RESUMO
Se evaluó el efecto de la concentración de hidróxido de calcio (Ca(OH)2) y tiempo de cocción del grano de maíz sobre las propiedades fisicoquímicas y reológicas durante la nixtamalización tradicional. Se observó que a mayor concentración de Ca(OH)2 y mayor tiempo de cocción del grano, la temperatura de gelatinización aumentó significativamente. El maíz nixtamalizado con 2 g/100g de Ca(OH)2 y 60 min de tiempo de cocción, presentó mayor absorción de calcio, 0.152 g/100g, mostrando un aumento significativo respecto a la concentración inicial (500 g/100g). Todas las muestras presentaron un patrón de difracción de rayos X de almidón tipo A, con diferencias en la intensidad de la difracción. La viscosidad aparente del nixtamal disminuyó considerablemente al utilizar condiciones de procesamiento más altas. Se encontró que la capacidad de retención de agua aumentó con la temperatura.
The effect of calcium hydroxide (Ca(OH)2) concentration and cooking time on physicochemical and pasting properties of maize, during traditional nixtamalization was evaluated. It was observed that the higher the Ca(OH)2 concentration and cooking time the higher the gelatinization temperature. Grain samples treated with 2 g/100g of Ca(OH)2 and 60 min of cooking time presented higher calcium absorption (0.152 g/100g) showing a significant increment (500 g/100g). Results of X-ray diffraction showed that all the samples had X-ray diffraction pattern of starch type A, showing differences in the intensity of the diffraction as indicated by the percentage of cristallinity. The apparent viscosity of the nixtamal considerably decreased when the processes conditions were higher. Water retention capacity increased with temperature.
Assuntos
Amido/análise , Fenômenos Químicos/métodos , Hidróxido de Cálcio , Gelatinases/análise , Zea mays , Análise de AlimentosRESUMO
The effect of calcium hydroxide (Ca(OH)2) concentration and cooking time on physicochemical and pasting properties of maize, during traditional nixtamalization was evaluated. It was observed that the higher the Ca(OH)2 concentration and cooking time the higher the gelatinization temperature. Grain samples treated with 2 g/100 g of Ca(OH)2 and 60 min of cooking time presented higher calcium absorption (0.152 g/100 g) showing a significant increment (approximately 500 g/100 g). Results of X-ray diffraction showed that all the samples had X-ray diffraction pattern of starch type A, showing differences in the intensity of the diffraction as indicated by the percentage of cristallinity. The apparent viscosity of the nixtamal considerably decreased when the processes conditions were higher. Water retention capacity increased with temperature.
Assuntos
Hidróxido de Cálcio/análise , Culinária/métodos , Farinha/análise , Temperatura Alta , Zea mays/química , Reologia , Fatores de Tempo , ViscosidadeRESUMO
Whole, ground and abrasively dehulled grains from both normal (H-34 and H-34) and quality protein (QPM and QPMa) maize were mixed with water contents of 70, 95 and 100 gâ kg-1 and calcium hydroxide concentrations of 0.0, 0.3, 0.5 and 2.0 gâ kg-1 and heated (operating frequency 2.450 MHz, high-power setting) for 10, 15 and 20 min in a commercial microwave oven. The cooked grain was then oven dried and milled to obtain nixtamalised maize flour (NMF). The protein contents and test weights of QPM were higher than for the normal hybrids. The highest yields of masa and tortillas were found for the normal hybrids, and these samples did not show significant differences, as compared with the commercial nixtamalised flour (CNMF) used as control, with respect to masa firmness and adhesiveness and tortilla tensile strength. The cutting force of tortillas from hybrid H-30 and QPM did not show significant differences from the control. The highest values of tortilla rollability were found for the control followed by hybrid H-34. The values of residual cooking liquor for microwave-heated samples were lower than for the control. Ground or dehulled maize grain gave sticky masa and poor mechinical characteristics. Tortillas from whole grain showed good characteristics of texture and consistency of masa, and the tortillas were subjectively similar in colour, flavour and rollability to the tortillas prepared with CNMF. These results indicate a potential use of microwave energy to produce NMF for tortillas and derivatives. © 2000 Society of Chemical Industry.
