The influence of slaked lime content on the processing conditions of cooked maize tortillas: changes of thermal, structural and rheological properties

Thermal properties of maize masa and tortillas with different components from maize grains, and additives

“…The a diminished in a linear fashion with increasing amounts of pericarp. This tendency is similar to that reported by Alvarado et al (1995), Rodríguez et al (1995) and Yañ ez-Limó n et al (1995). The K decreased from 3.51 · 10 À2 to 0.71 · 10 À2 W cm À1°CÀ1 after pericarp was increased.…”

Caracterización fisicoquímica, funcional y química de harinas nixtamalizadas de maíz obtenidas por calentamiento óhmico y proceso tradicional

“…El maı´z limpio, se molio´en un molino Pulvex con malla 0,8 mm (Pulvex-200, cabezal de martillo, Pulvex, SA de CV, Me´xico, DF). El maı´z molido se mezclo´durante 5 min (Kitchen Aid of 2 kg capacity, St Joseph, Michigan, USA), con 3 g de hidro´xido de calcio grado alimenticio (Ca (OH) 2 , El Topo, Monterrey, N.L, Me´xico) por cada 1 kg de maı´z (base seca) (Ferna´ndez-Mun˜oz et al, 2002;Rodrı´guez et al, 1995). La mezcla maı´z-hidro´xido de calcio se acondiciono´con la humedad correspondiente de acuerdo al tratamiento referido por el disen˜o de experimentos (450, 525 o 600 g de agua/kg de maı´z) y se mezclo´por 5 min ma´s para homogenizar la muestra.…”

Effects of high energy milling on some functional properties of jicama starch (Pachyrrhizus erosus L. Urban) and cassava starch (Manihot esculenta Crantz)

“…The non-coherent intensity was obtained by subtracting the sharp diffraction peaks from the total diffraction intensity. The crystallinity was normalized to that of the raw starch, which was assumed to be 100% (Rodríguez et al, 1995). Two determinations were made for each sample.…”