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CORN (Zea mays) KERNEL HARDNESS AS AN INDEX OF THE ALKALINE COOKING TIME FOR TORTILLA PREPARATION
Author(s) -
MARTINEZHERRERA MARIA L.,
LACHANCE PAUL A.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03793.x
Subject(s) - food science , kernel (algebra) , raw material , endosperm , chemistry , zea mays , mathematics , agronomy , biochemistry , biology , organic chemistry , combinatorics
A functional relationship has been established between the hardness (peak bioyield point) of raw corn kernels and the time needed for the cooking process. The alkaline cooking index (sensation of softness of kernels, cooked appearance of kernel endosperm, and huh disintegration) was found to have an equivalent kernel hardness. The hardness of raw kernels and the cooking time for four different corn varieties were significantly different (P < 0.0001). Within a corn variety, higher calcium hydroxide concentration slightly decreased the cooking time. The linear relationship between variety initial hardness and time at the terminal point of processing makes possible the prediction of the cooking time of a corn variety when its initial hardness is known.