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Ernesto Morenomartinez - One of the best experts on this subject based on the ideXlab platform.
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thermal properties of maize Masa and tortillas with different components from maize grains and additives
Journal of Food Engineering, 2007Co-Authors: G Arambulavilla, E Gutierrezarias, Ernesto MorenomartinezAbstract: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.
Manuel De Jesus Guerreroherrera - One of the best experts on this subject based on the ideXlab platform.
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high oil content maize physical thermal and rheological properties of grain Masa and tortillas
Lwt - Food Science and Technology, 2015Co-Authors: Maria Gricelda Vazquezcarrillo, David Santiagoramos, Marcela Gaytanmartinez, Eduardo Moralessanchez, Manuel De Jesus GuerreroherreraAbstract:Abstract 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 (3.2–4.5 g/100 g) than those made with landraces (2.9–3.0 g/100 g). Tortillas made with the yellow hybrids were softer (1.8 N). Pepitilla had the highest viscosity in grain, Masa and tortillas, reflected in greater water absorption and Masa and tortilla yield (1.61 kg/kg maize). A close relationship was found between G′ and G″ 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.
C Roldancruz - One of the best experts on this subject based on the ideXlab platform.
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the in vitro digestibility of starch fractions in maize tortilla can be rendered healthier by treating the nixtamalized Masa with commercial baking yeast
Journal of Cereal Science, 2018Co-Authors: E J Vernoncarter, Jose Alvarezramirez, Luis A Belloperez, A Garciahernandez, Samuel Garciadiaz, C RoldancruzAbstract:Abstract Baking yeast exhibiting amylolytic activity was used for treating Masa made from nixtamalized maize flour (NMF). Baking yeast (0.25, 0.50 and 1.0 g˖100 g−1 NMF) was added to the basic Masa recipe (40 NMF:60 water mass ratio). Two Masa controls without yeast addition were prepared: CM1 used as such, and CM2 subjected to a mild incubation treatment (2 h, 38 °C). Tortillas were made (350 °C, 1.0 min) with the yeast-treated Masa. Baking yeast reduced total sugars, apparent amylose and viscoelasticity of the Masa. Tortillas made with treated Masa exhibited significant lower hardness than tortillas made with CM1 and CM2, and this effect was more pronounced in the tortillas stored for 4 days. Tortillas freshly made from yeast-treated Masa displayed reduced RDS and SDS, but increased RS fractions. When stored for 4 days, they showed reduction in RDS, but an increase in SDS and RS fractions (∼30%) with respect to tortillas made with CM1 and CM2. Hardness of the yeast-treated tortillas was significantly lower and remained practically without change during storage, while the untreated tortillas hardened significantly. Treatment with baking yeast induces beneficial health and textural effects in tortillas.
G Arambulavilla - One of the best experts on this subject based on the ideXlab platform.
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thermal properties of maize Masa and tortillas with different components from maize grains and additives
Journal of Food Engineering, 2007Co-Authors: G Arambulavilla, E Gutierrezarias, Ernesto MorenomartinezAbstract: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.
Mohd Salmi Md Noorani - One of the best experts on this subject based on the ideXlab platform.
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aplikasi model baharu penambahbaikan pendekatan kalut ke atas peramalan siri Masa kepekatan ozon
Sains Malaysiana, 2017Co-Authors: Nor Zila Abd Hamid, Mohd Salmi Md NooraniAbstract:Kajian ini merupakan aplikasi pendekatan kalut ke atas peramalan siri Masa bahan pencemar udara ozon di stesen asas Malaysia yang terletak di Jerantut, Pahang. Sebelum model peramalan dibina, siri Masa diuji terlebih dahulu sama ada bersifat kalut atau tidak. Melalui plot ruang fasa dan kaedah Cao, siri Masa bahan pencemar ozon didapati bersifat kalut bermatra rendah. Oleh itu, model peramalan melalui kaedah penghampiran linear setempat dibina. Sebagai inovasi, model ini ditambah baik. Sebagai perbandingan, model peramalan regresi linear turut dibina. Melalui pengiraan purata ralat mutlak, ralat punca purata kuasa dua dan pekali korelasi, keputusan menunjukkan bahawa model baharu penambahbaikan penghampiran linear setempat adalah lebih baik berbanding model-model yang lain. Maka, penambahbaikan yang dilakukan adalah berbaloi. Dengan itu, pendekatan kalut adalah pendekatan alternatif yang sesuai digunakan bagi membangunkan model peramalan siri Masa bahan pencemar ozon. Penemuan model baharu dalam kajian ini diharap dapat membantu memudahkan usaha pihak-pihak berkepentingan dalam menguruskan isu pencemaran udara, khususnya ozon.
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suatu kajian perintis menggunakan pendekatan kalut bagi pengesanan sifat dan peramalan siri Masa kepekatan pm10
Sains Malaysiana, 2014Co-Authors: Nor Zila Abd Hamid, Mohd Salmi Md NooraniAbstract:Peramalan kepekatan PM10 adalah penting kerana menyedut udara mengandungi PM10 boleh membawa kepada pelbagai penyakit kronik seperti kanser dan bronkitis. Kajian ini merupakan kajian perintis menggunakan pendekatan kalut bagi meramal PM10 di Malaysia. Data yang dikaji adalah siri Masa PM10 mengikut jam yang dicerap di stesen penanda aras yang terletak dalam daerah Jerantut di negeri Pahang. Pendekatan kalut mempunyai dua langkah iaitu pembinaan semula ruang fasa dan proses peramalan. Melalui langkah 1, ruang fasa pelbagai-matra dibina menggunakan parameter Masa tunda τ = 7 dan matra pembenaman m = 4 yang masing-masing diperoleh daripada kaedah maklumat purata bersama dan kaedah Cao. Hasil daripada gambarajah ruang fasa dan juga plot parameter kaedah Cao mempamerkan bahawa data bersifat kalut. Melalui langkah 2, peramalan satu jam ke hadapan selama sebulan siri Masa PM10 dijalankan menggunakan kaedah penghampiran setempat. Nilai pekali kolerasi antara data ramalan dan data sebenar hanyalah 0.5692. Namun, graf perbandingan menunjukkan bahawa data ramalan adalah hampir dengan data sebenar dengan nilai ralat punca min kuasa dua peramalan adalah 7.6814. Ini menunjukkan kesesuaian penggunaan kaedah penghampiran setempat dalam meramal siri Masa PM10 dan ia merupakan petanda positif bahawa pendekatan kalut ini boleh diguna pakai ke atas siri Masa bahan pencemar di Malaysia.