title: [Chemical characteristics and uses of instant corn flour II].
abstract: The hydrothermal process using corn grits soaked in water at room temperature (28-30 degrees C) for 5 hours and steaming for 1 minute at 118 degrees C did not affect the proximal composition of the corn flour. However, the amino acid content was reduced approximately 18% (specially lysine and tryptophan). Vitamin and pigment contents were few affected. The characteristics of color and shelf life of corn flour were improved with the hydrothermal process. Tortillas prepared with instant corn flour showed better color and texture in comparison to the tortillas prepared by the conventional process. Polentas prepared with instant corn flour with 30 seconds of mixing showed better characteristics of flavor, odor, texture and required less preparation time than commercial polentas.
authors.affiliation: Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional. Dpto. de Biotecnología y Bioingeniería, Alimentos, México, D.F.
authors.forename: F
authors.initials: F
authors.lastname: Martínez
authors.forename: A A
authors.initials: AA
authors.lastname: el-Dahs
mesh_terms: D003116:Color; D005433:Flour / Q000032:analysis; D005511:Food Handling / Q000379:methods; D009753:Nutritive Value; D013696:Temperature; D013997:Time Factors; D003313:Zea mays / Q000737:chemistry*
vernacular_title: Características químicas y usos de harina instantánea de maíz II.