Effect of calcium content in the corn flour on RVA profiles
Por:
Fernandez-Munoz, JL, Acosta-Osorio, AA, Zelaya-Angel, O, Rodriguez-Garcia, ME
Publicada:
1 ene 2011
Categoría:
Food Science
Resumen:
Corn flour was produced using the traditional nixtamalization process and different steeping times of 0, 1, 5, 6, 10, 13, and 24 h The flour particle size distribution was then evaluated in terms of the particles retained by using a 40 US mesh screen. The lime content, the Rapid Visco Analyzer (RVA) profiles, maximum peak viscosity, breakdown and final viscosity (V) were measured as a function of the steeping time It was found that the initial rate of Increase in viscosity (dV/dt), maximum peak viscosity, breakdown and final viscosity of fractions depended on the amount of calcium incorporated in the corn kernels during the steeping time (T(s)) of the nixtamalization process. The particles retained using a 40 mesh that were steeped for 0-5 h, do not have the characteristic points of an RVA profile. i.e. maximum peak viscosity and breakdown However, the particles retained using a 40 mesh and steeped for 6-24 h developed peak viscosity, breakdown and final viscosity The corn flours that
Filiaciones:
Rodriguez-Garcia, ME:
Univ Nacl Autonoma Mexico, Dept Nanotecnol, Ctr Fis Aplicada & Tecnol Avanzada, Queretaro, Qro, Mexico
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