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

M. Gaytán-Martínez; J. D.C. Figueroa; P. A. Vázquez-Landaverde; E. Morales-Sánchez; H. E. Martínez-Flores; M. L. Reyes-Vega

doi:10.1080/19476337.2011.606478

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

Translated title of the contribution: Physicochemical, functional, and chemical characterization of nixtamalized corn flour obtained by ohmic heating and traditional process

M. Gaytán-Martínez, J. D.C. Figueroa, P. A. Vázquez-Landaverde, E. Morales-Sánchez, H. E. Martínez-Flores, M. L. Reyes-Vega

Research output: Contribution to journal › Article › peer-review

19 Scopus citations

Abstract

Chemical composition, water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), viscosity, yield, moisture, and texture in flour and tortilla were determined in nixtamalized corn flour (NCF) obtained by ohmic heating (FOH), traditional process (FTP) and commercial (FC). The viscosity, CAA, WAI, and WSI showed that FOH had different degrees of gelatinization. Masa and tortilla from FOH showed higher moisture content (58.25 to 53.62 g/100 g) than FTP (52.67 g/ 100 g), presenting appropriated texture and higher tortilla yielding. The protein content of FOH was higher (8.51 to 8.23%) than FTP (7.95%). Dietary fiber content was higher in FOH compared to FTP and FC tortillas (P< 0.05). Ohmic heating is a new alternative to obtain NCF.

Translated title of the contribution	Physicochemical, functional, and chemical characterization of nixtamalized corn flour obtained by ohmic heating and traditional process
Original language	Spanish
Pages (from-to)	182-195
Number of pages	14
Journal	CYTA - Journal of Food
Volume	10
Issue number	3
DOIs	https://doi.org/10.1080/19476337.2011.606478
State	Published - Aug 2012
Externally published	Yes

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Gaytán-Martínez, M., Figueroa, J. D. C., Vázquez-Landaverde, P. A., Morales-Sánchez, E., Martínez-Flores, H. E., & Reyes-Vega, M. L. (2012). Caracterización fisicoquímica, funcional y química de harinas nixtamalizadas de maíz obtenidas por calentamiento óhmico y proceso tradicional. CYTA - Journal of Food, 10(3), 182-195. https://doi.org/10.1080/19476337.2011.606478

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title = "Caracterizaci{\'o}n fisicoqu{\'i}mica, funcional y qu{\'i}mica de harinas nixtamalizadas de ma{\'i}z obtenidas por calentamiento {\'o}hmico y proceso tradicional",

abstract = "Chemical composition, water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), viscosity, yield, moisture, and texture in flour and tortilla were determined in nixtamalized corn flour (NCF) obtained by ohmic heating (FOH), traditional process (FTP) and commercial (FC). The viscosity, CAA, WAI, and WSI showed that FOH had different degrees of gelatinization. Masa and tortilla from FOH showed higher moisture content (58.25 to 53.62 g/100 g) than FTP (52.67 g/ 100 g), presenting appropriated texture and higher tortilla yielding. The protein content of FOH was higher (8.51 to 8.23%) than FTP (7.95%). Dietary fiber content was higher in FOH compared to FTP and FC tortillas (P< 0.05). Ohmic heating is a new alternative to obtain NCF.",

keywords = "Nixtamalization, Nixtamalized corn flour, Ohmic heating",

author = "M. Gayt{\'a}n-Mart{\'i}nez and Figueroa, {J. D.C.} and V{\'a}zquez-Landaverde, {P. A.} and E. Morales-S{\'a}nchez and Mart{\'i}nez-Flores, {H. E.} and Reyes-Vega, {M. L.}",

year = "2012",

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doi = "10.1080/19476337.2011.606478",

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Gaytán-Martínez, M, Figueroa, JDC, Vázquez-Landaverde, PA , Morales-Sánchez, E, Martínez-Flores, HE & Reyes-Vega, ML 2012, 'Caracterización fisicoquímica, funcional y química de harinas nixtamalizadas de maíz obtenidas por calentamiento óhmico y proceso tradicional', CYTA - Journal of Food, vol. 10, no. 3, pp. 182-195. https://doi.org/10.1080/19476337.2011.606478

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T1 - Caracterización fisicoquímica, funcional y química de harinas nixtamalizadas de maíz obtenidas por calentamiento óhmico y proceso tradicional

AU - Gaytán-Martínez, M.

AU - Figueroa, J. D.C.

AU - Vázquez-Landaverde, P. A.

AU - Morales-Sánchez, E.

AU - Martínez-Flores, H. E.

AU - Reyes-Vega, M. L.

PY - 2012/8

Y1 - 2012/8

N2 - Chemical composition, water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), viscosity, yield, moisture, and texture in flour and tortilla were determined in nixtamalized corn flour (NCF) obtained by ohmic heating (FOH), traditional process (FTP) and commercial (FC). The viscosity, CAA, WAI, and WSI showed that FOH had different degrees of gelatinization. Masa and tortilla from FOH showed higher moisture content (58.25 to 53.62 g/100 g) than FTP (52.67 g/ 100 g), presenting appropriated texture and higher tortilla yielding. The protein content of FOH was higher (8.51 to 8.23%) than FTP (7.95%). Dietary fiber content was higher in FOH compared to FTP and FC tortillas (P< 0.05). Ohmic heating is a new alternative to obtain NCF.

AB - Chemical composition, water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), viscosity, yield, moisture, and texture in flour and tortilla were determined in nixtamalized corn flour (NCF) obtained by ohmic heating (FOH), traditional process (FTP) and commercial (FC). The viscosity, CAA, WAI, and WSI showed that FOH had different degrees of gelatinization. Masa and tortilla from FOH showed higher moisture content (58.25 to 53.62 g/100 g) than FTP (52.67 g/ 100 g), presenting appropriated texture and higher tortilla yielding. The protein content of FOH was higher (8.51 to 8.23%) than FTP (7.95%). Dietary fiber content was higher in FOH compared to FTP and FC tortillas (P< 0.05). Ohmic heating is a new alternative to obtain NCF.

KW - Nixtamalization

KW - Nixtamalized corn flour

KW - Ohmic heating

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U2 - 10.1080/19476337.2011.606478

DO - 10.1080/19476337.2011.606478

M3 - Artículo

SN - 1947-6337

VL - 10

SP - 182

EP - 195

JO - CYTA - Journal of Food

JF - CYTA - Journal of Food

IS - 3

ER -

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

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