Alkaline processing (nixtamalization)of white Mexican corn hybrids for tortilla production: Significance of corn physicochemical characteristics and process conditions

Cereal Chemistry

Volumn 78, Issue 2, 2001, Pages 116-120

  Sahai, D ^a   Mua, J P ^a   Surjewan, I ^a   Buendia, M O ^a   Rowe, M ^a   Jackson, D S ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALINITY; EFFLUENTS; MOISTURE;

%MOISTURE; ALKALINE PROCESSING; CORN HYBRIDS; DRY MATTER LOSS; NIXTAMALIZATION; PHYSICAL CHARACTERISTICS; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROCESS; PROCESS CONDITION; PROCESSING CONDITION;

COLOR;

ARTICLE; COOKING; CORN; FOOD COMPOSITION; FOOD PROCESSING; MOISTURE; NONHUMAN;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 0035102850     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.2.116     Document Type: Article

References (21)

1. Corn alkaline cooking properties related to grain characteristics and viscosity (RVA)
2. Contribución a la tecnologia de la harina de amíz
3. Grain quality for food processing
4. Starch characterization of nixtamalized corn flour
5. Alkaline processing properties of stress-cracked and broken corn (Zea mays L.)
6. Physical, chemical, and dry milling characteristics of corn hybrids from various genotypes
7. Dry matter losses in commercial corn masa production
8. Determination of maize hardness by Stenvert hardness tester
9. Comparison of methods for determination of hardness and breakage susceptibility of commercially dried corn
10. Cooking time, grinding, and moisture content effects on fresh corn masa texture
11. Description of a production model of the tangential abrasive dehulling device and its application to breeders' samples
12. Food uses of whole corn and dry milled fractions
13. Perspectives on nixtamalization (alkaline cooking) of maize for tortillas and snacks
14. Method to evaluate ease of pericarp removal on lime-cooked corn kernels
15. A method to evaluate the lime-cooking properties of corn (Zea mays)
16. Quality factors impacting processing of maize dent hybrids
17. Objective rollability method for corn tortilla texture measurement
18. The role of lime in the alkaline treatment of corn for tortilla production
19. Comparison of eight devices for measuring breakage susceptibility of shelled corn