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

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

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

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

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

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

CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO