Lipid-autoxtoation-limited shelf-life of nixtamalized instant corn masa

Journal of Food Lipids

Volumn 10, Issue 2, 2003, Pages 153-163

  Vidal Quintanar, Reyna Luz ^a   Love, Mark H ^b   Love, Jane A ^b   White, Pamela J ^b   Johnson, Lawrence A ^b  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACIDS; FLAVORS; OILS AND FATS; OXIDATION;

AUTOXIDATION;

LIPIDS;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 0042522493     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2003.tb00012.x     Document Type: Article

References (16)

1. AACC. 1991. Approved Methods of the AACC. Method 30-25, 44-40 and 08-01. American Association of Cereal Chemists, St. Paul, MN.
2. th Ed., Method CD8-53 approved 1989 and method Tila-64 approved 1989. American Oil Chemists' Society, Champaign, IL.
3. BEDOLLA, S., PALACIOS, M.G., ROONEY, L.W., DEIHL, K.C. and KHAN, M.N. 1983. Cooking characteristics of sorghum and corn for tortilla preparation by several cooking methods. Cereal Chem. 60, 263-268.
4. BRESSANI, R. 1990. Chemistry, technology, and nutritive value of maize tortillas. Food Rev. Intern. 6, 225-264.
5. CARRILLO-PEREZ, E., SERNA-SALDIVAR, S.O. and ROUZAUD-SANDEZ, O. 1989. Effect of storage conditions and packaging materials on the physicochemical, microbiological and sensory properties of corn dry masa flour. J. Food Processing Preservation 13, 335-353.
6. CROWE, T.D., CROWE, T.W., JOHNSON, L.A. and WHITE, P.J. 2002. Impact of extraction method on yield of oxidation products from oxidized and unoxidized walnuts. J. Am. Oil Chem. Soc. 79, 453-456.
7. FRITSCH, C.W. and GALE, J.A. 1977. Hexanal as a measure of oxidative deterioration in low fat foods. J. Am. Oil Chem. Soc. 54, 225-231.
8. GOMEZ, M.H., McDONOUGH, C.M., ROONEY, L.W. and WANISKA, R.D. 1989. Changes in corn and sorghum during nixtamalization and tortilla making. J. Food Sci. 54, 330-336.
9. GOMEZ, M.H., ROONEY, L.W. and WANISKA, R.D. 1987. Dry corn masa flours for tortilla and snack production. Cereal Foods World 32, 372-377.
10. LABUZA, T.P. 1982. Shelf-life of pasta products. In Shelf-life Dating of Foods, pp. 119-129, Food and Nutrition Press, Trumbull, Conn.
11. MOSKOWITZ, H.R. 1980. Utilitarian benefits of magnitude estimation scaling for testing product acceptability. In ASTM Special Technical Publication 773, pp. 11-18, American Society for Testing Materials, Philadelphia, PA.
12. POKORNY, J. 1987. Major factors affecting the autooxidation of lipids. In Autooxidation of Unsaturated Lipids, (H.W.S. Chang, ed.) pp. 141-206, Academic Press, San Diego, CA.
13. PRZYBYLSKI, R. and ESKIN, N.A.M. 1995. Methods to measure volatile compounds and the flavor significance of volatile compounds. In Methods to Assess Quality and Stability of Oils and Fat-containing Foods, (K. Warner and N.A.M. Eskin, ed.) pp. 107-133, AOCS Press, Champaign, IL.
14. SANDERS, T.A.B. 1989. Nutritional aspects of rancidity. In Rancidity in Foods, (J.C. Allen and R.J. Hamilton, eds.) Elsevier Applied Science, New York.
15. th Ed., Vols. 1 and 2, Cary, NC.
16. VIDAL-QUINTANAR, R. 1993. Lipid oxidation in dry corn masa flour and strategies to improve shelf-life. PhD Thesis, Iowa State University, Ames, IA.