Changes in mass transfer, thermal and physicochemical properties during nixtamalization of corn with and without agitation at different temperatures

Journal of Food Engineering

Volumn 98, Issue 1, 2010, Pages 76-83

  Ruiz Gutierrez M G ^a   Quintero Ramos, A ^a   Melendez Pizarro C O ^a   Lardizabal Gutierrez D ^b   Barnard, J ^c   Marquez Melendez R ^a   Talamas Abbud R ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b CENTRO DE INVESTIGACIÓN EN MATERIALES AVANZADOS   (Mexico)

^c New York State Agricultural Experiment Station   (United States)

Author keywords

Agitation; Calcium hydroxide; Corn; Diffusion coefficients; Nixtamalization

Indexed keywords

APPARENT DIFFUSION COEFFICIENT; CALCIUM ABSORPTION; CALCIUM HYDROXIDES; COOKING TEMPERATURES; DIFFUSION COEFFICIENTS; FICK'S MODEL; FICK'S SECOND LAW; GELATINIZATION TEMPERATURE; MECHANICAL AGITATION; NIXTAMALIZATION; PHYSICOCHEMICAL PROPERTY; SUSPENDED SOLIDS; THERMAL PROPERTIES; WATER DIFFUSION;

CALCIUM ALLOYS; GELATION; HYDRATED LIME; SUGAR (SUCROSE); SURFACE DIFFUSION; THERMODYNAMIC PROPERTIES; WATER ABSORPTION;

CALCIUM;

ZEA MAYS;

EID: 75049086005     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.12.010     Document Type: Article

References (39)

