Physicochemical changes of maize starch during the lime‐heat treatment for tortilla making
R. R. ROBLES, E.D. Murray, Octavio Paredes‐López
International Journal of Food Science & Technology
Abstract
Summary As measured by the Brabender viscoamylograph, alkali‐cooking and soaking of maize in water (nixtamalization) caused large increases in viscosity, as compared with native flour. Marked effects of cooking time on the pasting properties of nixtamal were also observed. As assessed by the blue value method, nixtamalization does not cause extensive gelatinization of the starch. This was supported by differential scanning calorimetric studies, which yielded similar gelatinization endotherms for untreated maize and nixtamal flours. However, no endotherm peak appeared in tortilla samples made from this nixtamal. Furthermore, untreated maize and nixtamal flours contained many unswollen starch granules.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
nixtamalization causes large increases in viscosity
“alkali‐cooking and soaking of maize in water (nixtamalization) caused large increases in viscosity, as compared with native flour.”
untreated maize and nixtamal flours contain many unswollen starch granules
“untreated maize and nixtamal flours contained many unswollen starch granules.”
nixtamalization does not cause extensive gelatinization of the starch
“nixtamalization does not cause extensive gelatinization of the starch.”