The Experts below are selected from a list of 1242 Experts worldwide ranked by ideXlab platform
Juan De Dios Figueroacardenas - One of the best experts on this subject based on the ideXlab platform.
-
fatty acids and starch properties of high oil maize hybrids during Nixtamalization and tortilla making process
Journal of Cereal Science, 2018Co-Authors: Ricardo Ernesto Preciadoortiz, Juan De Dios Figueroacardenas, David Santiagoramos, Maria Gricelda Vazquezcarrillo, Salvador Horacio Guzmanmaldonado, Alfonso TopetebetancourtAbstract:Abstract The objective of this work was to evaluate changes in the fatty acids profile and starch properties during Nixtamalization and tortilla-making processes of high-oil maize (HOM) hybrids. HOM grains had more linoleic acid than normal maize, and it decreased significantly from raw maize to tortilla, probably due to saponification and by its participation in the amylose-lipid complexes formation. After Nixtamalization and milling, native type I amylose-lipid complexes were transformed into type IIa and IIb complexes. Tortillas from HOM showed similar retrogradation degree after 48 h of storage as revealed by thermal analysis, and this was reflected in the texture as reflected by the tensile strength and elongation values. The total relative crystallinity and the infrared 1047/1022 cm−1 spectral ratio increased on retrogradation however they behave in a complex manner in HOM samples. High-oil maize hybrids can be used for Nixtamalization and tortilla preparation, but the higher oil content could not give an advantage for reducing tortilla staling.
-
viscoelastic behaviour of masa from corn flours obtained by Nixtamalization with different calcium sources
Food Chemistry, 2018Co-Authors: David Santiagoramos, Juan De Dios Figueroacardenas, Jose Juan VelesmedinaAbstract: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 (G′) and loss (G′′) 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 G′ and G′′. 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.
-
physical and chemical changes undergone by pericarp and endosperm during corn Nixtamalization a review
Journal of Cereal Science, 2018Co-Authors: David Santiagoramos, Anayansi Escalanteaburto, Juan De Dios Figueroacardenas, Rosa Maria Mariscalmoreno, Nestor Poncegarcia, Jose Juan VelesmedinaAbstract:Abstract Nixtamalization is the cooking of corn grains, traditionally in water with wood ashes or alkaline compounds. However, due to the pollution caused, the use of other calcium salts or weak acids, as well as alternative processes, has been explored. The pericarp and endosperm comprise 80.5–92.9% of the total weight of the grain and therefore have great effects on handling during processing and the quality of nixtamalized corn-based products. An introduction to Nixtamalization processing conditions is followed by reviews of the microstructure and composition of the pericarp and endosperm, and the effects of Nixtamalization on the structures and compositions of these tissues. In particular, the processing of raw corn into masa (dough) affects the gelatinization of starch, the interactions of starch with calcium and amylose-lipid complexes, with impacts on pasting properties and digestibility. Finally, the research required to underpin the development of new processing alternatives is discussed.
-
changes in the thermal and structural properties of maize starch during Nixtamalization and tortilla making processes as affected by grain hardness
Journal of Cereal Science, 2017Co-Authors: David Santiagoramos, Juan De Dios Figueroacardenas, Jose Juan Velesmedina, Rosa Maria MariscalmorenoAbstract:Abstract The objective of this work was to evaluate the changes in the thermal and structural properties of maize starch during Nixtamalization and the tortilla-making process and their relationship with grain hardness. Three maize types with varying hardness (hard, intermediate, soft) were processed by three Nixtamalization processes (classic, traditional and ecological). Starch from the three maize types showed an A-type pattern and two endotherms corresponding to gelatinization and melting of the Type I amylose-lipid complexes. After cooking and steeping, in intermediate and soft grains the partial gelatinization and the annealing affected the starch properties and promoted the formation of amylose-lipid complexes. These effects were not observe in hard grains. The increase in melting enthalpy and the intensity of the peak 2θ∼20° from nixtamal to tortillas demonstrated the formation of amylose-lipid complexes. A third endotherm above 114 °C in some treatments of nixtamal and tortilla starch demonstrated the transformation of some amylose-lipid complexes in a most ordered structures (Type II complexes). The V-type polymorph structure found in native starch, nixtamal, and tortilla corresponds to a coexistence of Type I and Type II complexes. Formation of amylose-lipid complexes in tortillas had a partial effect on decreasing starch retrogradation (r = −0.47, P
-
