title: [Effect of calcium hydroxide concentration and cooking time of corn grain (Zea mays L.) nixtamalized, over physicochemical and rheological nixtamal characteristics].
abstract: The effect of calcium hydroxide (Ca(OH)2) concentration and cooking time on physicochemical and pasting properties of maize, during traditional nixtamalization was evaluated. It was observed that the higher the Ca(OH)2 concentration and cooking time the higher the gelatinization temperature. Grain samples treated with 2 g/100 g of Ca(OH)2 and 60 min of cooking time presented higher calcium absorption (0.152 g/100 g) showing a significant increment (approximately 500 g/100 g). Results of X-ray diffraction showed that all the samples had X-ray diffraction pattern of starch type A, showing differences in the intensity of the diffraction as indicated by the percentage of cristallinity. The apparent viscosity of the nixtamal considerably decreased when the processes conditions were higher. Water retention capacity increased with temperature.
authors.affiliation: Instituto Tecnológico de Durango, CINVESTAV-Querétaro, México.
authors.forename: V K C
authors.initials: VK
authors.lastname: Castillo
authors.forename: M l A
authors.initials: Ml
authors.lastname: Ochoa
authors.forename: C J D
authors.initials: CJ
authors.lastname: Figueroa
authors.forename: L E
authors.initials: LE
authors.lastname: Delgado
authors.forename: I J A
authors.initials: IJ
authors.lastname: Gallegos
authors.forename: C J
authors.initials: CJ
authors.lastname: Morales
mesh_terms: D002126:Calcium Hydroxide / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D005433:Flour / Q000032:analysis*; D006358:Hot Temperature; D012212:Rheology; D013997:Time Factors; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry*
chemical_list: D002126:Calcium Hydroxide