title: Physicochemical properties of nixtamalized corn flours with and without germ.
abstract: This research studied the influence of the germ components on the physicochemical properties of cooked corn and nixtamalized corn flours as a function of the calcium hydroxide content (from 0 to 2.1 w/w) and steeping time (between 0 and 9h). A linear relationship was found between calcium content in germ and steeping time used during nixtamalization process. X-ray diffraction analysis showed that calcium carbonate is formed into the germ structure to 2.1 w/w of calcium hydroxide and 9h steeping time. The presence of the germ improves the development of peak viscosity in flours, and it is related to the increases in calcium concentration in germ and the formation of amylose-lipid complexes. No significant changes were observed in palmitic, stearic, oleic and linoleic acids of corn oil. The levels of further corn oil deterioration were 2.1 w/w of calcium hydroxide concentration and 9h of steeping time.
authors.affiliation: Posgrado en Ciencias Químico Biológicas, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, C.P-76010 Querétaro, Qro., Mexico.
authors.forename: Lineth J
authors.initials: LJ
authors.lastname: Vega Rojas
authors.affiliation: Laboratorio de Investigación Química y Farmacológica de Productos Naturales, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, C.P. 76010 Querétaro, Qro., Mexico. Electronic address: jirojasmolina@gmail.com.
authors.forename: Isela
authors.initials: I
authors.lastname: Rojas Molina
authors.affiliation: Facultad de Ingeniería, Licenciatura en Ingeniería Agroindustrial, Universidad Autónoma de Querétaro, Carretera a Chichimequillas S/N, Querétaro C.P. 76140, Mexico; Laboratorio de procesos de Transformación y Tecnologías Emergentes en Alimentos, Universidad Nacional Autónoma de México, FES-Cuautitlán, Edo de México, Cuautitlán Izcalli C.P. 54714, Mexico.
authors.forename: Elsa
authors.initials: E
authors.lastname: Gutiérrez Cortez
authors.affiliation: Departamento de Nanotecnología, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Querétaro, Qro. C. P. 76230. Mexico.
authors.forename: Natalia
authors.initials: N
authors.lastname: Rincón Londoño
authors.affiliation: Cátedra Conacyt en Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Veracruz, Ver., C. P. 91897, Mexico.
authors.forename: Andrés A
authors.initials: AA
authors.lastname: Acosta Osorio
authors.affiliation: Departamento de Ingeniería Molecular de Materiales, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Querétaro, Qro., C. P. 76230, Mexico.
authors.forename: Alicia
authors.initials: A
authors.lastname: Del Real López
authors.affiliation: Departamento de Nanotecnología, Centro de Física Aplica y Tecnología Avanzada, Universidad Nacional Autónoma de México, Querétaro, Qro. C. P. 76230. Mexico. Electronic address: marioga@fata.unam.mx.
authors.forename: Mario E
authors.initials: ME
authors.lastname: Rodríguez García
mesh_terms: D000688:Amylose / Q000737:chemistry / Q000378:metabolism; D002118:Calcium / Q000378:metabolism; D003296:Cooking / Q000379:methods; D003314:Corn Oil / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D018525:Germination; D014783:Viscosity; D014961:X-Ray Diffraction; D003313:Zea mays / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D003314:Corn Oil; D000688:Amylose; D002118:Calcium
keywords: Calcium; Fatty acids; Germ; Nixtamalization process