کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
226301 464533 2007 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Thermal properties of maize masa and tortillas with different components from maize grains, and additives
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Thermal properties of maize masa and tortillas with different components from maize grains, and additives
چکیده انگلیسی

The thermal properties of wet nixtamalized masa are important during the cooking phase of the tortilla production process. These properties are unique for each material and are affected by the chemical composition and additives supplemented. In this study, effects of pericarp and non-polar lipids extracted from maize grain, and xanthan gum added to traditional wet nixtamalized masa, were examined for thermal diffusivity, conductivity and effusivity, heat capacity, gelatinization temperatures and enthalpy. Components and additives added separately to wet masa were: 1.5%, 3%, 4.5% and 6% (w/w, db) of maize pericarp; 0.5%, 1% and 2% (w/w, db) of non-polar lipids; and 0%, 0.1%, 0.2% and 0.3% (w/w, db) of xanthan gum. The results were compared with those of wet masa and tortillas without additives. Based on results, the best thermal properties were obtained from tortillas of nixtamalized maize masa supplemented with 4.5% (w/w, db) pericarp, or with 0.5% (w/w, db) non-polar lipids, or with 0.1% (w/w, db) xanthan gum.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 80, Issue 1, May 2007, Pages 55–60
نویسندگان
, , ,