The lack of control of these factors (cooking conditions, grain moisture content, grinding particle size) in TNP results in a variability in the quality of nixtamalized products. Both factors, moisture content and particle size, make gradual starch gelatinization possible, improving the viscoelastic behavior of the obtained masa, as well as the flexibility, rollability, firmness, structural uniformity, color, and shelf life of the tortillas the sensory attributes are appreciated by the consumer. In the traditional nixtamalization process (TNP), wet milling is used to separate the starch granules with excess of water, which reduces the damaged starch content. Among the most important structural changes is the gelatinization of the starch that is affected by factors such as temperature-cooking times and wet milling operations. Currently, through this process, the maize is cooked in a solution of Ca(OH) 2, then soaked, washed, and ground, and thus to obtain flour, masa (dough), tortillas, and other products are widely acceptable.ĭuring traditional nixtamalization structural changes in the grain occur, resulting in rheological, functional, and textural properties that determine the acceptability of the final product. The processing of maize through nixtamalization has allowed the development of traditional products, such as tortillas and other innovators with high consumer acceptance.
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