Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review

Santiago‐Ramos, David; Figueroa‐Cárdenas, Juan de Dios; Mariscal‐Moreno, Rosa María; Escalante‐Aburto, Anayansi; Ponce-García, Néstor; Velés‐Medina, José Juan

doi:10.1016/j.jcs.2018.04.003

Cited by 64 publications

(59 citation statements)

References 48 publications

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“…For the summation of the elastic moduli (∑ E ), specimens processed with Ca(OH) 2 accounted the highest value, where the concentration of 1% was the highest and significantly different when compared with other concentrations of the same calcium source. This partially agrees with the results published in the previous work of our group (Santiago‐Ramos et al., ), where it was proven that the starch gelatinization degree positively correlates with elastic modulus of masas obtained by traditional nixtamalization processes with 1% of Ca(OH) 2 , so it can be assumed that this calcium source caused the highest gelatinization degree than the other compounds. Similar values of ∑ E were added up to CaSO 4 and CaCl 2 specimens, being the last CaCO 3 accounting the lowest values.…”

Section: Resultssupporting

confidence: 92%

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Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests

Ponce-García¹,

Santiago‐Ramos

Figueroa‐Cárdenas³

et al. 2019

Journal of Food Science

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This research aimed to evaluate the effect of different calcium compounds and their concentration on the viscoelastic parameters of flours and tortillas obtained with traditional and ecological nixtamalization. Specimens (tablets) of nixtamalized flours and tortillas (14% moisture) prepared with three different calcium sources and four concentrations were sintered using a die and a hydraulic press and were evaluated by stress-relaxation tests with a texturometer. Data collected from the stress-relaxation curve were fitted into a three-element generalized Maxwell model (r 2 = 0.9999), allowing the detection of significant differences in the estimated viscoelastic parameters. When flours are processed into tortillas, the most notable change was the increase of +88.44% and +73.44%, respectively, in the summation of the elastic modulus, and the compressional viscosity in samples produced with CaCO 3. On the contrary, tablets from samples with Ca(OH) 2 presented a sharp diminishing (loss) in both of the evaluated viscoelastic parameters, accounting a decrease of −39.82% and −46.28% for the elastic modulus and compressional viscosity summations, respectively. Highly significant correlations were found among viscoelastic parameters when a slight proportional increase was observed in the specific elastic moduli, meaning that the energy was stored by each elastic element in the tablets, while the compressional viscosity coefficients varied as a function of time. Finally, it was found that the residual spring due to the pure elastic component (E 0 ) stored energy during the entire test.Practical Application: There is no published information about a simple methodology for the evaluation of the viscoelastic properties of dry nixtamalized flours (powder) with a texturometer. The method proposed was sensitive and accurate, since it was capable of detecting differences among samples processed under distinct processing factors conditions. The study of viscoelastic properties of grain foods contributes to the construction of molecular theories occurring in their chemical compounds, which is strongly related to food texture. Those theories are handy to improve nutritional and textural properties of grain foods and are essential to powder handling, processing, and transportation, which allows the processing factors optimization.

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Section: Resultssupporting

confidence: 92%

“…For this study, commercial corn with intermediate endosperm hardness was used (Santiago‐Ramos et al., ). Four different sources of calcium (food grade) to nixtamalize were added depending on the nixtamalization process (Alquimia Mexicana.…”

Section: Methodsmentioning

confidence: 99%

Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests

Ponce-García¹,

Santiago‐Ramos

Figueroa‐Cárdenas³

et al. 2019

Journal of Food Science

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“…Retrogradation is a reorganisation of the disordered amylose and amylopectin chains after a disorganisation process (Wang et al ., ). In the case of nixtamalized products this disorganisation process is carry out by the gelatinisation of maize starch this process occurs in three stages: (i) during maize cooking with lime, (ii) during wet milling to obtain masa, and (iii) during tortilla baking (Santiago‐Ramos et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

