TY - JOUR
T1 - Changes in nixtamalized corn flour dependent on postcooking steeping time
AU - Fernández-Muñoz, J. L.
AU - Rodríguez, M. E.
AU - Pless, R. C.
AU - Martínez-Flores, H. E.
AU - Leal, M.
AU - Martinez, J. L.
AU - Baños, L.
PY - 2002
Y1 - 2002
N2 - We studied the effect of steeping time on various physical and chemical properties of maize flour prepared by the traditional nixtamalization process as well as in oversaturated calcium ion conditions. The calcium content of the corn flour was measured by atomic absorption spectroscopy and was correlated with X-ray diffraction, viscosity, and pH measurements. Calcium content of the flour showed a nonlinear dependence on steeping time, with a local calcium maximum occurring at ≈7 hr. The pH level of the corn flour increased with steeping time, thus roughly following the time trend shown by the steeping time dependence of the calcium content. Flour crystallinity and peak viscosity of water suspensions of the flour reached maximal values at ≈7-9 hr of steeping, in agreement with manufacturing experience showing that these are appropriate steeping times to prepare tortillas with the desirable rheological and organoleptic properties.
AB - We studied the effect of steeping time on various physical and chemical properties of maize flour prepared by the traditional nixtamalization process as well as in oversaturated calcium ion conditions. The calcium content of the corn flour was measured by atomic absorption spectroscopy and was correlated with X-ray diffraction, viscosity, and pH measurements. Calcium content of the flour showed a nonlinear dependence on steeping time, with a local calcium maximum occurring at ≈7 hr. The pH level of the corn flour increased with steeping time, thus roughly following the time trend shown by the steeping time dependence of the calcium content. Flour crystallinity and peak viscosity of water suspensions of the flour reached maximal values at ≈7-9 hr of steeping, in agreement with manufacturing experience showing that these are appropriate steeping times to prepare tortillas with the desirable rheological and organoleptic properties.
UR - http://www.scopus.com/inward/record.url?scp=0036139890&partnerID=8YFLogxK
U2 - 10.1094/CCHEM.2002.79.1.162
DO - 10.1094/CCHEM.2002.79.1.162
M3 - Artículo
AN - SCOPUS:0036139890
SN - 0009-0352
VL - 79
SP - 162
EP - 166
JO - Cereal Chemistry
JF - Cereal Chemistry
IS - 1
ER -