Effect of nixtamalization conditions ultrasound assisted on some physicochemical, structural and quality characteristics in maize used for pozole

Traditional nixtamalization (TN) and assisted ultrasound nixtamalization (ASN) were carried out on maize kernel (Zea mays) used for pozole elaboration, evaluating some physicochemical, structural and quality characteristics. It was found that the cooking time for popping (CTP) varied from 92 to 99 m...

Full description

Saved in:
Bibliographic Details
Published in:CYTA: journal of food 2016-04, Vol.14 (2), p.324-332
Main Authors: Robles-Ozuna, L.E., Ochoa-Martínez, L.A., Morales-Castro, J., Gallegos-Infante, J.A., Quintero-Ramos, A., Madera-Santana, T.J.
Format: Article
Language:English
Subjects:
Color
Cooking
Corn
Granos de maíz
Kernels
maize kernels
Nixtamalización
nixtamalization
pozole
Sonication
Starch
Ultrasonic imaging
Ultrasonido
Ultrasound
Zea mays
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Traditional nixtamalization (TN) and assisted ultrasound nixtamalization (ASN) were carried out on maize kernel (Zea mays) used for pozole elaboration, evaluating some physicochemical, structural and quality characteristics. It was found that the cooking time for popping (CTP) varied from 92 to 99 min in TN samples and from 72 to 90 min in ASN samples. The percentage of popped grains and the expansion volume did not show significant differences between treatments. In general, it was observed more luminous color and a lower b* value, which indicate the yellow color when sonication was used during the nixtamalization process. Less starch damage was observed when sonication was applied during the nixtamalization process. Using the ASN, up to 20 min in the CTP was reduced for obtaining the maize kernel for pozole.
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2015.1110201