13,654
Views
16
CrossRef citations to date
0
Altmetric
Articles

Propiedades funcionales de harinas de maíz nixtamalizado obtenidas por extrusión a baja temperatura

Functional properties of extruded corn flour obtained at low temperature

, , &
Pages 263-270 | Received 18 Jun 2013, Accepted 31 Aug 2013, Published online: 05 Dec 2013

Referencias

  • [AACC] American Association of Cereal Chemists. (1995). Approved methods (9th ed.). Minneapolis, USA: American Association of Cereal Chemists.
  • Almeida-Domínguez, H. D., Suhendro, E. L., & Rooney, L. W. (1997). Factors affecting rapid visco analyser curves for the determination of maize kernel hardness. Journal Cereal Science, 25, 93–102.
  • Anderson Conway, H. F., Pfeifer, V. F., & Griffin, Jr. (1969). Gelatinization of corn grits by roll- and extrusion-cooking. Cereal Science Today, 14, 4–12.
  • Arámbula, V. G., Mauricio, S. R. A., Figueroa, C. J. D., González-Hernández, J., & Ordorica, F. C. A. (1999). Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and lime. Journal of Food Science, Engineering/Processing, 64(1), 120–124.
  • Bello-Pérez Luis, A., Osorio-Díaz, P., Agama-Acevedo, E., Núñez-Santiago, C., & Paredes-López, O. (2002). Propiedades químicas, fisicoquímicas y reológicas de masas y harinas de maíz nixtamalizado. Agrociencia, 36, 319–328.
  • Bedolla, S., & Rooney, L. W. (1984). Characteristics of U.S. and Mexican instant maize flours for tortilla and snack preparation. Cereal Foods World, 29, 732.
  • Billeb de Sinibaldi, A. C., & Bressani, R. (2001). Características de cocción por nixtamalización de once variedades de maíz. Archivos Latinoamericanos De Nutrición, 51(1), 86–94.
  • Camire, M. E., Camire, A., & Krumhar, K. (1990). Chemical and nutritional changes in foods during extrusion. Critical Reviews in Food Science and Nutrition, 29 (1), 35–57.
  • Castillo, V. K. C., Ochoa, M. L. A., Figueroa, C. J. D., Delgado, L. E., Gallegos, I. J. A., & Morales, C. J. (2009). Efecto de la concentración de hidróxido de calcio y tiempo de cocción del grano de maíz (Zea mays L.) nixtamalizado, sobre las características fisicoquímicas y reológicas del nixtamal. Archivos Latinoamericanos De Nutrición, 59 (4), 425–432.
  • Chiang, B. Y., & Johnson, J. A. (1977). Gelatinization of starch in extruded products (Wheat flour). Cereal Chemistry, 54, 3, 436–443
  • Fennema, O. (2004). Química de los alimentos, 3ra Edición. Edit. Marcel Dekker, New York: Basel.
  • Flores-Farías, R., Martínez-Bustos, F., Salinas-Moreno, Y., & Ríos, E. (2002). Caracterización de harinas comerciales de maíz nixtamalizado. Agrociencia, 36, 557–567.
  • Gaytán-Martínez, M., Martínez-Bustos, F., & Morales-Sánchez, E. (2000). Aplicación de un proceso de cocimiento dieléctrico en la elaboración de harinas instantáneas de maíz amarillo para la preparación de frituras de masa y tortillas. Archivos Latinoamericanos De Nutrición, 50 (4), 366–373.
  • Gómez-Aldapa, C., Martínez-Bustos, F., Figueroa, J. D. C., & Ordorica, F. C. A. (1999). A comparison of the quality of corn tortillas made from instant corn flours by traditional of extrusion process. International Journal of Food Science and Technology, 34, 391–399.
  • Gutiérrez-Dorado, R., Ayala-Rodríguez, A. E., Milán-Carrillo, J., López-Cervantes, J., Garzón- Tiznado, J. A., López-Valenzuela, J. A. …, Reyes-Moreno, C. (2008). Technological and nutritional properties of flours and tortillas from nixtamalized and extruded quality protein maize (Zea mays L.). Cereal Chemistry, 85(6), 808–816.
