Study of the physicochemical and pasting properties of instant corn flour added with calcium and fibers from nopal powder

Journal of Food Engineering

Volumn 96, Issue 3, 2010, Pages 401-409

  Cornejo Villegas, M A ^a,b   Acosta Osorio, A A ^a   Rojas Molina, I ^a   Gutierrez Cortez E ^b,c   Quiroga, M A ^c   Gaytan M ^d   Herrera, G ^a   Rodriguez Garcia M E ^c  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^c CENTRO DE FÍSICA APLICADA Y TECNOLOGÍA AVANZADA   (Mexico)

^d DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Calcium content; Fiber; Instant corn flours; Nopal; Traditional corn flours; Viscosity

Indexed keywords

APPARENT VISCOSITY; CALCIUM CONTENT; CORN FLOUR; DIETARY FIBERS; FIBER CONTENTS; GELATINIZATION TEMPERATURE; INSOLUBLE FIBERS; INSTANT CORN FLOURS; LOW TEMPERATURES; NOPAL; PASTING CHARACTERISTICS; PASTING PROPERTY; PROXIMATE ANALYSIS; TRADITIONAL CORN FLOURS;

CALCIUM; CALCIUM ALLOYS; GELATION; POWDERS; VISCOSITY; WATER ABSORPTION;

FIBERS;

OPUNTIA; ZEA MAYS;

EID: 70349786543     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.014     Document Type: Article

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