1. Altay F., and Gunasekaran S. Influence of drying temperature, water content, and heating rate on gelatinization of corn starches. Journal Agricultural and Food Chemistry 54 (2006) 4235-4245
2. Alvarado G., Vargas H., Sánchez F., González J., and Miranda L. Effect of lime content on the processing conditions of cooked maize tortillas: change of thermal structural and rheological properties. Optical Engineering (1999) 348-357 10.1117/1.601421 36
3. Association Official Analytical Chemists (AOAC), 1998. Official Methods of Analysis. Washington.
4. American Public Health Association (APHA), American Waters Works Association (AWWA), Water Environmental Federation (WEF), 1995. 2540-D: total suspended solids dried at 103-105 °C. In: Eaton, A.D., Clesceri, L.S., Greenberg, A.E. (Eds.), Standard Methods for Examination of Water and Wastewater, 19th ed. Washington, DC.
5. Arámbula G., Gutiérrez Arias E., and Moreno Martínez E. Thermal properties of maize masa and tortillas with different components from maize grains, and additives. Journal of Food Engineering 80 (2006) 55-60
6. Bressani R., Turcios J., Colmenares A., and Palacios P. Effect of processing conditions on phytic acid, calcium, iron and zinc contents of lime-cooked maize. Journal of Agricultural and Food Chemistry 52 (2004) 1157-1162
7. Charan R., and Prasad S. Moisture diffusion during hydration of maize. Journal of Food Science and Technology 33 (1996) 383-388
8. Cortés A., San Martín E., Martínez F., and Vázquez G. Tortilla of blue maize (Zea mays L.) prepared by a fractionated process of nixtamalization: analysis using response surface methodology. Journal Food Engineering 66 (2005) 273-281
9. Crank J. The Mathematics of Diffusion (1975), Oxford University Press, London
10. Cuevas E., Verdugo N., Angulo P., Milán J., Mora R., Bello L., Garzón J., and Reyes C. Nutritional properties of tempeh flour from quality protein maize (Zea mays L.). Lebensm.-Wiss. u.-Technology 39 (2006) 1072-1079
11. Dubois M., Gilles K., Hamilton J., Rebers P., and Smith F. Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28 3 (1956) 350-356
12. Fan T., Chu S., and Shellenberger A. Diffusion of water in kernels of corn and sorghum. Cereal Chemistry 40 (1963) 303-313
13. Fernández J., San Martín E., Díaz J., Calderón A., Alvarado A., Ortiz H., and Leal M. Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn. Journal of Food Engineering 7 (2006) 568-572
14. Fernández J., San Martín E., Díaz J., Calderón A., Alvarado A., and Ortiz H. Evaluation of physicochemical changes in nixtamalized Maize flours as a function of steeping time. Journal of Food Engineering 78 (2007) 972-977
15. Gomez M., Lee J., McDonough C., Waniska R., and Ronney L. Corn starch changes during tortilla and tortilla chip processing. Cereal Chemistry 69 3 (1992) 275-279
16. González R., Reguera E., Mendoza L., Figueroa M., and Sánchez F. Physicochemical changes in the hull of corn grains during their alkaline cooking. Journal Agricultural and Food Chemistry 52 (2004) 3831-3837
17. González R., Reguera E., Figueroa J.M., and Sánchez F. On the nature of the Ca binding to the hull of nixtamalized corn grains. Lebensm.-Wiss. u.-Technology 38 (2005) 119-124
18. Gunaratne A., and Corke H. Effect of hydroxypropyl β-cyclodextrin on physical properties and transition parameters of amilosa-lipid complexes of native and acetylated starches. Food Chemistry 108 (2008) 14-22
19. Gutiérrez, E., Rojas, I., Cornejo, M., Rodríguez, M., 2008a. Cambios morfológicos y micro estructurales en pericarpio de maíz y su influencia en el fenómeno de transferencia de masa (agua y calcio) durante la etapa de cocción en el proceso de nixtamalización. 3er Congreso Internacional de Nixtamalización: Del maíz a la tortilla, pp. 42-57.
20. Gutiérrez, E., Rojas, I., Rodríguez, M., 2008b. Study of calcium ion diffusion in nixtamalized quality protein maize as a function of the cooking temperature. In: Proceeding of International Congress of Food Science and Food Biotechnology in Developing Countries. Querétaro, pp. 95-99.
21. Herrera M., Zyman J., García J., Segura S., and Vernon J. Kinetic studies on the alkaline treatment of corn (Zea mays) for tortilla preparation. Journal of Food Science 51 6 (1986) 1486-1490
22. Huijbrechts A., Desse M., Budtova T., Franssen M., Visser G., Boeriu C., and Sudhölter E. Physicochemical properties of etherified maize starch. Carbohydrate Polymers (2008) 10.1016/j.carbpol.2008.02.001
23. Jane J.L. Mechanisms of starch gelatinization in neutral salt solutions. Starch/Stärke 45 (1993) 407-409
24. Laria J., Meza E., Mondragón M., Silva R., and Peña J. 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
25. Laria J., Meza E., and Peña J. Water and calcium uptake by corn kernel during alkaline treatment with different temperature profiles. Journal of Food Engineering 78 (2007) 288-295
26. Li L., Blanco M., and Jane J. Physiochemical properties of endosperm and pericarp starches during maize development. Carbohydrate Polymers 67 (2007) 630-639
27. Loisel C., Maache Z., Esneault C., and Doublier J. Effect of hydrothermal treatment on the physical and rheological properties of maize starches. Journal of Food Engineering 73 (2006) 45-54
28. Lu R., Siebenmorgen J., and Archer R. Absorption of water in long-grain rough rice during soaking. Journal of Food Process Engineering 17 (1994) 141-154
29. Martínez F., Martínez H., Sanmartín E., Sánchez F., Chang Y., Barrera D., and Ríos E. Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalization process. Journal of the Science of Food and Agricultural 81 (2001) 1455-1462
30. Mendez G., Sánchez M., Paredes O., and Bello L. Thermal and rheological properties of nixtamalized maize starch. International Journal of Biological Macromolecules 40 (2006) 59-63
31. MINITAB, 2000. Statistical Software Release 13.20. Minitab, Inc.
32. Mondragón M., Bello L., Agama E., Melo A., Betancur D., and Peña J. Effect of nixtamalization on the modification of the crystalline structure of maize starch. Carbohydrate Polymers 55 (2004) 411-418
33. Mondragón M., Bello L., Agama E., Betancur D., and Peña J. Effect of cooking time steeping and lime concentration on starch gelatinization of corn during nixtamalization. Starch/Stärke 56 (2004) 248-253
34. Robles R., Murray E., and Paredes O. Physicochemical changes of maize starch during the lime-heat treatment for tortilla making. Journal of Food Science and Technology 23 (1988) 91-98
35. Rodríguez M., Yáñez J., Cruz J., Zelaya O., Sánchez F., Vargas H., Figueroa D., Martínez F., Martínez J., Gonzáles J., and Moura L. The influences of the slake content on the processing conditions of cooked maize tortillas: changes of thermal structural and rheological properties. Lebensm.-Wiss. u.-Technology 201 (1995) 236-240
36. Tovar S., Zazueta A., Iniesta B., and Durán C. Viscoamylografic studies on Zea Mays (Mexican white tuxpeño maize) partial gelatinization with calcium hydroxide. Starch/Stärke 56 (2004) 526-534
37. Trejo A., Feria A., and Wild C. The role of lime in the alkaline treatment of corn for tortilla preparation. American Chemical Society 9 (1982) 245-263
38. Verma R., and Prasad S. Kinetics of absorption of water by maize grains. Journal of Food Engineering 39 (1999) 395-400
39. Zazueta C., Ramos G., Fernandez J., Rodriguez M., Acevedo G., and Pless R. A radioisotopic study of the entry of calcium ion into the maize kernel during nixtamalization. Cereal Chemistry 79 4 (2002) 500-503