effects of annealing and concentration of calcium salts on thermal and rheological properties of maize starch during an ecological Nixtamalization process
Cereal Chemistry, 2015Co-Authors: David Santiagoramos, Juan De Dios Figueroacardenas, Jose Juan Velesmedina, Rosalia Reynosocamacho, Minerva Ramosgomez, Marcela Gaytanmartinez, Eduardo MoralessanchezAbstract:The objective of the present work was to study the effect of annealing and concentration of Ca(OH)2 (lime) and calcium salts on the thermal and rheological properties of maize starch during an ecological Nixtamalization process. Thermal and rheological properties of maize starch changed during the ecological Nixtamalization process because of three main causes: the annealing phenomenon, type of calcium salt, and calcium salt concentration. In all treatments thermal properties (To, Tp, and Tf) of nixtamal starch increased owing to the annealing process, whereas the type of salt or lime increased thermal properties and decreased pasting properties in this order: CaCl2 > CaSO4 > Ca(OH)2 ≈ CaCO3. This behavior was because of the dissociation of each salt or lime in water. Anions (OH−) can penetrate much more easily into the starch granule and start the gelatinization process by rupturing hydrogen bonds. Additionally, amylose-lipid complexes were formed during the Nixtamalization processes, as indicated by an ...
David Santiagoramos - One of the best experts on this subject based on the ideXlab platform.
-
an update of different Nixtamalization technologies and its effects on chemical composition and nutritional value of corn tortillas
Food Reviews International, 2020Co-Authors: Anayansi Escalanteaburto, David Santiagoramos, Rosa Maria Mariscalmoreno, Nestor PoncegarciaAbstract:Traditional Nixtamalization produces the “gold standard” tortilla, but the process is ecologically nonviable, and high nutrimental and phytochemical losses are reported. Many alternative nixtamaliz...
-
fatty acids and starch properties of high oil maize hybrids during Nixtamalization and tortilla making process
Journal of Cereal Science, 2018Co-Authors: Ricardo Ernesto Preciadoortiz, Juan De Dios Figueroacardenas, David Santiagoramos, Maria Gricelda Vazquezcarrillo, Salvador Horacio Guzmanmaldonado, Alfonso TopetebetancourtAbstract:Abstract The objective of this work was to evaluate changes in the fatty acids profile and starch properties during Nixtamalization and tortilla-making processes of high-oil maize (HOM) hybrids. HOM grains had more linoleic acid than normal maize, and it decreased significantly from raw maize to tortilla, probably due to saponification and by its participation in the amylose-lipid complexes formation. After Nixtamalization and milling, native type I amylose-lipid complexes were transformed into type IIa and IIb complexes. Tortillas from HOM showed similar retrogradation degree after 48 h of storage as revealed by thermal analysis, and this was reflected in the texture as reflected by the tensile strength and elongation values. The total relative crystallinity and the infrared 1047/1022 cm−1 spectral ratio increased on retrogradation however they behave in a complex manner in HOM samples. High-oil maize hybrids can be used for Nixtamalization and tortilla preparation, but the higher oil content could not give an advantage for reducing tortilla staling.
-
viscoelastic behaviour of masa from corn flours obtained by Nixtamalization with different calcium sources
Food Chemistry, 2018Co-Authors: David Santiagoramos, Juan De Dios Figueroacardenas, Jose Juan VelesmedinaAbstract: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 (G′) and loss (G′′) 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 G′ and G′′. 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.
-
physical and chemical changes undergone by pericarp and endosperm during corn Nixtamalization a review
Journal of Cereal Science, 2018Co-Authors: David Santiagoramos, Anayansi Escalanteaburto, Juan De Dios Figueroacardenas, Rosa Maria Mariscalmoreno, Nestor Poncegarcia, Jose Juan VelesmedinaAbstract:Abstract Nixtamalization is the cooking of corn grains, traditionally in water with wood ashes or alkaline compounds. However, due to the pollution caused, the use of other calcium salts or weak acids, as well as alternative processes, has been explored. The pericarp and endosperm comprise 80.5–92.9% of the total weight of the grain and therefore have great effects on handling during processing and the quality of nixtamalized corn-based products. An introduction to Nixtamalization processing conditions is followed by reviews of the microstructure and composition of the pericarp and endosperm, and the effects of Nixtamalization on the structures and compositions of these tissues. In particular, the processing of raw corn into masa (dough) affects the gelatinization of starch, the interactions of starch with calcium and amylose-lipid complexes, with impacts on pasting properties and digestibility. Finally, the research required to underpin the development of new processing alternatives is discussed.
