Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review
| Autor: | José Juan Véles-Medina, Néstor Ponce-García, Anayansi Escalante-Aburto, David Santiago-Ramos, Rosa María Mariscal-Moreno, Juan de Dios Figueroa-Cárdenas |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Calcium salts Starch chemistry.chemical_element Wood ash 04 agricultural and veterinary sciences Calcium 040401 food science Biochemistry Endosperm 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Nixtamalization Composition (visual arts) Food science Food Science |
| Zdroj: | Journal of Cereal Science. 81:108-117 |
| ISSN: | 0733-5210 |
| Popis: | Nixtamalization is the cooking of corn grains, traditionally in water with wood ashes or alkaline compounds. However, due to the pollution caused, the use of other calcium salts or weak acids, as well as alternative processes, has been explored. The pericarp and endosperm comprise 80.5–92.9% of the total weight of the grain and therefore have great effects on handling during processing and the quality of nixtamalized corn-based products. An introduction to nixtamalization processing conditions is followed by reviews of the microstructure and composition of the pericarp and endosperm, and the effects of nixtamalization on the structures and compositions of these tissues. In particular, the processing of raw corn into masa (dough) affects the gelatinization of starch, the interactions of starch with calcium and amylose-lipid complexes, with impacts on pasting properties and digestibility. Finally, the research required to underpin the development of new processing alternatives is discussed. |
| Databáze: | OpenAIRE |
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