ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
As measured by the Brabender viscoamylograph, alkali-cooking and soaking of maize in water (nixtamalization) caused large increases in viscosity, as compared with native flour. Marked effects of cooking time on the pasting properties of nixtamal were also observed. As assessed by the blue value method, nixtamalization does not cause extensive gelatinization of the starch. This was supported by differential scanning calorimetric studies, which yielded similar gelatinization endotherms for untreated maize and nixtamal flours. However, no endotherm peak appeared in tortilla samples made from this nixtamal. Furthermore, untreated maize and nixtamal flours contained many unswollen starch granules.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb00554.x
