Changes on the structure, consistency, physicochemical and viscoelastic properties of corn (Zea mays sp.) under different nixtamalization conditions

Guzmán, Adriana Quintanar; Jaramillo-Flores, M. E.; Escobedo, Rosalva Mora; Chel‐Guerrero, Luis; Solorza‐Feria, Javier

doi:10.1016/j.carbpol.2009.07.024

Cited by 31 publications

(18 citation statements)

References 23 publications

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“…Quintanar et al (2009) also reported that the differences in G´ and G´´ could be attributed to probable interactions between starch and other maize components, such as proteins and lipids that cause stiffness in the masa.…”

Section: Resultsmentioning

confidence: 98%

“…On the other hand, when G´ < G´´ (tan δ > 1), the material tends toward liquid behaviour. It is noteworthy that in all masas from the maize genotypes, G´ values predominated over G´´ values, and therefore, masa is considered predominantly a gel or solid, because the masa compounds form Tan δ values show that masas tend toward behaviours characteristic of elastic solid material; because the values are lower than unity, they behave as weak viscoelastic gels with an amorphous structure (Quintanar et al, 2009).…”

Section: Resultsmentioning

confidence: 99%

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Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid

Valderrama-Bravo¹,

Domínguez-Pacheco²,

Hernández-Aguilar³

et al. 2017

International Agrophysics

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A b s t r a c t. In maize plant breeding aimed at producing a hybrid, it is necessary to characterize the parents and hybrids by their agronomic aspects and grain quality so that the processing industry may offer consumers a quality product and also improve its efficiency. This study evaluated the viscoelastic parameters of masa and the chemical and texture properties of tortillas obtained from parent lines (M-54, M55, and CML-242), two single crosses (M54xM55 and M55xM54), and one hybrid (H-70). The morphology of the maize grains and tortillas was analyzed using scanning electron microscopy. The firmness of masa obtained from CML-242 and H-70 maize was higher than that from the other maize genotypes. M-54 tortillas showed the lowest crude fiber content. Otherwise, tortillas obtained from the M55xM54 hard grain had the lowest fat content and extensibility, while H-70 tortillas showed an intermediate breaking point and extensibility. M-54 and M54xM55 tortillas were softer due to their more swollen starch granules. In contrast, rigid tortillas were obtained from CML-242 and H-70. Grain hardness causes different morphology in starch and tortilla of maize genotypes. However, grain hardness did not influence the characteristics of texture in tortillas.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid

Valderrama-Bravo¹,

Domínguez-Pacheco²,

Hernández-Aguilar³

et al. 2017

International Agrophysics

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“…La viscosidad ma´xima (VM) es cuando ocurre un equilibrio entre el hinchado y la lixiviacio´n del polı´mero de almido´n; la VM se ha asociado con la capacidad de atrapamiento de agua de las harinas y con la calidad de producto final que depende de la condiciones de procesamiento (Quintanar-Guzma´n et al, 2009). Esto concuerda con los resultados obtenidos, ya que la VM se vio afectada de manera significativa (P 5 0,001) por la temperatura y humedad ası´como por su interaccio´n.…”

Section: Propiedades Fisicoquıḿicas De Las Harinas De Maıź Nixtamalizunclassified

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

Gaytán–Martínez

Figueroa

Vázquez‐Landaverde³

et al. 2012

CyTA - Journal of Food

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“…During the TNP, the maize loses part of the typical crystalline structure denoting the formation of amylose-lipid complexes [35]. Studies of changes in crystallinity patterns of corn starch using X-ray diffraction caused by the nixtamalization process have been cited in the literature [16,[36][37][38]. Other investigators [16,33,39] have reported loss of Maltese cross of starch during the nixtamalization process of tortilla.…”

Section: Traditional Nixtamalization Process (Tnp)mentioning

confidence: 99%

“…Other investigators [16,33,39] have reported loss of Maltese cross of starch during the nixtamalization process of tortilla. Loss of birefringence indicates a loss of molecular order and general molecular reorganization within starch granules [38].…”

Section: Traditional Nixtamalization Process (Tnp)mentioning

confidence: 99%

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

Castro¹,

Torres-Chávez²,

Ramírez‐Wong³

et al. 2018

Extrusion of Metals, Polymers and Food Products

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Corn tortilla is a food consumed mainly in México and Central America. It provides 50% of total calories ingestion and is a good source of fiber. Tortilla is produced by the nixtamalization process using corn, water and lime. It has been produced by alternative processes as extrusion, reducing cooking liquor, and increasing dietary fiber. The aim of this book chapter is to describe the changes in corn starch by different nixtamalization processes, also are presented the advantages and disadvantages of both processes, encouraging some aspects of producing corn flour by extrusion. The extrusion is a technology that is dependent of process variables and is reflected on quality of end product. Several factors are involved, as feed moisture and temperature, and they have a direct impact on corn starch physicochemical, textural, and rheological properties.

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Changes on the structure, consistency, physicochemical and viscoelastic properties of corn (Zea mays sp.) under different nixtamalization conditions

Cited by 31 publications

References 23 publications

Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid

Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid

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

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

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