000 02759nab a22004097a 4500
001 G98206
003 MX-TxCIM
005 20220426214438.0
008 220426s2013 xxu|||p|op||| 00| 0 eng d
022 _a0733-5210
024 8 _ahttps://doi.org/10.1016/j.jcs.2013.09.005
040 _aMX-TxCIM
041 _aeng
090 _aCIS-7360
100 1 _aFigueroa-Cardenas, J. de D.
_920371
245 1 0 _aEffect of annealing from traditional nixtamalisation process on the microstructural, thermal, and rheological properties of starch and quality of pozole
260 _aUSA :
_bElsevier,.
_c2013
500 _aPeer review
520 _aEleven maize landraces were evaluated for pozole quality. The microstructural, thermal and rheological properties of annealed starch granules determine most of the quality of pozole. Annealed starch in traditional nixtamalisation has an important role in increasing gelatinisation onset (To), peak (Tp) and final (Tf) temperatures; peak, setback and final viscosity as well as the stability of the starch granule, all of which significantly affect pozole quality. Annealed starch in Cacahuacintle nixtamal (pozole end-use) increased temperatures To, Tp and Tf by >5.2, >3.8 and >4.1 °C respectively, and narrowed the range Tf − To from 13.78 to 12.62 °C. The enthalpy was reduced from 6.76 to 5.85 J/g, while the nixtamal starch in tortilla maize landraces presented fewer annealing effects. The annealing effect in nixtamal starch seems to stabilize the starch granules and avoid their collapse, compared to native starch, as shown by the X-ray diffraction peak intensity and pattern that is similar to unprocessed maize. Starch in nixtamal changes from Type A to Type V pattern in pozole. Kernel physical parameters, although important, affected the quality to a lesser extent, with the exception of the flotation index. Cacahuacintle maize landrace showed the best quality and yield as well as a short pozole cooking time.
536 _aGenetic Resources Program|Global Maize Program
546 _aText in English
591 _aElsevier|CIMMYT Informa No. 1867
594 _aINT2691|INT3242
595 _aCSC
650 7 _aStarch
_2AGROVOC
_95810
650 7 _aMaize
_2AGROVOC
_91173
650 7 _aProcessing
_2AGROVOC
_91218
700 1 _aVéles Medina, J.J.
_927221
700 1 _aHernández Landaverde, M.A.
_927222
700 1 _aAragón, F.
_97201
700 1 _aGaytán-Martínez, M.
_924625
700 1 _aChavez Martinez, E.,
700 1 _9850
_aPalacios-Rojas, N.
_gGlobal Maize Program
_8INT2691
700 1 _9908
_aWillcox, M.
_gGlobal Maize Program
_8INT3242
773 0 _tJournal of Cereal Science
_gv. 58, no. 3, p. 457-464
_dUSA : Elsevier, 2013.
_wG444514
_x0733-5210
942 _cJA
_2ddc
999 _c30174
_d30174