TY - JOUR
T1 - Effect of nixtamalization on morphological and rheological characteristics of maize starch
AU - Méndez-Montealvo, Guadalupe
AU - García-Suárez, Francisco J.
AU - Paredes-López, Octavio
AU - Bello-Pérez, Luis A.
N1 - Funding Information:
We appreciate the financial support from SIP–IPN, COFAA–IPN and EDI–IPN. One of the authors (GMM) also acknowledges the scholarship from CONACYT-México. The authors are grateful to Dr. Alberto Tecante for all the technical support; Dr. Paul Colonna, Dr. Silvia Bautista, Dr. Isabelle Capron, Jose Luis Trejo, MSc., and Agnés Sabaté, MSc., for their assistance.
PY - 2008/9
Y1 - 2008/9
N2 - Nixtamalization of maize grain is an ancient process that until now is used for tortilla production. This thermal-alkaline process produces important changes in morphology and rheological characteristics of starch that is the major component of maize. The aim of this study was to evaluate changes in the morphological and rheological properties of starch brought by nixtamalization of maize using image analysis and dynamic rheometry, respectively. Nixtamalized maize starch (NS) presented granule sizes higher than starch isolated from raw maize (S) due to the partial swelling produced in the nixtamalization process. In dynamic tests during the retrogradation kinetics, an inverse effect of the temperature was observed in the re-arrangement of starch components. NS was affected due to the thermal-alkaline process presenting an annealing that provoked a reduction in its ability to develop gels. This information is important during the processing of nixtamalized maize to masa and tortilla production.
AB - Nixtamalization of maize grain is an ancient process that until now is used for tortilla production. This thermal-alkaline process produces important changes in morphology and rheological characteristics of starch that is the major component of maize. The aim of this study was to evaluate changes in the morphological and rheological properties of starch brought by nixtamalization of maize using image analysis and dynamic rheometry, respectively. Nixtamalized maize starch (NS) presented granule sizes higher than starch isolated from raw maize (S) due to the partial swelling produced in the nixtamalization process. In dynamic tests during the retrogradation kinetics, an inverse effect of the temperature was observed in the re-arrangement of starch components. NS was affected due to the thermal-alkaline process presenting an annealing that provoked a reduction in its ability to develop gels. This information is important during the processing of nixtamalized maize to masa and tortilla production.
KW - Dynamic rheology
KW - Image analysis
KW - Maize starch
KW - Nixtamalization
KW - Viscosity
UR - http://www.scopus.com/inward/record.url?scp=49449086860&partnerID=8YFLogxK
U2 - 10.1016/j.jcs.2007.10.007
DO - 10.1016/j.jcs.2007.10.007
M3 - Artículo
SN - 0733-5210
VL - 48
SP - 420
EP - 425
JO - Journal of Cereal Science
JF - Journal of Cereal Science
IS - 2
ER -