-
Nixtamalization process affects resistant starch formation and glycemic index of tamales
Journal of Food Science, 2017Co-Authors: Rosa Maria Mariscalmoreno, David Santiagoramos, Jose Juan Velesmedina, Juan De Dios Figueroa Cardenas, Patricia Rayasduarte, Hector Eduardo MartinezfloresAbstract:Tamales were prepared with 3 Nixtamalization processes (traditional, ecological, and classic) and evaluated for chemical composition, starch properties, and glycemic index. Resistant starch (RS) in tamales increased 1.6 to 3.7 times compared to raw maize. This increment was due to the starch retrogradation (RS3) and amylose–lipid complexes (RS5) formation. Tamales elaborated with classic and ecological Nixtamalization processes exhibited the highest total, soluble and insoluble dietary fiber content, and the highest RS content and lower in vivoglycemic index compared to tamales elaborated with traditional Nixtamalization process. Thermal properties of tamales showed 3 endotherms: amylopectin retrogradation (42.7 to 66.6 °C), melting of amylose lipid complex type I (78.8 to 105.4), and melting of amylose–lipid complex type II (110.7 to 129.7). Raw maize exhibited X‐ray diffraction pattern type A, after Nixtamalization and cooking of tamales it changed to V‐type polymorph structure, due to amylose–lipid complexes formation. Tamales from ecological Nixtamalization processes could represent potential health benefits associated with the reduction on blood glucose response after consumption. Population demands functional products that diminish health problems as obesity. Resistant starch (RS) is considered dietary fiber, it has exhibited improvements on glycemic index (GI) and other health improvements. This study outlines physicochemical properties and resistant starch formation on tamales elaborated by different Nixtamalization process.
Fernando Martinezbustos - One of the best experts on this subject based on the ideXlab platform.
-
physico chemical thermal and rheological properties of nixtamalized creole corn flours produced by high energy milling
Food Chemistry, 2019Co-Authors: Karla Yuritzi Amadorrodriguez, Hector Silosespino, Luis Lorenzo Valeramontero, Catarino Peralessegovia, Silvia Floresbenitez, Fernando MartinezbustosAbstract:Abstract High-energy milling (HEM) was used to produce nixtamalized corn flours, the traditional Nixtamalization process was used as a control. Four creole grains were stone-milled, adjusted to an appropriate moisture content and calcium hydroxide concentration and milled using HEM. The physicochemical, thermal, and rheological characteristics of the flours and corn masas were affected by the HEM process. Negritas and Ahualulco creole grains nixtamalized by HEM showed similar viscosity profiles as a control. HEM reduced the gelatinization enthalpy compared to control and raw flours. Diffractograms showed changes in the crystalline structures and FT-IR demonstrated different regions for lipids, proteins, and carbohydrates in all control and treated grains. The texture of corn masas revealed significant differences according to the grain type. ESEM analysis showed smaller particles of HEM flours compared to those of the control. HEM could be a faster, non-pollutant, energy-saving, alternative Nixtamalization process.
-
stability of anthocyanins of blue maize zea mays l after Nixtamalization of seperated pericarp germ tip cap and endosperm fractions
Journal of Cereal Science, 2006Co-Authors: G A Cortes, M Y Salinas, San E Martinmartinez, Fernando MartinezbustosAbstract:Most naturally occurring foods that are sources of anthocyanins are often processed under severe temperature, pressure, and pH conditions that may extensively alter the naturally occurring pigments with loss of their potential antioxidant properties. It is desirable that anthocyanins present in pigmented maize not be completely destroyed when producing processed products. In the present study, the effect of different concentrations of calcium hydroxide used in the Nixtamalization after fractionation process on the stability of the pigments found in blue maize was evaluated. The anthocyanin profile was analyzed using HPLC. The total anthocyanin content as well as that of acyl-type anthocyanins decreased during the cooking process and as the concentrations of calcium hydroxide used increased (P<0.001). More anthocyanin was retained in the Nixtamalization after fractionation process with 0.5% calcium hydroxide than in the traditional Nixtamalization process. In maize cooked and nixtamalized with up to 1.5% calcium hydroxide, only 16.1% of the acyl-type anthocyanin remained, compared to between 32 and 38% in the original uncooked maize. Conversely, the cyanidin and pelargonidin anthocyanin content increased.
