| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7585903 | Food Chemistry | 2018 | 8 Pages |
Abstract
The viscoelastic characteristics of nixtamalized corn masa were assessed by the dynamic oscillatory test. Masa samples were prepared with flours obtained by nixtamalization with different calcium sources: Ca(OH)2 (traditional), wood ashes (classic), CaCO3 (ecological), CaSO4 (ecological), CaCl2 (ecological), and Ca(C2H5COO)2 (ecological). A sample cooking without calcium source was used as control. Storage (Gâ²) and loss (Gâ²â²) moduli were higher in masa from traditional and classic processes indicating a more elastic and viscous masa. Masa of flours from CaCl2 and Ca(C2H5COO)2 had the lowest values of Gâ² and Gâ²â². Viscoelastic properties were explained in terms of the degree of starch gelatinization, the hydrolysis of pericarp and fibre content, the calcium-starch and calcium-zein interactions, as well as the presence of amylose-lipid complexes. Nixtamalization with Ca(OH)2 and wood ashes gave the best viscoelastic characteristics of masa.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
David Santiago-Ramos, Juan de Dios Figueroa-Cárdenas, José Juan Véles-Medina,