Effect of steeping time and calcium hydroxide concentration on the water absorption and pasting profile of corn grits

Brenda, Contreras-Jiménez; Marcela, Gaytán-Martínez; Dios, Figueroa‐Cardenas Juan de; Avalos-Zuniga, Raul; Morales-Sánchez, E.

doi:10.1016/j.jfoodeng.2013.09.005

Cited by 21 publications

(12 citation statements)

References 19 publications

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“…Figure 6a and b shows the viscosity profile of isolated starches from Puma and Palomero, while Figure 6c illustrates the changes in the peak viscosity through the malting. During the soaking stage, peak viscosity is higher compared with the isolated starches, as was reported previously by Contreras-Jiménez, Gaytán-Martínez, Figueroa, Ávalos-Zúñiga, and Morales-Sánchez (2014) in corn grits exposed to an excess of water. They explained that soaking affects the internal organization of chains in the starch granule with the diffusion of water to the endosperm.…”

Section: Percentage Of Grain Germination and Reducing Sugarssupporting

confidence: 81%

“…Comparing Figures 3b and 6c, it was observed that the increase in reducing sugar was directly related to a decrease in viscosity; the release of reducing sugars is due to the activation of α-amylases which degrade the amorphous component of the starch, obtaining mono-and disaccharides used as an energy source during malting, and therefore affecting the viscosity (Contreras-Jiménez et al, 2014). This fact can be confirmed observing that in Figure 3b, there is more reducing sugar in Palomero corn because it has a higher content of amylose (Narváez-Gonzalez et al, 2006).…”

Section: Pasting Propertiesmentioning

confidence: 96%

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Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties

et al. 2020

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Background and objective Although corn is the most consumed and studied cereal in Mexico as food, its potential in fermented beverage production is less considered. The objective was to study the morphological and physiochemical changes during malting for Palomero and Puma corns, and to compare them with malted barley to determine the potentials of this cereal in the beer industry. Findings The SEM images of the malted starches showed a selective enzymatic attack and germination rate and reducing sugars behaved as S‐shape (logistic curve). The X‐ray diffraction patterns showed that the process did not modify the crystalline structure of these starches. The pasting profile showed changes in the peak viscosity and final viscosity, associated with amylose degradation, debranching of amylopectin, and the increase in reducing sugars. The IR analysis showed that during the malting time, the lipids had a drastic change. Conclusions Significant changes were found in the nutrimental composition after malting such as loss in fat and carbohydrates, while no significant differences were found in protein and ashes. The SEM images of the malting showed a selective enzymatic attack, and X‐ray diffraction patterns showed that process does not modify the crystalline structure of this starch. Changes in the pasting profile indicate that the malting decreases the peak and final viscosity. Significance and novelty The X‐ray results clearly showed that the enzymatic attack takes place on the amorphous component of the starch, while in the case of corn the crystalline A‐type orthorhombic structure does not suffer any change. These results indicate that corn malt can be suitable for brewing purposes.

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Section: Percentage Of Grain Germination and Reducing Sugarssupporting

confidence: 81%

Section: Pasting Propertiesmentioning

confidence: 96%

Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties

et al. 2020

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“…No significant changes are shown after steeping. This can be explained as during soaking the seed is hydrated and some starch granules can swell (17). At the same time an internal enzymatic process is activated in the barley, although the granules stay intact.…”

Section: Ftir Analysismentioning

confidence: 99%

“…The viscosity profile is a widely studied technique for the characterisation of starch and cereal flours which provides indirect information about changes within its structure and direct information about its functionality (17)(18)(19). Zhou and Mendham (20) found a strong correlation between the pasting temperature and malt quality.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical changes in barley starch during malting

et al. 2018

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The objective of this work was to study the physicochemical modifications of starch during the malting of barley. The results showed that malting modifies the physicochemical properties of the starch over time by the action of barley enzymes. The gelatinisation temperature of starch increased as a function of the malting time owing to the selective enzymatic attack. The viscosity of starch decreased through malting. During germination, scanning electron microscopy showed that the enzymes degrade some starch granules which exhibited micro-holes on the surface. X-ray diffraction showed an apparent increase in the crystallinity during the first three days of germination, reflecting the consumption of amorphous regions. Such changes have not been previously reported. Infrared spectroscopy (1200-1500 cm À1 ) showed the unfolding of carbohydrates as a result of enzymatic action. Such changes in the physicochemical properties of starch indicate that the amorphous area is consumed in the early stages of malting.

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“…Pişirmede kullanılan Ca(OH)2 konsantrasyonu arttıkça nişasta jelinin kırılganlığı da artmaktadır [41]. Yapılan başka çalışmalarda da nişasta granüllerine bağlanan kalsiyum miktarındaki artışın viskozite sonuçlarına da yansıdığı; artan kalsiyum miktarıyla viskozite değerlerinin de arttığı belirtilmiştir [26,44]. Santos [22,37,47].…”

Section: Nişasta üZerine Etkilerunclassified

Başlıca Mısır Bileşenleri Üzerine Alkali Pişirmenin (Nikstamalizasyon) Etkileri

Argun¹

2018

Akademik Gıda

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Alkali pişirme, mısır danelerinin kalsiyum hidroksit ilavesiyle pişirilmesi, pişirme suyu (nejayote) içinde bir müddet dinlendirilmesi ve daha sonra da yıkanmasını içeren bir işlemdir. Çok eski bir proses olan bu işlem ilk defa mısırın anavatanı olan Orta Amerika'da geliştirilmiş ve "Nikstamalizasyon" olarak bilinmektedir. Alkali pişirmeye tabi tutulmuş mısırlarda kabuk soyulması kolaylaşır, protein ve nişasta modifiye olur, reolojik ve termal özellikler değişir. Mısır, çölyak (gluten enteropatisi) hastaları tarafından da tüketilebildiği için bu uygulama mısırın kabuğunun soyulmasında sağladığı kolaylık ve bileşenleri üzerine söz konusu etkilerinden dolayı mısırdan üretilen gıdaların hazırlanmasında önemli bir aşamadır. Bu çalışmada alkali pişirmenin mısırın başlıca kısımları olan perikarp, nişasta, protein ve yağların üzerine etkileri derlenmiştir.

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Effect of steeping time and calcium hydroxide concentration on the water absorption and pasting profile of corn grits

Cited by 21 publications

References 19 publications

Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties

Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties

Physicochemical changes in barley starch during malting

Başlıca Mısır Bileşenleri Üzerine Alkali Pişirmenin (Nikstamalizasyon) Etkileri

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