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New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents
Author(s) -
Campechano Carrera Elsa María,
de Dios Figueroa Cárdenas Juan,
Arámbula Villa Gerónimo,
Martínez Flores Héctor Eduardo,
Jiménez Sandoval Sergio J.,
Luna Bárcenas J. Gabriel
Publication year - 2012
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.1365-2621.2011.02878.x
Subject(s) - lime , effluent , dry matter , nutrient , chemistry , wastewater , food science , pulp and paper industry , zoology , agronomy , environmental science , biology , environmental engineering , paleontology , organic chemistry , engineering
Summary An ecological nixtamalisation process (EP) for making whole corn flour for tortillas was compared with the traditional nixtamalisation process (TP). One of the problems of TP is high level of solid losses. The aim was to evaluate the composition of these losses. In EP, dry matter losses of nejayote were from 1.2% to 1.4%, while in TP 3.2%. Nejayote from TP showed a pH of 11.9, whereas EP showed a pH close to neutral. The pericarp was retained in EP with the use of calcium salts, whereas in TP lime destroyed it almost completely. Losses of total dietary fibre in nejayote solids were about 41.2% for TP compared to an average of 17.4% for EP. Most of nejayote losses in TP were soluble fibre (30.4%), compared with EP that ranged from 6.2% to 7.9%. All compounds retained by nixtamal from EP are important sources of nutrients and dietary fibre.