TY - JOUR
T1 - Changes in chemical, viscoelastic, and textural properties of nixtamalized dough with nejayote
AU - Valderrama-Bravo, C.
AU - López-Ramírez, Y.
AU - Jiménez-Ambriz, S.
AU - Oaxaca-Luna, A.
AU - Domínguez-Pacheco, A.
AU - Hernández-Aguilar, C.
AU - Moreno-Martínez, E.
N1 - Publisher Copyright:
© 2014 Elsevier Ltd.
PY - 2015/5/1
Y1 - 2015/5/1
N2 - Nixtamalization is an important process because it results in an increased calcium intake in consumers eating products that have been thus prepared. Nixtamalization generates a high amount of organic waste called nejayote. The objective of this research was to evaluate the chemical, textural, and viscoelastic properties of nixtamalized dough with the addition of nejayote and nejayote solids. A 4×4 two-factor (percentage of nejayote solids and nejayote concentration) factorial design was applied. Results demonstrated that ashes and CaCO3 increase significantly in nixtamalized dough with nejayote. Textural parameters, hardness, and cohesiveness of dough with nejayote solids added did not show significant differences. Nixtamalized dough with whole nejayote appears to increase hardness and decrease cohesiveness. Control dough and nixtamalized dough with diluted nejayote 1:1 (100g nejayote:100g water) and 30g/100g of nejayote solids added did not show significant differences in cohesiveness, resilience, total elasticity, storage modulus (G'), loss modulus (G″), and loss tangent (tan δ). Total elasticity of nixtamalized dough with diluted nejayote is higher than that of the control dough. Consequently, using diluted nejayote and adding nejayote solids during the nixtamalization process may be an appropriate method by which to reduce organic waste.
AB - Nixtamalization is an important process because it results in an increased calcium intake in consumers eating products that have been thus prepared. Nixtamalization generates a high amount of organic waste called nejayote. The objective of this research was to evaluate the chemical, textural, and viscoelastic properties of nixtamalized dough with the addition of nejayote and nejayote solids. A 4×4 two-factor (percentage of nejayote solids and nejayote concentration) factorial design was applied. Results demonstrated that ashes and CaCO3 increase significantly in nixtamalized dough with nejayote. Textural parameters, hardness, and cohesiveness of dough with nejayote solids added did not show significant differences. Nixtamalized dough with whole nejayote appears to increase hardness and decrease cohesiveness. Control dough and nixtamalized dough with diluted nejayote 1:1 (100g nejayote:100g water) and 30g/100g of nejayote solids added did not show significant differences in cohesiveness, resilience, total elasticity, storage modulus (G'), loss modulus (G″), and loss tangent (tan δ). Total elasticity of nixtamalized dough with diluted nejayote is higher than that of the control dough. Consequently, using diluted nejayote and adding nejayote solids during the nixtamalization process may be an appropriate method by which to reduce organic waste.
KW - Dough
KW - Nejayote
KW - Nixtamalization
KW - Textural
KW - Viscoelastic
UR - http://www.scopus.com/inward/record.url?scp=84961290913&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2014.12.038
DO - 10.1016/j.lwt.2014.12.038
M3 - Artículo
SN - 0023-6438
VL - 61
SP - 496
EP - 502
JO - LWT
JF - LWT
IS - 2
ER -