Carrillo, G. M.-
dc.date2012-03-29T22:11:48Z-
dc.date2012-03-29T22:11:48Z-
dc.date2005-03-14-
dc.date.accessioned2013-01-16T16:42:00Z-
dc.date.available2013-01-16T16:42:00Z-
dc.date.issued2013-01-16-
dc.identifier0260-8774-
dc.identifierhttp://hdl.handle.net/123456789/1235-
dc.identifier.urihttp://www.repositoriodigital.ipn.mx/handle/123456789/11693-
dc.descriptionIn the present study an alternative to the traditional nixtamalization process was studied. Pericarp,tip cap and germ (PGT) were separated from the endosperm in a prototype decorticating device. The fractions were nixtamalized in an intermittent blender using steam injection. First the PGT fraction (18.2%) was nixtamalized in an alkaline solution (0.29–1.71% w/w) of boiling water,in a proportion of 1:1 (alkaline solution:PGT),The endosperm fraction (81.8%) was then immediately added to the same container,mixed thoroughly and kept at constant temperature of 92± 2 C,for cooking times from 9.2 to 51.2 min. The nixtamalized fractions of maize were dried at 60 C for 5 h and milled. Tortillas made from nixtamalized flour prepared with 1.0% (w/w) calcium hydroxide and a nixtamalization time of 45 min showed functional characteristics similar to the traditional blue tortilla.-
dc.descriptionORIGINAL ARTICLE published in Journals of Science Citation Index Expanded or JCR-
dc.descriptionCICATA-IPN, Centro de Investigaci on en Ciencia Aplicada y Tecnolog ıa Avanzada-
dc.languageen-
dc.publisherJournal of Food Engineering 66 (2005) 273–281-
dc.subjectBlue maize-
dc.subjectCalcium hydroxide-
dc.subjectNixtamalization-
dc.subjectTortilla-
dc.titleTortillas of blue maize (Zea mays L.) prepared by a fractionated process of nixtamalization: analysis using response surface methodology-
dc.typeArticle-
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