Mechanism of calcium uptake in corn kernels during the traditional nixtamalization process: Diffusion, accumulation and percolation

Journal of Food Engineering

Volumn 98, Issue 1, 2010, Pages 126-132

  Valderrama Bravo, C ^a,b   Rojas Molina, A ^a   Gutierrez Cortez E ^b,c   Rojas Molina, I ^a   Oaxaca Luna, A ^b   De la Rosa Rincon E ^b   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)

Author keywords

Accumulation; Corn; Diffusion; Nixtamalization; Percolation

Indexed keywords

CLUSTER FORMATIONS; CORN; CORN KERNELS; CRITICAL TIME; DIFFUSION PROCESS; DIFFUSIVE MECHANISMS; EXTERNAL LAYERS; MICRO HOLES; NIXTAMALIZATION; PERCOLATION PATH; SEM ANALYSIS;

CALCIUM; DIFFUSION; SOLVENTS;

CALCIUM ALLOYS;

ZEA MAYS;

EID: 74749101899     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.12.018     Document Type: Article

References (26)

1. AOAC, 1990. Official Methods of Analysis, 15th ed. Official Method 925.10: Association of Official Analytical Chemists, Maryland, USA.
2. AOAC, 1998. Official Methods of Analysis, 16th ed. Official Method 968.08: Association of Official Analytical Chemists, Maryland, USA.
3. Arenas, A.J., 1999. Microscopía electrónica de barrido de bajo vacío. Instituto Nacional de Investigaciones Nucleares (ININ). UNAM, México. pp. 13-35.
4. Bello M., Tolaba M.P., Aguerre R.J., and Suarez C. Modeling water uptake in a cereal grain during soaking. Journal of Food Engineering (2009) doi:10.1016/j.jfoodeng.2009.09.020
5. Busignies V., Leclere B., Porion P., Evesque P., Couarraze G., and Tchoreloff P. Application of percolation model to the tensile strength and reduced modulus of elasticity of three compacted pharmaceutical excipients. European Journal of Pharmaceutics and Biopharmaceutics 67 (2007) 507-514
6. Efros A. Física y geometría del desorden (1987), Mir, Moscú pp. 7-8
7. Fernández-Muñoz J.L., Rojas-Molina I., González-Dávalos M.L., Leal M., Valtierra M.E., San Martín-Martínez E., and Rodríguez M.E. Study of calcium ion diffusion in components of maize kernels during traditional nixtamalization process. Cereal Chemistry 81 1 (2004) 65-69
8. Fernández-Muñoz J.L., San Martín-Martínez E., Díaz-Góngora J.A.I., Calderón A., Alvarado-Escobar A., Ortiz-Cárdenas H., and Leal-Pérez M. Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn. Journal of Food Engineering 76 (2006) 568-572
9. Gutiérrez E., Rojas-Molina I., Pons-Hernandez J.L., Guzman H., Aguas-Angel B., Arenas J., Fernández P., Palacios-Fonseca A., Herrera G., and Rodríguez M.E. Study of calcium ion diffusion in nixtamalized quality protein maize as a function of cooking temperature. Cereal Chemistry 84 2 (2007) 186-194
10. Hernández-Sánchez F., Manzur A., and Olayo R. Effect of the percolation of NR on mechanical properties of HDPE/PP/NR blends. Journal of Macromolecular Science: Physics 43 6 (2004) 1183-1191
11. Hurtado-Castañeda D., Fernández J., Gutiérrez E., Rojas-Molina I., Fernández-Muñoz J.L., and Rodríguez M.E. The diffusion of calcium ion the organic layers studied by a differential photoacoustic system. Journal de Physique IV 125 (2005) 833-836
12. Laria J., Meza E., Mondragón M., Silva R., and Peña J.L. Comparison of overall water uptake by corn kernel with and without dissolved calcium hydroxide at room temperature. Journal of Food Engineering 67 (2005) 451-456
13. Laria J., Meza E., and Peña J.L. Water and calcium uptake by corn kernel during alkaline treatment with different temperature profiles. Journal of Food Engineering 78 (2007) 288-295
14. MATLAB 7.0., 2007. MATLAB User's Guide, v 4.0: Neural Network Toolbox. Math Works Inc., MA, USA.
15. Méndez-Montalvo G., García S., Paredes-López O., and Bello-Pérez L.A. Effect of nixtamalization on morphological and rheological characteristics of maize starch. Journal of Food Science 48 (2007) 420-425
16. Niño-Medina G., Carvajal-Millán E., Lizardi J., Rascon-Chu A., Marquez-Escalante J., Gardea A., Martínez-López A., and Guerrero V. Maize processing waste water arabinoxylans: gelling capability and cross-linking content. Food Chemistry 115 (2009) 1286-1290
17. 7-δ. Revista Colombiana de Física 35 2 (2003) 287-290
18. Rodríguez M.E., Yañez-Limón J.M., Alvarado-Gil J.J., Sánchez-Sinencio F., Figueroa F., Martínez B.F., González-Hernández J., Silva M.D., and Miranda L.C.M. Influence of the structural during alkaline cooking on the terminal, rheological, and dielectric properties of maize tortillas. Cereal Chemistry 73 5 (1996) 593-600
19. x composites: electron-phonon system. Materials Letters 36 (1998) 95-101
20. Rojas-Molina I., Gutiérrez-Cortez E., Palacios-Fonseca A., Baños L., Pons-Hernández J.L., Guzmán-Maldonado S.H., Pineda-Gómez P., and Rodríguez M.E. Study of structural and thermal changes in endosperm of quality protein maize during traditional nixtamalization process. Cereal Chemistry 84 4 (2007) 304-312
21. Rojas-Molina I., Gutiérrez E., Rojas A., Cortés-Álvarez M., Campos-Solís L., Hernández-Urbiola M., Arjona J.L., Cornejo A., and Rodríguez-García M. Effect of temperature and steeping time on calcium and phosphorus content in nixtamalized corn flours obtained by the traditional nixtamalization process. Cereal Chemistry 86 5 (2009) 516-521
22. Rooney L.W., and Serna-Saldivar S.O. Food uses of whole corn and dry milled fractions. In: Watson S.A., and Ramstad P.E. (Eds). Corn (Zea mays L.) Chemistry and Technology (1987), American Association of Cereal Chemists, St. Paul 339-429
23. Sahimi M. Applications of Percolation Theory (1994), Taylor & Francis, London pp. 170-171
24. Stauffer D., and Aharony A. Introduction to Percolation Theory. fourth ed. (1994), Taylor & Francis, London pp. 7-8
25. Trejo-González A., Feria-Morales A., and Wild-Altamirano C. The role of lime the alkaline treatment of corn for tortilla preparation. American Chemical Society 245 (1982) 263
26. Zazueta C.C., Ramos G., Fernández-Muñoz J.L., Rodríguez M.E., Acevedo-Hernández G., and Pless R.C. A radioisotopic study of the entry of calcium ion into the maize kernels during nixtamalization. Cereal Chemistry 79 (2002) 500-503