Ciencias,UNAM

Study of calcium ion diffusion in nixtamalized quality protein maize as a function of cooking temperature

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dc.contributor.author Gutierrez, E
dc.contributor.author Rojas-Molina, I
dc.contributor.author Guzman, H
dc.contributor.author Aguas-Angel, B
dc.contributor.author Arenas, J
dc.contributor.author Fernandez, P
dc.contributor.author Palacios-Fonseca, A
dc.contributor.author Herrera, G
dc.contributor.author Pons-Hernández, JL
dc.contributor.author Rodríguez, ME
dc.date.accessioned 2011-01-22T10:26:18Z
dc.date.available 2011-01-22T10:26:18Z
dc.date.issued 2007
dc.identifier.issn 0009-0352
dc.identifier.uri http://hdl.handle.net/11154/1173
dc.description.abstract In this report, the effect of temperature on the calcium content of Quality Protein Maize (QPM H-368C) during the nixtamalization process as a function of the steeping time for three cooking temperatures (72, 82, and 92 degrees C) is presented. Also, for the first time, we report in physicochemical terms the end of the cooking stage during the nixtamalization process that was established when the moisture content in corn kernels reached a value of 36% (w/w) with a lime concentration of 1% (w/v), independent of the cooking temperature. Atomic absorption spectroscopy was used to determine the calcium concentration in the whole kernel and in its different anatomical components (pericarp, endosperm, and germ) as well as in 10% of the outermost layers, the next 10%, and the remaining 80% of the endosperm as a function of the steeping time. It was found that if the cooking temperature increases, the calcium content increases also. For steeping times in the range of 5-7 In, a relative maximum was found in the calcium contents of 0.24, 0.21, and 0.18% (w/w) in QPM H368 flours at 92, 82, and 72 degrees C, respectively. Calcium was found in the most external layers in the endosperm and minimum diffusion occurs in the internal 80%. Phosphorous was measured by using UV spectroscopy and the results showed that it remains constant at 0.24% throughout the process. Scanning electron microscopy analysis was used to explain the calcium ion diffusion in the kernel. The physical changes in the pericarp govern the calcium diffusion process. en_US
dc.language.iso en en_US
dc.title Study of calcium ion diffusion in nixtamalized quality protein maize as a function of cooking temperature en_US
dc.type Article en_US
dc.identifier.idprometeo 1197
dc.identifier.doi 10.1094/CCHEM-84-2-0186
dc.source.novolpages 84(2):186-194
dc.subject.wos Chemistry, Applied
dc.subject.wos Food Science & Technology
dc.description.index WoS: SCI, SSCI o AHCI
dc.relation.journal Cereal Chemistry

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