TY - JOUR
T1 - Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn
AU - Fernández-Muñoz, J. L.
AU - San Martín-Martinez, E.
AU - Díaz-Góngora, J. A.I.
AU - Calderon, A.
AU - Alvarado-Escobar, A.
AU - Ortiz-Cárdenas, H.
AU - Leal-Perez, M.
PY - 2006/10
Y1 - 2006/10
N2 - We report the calcium ion diffusion through the different parts of the maize kernel during microwave nixtamalization, as a function of steeping time, and for two cooked processes, one for 100 min at 72 °C and the other for 45 min at 92 °C. In each case, we carried out several nixtamalization processes, with different steeped time, from 0 to 24 h. By means of atomic absorption spectroscopy we measured calcium content in pericarp, germ and endosperm obtained from maize kernel after each nixtamalization process. We obtained a notable difference of calcium content in those different parts of the maize kernel, being a bigger quantity in the pericarp and smaller in the endosperm. Calcium ion diffusion in the pericarp and endosperm show a no linear dependence with the steeping time and a notable increasing with the cooked temperature. This behavior, for higher temperatures, is due to faster pericarp degradation. In the other hand, calcium ion diffusion in the germ shows an irregular linear dependence with the steeping time, as well as, an increase of calcium ion diffusion with the cooked temperature for steeping time smaller than 12 h and a decrease of calcium diffusion with the cooked temperature for steeping time bigger than 12 h. This last, is due to the lost of part of the germ surface, which is rich in calcium content, during the rinsed process, which it has a bigger damage for highest cooked temperature.
AB - We report the calcium ion diffusion through the different parts of the maize kernel during microwave nixtamalization, as a function of steeping time, and for two cooked processes, one for 100 min at 72 °C and the other for 45 min at 92 °C. In each case, we carried out several nixtamalization processes, with different steeped time, from 0 to 24 h. By means of atomic absorption spectroscopy we measured calcium content in pericarp, germ and endosperm obtained from maize kernel after each nixtamalization process. We obtained a notable difference of calcium content in those different parts of the maize kernel, being a bigger quantity in the pericarp and smaller in the endosperm. Calcium ion diffusion in the pericarp and endosperm show a no linear dependence with the steeping time and a notable increasing with the cooked temperature. This behavior, for higher temperatures, is due to faster pericarp degradation. In the other hand, calcium ion diffusion in the germ shows an irregular linear dependence with the steeping time, as well as, an increase of calcium ion diffusion with the cooked temperature for steeping time smaller than 12 h and a decrease of calcium diffusion with the cooked temperature for steeping time bigger than 12 h. This last, is due to the lost of part of the germ surface, which is rich in calcium content, during the rinsed process, which it has a bigger damage for highest cooked temperature.
KW - Calcium diffusion
KW - Corn tortillas
KW - Microwave
KW - Nixtamalized
UR - http://www.scopus.com/inward/record.url?scp=33646483206&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2005.06.004
DO - 10.1016/j.jfoodeng.2005.06.004
M3 - Artículo
SN - 0260-8774
VL - 76
SP - 568
EP - 572
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 4
ER -