-
tortillas of blue maize zea mays l prepared by a fractionated process of Nixtamalization analysis using response surface methodology
Journal of Food Engineering, 2005Co-Authors: Alicia Cortesgomez, Fernando Martinezbustos, Eduardo San Martinmartinez, Griselda M VazquezcarrilloAbstract:Abstract 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.
-
selective Nixtamalization of fractions of maize grain zea mays l and their use in the preparation of instant tortilla flours analyzed using response surface methodology
Cereal Chemistry, 2003Co-Authors: San E Martinmartinez, Fernando Martinezbustos, M R Jaimefonseca, J L MartinezmontesAbstract:ABSTRACT Using a continuous decorticating machine, white dent corn was efficiently separated, after brief steeping in water, into two fractions: the first (12.5%) consisting mainly of pericarp, germ, and tip cap (PGT); the second (87.5%) consisting of endosperm. Nixtamalization of the maize fractions in the presence of 0.6% (w/w) lime caused an increase in the hot-paste viscosity at 90°C, while Nixtamalization of PGT at lime inputs <0.6% (w/w) resulted in decreased viscosity. Three domains were found for the viscosity of nixtamalized endosperm at 90°C: lower concentrations of lime (< 0.15%, w/w) resulted in lower viscosity values; increased lime (0.15% – <0.3%, w/w) increased the viscosity values; and a lime concentration of 0.3% (w/w) resulted in a lower viscosity value. The response variables (water absorption index, water solubility index, initial viscosity, and viscosity at 90°C for nixtamalized PGT, and compression force and compression area of tortillas) indicated that the mathematical models fit th...
Jose Juan Velesmedina - One of the best experts on this subject based on the ideXlab platform.
-
viscoelastic behaviour of masa from corn flours obtained by Nixtamalization with different calcium sources
Food Chemistry, 2018Co-Authors: David Santiagoramos, Juan De Dios Figueroacardenas, Jose Juan VelesmedinaAbstract: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 (G′) and loss (G′′) 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 G′ and G′′. 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.
-
physical and chemical changes undergone by pericarp and endosperm during corn Nixtamalization a review
Journal of Cereal Science, 2018Co-Authors: David Santiagoramos, Anayansi Escalanteaburto, Juan De Dios Figueroacardenas, Rosa Maria Mariscalmoreno, Nestor Poncegarcia, Jose Juan VelesmedinaAbstract:Abstract Nixtamalization is the cooking of corn grains, traditionally in water with wood ashes or alkaline compounds. However, due to the pollution caused, the use of other calcium salts or weak acids, as well as alternative processes, has been explored. The pericarp and endosperm comprise 80.5–92.9% of the total weight of the grain and therefore have great effects on handling during processing and the quality of nixtamalized corn-based products. An introduction to Nixtamalization processing conditions is followed by reviews of the microstructure and composition of the pericarp and endosperm, and the effects of Nixtamalization on the structures and compositions of these tissues. In particular, the processing of raw corn into masa (dough) affects the gelatinization of starch, the interactions of starch with calcium and amylose-lipid complexes, with impacts on pasting properties and digestibility. Finally, the research required to underpin the development of new processing alternatives is discussed.
