کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6402826 | 1330891 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
High oil content maize: Physical, thermal and rheological properties of grain, masa, and tortillas
ترجمه فارسی عنوان
ذرت با کیفیت بالا: خواص فیزیکی، حرارتی و رئولوژیکی دانه، ماسا و ترتیل
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کلمات کلیدی
کیفیت دانه، ذرت با روغن بالا، چسباندن خواص، کیفیت تورتیلا،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The objective of this study was to assess thermal, rheological and quality properties of grain, masa (ground nixtamalized corn), and tortillas made with high-oil maize hybrids and compare them with landraces. Grains of high-oil hybrids were harder (flotation index 10-36) with high onset, peak and final gelatinization temperatures, which were reflected in lower masa and tortilla yield. However, the tortillas had higher oil content (3.2-4.5Â g/100Â g) than those made with landraces (2.9-3.0Â g/100Â g). Tortillas made with the yellow hybrids were softer (1.8Â N). Pepitilla had the highest viscosity in grain, masa and tortillas, reflected in greater water absorption and masa and tortilla yield (1.61Â kg/kg maize). A close relationship was found between Gâ² and Gâ³ and retained pericarp and oil content in masa; higher content of natural gums produced firmer masa with higher viscoelasticity. The high oil content in tortillas reduced their water absorption and starch swelling capacity but inhibited starch retrogradation, so they remained softer during storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 60, Issue 1, January 2015, Pages 156-161
Journal: LWT - Food Science and Technology - Volume 60, Issue 1, January 2015, Pages 156-161
نویسندگان
MarÃa Gricelda Vázquez-Carrillo, David Santiago-Ramos, Marcela Gaytán-MartÃnez, Eduardo Morales-Sánchez, Manuel de Jesús Guerrero-Herrera,