Study of the morphological, structural, thermal, and pasting corn transformation during the traditional nixtamalization process: From corn to tortilla

Villada, J. A.; Sánchez‐Sinencio, F.; Zelaya-Ángel, O.; Gutiérrez-Cortez, Elsa; Rodríguez‐García, Mario E.

doi:10.1016/j.jfoodeng.2017.05.034

Cited by 40 publications

(27 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…There are many milling techniques used in the food industry that employ mechanical force to break the grains into smaller fragments or fine particles. The physicochemical properties and functional properties of buckwheat flour have been found to be greatly affected by different milling or grinding processes Villada et al, 2017). Selecting the milling process to be used is therefore a key consideration in producing grain flour.…”

Section: Introductionmentioning

confidence: 99%

Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour

Liu

Wang

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Tartary buckwheat has attracted increasing attention as a potentially functional food source because of its bioactive components and health benefits. However, little information is available concerning the effect of different milling methods (ultrafine milling (UM), roller milling (RM), stone milling (SM) and wet milling (WM)) on the chemical composition and antioxidant capacity of Tartary buckwheat flour. UM had an important role in reducing the average particle size and in brightening the colour of flour. SM and UM flour exhibited the largest amounts of crude protein, fibre and minerals. WM flour had the lowest moisture content. Rutin was the dominant phenolic compound in UM flour, SM flour and RM flour, whereas quercetin was the most abundant phenolic compound in WM flour. UM flour and SM flour contained higher total phenolic content and antioxidant activity as compared with those of RM flour and WM flour.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour

Liu

Wang

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…In both samples, the gradual loss of the polyhedral form of the starch granules was clearly visible, which implies a partial starch gelatinization. The grinding of tortillas favored the gelatinization of the whole starch granules as milling is a thermomechanical process, which promotes 15% of the gelatinization during the transformation of corn into tortillas [67]. Figure 6c,g show commercial and traditional corn tortilla flours refrigerated at 4 • C for seven days, respectively.…”

Section: Physicochemical Properties Of Traditional and Commercial Tormentioning

confidence: 99%

Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times

Rojas‐Molina

Mendoza-Ávila

Cornejo-Villegas

et al. 2020

Foods

View full text Add to dashboard Cite

The tortilla is a foodstuff that has a short shelf-life, causing great losses to the industry. The objective of this work was to evaluate, for the first time, the physicochemical properties and resistant starch (RS) content of flours. These were obtained from nixtamalized corn tortillas made with traditional and industrial (commercial) methods, stored at 4 • C for 7, 15, and 30 days. The flours were characterized by measuring particle size distribution, color, water absorption index (WAI), water solubility index (WSI), viscosity, calcium, and RS content. Additionally, chemical proximate analysis, scanning electron microscopy (SEM), and thermal analysis were conducted. Storage at 4 • C increased the friability of tortillas and shifted the particle size distribution toward a greater content of coarse particles in corn tortilla flours. The commercial corn tortilla flours showed higher WAI and WSI values than the traditional corn tortilla flours. On the other hand, the traditional corn tortilla flours exhibited higher RS content values than commercial corn tortilla flours as well as peak viscosity. X-ray diffractograms revealed the presence of amylose-lipid complexes (RS5) in experimental samples. The thermograms evidenced three endotherms corresponding to corn starch gelatinization and melting of type I and type II amylose-lipid complexes.

show abstract

“…Currently, among the agro-food-processing industrial effluents considered as environmental pollutants are by-products generated in the maize ( Zea mays ) cooking process. This traditional process is known as “nixtamalization” and includes boiling corn grains in a saturated solution of calcium hydroxide (0.5–2%) at 90 °C for 40 min; after this process, the corn grains are steeped for 12 h, then drained, and the resulting liquid is commonly known as nejayote [ 18 , 19 ]. Cooked maize grains (nixtamal) are used for the production of masa, tortillas and derived products in Mexico, Southern United States, Central and South America, Asia and parts of Europe.…”

Section: Introductionmentioning

confidence: 99%

Optimized Production of a Redox Metabolite (pyocyanin) by Pseudomonas aeruginosa NEJ01R Using a Maize By-Product

et al. 2020

View full text Add to dashboard Cite

Pseudomonas aeruginosa metabolizes pyocyanin, a redox molecule related to diverse biological activities. Culture conditions for the production of pyocyanin in a defined medium were optimized using a statistical design and response surface methodology. The obtained conditions were replicated using as substrate an alkaline residual liquid of cooked maize and its by-products. The untreated effluent (raw nejayote, RN) was processed to obtain a fraction without insoluble solids (clarified fraction, CL), then separated by a 30 kDa membrane where two fractions, namely, retentate (RE) and filtered (FI), were obtained. Optimal conditions in the defined medium were 29.6 °C, 223.7 rpm and pH = 6.92, which produced 2.21 μg mL−1 of pyocyanin, and by using the wastewater, it was possible to obtain 3.25 μg mL−1 of pyocyanin in the retentate fraction at 40 h. The retentate fraction presented the highest concentration of total solids related to the maximum concentration of pyocyanin (PYO) obtained. The pyocyanin redox behavior was analyzed using electrochemical techniques. In this way, valorization of lime-cooked maize wastewater (nejayote) used as a substrate was demonstrated in the production of a value-added compound, such as pyocyanin, a redox metabolite of Pseudomonas aeruginosa NEJ01R.

show abstract

Study of the morphological, structural, thermal, and pasting corn transformation during the traditional nixtamalization process: From corn to tortilla

Cited by 40 publications

References 15 publications

Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour

Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour

Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times

Optimized Production of a Redox Metabolite (pyocyanin) by Pseudomonas aeruginosa NEJ01R Using a Maize By-Product

Contact Info

Product

Resources

About