29D-28 |
Nixtamalized flour from quality protein maize (Zea mays L). Optimization of alkaline processing |
J. MILÁN CARRILLO1, C. REYES MORENO1, E. O. Cuevas Rodríguez1, H. M. Cuen Ojeda1, R. Gutierrez Dorado2, E. Reyes Fernández2, and E. M. Milán Noris2. (1) Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, 80000, Mexico, (2) FCQB-UAS, UAS, CU, Culiacán, Sinaloa, 80000, Mexico The objective of this work was to know the best combination of nixtamalization process variables for the production of nixtamalized flour from quality protein maize (Zea mays L). The nixtamalization conditions were selected from factorial combinations of process variables: nixtamalization time (NT, 20-85 min), lime concentration (LC, 10-20 gL-1) and steep time (ST, 8-16 h). Nixtamalization temperature and grain/cooking medium ratio were 85 °C and 1:3, respectively. At the end of each cooking treatment the steeping started for the required time. Steeping was terminated by draining the nejayote. Nixtamal was washed twice using tap water. Nixtamal was ground into masa using a stone grinder and then dried to obtain nixtamalized flour. Response surface methodology was applied, as optimization technique, over four response variables: In vitro protein digestibility (PD), total color difference (∆E), water absorption index (WAI) and pH. Predictive models for response variables were developed as a function of process variables. The conventional graphical method was applied to obtain maximum PD, WAI and minimum ÄE, pH. Contour plots of each of the response variables were utilized, applying superposition surface methodology, to obtain three contour plots for observation and selection of superior (optimum) combination of NT (34.3 min), LC (15.8 gL-1)and ST (8.4 h) to obtain nixtamalized flour from quality protein through traditional nixtamalization process.
Session 29D, Food Engineering: Thermal processes
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