Physicochemical properties of nixtamalized corn flours with and without germ

• Published in: Food chemistry 2017-04, Vol.220, p.490-497
• Main Authors: Vega Rojas, Lineth J., Rojas Molina, Isela, Gutiérrez Cortez, Elsa, Rincón Londoño, Natalia, Acosta Osorio, Andrés A., Del Real López, Alicia, Rodríguez García, Mario E.
• Format: Article
• Language: English
• Subjects: Amylose - chemistry; Amylose - metabolism; Calcium; Calcium - metabolism; Cooking - methods; Corn Oil - analysis; Fatty acids; Fatty Acids - analysis; Flour - analysis; Food Handling - methods; Germ; Germination; Nixtamalization process; Viscosity; X-Ray Diffraction; Zea mays - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.10.039

•Pasting properties of corn starch are strongly influenced by the present of fat and protein.•Nixtamalization produce changes in the fatty acids the germ.•Calcium content in the germen is formed in part by calcium carbonate. This research studied the influence of the germ components on the physicochemical properties of cooked corn and nixtamalized corn flours as a function of the calcium hydroxide content (from 0 to 2.1 w/w) and steeping time (between 0 and 9h). A linear relationship was found between calcium content in germ and steeping time used during nixtamalization process. X-ray diffraction analysis showed that calcium carbonate is formed into the germ structure to 2.1 w/w of calcium hydroxide and 9h steeping time. The presence of the germ improves the development of peak viscosity in flours, and it is related to the increases in calcium concentration in germ and the formation of amylose-lipid complexes. No significant changes were observed in palmitic, stearic, oleic and linoleic acids of corn oil. The levels of further corn oil deterioration were 2.1 w/w of calcium hydroxide concentration and 9h of steeping time.