-
Nixtamalization process affects resistant starch formation and glycemic index of tamales
Journal of Food Science, 2017Co-Authors: Rosa Maria Mariscalmoreno, David Santiagoramos, Jose Juan Velesmedina, Juan De Dios Figueroa Cardenas, Patricia Rayasduarte, Hector Eduardo MartinezfloresAbstract:Tamales were prepared with 3 Nixtamalization processes (traditional, ecological, and classic) and evaluated for chemical composition, starch properties, and glycemic index. Resistant starch (RS) in tamales increased 1.6 to 3.7 times compared to raw maize. This increment was due to the starch retrogradation (RS3) and amylose–lipid complexes (RS5) formation. Tamales elaborated with classic and ecological Nixtamalization processes exhibited the highest total, soluble and insoluble dietary fiber content, and the highest RS content and lower in vivoglycemic index compared to tamales elaborated with traditional Nixtamalization process. Thermal properties of tamales showed 3 endotherms: amylopectin retrogradation (42.7 to 66.6 °C), melting of amylose lipid complex type I (78.8 to 105.4), and melting of amylose–lipid complex type II (110.7 to 129.7). Raw maize exhibited X‐ray diffraction pattern type A, after Nixtamalization and cooking of tamales it changed to V‐type polymorph structure, due to amylose–lipid complexes formation. Tamales from ecological Nixtamalization processes could represent potential health benefits associated with the reduction on blood glucose response after consumption. Population demands functional products that diminish health problems as obesity. Resistant starch (RS) is considered dietary fiber, it has exhibited improvements on glycemic index (GI) and other health improvements. This study outlines physicochemical properties and resistant starch formation on tamales elaborated by different Nixtamalization process.
-
changes in the thermal and structural properties of maize starch during Nixtamalization and tortilla making processes as affected by grain hardness
Journal of Cereal Science, 2017Co-Authors: David Santiagoramos, Juan De Dios Figueroacardenas, Jose Juan Velesmedina, Rosa Maria MariscalmorenoAbstract:Abstract The objective of this work was to evaluate the changes in the thermal and structural properties of maize starch during Nixtamalization and the tortilla-making process and their relationship with grain hardness. Three maize types with varying hardness (hard, intermediate, soft) were processed by three Nixtamalization processes (classic, traditional and ecological). Starch from the three maize types showed an A-type pattern and two endotherms corresponding to gelatinization and melting of the Type I amylose-lipid complexes. After cooking and steeping, in intermediate and soft grains the partial gelatinization and the annealing affected the starch properties and promoted the formation of amylose-lipid complexes. These effects were not observe in hard grains. The increase in melting enthalpy and the intensity of the peak 2θ∼20° from nixtamal to tortillas demonstrated the formation of amylose-lipid complexes. A third endotherm above 114 °C in some treatments of nixtamal and tortilla starch demonstrated the transformation of some amylose-lipid complexes in a most ordered structures (Type II complexes). The V-type polymorph structure found in native starch, nixtamal, and tortilla corresponds to a coexistence of Type I and Type II complexes. Formation of amylose-lipid complexes in tortillas had a partial effect on decreasing starch retrogradation (r = −0.47, P
-
effects of annealing and concentration of calcium salts on thermal and rheological properties of maize starch during an ecological Nixtamalization process
Cereal Chemistry, 2015Co-Authors: David Santiagoramos, Juan De Dios Figueroacardenas, Jose Juan Velesmedina, Rosalia Reynosocamacho, Minerva Ramosgomez, Marcela Gaytanmartinez, Eduardo MoralessanchezAbstract:The objective of the present work was to study the effect of annealing and concentration of Ca(OH)2 (lime) and calcium salts on the thermal and rheological properties of maize starch during an ecological Nixtamalization process. Thermal and rheological properties of maize starch changed during the ecological Nixtamalization process because of three main causes: the annealing phenomenon, type of calcium salt, and calcium salt concentration. In all treatments thermal properties (To, Tp, and Tf) of nixtamal starch increased owing to the annealing process, whereas the type of salt or lime increased thermal properties and decreased pasting properties in this order: CaCl2 > CaSO4 > Ca(OH)2 ≈ CaCO3. This behavior was because of the dissociation of each salt or lime in water. Anions (OH−) can penetrate much more easily into the starch granule and start the gelatinization process by rupturing hydrogen bonds. Additionally, amylose-lipid complexes were formed during the Nixtamalization processes, as indicated by an ...
Luis A Belloperez - One of the best experts on this subject based on the ideXlab platform.
