Bioactives-retained non-glutinous noodles from nixtamalized Dent and Flint maize.
Nixtamalization is a well-known pre-treatment technique in the tortilla industry. Nixtamalized maize (nixtamal) is known for its modified physicochemical as well as nutritional attributes. In the present study, two types of nixtamalization processes (traditional and ecological) were employed for the development of whole-grain-maize-based noodles using Dent and Flint maize genotypes. Results showed that ecological nixtamalization had resulted in better cooking and textural qualities of noodles compared to the one prepared traditionally. Dent maize noodles from traditional and ecological nixtamalization had lower retention of phenolics (40 and 64%, respectively) whereas, Flint maize noodles retained 50 and 66% phenolics, respectively. Dent maize noodles had undergone phenolics loss of 5-6% on cooking while those of Flint maize lost only 2%. Ecological nixtamalization maintained the pH of the cooking liquor within an acidic-neutral range and yielded noodle with higher retention of phenolics whereas, the traditional process negatively affected the antioxidant compounds and their properties.
Dept. of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India.
Amit K
AK
Das
Dept. of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India. Electronic address: silabhat@yahoo.com.
Sila
S
Bhattacharya
Dept. of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India; Dept. of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore 570006, Karnataka, India. Electronic address: singhva2003@yahoo.co.in.
Vasudeva
V
Singh
D000975:Antioxidants / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D010636:Phenols / Q000032:analysis*; D003313:Zea mays / Q000737:chemistry
D000975:Antioxidants; D010636:Phenols
Antioxidant; Ecological nixtamalization; Maize; Noodle; Phenolics; Traditional nixtamalization