کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10278180 | 464510 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Tortillas of blue maize (Zea mays L.) prepared by a fractionated process of nixtamalization: analysis using response surface methodology
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
In the present study an alternative to the traditional nixtamalization process was studied. Pericarp, tip cap and germ (PGT) were separated from the endosperm in a prototype decorticating device. The fractions were nixtamalized in an intermittent blender using steam injection. First the PGT fraction (18.2%) was nixtamalized in an alkaline solution (0.29-1.71% w/w) of boiling water, in a proportion of 1:1 (alkaline solution:PGT), The endosperm fraction (81.8%) was then immediately added to the same container, mixed thoroughly and kept at constant temperature of 92 ± 2 °C, for cooking times from 9.2 to 51.2 min. The nixtamalized fractions of maize were dried at 60 °C for 5 h and milled. Tortillas made from nixtamalized flour prepared with 1.0% (w/w) calcium hydroxide and a nixtamalization time of 45 min showed functional characteristics similar to the traditional blue tortilla.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 66, Issue 3, February 2005, Pages 273-281
Journal: Journal of Food Engineering - Volume 66, Issue 3, February 2005, Pages 273-281
نویسندگان
Alicia Cortés-Gómez, Eduardo San MartıÌn-MartıÌnez, Fernando MartıÌnez-Bustos, Griselda M. Vázquez-Carrillo,