Producción Científica Profesorado

Correlation between gelatinization enthalpies,water absorption index and water soluble index in grits, corn meals and nixtamalized corn flours.



Castañeda Ovando, Araceli

2015

Correlation between gelatinization enthalpies,water absorption index and water soluble index in grits, corn meals and nixtamalized corn flours. Olguín-Arteaga, G.M, Amador-Hernández, M, Quintanar Guzmán, A. Díaz-Sánchez, F., Sánchez-Ortega, I., Castãneda-Ovando, A., Avila-Pozos, R., Santos-López, E.M. Revista Mexicana de Ingeniera Quimica, (2015), 14, 303-310. ISSN: 16652738


Abstract


Corn snack industry has empirically found that big and abundant blisters are developed when cornstarch is highly gelatinized, because of milling processes. This defect affects mainly the texture and appearance of the snacks. In the present study, gelatinization enthalpy by DSC was measured in grits, corn meals and nixtamalized corn flours, and correlated with Water Absorption Index (WAI) and Water Soluble Index (WSI), to generate an enthalpy prediction model. Results indicated that the more intense the process of milling was (lower particle diameter), the lower the gelatinization enthalpy values were. Grits presented a gelatinization enthalpy mean of 8.05 1.22 J/g, corn meals of 5.33 1.87 J/g and nixtamalized corn flours ranged between 2.35 y 3.28 J/g. The gelatinization enthalpy was significantly correlated with WAI and WSI (- 0.847 y - 0.763, respectively). A predictive model was successfully generated to predict gelatinization enthalpy in grits, corn meals and flours



Producto de Investigación




Artículos relacionados

LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES

AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Es...

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO

EVALUACIÓN DE LAS CARACTERÍSTICAS FISICOQUÍMICAS EN LA ESPECIE DE FRIJOL PHASEOLUS VULGARIS DE LAS V...

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var.Valencia) en Est...

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...

Composición química de cebadas cultivadas bajo diferentes condiciones de labranza en tres localidade...