Changes in Corn and Sorghum During Nixtamalization and Tortilla Baking

Abstract

Structural changes occurred in corn and sorghum during the alkalinecooking process as it progressed from the raw kernel to the tortilla. The alkali weakened the cell walls, facilitating the removal of the pericarp, solubilized cell walls in the peripheral endosperm, caused swelling and partial destruction of starch granules, and modified the physical appearance of the protein bodies. Masa (ground nlxtamal) consisted of small pieces of germ, pericarp, aleurone and endosperrn, and free starch granules, cell fragments, and dissolved or dispersed solids and lipids in water. During tortilla baking, an additional degradation of cell walls, further loss of starch crystallinity, and partial destruction of protein bodies occurred.

Caracterización fisicoquímica, funcional y química de harinas nixtamalizadas de maíz obtenidas por calentamiento óhmico y proceso tradicional

“…Sin embargo en la molienda del nixtamal ocurren cambios en la estructura y propiedades del almido´n por la friccio´n (Campus-Baypoli et al, 1999;Go´mez et al, 1992). Se ha reportado que el almido´n ma´s cercano a la aleurona es el ma´s afectado durante la nixtamalizacio´n (Go´mez, Lee, McDonough, Waniska & Rooney, 1989;Paredes-Lo´pez & Saharoplus, 1982). Palacios-Fonseca et al (2009) reportan valores similares a los obtenidos en la HPT para harina nixtamalizada con tiempo de reposo de 7 h. Go´mez et al (1991) sen˜alaron que las HC son procesadas con bajas humedades y tiempos de reposo menores; esto concuerda con los resultados obtenidos para la HCO procesada con temperatura de 708C y humedad de 450 g de agua/kg de maı´z, que no presentaron diferencias significativas (P 5 0,05) con las HC.…”

Storage influence on the functional, sensory and keeping quality of quality protein maize flour

“…The way in which maize is processed and consumed varies greatly from country to country. Many people in India are not aware of method of processing like lime cooking of maize grains and its advantages like weakening of kernel cell walls to facilitate pericarp removal, degradation or solubilization of the endosperm periphery (Gomez et al 1989). Other important effects of nixtamalization include increased bioavailability of niacin, improved protein quality, increased calcium content and reduction of afflatoxin (Bressani et al 1990).…”

Physicochemical and Rheological Changes of Starch in Nixtamalization Processes: Extrusion as an Alternative to Produce Corn Flour

“…Corn starch crystallinity in the nixtamalization process evaluated with X-RD technique usually presents similar defined peaks that correspond to the interplanar spacing values "d" of 5.86, 5.19, 4.90, 4.46, and 3.87Å [16,33]. During the TNP, the maize loses part of the typical crystalline structure denoting the formation of amylose-lipid complexes [35].…”

“…Functional parameters evaluated in nixtamalization process give us an idea of changes taking place in main components of starch, responsible for rheological and textural properties in nixtamalized corn products [33,34]. Corn starch crystallinity in the nixtamalization process evaluated with X-RD technique usually presents similar defined peaks that correspond to the interplanar spacing values "d" of 5.86, 5.19, 4.90, 4.46, and 3.87Å [16,33].…”