Production of tortilla chips from sorghum and maize (Record no. 28463)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02340nab a22002897a 4500 |
| 001 - CONTROL NUMBER | |
| control field | G95162 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20171220113529.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 121211b |||p||p||||||| |z||| | |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER | |
| International Standard Serial Number | 1095-9963 (Revista en electrónico) |
| 022 0# - INTERNATIONAL STANDARD SERIAL NUMBER | |
| International Standard Serial Number | 0733-5210 |
| 024 8# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | https://doi.org/10.1016/S0733-5210(88)80039-0 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | MX-TxCIM |
| 041 0# - LANGUAGE CODE | |
| Language code of text/sound track or separate title | En |
| 043 ## - GEOGRAPHIC AREA CODE | |
| Geographic area code | US |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Serna Saldivar, S. O. |
| 245 00 - TITLE STATEMENT | |
| Title | Production of tortilla chips from sorghum and maize |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Date of publication, distribution, etc. | 1988 |
| 500 ## - GENERAL NOTE | |
| General note | Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0733-5210 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | White maize (Zea mays L.), a tan plant color white sorghum (Sorghum bicolor Moench) and various blends of these were processed into tortilla chips in a pilot plant. The optimun conditions for production of maize and sorghum tortilla chips were: (1) lime-cooking at boiling temperature for 60 and 20 min with 1 and 0.5 % lime, respectively; (2) quenching to drop the temperature of the cooking liquor to 68 C; (3) steeping the grains for 8-12 h and 4-6 h, respectively. The resulting nixtamals (lime-cooked and steeped grains) were stone-ground into a coarse dough (masa). The masa was sheeted, cut into triangles and baked for 39 sec at 280 'C into tortilla pieces, which were fried for 1 min at 190 'C to produce tortilla chips. Under these conditions, maize nixtamal had more dry matter losses than sorghum nixtamal. Both grain masas had similar machinability and contained comparable amounts of moisture. The amount of insoluble dietary fiber increased with increasing sorghum levels. All chips had similar oil uptake during frying. Panelists found that sorghum chips had a bland taste which was significantly different from the characteristic taste of lime-cooked maize. Tortilla chips containing 50% maize had a slightly lower (P < 0.05) flavor, texture and aroma than maize tortilla chips. Sorghum could be useful for snack products in which a strong maize flavor is not desired by consumers. Up to 50% sorghum blends with maize would produce acceptable products. |
| 546 ## - LANGUAGE NOTE | |
| Language note | English |
| 591 ## - CATALOGING NOTES | |
| Affiliation | Elsevier |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Rooney, L. W., |
| Relator term | coaut. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Tellez Giron, A., |
| Relator term | coaut. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Journal of Cereal Science |
| Related parts | v. 8, p. 275-284 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Article |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Date last seen | Total Checkouts | Price effective from | Koha item type | Lost status | Damaged status | Not for loan | Collection code | Withdrawn status | Home library | Current library | Date acquired |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 07/05/2017 | 07/05/2017 | Article | Not Lost | Reprints Collection | CIMMYT Knowledge Center: John Woolston Library | CIMMYT Knowledge Center: John Woolston Library | 07/05/2017 |