-
effect of traditional and extrusion Nixtamalization on carotenoid retention in tortillas made from provitamin a biofortified maize zea mays l
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Aldo Rosales, Luis A Belloperez, Edith Agamaacevedo, Roberto Gutierrezdorado, Natalia PalaciosrojasAbstract:Provitamin A (proVA) enhanced maize was developed to help alleviate vitamin A deficiency in maize-consuming populations. Nixtamalization (lime-cooking process) is the most commonly used maize-preparation method in Mexico and Central America. In this study, the effect of traditional Nixtamalization (TN) and nixtamalized extrusion (NE) on proVA retention was evaluated. Kernel conversion to TN dough led to high proVA apparent retention (>100%), while kernel conversion to NE flour led to lower retention (85%). However, TN tortilla proVA carotenoid concentration was similar to the kernels’ original concentration and slightly higher in NE tortillas. Genotypic variation has a strong effect on proVA retention in TN dough and NE flour, but no such variation in proVA retention was observed in tortillas. Tortillas prepared with proVA-enhanced maize, using either TN or NE, are a good source of proVA carotenoids. Also, dough made using TN and proVA-enhanced maize is a high proVA-content ingredient for other food products.
-
effect of the Nixtamalization process on the dietary fiber content starch digestibility and antioxidant capacity of blue maize tortilla
Cereal Chemistry, 2015Co-Authors: Luis A Belloperez, Pamela C Floressilva, Gustavo A Camelomendez, Octavio Paredeslopez, Juan De Dios FigueroacardenasAbstract:Nixtamalization is an ancient process developed by the Mesoamerican cultures. Initially, volcanic ashes were used and then calcium hydroxide in commercial production, and more recently Nixtamalization with calcium salts (NCS) has been proposed. The aim of this study was to evaluate the effect of NCS on carbohydrate digestibility and antioxidant capacity in the elaboration of blue maize tortillas. NCS in blue tortillas showed a high amount of total dietary fiber (14.27 g/100 g), the main fraction being insoluble dietary fiber. The contents of resistant starch and slowly digestible starch did not change with the Nixtamalization process. The predicted glycemic index value was lower in blue tortillas with the NCS process (58) than with the traditional Nixtamalization process (71). In general, NCS in blue tortillas presented a higher antioxidant capacity than traditional tortillas (ferric reducing antioxidant power method), indicating that phenolics present in blue maize maintain their activity after cooking. ...
-
effect of the Nixtamalization with calcium carbonate on the indigestible carbohydrate content and starch digestibility of corn tortilla
Journal of Cereal Science, 2014Co-Authors: Luis A Belloperez, Juan De Dios Figueroacardenas, Pamela C Floressilva, Edith Agamaacevedo, Jose A Lopezvalenzuela, Osvaldo H CampanellaAbstract:There is a growing interest for an environment-friendly Nixtamalization process. Nixtamalization with calcium salts generates a minimum level of polluting residues. The effect of a Nixtamalization process with calcium carbonate (NCC) on the indigestible carbohydrate content and starch digestibility of tortillas was evaluated. Traditional and NCC tortillas showed lower moisture content than commercial tortillas. Similar protein, ash, and carbohydrate content were found for the three tortillas, but NCC tortillas showed the highest lipid content. The NCC tortilla had the highest dietary fiber content, with the highest insoluble dietary fiber level. Fresh and stored (96 h) NCC and traditional tortillas showed similar resistant starch content. Fresh traditional tortilla showed the highest slowly digestible starch (SDS), but upon storage the rapidly digestible starch (RDS) content of NCC tortilla decreased. Fresh traditional and NCC tortillas had lower predicted glycemic index (pGI) than commercial tortillas, and upon storage, the three tortillas presented lower pGI values than their fresh counterparts. Consumption of tortillas produced with the NCC can produce positive effects in the human health.
-
effect of Nixtamalization on morphological and rheological characteristics of maize starch
Journal of Cereal Science, 2008Co-Authors: Guadalupe Mendezmontealvo, Octavio Paredeslopez, Francisco J Garciasuarez, Luis A BelloperezAbstract:Nixtamalization of maize grain is an ancient process that until now is used for tortilla production. This thermal-alkaline process produces important changes in morphology and rheological characteristics of starch that is the major component of maize. The aim of this study was to evaluate changes in the morphological and rheological properties of starch brought by Nixtamalization of maize using image analysis and dynamic rheometry, respectively. Nixtamalized maize starch (NS) presented granule sizes higher than starch isolated from raw maize (S) due to the partial swelling produced in the Nixtamalization process. In dynamic tests during the retrogradation kinetics, an inverse effect of the temperature was observed in the re-arrangement of starch components. NS was affected due to the thermal-alkaline process presenting an annealing that provoked a reduction in its ability to develop gels. This information is important during the processing of nixtamalized maize to masa and tortilla production.