Effect of Temperature and Steeping Time on Calcium and Phosphorus Content in Nixtamalized Corn Flours Obtained by Traditional Nixtamalization Process
Por:
Rojas-Molina I., Gutiérrez E., Rojas A., Cortés-Álvarez M., Campos-Solís L., Hernández-Urbiola M., Arjona J.L., Cornejo A., Rodríguez-García M.E.
Publicada:
1 oct 2009
Resumen:
This report shows the effect of temperature (72, 82, and 92 degrees C) during the cooking stage and steeping time (0, 1, 3, 5, 7, 9, 11, 13, and 15 hr) on calcium and phosphorus contents in nixtamalized corn flours obtained by the traditional nixtamalization process (NCF). In addition, calcium and phosphorus contents in industrial nixtamalized corn flours were analyzed for comparative purposes. Atomic absorption spectroscopy and UV-vis spectroscopy methods were used to study the calcium and phosphorus contents as well as the Ca2+/P ratio in NCF and industrial nixtamalized corn flours. Additionally, deposition and identification of calcium compounds in the nixtamalized corn pericarp were analyzed by low-vacuum scanning electron microscopy, energy dispersive spectrometry, and X-ray diffraction techniques. Dry matter loss in NCF is also reported. As the temperature increased, Ca2+ content was enhanced, while the phosphorus content decreased with statistical differences (P <= 0.05) between
Filiaciones:
Rojas-Molina I.:
Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Licenciatura en Nutrición, Av. de las Ciencias S/N, C.P. 76230, Juriquilla, Qro, Mexico
Gutiérrez E.:
Univ Nacl Autonoma Mexico, Lab Expt Multidisciplinario Ingn Alimentos, Fac Estudios Super Cuautitlan, Cuautitlan 54740, Mexico
Rojas A.:
Laboratorio de Investigación Química y Farmacológica de Productos Naturales, Facultad de Química, Qro, Mexico
Cortés-Álvarez M.:
Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Licenciatura en Nutrición, Av. de las Ciencias S/N, C.P. 76230, Juriquilla, Qro, Mexico
Campos-Solís L.:
Univ Nacl Autonoma Mexico, Lab Expt Multidisciplinario Ingn Alimentos, Fac Estudios Super Cuautitlan, Cuautitlan 54740, Mexico
Hernández-Urbiola M.:
Univ Nacl Autonoma Mexico, Mexico City 04510, DF, Mexico
Arjona J.L.:
Univ Nacl Autonoma Mexico, Lab Expt Multidisciplinario Ingn Alimentos, Fac Estudios Super Cuautitlan, Cuautitlan 54740, Mexico
Cornejo A.:
Univ Nacl Autonoma Mexico, Lab Expt Multidisciplinario Ingn Alimentos, Fac Estudios Super Cuautitlan, Cuautitlan 54740, Mexico
Rodríguez-García M.E.:
Univ Nacl Autonoma Mexico, Ctr Fis Aplicada & Tecnol Avanzada, Dept Nanotecnol, Juriquilla 76230, Qro, Mexico
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