TY - JOUR
T1 - Effect of thermal-alkaline processing conditions on the quality level of corn oil
AU - Yahuaca-Juárez, B.
AU - Martínez-Flores, H. E.
AU - Huerta-Ruelas, J. A.
AU - Vázquez-Landaverde, P. A.
AU - Pless, R. C.
AU - Tello-Santillán, R.
N1 - Copyright:
Copyright 2013 Elsevier B.V., All rights reserved.
PY - 2013
Y1 - 2013
N2 - The objective of this study was to determine the best combination of process variables to produce nixtamalized corn flour (NCF) with the lowest level of lipid deterioration. The nixtamalization conditions used were calcium concentrations from 0.4 to 2.56 g Ca(OH)2/L in water and steeping times of 6.34 to 17.65 h. The cooking time was 40 min at 94°C. The cooked and steeped grains were washed and milled to obtain masa which was then dehydrated and milled until the NCF was obtained. Oil was extracted by means of hexane from each sample of processed corn. The level of least oil deterioration of nixtamalized samples was based on the following response variables: saponification, acidity, peroxides, iodine values and extinction coefficient measured at 270 nm (K270). The best nixtamalization conditions for obtaining the highest oil stability were found at Ca(OH)2 lower than 0.75% and steeping times less than 12 h.
AB - The objective of this study was to determine the best combination of process variables to produce nixtamalized corn flour (NCF) with the lowest level of lipid deterioration. The nixtamalization conditions used were calcium concentrations from 0.4 to 2.56 g Ca(OH)2/L in water and steeping times of 6.34 to 17.65 h. The cooking time was 40 min at 94°C. The cooked and steeped grains were washed and milled to obtain masa which was then dehydrated and milled until the NCF was obtained. Oil was extracted by means of hexane from each sample of processed corn. The level of least oil deterioration of nixtamalized samples was based on the following response variables: saponification, acidity, peroxides, iodine values and extinction coefficient measured at 270 nm (K270). The best nixtamalization conditions for obtaining the highest oil stability were found at Ca(OH)2 lower than 0.75% and steeping times less than 12 h.
KW - Corn
KW - Lipids
KW - Nixtamalization
KW - Oxidation
UR - http://www.scopus.com/inward/record.url?scp=84879833249&partnerID=8YFLogxK
U2 - 10.1080/19476337.2013.764928
DO - 10.1080/19476337.2013.764928
M3 - Artículo
AN - SCOPUS:84879833249
SN - 1947-6337
VL - 11
SP - 1
EP - 7
JO - CYTA - Journal of Food
JF - CYTA - Journal of Food
IS - SUPPL.1
ER -