High oil content maize: Physical, thermal and rheological properties of grain, masa, and tortillas

LWT

Volumn 60, Issue 1, 2015, Pages 156-161

  Vázquez Carrillo, María Gricelda ^a   Santiago Ramos, David ^b   Gaytán Martínez, Marcela ^b   Morales Sánchez, Eduardo ^c   Guerrero Herrera, Manuel de Jesús ^d  

^a INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^d Inst Nac de Invest Forest y A   (Mexico)

Author keywords

Grain quality; High oil maize; Pasting properties; Tortilla quality

Indexed keywords

FLOTATION; GELATION; GRAIN (AGRICULTURAL PRODUCT); STARCH;

GELATINIZATION TEMPERATURE; GRAIN QUALITY; HIGH OIL MAIZES; PASTING PROPERTY; QUALITY PROPERTIES; STARCH RETROGRADATION; SWELLING CAPACITIES; THERMAL AND RHEOLOGICAL PROPERTIES;

WATER ABSORPTION;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 84922021061     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.07.043     Document Type: Article

References (20)

1. AACC Approved methods of analysis 2000, AACC International, Minnesota. 10th ed.
2. Arámbula-Villa G., González-Hernández J., Ordorica-Falomir C.A. Physicochemical, structural and textural properties of tortillas from extruded instant corn flour supplemented with various types of corn lipids. Journal of Cereal Science 2001, 33:245-252.
3. Arámbula-Villa G., Gutiérrez-Arias E., Moreno-Martínez E. Thermal properties of maize masa and tortillas with different components from maize grains, and additives. Journal of Food Engineering 2007, 80:55-60.
4. Flores-Farías R., Martínez-Bustos F., Salinas-Moreno Y., Kil C.Y., González H.J., Ríos E. Physicochemical and rheological characteristics of commercial nixtamalized Mexican maize flours for tortillas. Journal of the Science of Food and Agriculture 2000, 80:657-664.
5. González A.U. El maíz y su conservación 2009, Trillas, México.
6. Lambert R.J., Alexander D.E., Han Z.J. Ahigh oil pollinator enhancement of kernel oil and effects on grain yields of maize hybrids. Agronomy Journal 1998, 90:211-215.
7. Martínez-Bustos F., Martínez-Flores H.E., Sanmartin-Martínez E., Sánchez-Sinencio F., Chang Y.K., Barrera-Arellano D., et al. Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation process. Journal of the Science of Food and Agriculture 2001, 81:1455-1462.
8. Méndez M.G., Solorza F.J., Velázquez V.M., Gómez M.N., Paredes L.O., Bello P.L.A. Chemical composition and calorimetric characterization of hybrids and varieties of maize cultivated in México. Agrociencia 2005, 39:267-274.
9. Mendez-Montealvo G., Sánchez-Rivera M.M., Paredes-López O., Bello-Pérez L.A. Thermal and rheological properties of nixtamalized maize starch. International Journal of Biological Macromolecules 2006, 40:59-63.
10. Ménera-López I., Gaytán-Martínez M., Reyes-Vega M.L., Morales-Sánchez E., Figueroa J.D.C. Physico-chemical properties and quality assessment of corn flour processed by a continuous ohmic heating system and traditional nixtamalization. CyTA-Tournal of Food 2013, 11(1):8-14.
11. Mondragón M., Mendoza-Martínez A.M., Bello-Pérez L.A., Peña J.L. Viscoelastic behavior of nixtamalized maize starch gels. Carbohydrate Polymers 2006, 65:314-320.
12. Narváez-González D.E., Figueroa-Cárdenas J.D., Taba S., Rincón S.F. Kernel microstructure of Latin American races of maize and their thermal and rheological properties. Cereal Chemistry 2006, 83:605-610.
13. Raphaelides S.N., Georgiadis N. Effects of fatty acids on rheological behaviour of maize starch dispersions during heating. Carbohydrate Polymers 2006, 65:81-92.
14. SAGARPA-Ministry of Agriculture, Livestock, Rural Development, Fisheries and Food NMX-FF-034/1-SCFI-2002. Non industrialized food products for human consumption-Cereals-Part 1: White corn for alkaline process of corn tortillas and nixtamalized corn products-Specifications and test methods 2002, General Department of Standards, México D.F.
15. Sandhu K.S., Singh N. Some properties of corn starches II: physicochemical, gelatinization, retrogradation, pasting and gel textural properties. Food Chemistry 2007, 101:1499-1507.
16. SE-DGIB - Ministry of Economy-Department of Basic Industries Analysis of the value chain corn-tortilla: Current status and factors of local competition 2012, Accessed 20.11.13. http://www.economia.gob.mx/files/comunidadnegocios/industria_comercio/informacionSectorial/20120411_analisis_cadena_valor_maiz-tortilla.pdf.
17. Takahashi S., Seib P.A. Paste and gel properties of prime corn and wheat starches with and without native lipids. Cereal Chemistry 1988, 65:474-483.
18. Vázquez-Carrillo G., García-Lara S., Salinas-Moreno Y., Bergvinson D.J., Palacios-Rojas N. Grain and tortilla quality in landraces and improved maize grown in the highlands of Mexico. Plant Foods for Human Nutrition 2011, 66:203-208.
19. Vázquez-Carrillo M.G., Santiago-Ramos D., Salinas-Moreno Y., López-Cruz J., Ybarra-Moncada M.C., Ortega-Corona A. Oil content in maize (Zea mays L.) genotypes and its relationship with quality and texture of tortilla. Agrociencia 2014, 48:159-172.
20. Vidal-Quintanar R.L., Love J., Johnson L.A. Role of oil on physical properties of corn masa flours and sensory characteristics of corn tortilla. Journal of Food Processing and Preservation 2001, 25:1-14.