  • Harper, J. M. (1990). Extrusion of foods. Biotechnology and food process engineering. In C. Schwartzberg & A. Rao (Eds.) Institute of Food Technologists (pp. 295–308). Boca Raton, FL: CRC Press LLC.
  • Hoover, R. (2001). Composition, molecular structure, and physicochemical properties of tuber and root starches: a review. Carbohydrate Polymers, 45, 253–267.
  • Lai, L. S., & Kokini, L. S. (1991). Physicochemical changes and rheological properties of starch during extrusion (a review). Biotechnology Progress, 7, 251–266.
  • Martínez-Bustos, F., Figueroa, C. J. D. D., Sánchez-Sinencio, F., González-Hernández, J., Martínez, M. J. L., & Ruíz, T. M. (1996). Method for the preparation of instant fresh corn dough or masa. U.S. Patent No. 5 532 013. Alexandria, VA: U.S. Patent and trademark Office.
  • Martínez-Bustos, F., López Soto, M., San Martín-Martínez, E., Zazueta-Morales, & J. J. Velez-Medina. (2006). Effects of high energy milling on some functional properties of jicama starch (Pachyrrhizus erosus L. Urban) and cassava starch (Manihot esculenta Crantz). Journal of Food Engineering, 4, 1212–1220.
  • Martínez-Flores, H. E., Martínez-Bustos, F., Figueroa, C. J. D., & González-Hernández, J. (1998). Tortillas from extruded masa as related to corn genotype and milling process. Journal Food Science, 63: 130–133.
  • Mensah-Agyapong, J., & Horner William, F. A. (1992). Nixtamalization of maize (Zea mays L) using a single screw cook-extrusion process on lime- treated grits. Journal Science Food Agriculture, 60, 509–514.
  • Ménera-López, I., Gaytán-Martínez, M., Reyes-Vega, M. L., Morales-Sánchez, E., & Figueroa, J. D. C. (2013). Physico-chemical properties and quality assessment of corn flour processed by a continuous ohmic heating system and traditional nixtamalization. CyTA – Journal of Food, 1, 8–10.
  • Mercado-Pedraza, E. B., Morales-Sánchez, E., Reyes-Vega, M., Gaytán-Martínez, M. & Ortega-Moody, J. A. (2013). Effects of a low-shear transport system on the physicochemical characteristics of nixtamal corn flour. Journal of Food Processing and Preservation. doi:10.1111/jfpp.12094
  • Norma Oficial Mexicana (2002). NMX-FF-034/1-SCFI Productos alimenticios no industrializados para consumo humano – cereales -parte I: Maíz blanco para proceso alcalino para tortillas de maíz y productos de maíz nixtamalizado – especificaciones y métodos de prueba. Secretaría De Economía, Vol. 1, pp. 1–22.
  • Paredes-López, O., Guevara-Lara, F., & Bello-Pérez, L. A. (2009). La nixtamalización y el valor nutritivo del maíz. Ciencias, 92, 60–70.
  • Rangel-Meza, E., Muñoz, O.Vázquez-Carrillo, G., Cuevas-Sánchez, J.Merino-Castillo, J., &Miranda-Colín, S. (2004). Nixtamalización, Elaboración y calidad de tortilla de maíces de Ecatlan, Puebla, México. Agrociencia, 38, 52–62.
  • Rodríguez-Sandoval, E., Fernández-Quintero, A., Alonso-Alcalá, L., & Ospina-Patiño, B. (2006). Reología de suspensiones preparadas con harina precocida de yuca. Ingeniería Y Desarrollo, 19, 17–30.
  • Sefa-Dedeh, S., Cornelius, B., Sakyi-Dawson, E., & Ohene-Afoakwa, E. (2004). Effect of nixtamalization on the chemical and functional properties of maize. Food Chemistry, 86, 317–324.
  • Serna-Saldívar, S. O., Cannet, R., Vargas, J., González, M., Bedolla, S., & Medina, C. (1988). Effect of soybean and sesame addition on the nutritional value of Maize and decorticated sorghum tortillas produced by extrusion cooking. Cereal Chemistry, 64, 44–48.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.