Dry Matter Loss During Nixtamalization of a White Corn Hybrid: Impact of Processing Parameters

Sahai, D.; Surjewan, I.; Mua, J. P.; Buendia, M. O.; Rowe, Martha L.; Jackson, David S.

doi:10.1094/cchem.2000.77.2.254

Cited by 29 publications

(26 citation statements)

References 2 publications

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“…Mean nixtamal moisture content for com in this study was slightly higher than recommended levels, but was very acceptable for distinguishing differences between samples. DML and degree of pericarp removal were similar to other results reported (Serna-Saldivar et al 1991; Sahai et al 2000). Com samples had acceptable nixtamal moisture contents (48-50%), good pericarp removal (>50%), and reasonably low dry matter loss «5%): Syngenta WX7663, Pioneer 33P67, 33R77, 34A31, 3497, 36B08, Horizon 7373, Garst 8383, and Mycogen 2A812.…”

Section: Nixtamalization Resultssupporting

confidence: 88%

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Factors Affecting the Alkaline Cooking Performance of Selected Corn and Sorghum Hybrids

et al. 2010

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Cereal Chern. 87(6):524-531Dent com (Zea mays L.) and sorghum (Sorghum hieolor L. Moench) sample sets representative of commonly grown hybrids and diverse physical attributes were analyzed for alkaline cooking performance. The influence of kernel characteristics including hardness, density, starch properties (thermal. pasting, and crystallinity). starch content. protein content. and prolamin content on alkaline cooking performance was also determined. Com nix tarnal moisture content was lower for hard, dense kernels with high protein contents; sorghum nix tarnal moisture content was lower for kernels with low moisture contents and low starch relative A major food use of corn (Zea Mays L.) and sorghum (Sorghum bicolor L. Moench) grain (kernel) is commercial production of tortillas, snack chips, and related foods through the alkaline cooking process known as nixtamalization (Serna-Saldivar et al 1988;Suhendro et al 1998;Taylor et al 2006). During nixtamalization, grain is cooked in a lime solution, allowed to steep for 12-16 hr. washed to remove loose pericarp, and stone-ground to produce masa (corn or sorghum dough) (Sahai et al 1999). Masa is then formed and cooked into desired end products.Nixtamalization efficiencies are of primary concern to processors and depend on three factors: 1) optimizing degree of cook; 2) optimizing pericarp removal; and 3) minimizing dry matter loss (DML) (Shandera et al 1997). During nixtamalization, thermal transfer due to hydration results in partial gelatinization of starch, limited granule swelling, and disruption of starch crystalline structure (Mondragon et aI2004). Degree of cook is determined by the rate at which kernels absorb moisture and it affects masa texture and final product quality (Sahai et al 1999). Slower moisture absorption, which is associated with harder kernels, assures product consistency (Shandera et al 1997). Pericarp removal is the primary purpose of the washing step. Pericarp in masa foods can have an adverse affect on texture, color. and processing properties (Serna-Saldivar et al 1991). However, complete removal of pericarp is not always desirable due to decreased product yield. Grain solids loss during cooking. steeping, and washing increases waste water disposal costs and decreases end product yield (Sahai et al 2000). While these factors are primarily influenced by processing conditions, grain characteristics such as hardness, kernel composition, and starch properties are also critical (Sahai et aI2001a).Corn and sorghum contain areas of both vitreous and opaquesoft endosperm. The vitreous endosperm is made up of polygonalshaped starch granules tightly packed in a continuous protein matrix with dispersed protein bodies (Hoseney 1994). The opaque endosperm is made up of spherical starch granules loosely packed in a discontinuous protein matrix with no protein bodies (Hoseney 1994). While vitreousness is not synonymous with hardness, increased amounts of matrix protein and protein bodies have been associated with hardness (Chandrashekar and Maz...

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Section: Nixtamalization Resultssupporting

confidence: 88%

“…Grain solids loss during cooking. steeping, and washing increases waste water disposal costs and decreases end product yield (Sahai et al 2000). While these factors are primarily influenced by processing conditions, grain characteristics such as hardness, kernel composition, and starch properties are also critical (Sahai et aI2001a).…”

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confidence: 99%

Factors Affecting the Alkaline Cooking Performance of Selected Corn and Sorghum Hybrids

et al. 2010

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“…In general terms, the storage of tortillas for 4 days did not significantly affect color scores (Table 5). Changes in color of nixtamalized products have been reported before (Sahai et al, 2000). The intrinsic grain properties, lime concentration, masa pH and extent of nixtamal washing greatly affect tortilla color.…”

Section: Effect Of Insect Damage On Grain and Tortilla Color And Tortmentioning

confidence: 78%

“…The most relevant processing parameters that affect DML are lime-concentration and cooking time, steeping time, degree of agitation, and extent of nixtamal washing (Pflugfelder et al, 1988;Sahai et al, 2000). These losses also are affected by major grain properties.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the processing and quality of tortillas produced from larger grain borer Prostephanus truncatus (Horn.) resistant and susceptible maize genotypes

García‐Lara

Chuck‐Hernández

Serna‐Saldívar

2013

Journal of Stored Products Research

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“…Degree of nixtamal pericarp removal was estimated by staining kernels with May-Greenwald solution, according to a method outlined by Serna-Saldivar et al (1991). The weight of dry matter obtained was used to calculate total losses (Sahai et al 2000). Twenty randomly selected kernels were stained for each trial and subsequently divided into classes.…”

Section: Methodsmentioning

confidence: 99%

Assessment of Corn Quality for Nixtamalization: Development of a Convenient Bench‐Top Cooking Method

et al. 2017

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Cereal Chem. 94(2):207-214A convenient small-scale laboratory method that can be used to simultaneously analyze multiple samples was developed to rapidly assess suitability of corn for nixtamalization. This new 100 g method was developed based on a previously reported 500 g laboratory process that has been shown to mimic the industrial nixtamalization process. The two methods were compared for nixtamal moisture, dry matter loss, degree of pericarp removal, and gelatinization properties of the cooked corn. The heating and cooling profiles of the 100 g method were developed using the 500 g method, by monitoring temperature every 30 s during cooking and steeping. Nixtamalization was conducted with a 1:4 corn/water ratio, with 1% lime.A response surface central composite design was used to model a wide range of processing conditions for the two methods: cook temperature (80-95°C), cook time (3-40 min), and steep time (2-12 h). Parameter estimates and response surfaces were compared, and predictive models were fitted. The response surface models for the two methods were not significantly different for nixtamal moisture, dry matter loss, and gelatinization enthalpy; there was an overlap of the 90% Bonferroni confidence intervals (P < 0.05, r 2 > 0.7). The bench-top 100 g nixtamalization process can successfully mimic the 500 g method over a wide range of processing conditions.

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Dry Matter Loss During Nixtamalization of a White Corn Hybrid: Impact of Processing Parameters

Cited by 29 publications

References 2 publications

Factors Affecting the Alkaline Cooking Performance of Selected Corn and Sorghum Hybrids

Factors Affecting the Alkaline Cooking Performance of Selected Corn and Sorghum Hybrids

Comparison of the processing and quality of tortillas produced from larger grain borer Prostephanus truncatus (Horn.) resistant and susceptible maize genotypes

Assessment of Corn Quality for Nixtamalization: Development of a Convenient Bench‐Top Cooking Method

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