Physico-chemical properties and quality assessment of corn flour processed by a continuous ohmic heating system and traditional nixtamalization

Figures & data

Figure 1. Continuous ohmic heating system.

Figura 1. Sistema de calentamiento óhmico continuo.

Table 1. Regression coefficients and analysis of the variance and its adjustment to the response variables.
Tabla 1. Coeficiente de regresión y análisis de varianza.

Coefficient	WAI	WSI	Relative viscosity	Adhesiveness force	Hardness	Tensile strength	Cutting force	Tortilla yield
Intercept	−20.83	−38.53	63380.20	1184	938.74	1678	−1934	0.870
Feed moisture (FM)	−0.07^NS	−0.06^NS	−576.75**	−11.88^NS	−7.3^NS	−30.84^NS	−36.17^NS	−0.018^NS
Temperature (T)	0.59*	1.34*	−1116.71***	−19.88^NS	−11.81^NS	−4.93^NS	63.05^NS	0.042*
Screw speed (SS)	0.14^NS	−0.70^NS	−83.99^NS	−7.16^NS	−24.36^NS	−70.24^NS	244.7^NS	−0.065***
FM × T	<0.001	−0.01*	2.02^NS	0.047^NS	−0.03^NS	0.785^NS	3.21^NS	−0.0003*
FM × SS	<0.001^NS	<0.001^NS	−0.15^NS	0.076^NS	−0.15^NS	0.414^NS	−2.916^NS	0.0008***
T × SS	<0.001*	0.01^NS	−0.06^NS	0.011^NS	0.13^NS	0.509^NS	−1.793^NS	0.0001^NS
FM × FM	<0.001^NS	0.01*	3.77**	0.064^NS	0.0^NS	−0.359^NS	−1.646^NS	0.0002**
T × T	0.001***	−0.01^NS	6.06***	0.108^NS	0.09^NS	−0.272^NS	−1.380^NS	−0.0001^NS
SS × SS	0.001^NS	<0.001^NS	2.20^NS	0.082^NS	0.75*	0.209^NS	1.395^NS	0.0003**
Note: *Significant P < 0.05; **Significant P < 0.01; ***Significant P < 0.001. NS, not significant; WAI, water absorption index; WSI, water suability index.
Nota: *Significativo P < 0,05; **Significativo a P < 0,01; ***Significativo a P < 0,001. NS, no significativo; WAI, índice de absorción de agua; WSI, índice de solubilidad en agua.

Figure 2. Physico-chemical properties of ohmic heater corn flour.

Figura 2. Propiedades fisicoquímicas de harinas de maíz óhmicamente calentadas.

Figure 3. Texture of dough of ohmic heater corn flour.

Figura 3. Textura de dough de harinas de maíz óhmicamente calentadas.

Figure 4. Quality assessment of tortilla of ohmic heater corn flour.

Figura 4. Calidad de tortilla de harina de maíz óhmicamente calentada.