Propiedades funcionales de harinas de maíz nixtamalizado obtenidas por extrusión a baja temperatura

Contreras‐Jiménez, Brenda; Morales-Sánchez, E.; Reyes-Vega, M.L.; Gaytán–Martínez, Marcela

doi:10.1080/19476337.2013.840804

Cited by 20 publications

(17 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The starch was partially released from protein matrix in WCF (Figure 1B). It might be due to water molecules can act as plasticizer diffused through the interstitial space, thus the protein matrix partially solubilized to release starch granules [7]. The starch granules of ECF were round to polygonal in shape which was consistent with Khatoon’s reports [19], and evenly dispersed (Figure 1C) compared with WCF and DCF.…”

Section: Resultssupporting

confidence: 80%

See 1 more Smart Citation

The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling

et al. 2019

View full text Add to dashboard Cite

Corn flour was prepared by wet-milling with the treatment of neutral protease and the gelatinization, thermal and rheological properties were analyzed. Tortilla was prepared with enzyme treated corn flour (ECF) and additives (xanthan gum and cassava starch) and the properties were analyzed. Compared with dry-milling corn flour (DCF) and wet-milling corn flour (WCF), the ECF had less average particle size (16.74 μm), higher peak viscosity and higher final viscosity of 2997 cP and 3300 cP, respectively. The thermal properties showed that ECF had higher ∆H and lower To, Tp and Tc. The G′ of ECF gel (6%, w/w) was higher than that of DCF gel and WCF gel. Dynamic viscoelastic measurement indicated that the tortillas made of ECF had lower G′ and G″ over the frequency range (0.1–100 rad/s) after adding xanthan gum and cassava starch. The gel structure of tortillas made of ECF was homogeneous in distribution of pores. The gelatinization, thermal and rheological properties of corn flour were improved by addition of neutral protease. The addition of xanthan gum and cassava starch helped to make the tortilla with porous structure and good sensory quality.

show abstract

Section: Resultssupporting

confidence: 80%

“…The ions promote cross-linking of the starch when lime contents go up to 0.2%. Currently, technology-based processes of nixtamalized have been explored, including the use of extrusion [7], ultrasound [8] and ohmic heating [2] to reduce contamination from the alkaline residues.…”

Section: Introductionmentioning

confidence: 99%

The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling

et al. 2019

View full text Add to dashboard Cite

show abstract

“…For the wheat dough, the AACC [ 22 ] method suggests 47% (bakery percentage) of water, while Curic et al [ 23 ] suggest 58%. Contreras-Jimenez et al [ 24 ] reported a water absorption value for corn flour between 80% and 111%. However, the amount added varied depending on the type of flour and the user preferences, among other things.…”

Section: Resultsmentioning

confidence: 99%

Development and Validation of a Recipe Method for Doughs

Adriana

Chambers

2018

Foods

View full text Add to dashboard Cite

Recipes have a great impact on consumers’ behavior in the kitchen; building a recipe requires the understanding of the potential user. The objective of this study was to develop and evaluate different recipe styles for the preparation of doughs by understanding people’s descriptions of these. Two qualitative studies were performed (43 wheat and 50 corn dough preparers). During interviews, participants described the preparation process of the doughs using the Think Aloud technique. Finished doughs were described as not sticky, soft, and pliable. Based on these descriptions, five recipes were created: not detailed, detailed, very detailed, paragraph-form, and ‘with images’. Recipes were validated in two online surveys (total n = 600), where respondents evaluated the easiness, likeability, likelihood of using, helpfulness, and amount of information. Respondents considered the recipe with images as easier and more helpful. The very detailed recipe was considered more difficult, less helpful, and was liked less than the other recipes. Understanding and identifying the terms and techniques people use is a good way to communicate how to prepare a food product and can be used to develop and improve recipes. However, the format in which the recipe is presented is an important factor considered by users when following recipes.

show abstract

“…Los valores de IAA de SA y HC, como era de esperarse, son menores a los reportados para harina de maíz. Mientras mayor daño exista en la estructura del almidón, la harina tenderá a absorber una mayor cantidad de agua (Contreras Jiménez et al, 2014). En relación al valor obtenido de ISA para HMN, este se encuentra dentro del rango que reporta Bressani et al (2001) (4,77-7,00%) para harinas comerciales.…”

Section: Caracterización De Las Harinasunclassified

Estudio de los parámetros de freído sobre las propiedades fisicoquímicas de una botana hecha de harinas de maíz, chicharo y salvado de avena

Arriola-Guevara

Gudiño-García²,

Prado-Ramírez³

et al. 2020

Braz. J. Food Technol.

View full text Add to dashboard Cite

Resumen El objetivo de este estudio fue evaluar el efecto de la temperatura y tiempo de freído sobre las propiedades fisicoquímicas: porcentaje de humedad, H; cambio neto de color, ΔE; contenido de grasa, G; índices de absorción, IAA; solubilidad en agua, ISA; densidad aparente, DA; y dureza, D, de un alimento frito tipo botana preparado con una mezcla de harinas de maíz nixtamalizado (HMN), harina de chícharo (HC) y salvado de avena (SA), hidratada al 47%. El estudio mostró que DA y H disminuyeron, mientras que ΔE e IAA se incrementaron con el aumento de la temperatura y el tiempo de freído. Los cambios en ISA y D resultaron estadísticamente no significativos. El análisis de componentes principales, mostró que el 83% de la variabilidad de los datos se puede explicar debido a dos componentes: temperatura (56%) y tiempo (28%). El análisis sensorial mostró que la botana elaborada a 165 °C y 198 s obtuvo mayor aceptación, resultando un alimento con alto contenido de proteína y bajo contenido de grasa.

show abstract

Propiedades funcionales de harinas de maíz nixtamalizado obtenidas por extrusión a baja temperatura

Cited by 20 publications

References 11 publications

The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling

The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling

Development and Validation of a Recipe Method for Doughs

Estudio de los parámetros de freído sobre las propiedades fisicoquímicas de una botana hecha de harinas de maíz, chicharo y salvado de avena

Contact Info

Product

Resources

About