Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/59784
Type: Artigo de periódico
Title: Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas
Author: Flores-Farias, R
Martinez-Bustos, F
Salinas-Moreno, Y
Chang, YK
Hernandez, JG
Rios, E
Abstract: Three commercial nixtamalised Mexican maize flours (CNMFs) designated HI-A, HI-B and HI-C were evaluated in this work. For each brand, four samples corresponding to four consecutive months of production were evaluated. Tortillas prepared by the traditional process of nixtamalisation were used as the control. The maize flours and their respective tortillas showed variations between samples in their physical, chemical and rheological parameters. The three commercial maize flours incorporated additives and preservatives. The moisture content, colour, pH, subjective water absorption capacity, water solubility index, water absorption index and swelling capacity of flours showed strong differences between the three CNMFs with respect to the chemical analysis. Important differences in the protein, calcium and amylose contents were observed. Tortillas from CNMFs had a blander maize flavour, less desirable texture and staled more rapidly than traditional tortillas. Some modifications are required in the current Official Mexican Quality Standard, principally in the appropriate selection of additives and levels used in the preparation of CNMFs. (C) 2000 Society of Chemical Industry.
Subject: maize
flours
rheological characteristics
tortillas
Country: Inglaterra
Editor: John Wiley & Sons Ltd
Rights: fechado
Identifier DOI: 10.1002/(SICI)1097-0010(20000501)80:6<657
Date Issue: 2000
Appears in Collections:Unicamp - Artigos e Outros Documentos

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