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Physicochemical changes of maize starch during the lime‐heat treatment for tortilla making
Author(s) -
ROBLES R. R.,
MURRAY E. D.,
PAREDESLÓPEZ O.
Publication year - 1988
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1988.tb00554.x
Subject(s) - endotherm , lime , starch , food science , starch gelatinization , chemistry , maize starch , differential scanning calorimetry , materials science , physics , metallurgy , thermodynamics
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.