Nixtamalization in two steps with different calcium salts and the relationship with chemical, texture and thermal properties in masa and tortilla

Journal of Food Process Engineering

Volumn 35, Issue 5, 2012, Pages 772-783

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

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

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

^c CENTRO DE INVESTIGACIÓN EN MATERIALES AVANZADOS   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

APPARENT DIFFUSION COEFFICIENT; CALCIUM ABSORPTION; CALCIUM HYDROXIDE SOLUTION; CALCIUM SALTS; COLOR CHARACTERISTICS; CORN FLOUR; FICK'S MODEL; GELATINIZATION TEMPERATURE; NIXTAMALIZATION; SENSORY ANALYSIS; WATER RATIO;

CALCIUM; CALCIUM CHLORIDE; GELATION; HYDRATED LIME; SALTS; SURFACE DIFFUSION; TEXTURES; THERMOANALYSIS; THERMODYNAMIC PROPERTIES;

WATER ABSORPTION;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 84867044200     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2010.00627.x     Document Type: Article

References (48)

1. ALTAY, F., and, GUNASEKARAN, S., 2006. Influence of drying temperature, water content, and heating rate on gelatinization of corn starches. J. Agric. Food Chem. 54, 4235-4245.
2. AOAC 1998. Official Methods of Analysis of AOAC International, Association of Official Analytical Chemists International, Washington.
3. ARÁMBULA, G., GUTIéRREZ, E., and, MORENO, E., 2006. Thermal properties of maize masa and tortillas with different components from maize grains, and additives. J. Food Eng. 80, 55-60.
4. BAZÚA, C.D., GUERRA, R., and, STERNER, H., 1979. Extruded corn flour as an alternative to lime-heated corn flour for tortilla preparation. J. Food Sci. 44, 940-941.
5. BEDOLLA, S., and, ROONEY, L.W., 1984. Characteristics of U.S. and Mexican instant maize flours for tortilla and snack preparation. Cereal Foods World. 29 (11), 732-735.
6. BILIADERIS, C., and, CAN, J., 1991. The structure and interactions of starch with food constituents. Can. J. Physiol. Pharmacol. 69 (1), 60-78.
7. BRESSANI, R., TURCIOS, J., COLMENARES, A., and, PALACIOS, P., 2004. Effect of processing conditions on phytic acid, calcium, iron and zinc contents of lime-cooked maize. J. Agric. Food Chem. 52, 1157-1162.
8. CHARAN, R., and, PRASAD, S., 1996. Moisture diffusion during hydration of maize. J. Food Sci Technol. 33, 383-388.
9. CORTéS, A., SAN MARTN, E., MARTNEZ, F., and, VÁZQUEZ, G., 2005. Tortilla of blue maize (Zea mays L.) prepared by a fractionated process of nixtamalization: Analysis using response surface methodology. J. Food Eng. 66, 273-281.
10. CRANK, J., 1975. The Mathematics of Diffusion, Oxford University Press, London.
11. CUEVAS, E., VERDUGO, N., ANGULO, P., MILÁN, J., MORA, R., BELLO, L., GARZO'N, J., and, REYES, C., 2006. Nutritional properties of tempeh flour from quality protein maize (Zea mays L.). LWT 39, 1072-1079.
12. ESPINOSA, J., 2007. Evaluación Sensorial de los Alimentos. Editorial Universitaria. Ciudad de La Habana. ISBN 978-959-16-0539-9.
13. FAN, T., CHU, S., and, SHELLENBERGER, A., 1963. Diffusion of water in kernels of corn and sorghum. Cereal Chem. 40, 303-313.
14. FDA 2008. Food and Drugs Administration. Portal http://www.fda.gov/arce (accessed December 8, 2008).
