Influence of storage on the quality of maize meal for tortilla making

O. PAREDES‐LÓPEZ, R. MORA‐ESCOBEDO

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

No studies have been previously reported on the effects of storage on the quality of limed maize meal. The aim of this work was to study changes in the quality of limed maize meal for tortilla making during accelerated storage conditions. The limed meal was stored at four relative humidities (55,62,75 and 83%) for 10 to 90 days, using a storage temperature of 35°C. The parameters fat acidity, insoluble residue protein, available lysine, in vitro digestibility and protein efficiency ratio were investigated. Major alterations of these parameters suggested that storage had profound effects on the meal quality. Sensory attributes of tortillas prepared with the stored meal further confirmed that storage was responsible for quality deterioration. Copyright © 1983, Wiley Blackwell. All rights reserved
Original languageAmerican English
Pages (from-to)53-60
Number of pages46
JournalInternational Journal of Food Science & Technology
DOIs
StatePublished - 1 Jan 1983
Externally publishedYes

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tortillas
corn meal
Zea mays
Meals
Proteins
Oils and fats
Acidity
Deterioration
Atmospheric humidity
in vitro digestibility
protein efficiency ratio
storage conditions
storage temperature
sensory properties
acidity
lysine
relative humidity
deterioration
Humidity
Lysine

Cite this

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abstract = "No studies have been previously reported on the effects of storage on the quality of limed maize meal. The aim of this work was to study changes in the quality of limed maize meal for tortilla making during accelerated storage conditions. The limed meal was stored at four relative humidities (55,62,75 and 83{\%}) for 10 to 90 days, using a storage temperature of 35°C. The parameters fat acidity, insoluble residue protein, available lysine, in vitro digestibility and protein efficiency ratio were investigated. Major alterations of these parameters suggested that storage had profound effects on the meal quality. Sensory attributes of tortillas prepared with the stored meal further confirmed that storage was responsible for quality deterioration. Copyright {\circledC} 1983, Wiley Blackwell. All rights reserved",
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Influence of storage on the quality of maize meal for tortilla making. / PAREDES‐LÓPEZ, O.; MORA‐ESCOBEDO, R.

In: International Journal of Food Science & Technology, 01.01.1983, p. 53-60.

Research output: Contribution to journalArticle

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