Mariscal‐Moreno¹,

Figueroa‐Cárdenas

Santiago‐Ramos

et al. 2018

Int J of Food Sci Tech

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Summary The impact of addition of palmitic acid (PA) on the amylose‐lipid complexes formation and their influence on amylopectin retrogradation were studied. Tortillas prepared with 0.0%, 1.0% and 1.5% (w/w) of PA were stored for 0, 7, and 14 days at 4 °C. Tortillas with 1.0% and 1.5% of PA were softer than tortillas without PA during storage time; this change can be associated with reduction in starch retrogradation. Texture evaluation suggests that retrogradation reduction, influences directly tortilla texture (r = 0.82; P < 0.007). Thermal analysis revealed that tortillas had three endotherms corresponding to melting of (i) retrograded amylopectin, (ii) type I amylose‐lipid complexes and (iii) type II amylose‐lipid complexes. Addition of palmitic acid to masa during tortilla‐making process may be an alternative strategy to reduce starch retrogradation and tortilla staling.

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“…En México, la IHN prefiere maíces con un contenido de pericarpio menor al 5.5 % (Salinas et al, 2012), debido a que la mayor parte de esta estructura se remueve durante el procesamiento para obtener harinas blancas; el genotipo BO2 no cumple esta especificación. En cambio, todos los híbridos pueden ser procesados por la IMT debido a que en esta industria es deseable retener la mayor cantidad posible de pericarpio hidrolizado, el cual actúa como hidrocoloide mejorando la textura de las tortillas (Santiago-Ramos et al, 2018). La IHN procesa maíces con proporciones de germen menor al 13.0 % (Salinas et al, 2012), ya que su elevado contenido de aceite dificulta la molienda del nixtamal y reduce la vida de anaquel de las harinas.…”

Section: Genotipounclassified

“…El maíz es el cereal más importante en México en cuanto a producción y consumo, principalmente en forma de tortilla (Vázquez-Carrillo et al, 2015). La tortilla se produce mediante el proceso de nixtamalización, el cual consiste en la cocción de granos de maíz en una solución de agua y cal; el nixtamal se deja reposar, posteriormente se lava y se muele para obtener una masa, la cual se puede deshidratar para producir harinas o se puede utilizar directamente para la elaboración de las tortillas (Santiago-Ramos et al, 2018). Con base en el producto final obtenido se distinguen dos industrias: la de harina nixtamalizada (IHN) e industria de la masa y la tortilla (IMT).…”

Section: Introductionunclassified

Estabilidad Del Rendimiento Y Calidad De Grano Y Tortilla De Nuevos Híbridos De Maíz Con Valor Agregado Para El Subtrópico De México

et al. 2018

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El objetivo de este trabajo fue identificar maíces (Zea mays L.) con estabilidad en el rendimiento de grano y potencial para la industria de la masa y la tortilla, mediante la evaluación de la interacción genotipo ambiente de ocho genotipos cultivados en ocho ambientes del subtrópico de México. Durante los ciclos PV-2015 y 2016 se evaluaron maíces con valor agregado: tres de alto contenido de aceite (H-327 AO, H-388 O, H-389 O), uno de alta calidad proteínica (H-390 C), un amarillo normal (H-387 A) y tres testigos comerciales (H-377, H-383 C, DK2027Y). Mediante el modelo de regresión de sitios se identificó al híbrido H-389 O como uno de los materiales de mayor rendimiento (12.07 t ha-1) y más estable, con buena calidad de grano y producción de tortillas suaves, tanto frescas como almacenadas. En 2015 una mayor precipitación incrementó la acumulación de almidón, la densidad y la dureza del grano. El genotipo H-387 A sobresalió por su alto contenido de carotenoides (12.11 μg g-1 maíz) respecto al testigo amarillo (2.72 μg g-1), lo que le confiere propiedades nutracéuticas. El hibrido H-390 C no destacó por su contenido de lisina y triptófano. Aunque poco estables en rendimiento, el resto de los genotipos presentaron características de grano aptas para el procesamiento y rendimiento aceptable de tortillas (1.5 kg kg-1 de maíz).

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Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review

Cited by 64 publications

References 48 publications

Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests

Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests

Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

Estabilidad Del Rendimiento Y Calidad De Grano Y Tortilla De Nuevos Híbridos De Maíz Con Valor Agregado Para El Subtrópico De México

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