15. FERNÁNDEZ, J., SAN MARTN, E., DAZ, J., CALDERO'N, A., ALVARADO, A., ORTIZ, H., and, LEAL, M., 2006. Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn. J. Food Eng. 7, 568-572.
16. FERNÁNDEZ, J., SAN MARTN, E., DAZ, J., CALDERO'N, A., ALVARADO, A., and, ORTIZ, H., 2007. Evaluation of physicochemical changes in nixtamalized maize flours as a function of steeping time. J. Food Eng. 78, 972-977.
17. GOMEZ, M., LEE, J., MCDONOUGH, C., WANISKA, R., and, RONNEY, L., 1992. Corn starch changes during tortilla and tortilla chip processing. Cereal Chem. 69 (3), 275-279.
18. GONZÁLEZ, R., REGUERA, E., MENDOZA, L., FIGUEROA, M., and, SÁNCHEZ, F., 2004. Physicochemical changes in the hull of corn grains during their alkaline cooking. J. Agric. Food Chem. 52, 3831-3837.
19. GONZÁLEZ, R., REGUERA, E., FIGUEROA, J.M., and, SÁNCHEZ, F., 2005. On the nature of the Ca binding to the hull of nixtamalized corn grains. Lebensm.- Wiss. Technol. 38, 119-124.
20. GUNARATNE, A., and, CORKE, H., 2008. Effect of hydroxypropyl β-cyclodextrin on physical properties and transition parameters of amilosa-lipid complexes of native and acetylated starches. Food Chem. 108, 14-22.
21. GUTIéRREZ, E., ROJAS, I., and, RODRGUEZ, M., 2008. Study of calcium ion diffusion in nixtamalized quality protein maize as a function of the cooking temperature. Proceeding of International Congress of Food Science and Food Biotechnology in Developing Countries. Querétaro 95-99.
22. HERRERA, M., ZYMAN, J., GARCA, J., SEGURA, S., and, VERNON, J., 1986. Kinetic studies on the alkaline treatment of corn (Zea mays) for tortilla preparation. J. Food Sci. 51 (6), 1486-1490.
23. HUIJBRECHTS, A., DESSE, M., BUDTOVA, T., FRANSSEN, M., VISSER, G., BOERIU, C., and, SUDHÖLTER, E., 2008. Physicochemical properties of etherfied maize starch. Carbohydrate Polymers 74, 170-184.
24. JANE, J.L., 1993. Mechanisms of starch gelatinization in neutral salt solutions. Starch/Stärke 45, 407-409.
25. KHAN, M., DES ROSIERS, M., RONNEY, L., MORGAN, R., and, SWEAT, V., 1982. Corn tortillas: Evaluation of corn cooking procedures. Cereal Chem. 59 (4), 279-284.
26. LARIA, J., MEZA, E., and, PEÃ'A, J., 2007. Water and calcium uptake by corn kernel during alkaline treatment with different temperature profiles. J. Food Eng. 78, 288-295.
27. LARIA, J., MEZA, E., MONDRAGO'N, M., SILVA, R., and, PEÃ'A, J., 2005. Comparison of overall water uptake by corn kernel with and without dissolved calcium hydroxide at room temperature. J. Food Eng. 67, 451-456.
28. LI, L., BLANCO, M., and, JANE, J., 2007. Physiochemical properties of endosperm and pericarp starches during maize development. Carbohydrate Polymers 67, 630-639.
29. LOISEL, C., MAACHE, Z., ESNEAULT, C., and, DOUBLIER, J., 2006. Effect of hydrothermal treatment on the physical and rheological properties of maize starches. J. Food Eng. 73, 45-54.
30. LU, R., SIEBENMORGEN, J., and, ARCHER, R., 1994. Absorption of water in long-grain rough rice during soaking. J. Food Process Eng. 17, 141-154.
31. MARTNEZ, F., MARTNEZ, H., SANMARTN, E., SÁNCHEZ, F., CHANG, Y., BARRERA, D., and, ROS, E., 2001. Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalization process. J. Sci. Food Agric. 81, 1455-1462.
