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Assessment of Corn Quality for Nixtamalization: Development of a Convenient Bench‐Top Cooking Method
Author(s) -
Sahasrabudhe Shreya N.,
Ratnayake Wajira S.,
Mathew John M.,
Jackson David S.
Publication year - 2017
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-01-16-0004-r
Subject(s) - steeping , chemistry , response surface methodology , lime , dry matter , moisture , food science , pulp and paper industry , zoology , chromatography , materials science , metallurgy , organic chemistry , engineering , biology
A convenient small‐scale laboratory method that can be used to simultaneously analyze multiple samples was developed to rapidly assess suitability of corn for nixtamalization. This new 100 g method was developed based on a previously reported 500 g laboratory process that has been shown to mimic the industrial nixtamalization process. The two methods were compared for nixtamal moisture, dry matter loss, degree of pericarp removal, and gelatinization properties of the cooked corn. The heating and cooling profiles of the 100 g method were developed using the 500 g method, by monitoring temperature every 30 s during cooking and steeping. Nixtamalization was conducted with a 1:4 corn/water ratio, with 1% lime. A response surface central composite design was used to model a wide range of processing conditions for the two methods: cook temperature (80–95°C), cook time (3–40 min), and steep time (2–12 h). Parameter estimates and response surfaces were compared, and predictive models were fitted. The response surface models for the two methods were not significantly different for nixtamal moisture, dry matter loss, and gelatinization enthalpy; there was an overlap of the 90% Bonferroni confidence intervals ( P < 0.05, r 2 > 0.7). The bench‐top 100 g nixtamalization process can successfully mimic the 500 g method over a wide range of processing conditions.