32. MAYA, D.C., DE FIGUEROA, J.D., GARNICA, M.G., CUEVAS, R.A., CORTéS, R., VéLES, J.J., and, MARTNEZ, H.E., 2010. Whole-grain corn tortilla prepared using an ecological nixtamalisation process and its impact on the nutritional value. Int. J. Food Sci. Tech. 45, 23-28.
33. MENDEZ, G., SÁNCHEZ, M., PAREDES, O., and, BELLO, L., 2006. Thermal and rheological properties of nixtamalized maize starch. Int. J. Biolog. Macromol. 40, 59-63.
34. MINITAB 2000. Statistical Software Release 13.20. Minitab, Inc.
35. MONDRAGO'N, M., BELLO, L., AGAMA, E., MELO, A., BETANCUR, D., and, PEÃ'A, J., 2004a. Effect of nixtamalization on the modification of the crystalline structure of maize starch. Carbohydrate Polymers 55, 411-418.
36. MONDRAGO'N, M., BELLO, L., AGAMA, E., BETANCUR, D., and, PEÃ'A, J., 2004b. Effect of cooking time sleeping and lime concentration on starch gelatinization of corn during nixtamalization. Starch/Stärke 56, 248-253.
37. RICHARDSON, G., SUN, Y., LANGTON, M., and, HERMANSSON, A., 2004. Effects of Ca- and Na- lignosulfonate on starch gelatinization and network formation. Carbohydrate Polymers 57, 369-377.
38. ROBLES, R., MURRAY, E., and, PAREDES, O., 1988. Physicochemical changes of maize starch during the lime-heat treatment for tortilla making. J. Food Sci. Technol. 23, 91-98.
39. RODRGUEZ, M., YÁÃ'EZ, J., CRUZ, J., ZELAYA, O., SÁNCHEZ, F., VARGAS, H., FIGUEROA, D., MARTNEZ, F., MARTNEZ, J., and, GONZÁLES, J., 1995. The influences of the slake content on the processing conditions of cooked maize tortillas: Changes of thermal structural and rheological properties. Z. Lebensm Unters Forsh. 201, 236-240.
40. RUIZ-GUTIéRREZ, M.G., QUINTERO, A., MéLENDEZ, C.O., LARDIZÁBAL, D., BARNARD, J., MÁRQUEZ, R., and, TALAMÁS, R., 2010. Changes in mass transfer, thermal and physicochemical properties during nixtamalization of corn with and without agitation at different temperatures. J. Food Eng. 98, 76-83.
41. SAHAI, D., SURJEWAN, I., MUA, J., BUENDA, M., ROWE, M., and, JACKSON, D., 2000. Dry matter loss during nixtamalization of a white corn hybrid: Impact of processing parameters. Cereal Chem. 77 (2), 254-258.
42. SERNA, S., GO'MEZ, M., ALMEIDA, H., ISLAS, A., and, ROONEY, L., 1993. A method to evaluate the lime cooking properties of corn (Zea mays). Cereal Chem. 70 (6), 762-764.
43. STEFFE, J., and, SINGH, R., 1980. Diffusivity of starchy endosperm and bran of fresh and rewetted rice. J. Food Sci. 47, 97-100.
44. SUHENDRO, E., ALMEIDA, H., ROONEY, L., and, WANISKA, R., 1998. Objective rollability method for corn tortilla texture measurement. Cereal Chem. 75 (3), 320-324.
45. TOVAR, S., ZAZUETA, A., INIESTA, B., and, DURÁN, C., 2004. Viscoamylografic studies on Zea Mays [Mexican white tuxpeño maize] partial gelatinization with calcium hydroxide. Starch/Stärke 56, 526-534.
46. TREJO, A., FERIA, A., and, WILD, C., 1982. The role of lime in the alkaline treatment of corn for tortilla preparation. Am. Chem. Soc. 9, 245-263.
47. VERMA, R., and, PRASAD, S., 1999. Kinetics of absorption of water by maize grains. J. Food Eng. 39, 395-400.
48. ZAZUETA, C., RAMOS, G., FERNANDEZ, J., RODRIGUEZ, M., ACEVEDO, G., and, PLESS, R., 2002. A radioisotopic study of the entry of calcium ion into the maize kernel during nixtamalization. Cereal Chem. 79 (4), 500-503.