| 000 | 02335nab|a22003257a|4500 | ||
|---|---|---|---|
| 001 | 64469 | ||
| 003 | MX-TxCIM | ||
| 005 | 20211101203939.0 | ||
| 008 | 202101s2004||||xxu|||p|op||||00||0|eng|d | ||
| 022 | _a1094-2912 | ||
| 022 | _a1532-2386 (Online) | ||
| 024 | 8 | _ahttps://doi.org/10.1081/JFP-120030041 | |
| 040 | _aMX-TxCIM | ||
| 041 | _aeng | ||
| 100 | 1 |
_aSingh, J. _924510 |
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| 245 | 1 | 0 | _aEffect of process variables and sodium alginate on extrusion behavior of nixtamalized corn grit |
| 260 |
_aUSA : _bTaylor and Francis, _c2021. |
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| 500 | _aPeer review | ||
| 500 | _aOpen Access | ||
| 520 | _aCorn was nixtamalized and extruded to make instant nixtamalized corn flour for use in the preparation of Mexican alkaline foods like tortillas. Extruded instant nixtamalized corn flour was prepared with the addition of sodium alginate (0, 0.5 and 1%) and a change in process variables (feed moisture 16, 20, 24% and barrel temperature 125, 150, 175°C) using single screw extruder. The extruder die pressure, specific energy consumption (SEC), and extrudate properties such as expansion, water absorption index (WAI), water solubility index (WSI), and viscosity were analyzed. Sodium alginate interacted with various components of the nixtamalized corn and resulted in an increase in die pressure, SEC, WAI, and viscosity of the extruded flour. WSI and expansion of the extrudates decreased with the increase in sodium alginate concentration. Studies on tortillas had shown that the corn masa containing different concentrations of hydrocolloid (sodium alginate) with high water absorption capacity resulted in highest yields and better textural properties. The study could be useful for the tortilla chip industry where a nixtamalized corn flour with high water retention capacity and low water solubility is desired for better quality and textural properties. | ||
| 546 | _aText in English | ||
| 650 | 7 |
_aExtrusion _2AGROVOC _912921 |
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| 650 | 7 |
_aProcessing _2AGROVOC _91218 |
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| 650 | 7 |
_aMaize _2AGROVOC _91173 |
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| 650 | 0 |
_aSodium alginate _2AGROVOC _924511 |
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| 700 | 1 |
_aSingh, N. _917894 |
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| 773 | 0 |
_tInternational Journal of Food Properties _gv. 7, no. 2, p. 329-340 _dUSA : Taylor and Francis, 2004. _x1532-2386 |
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| 856 | 4 |
_uhttps://doi.org/10.1081/JFP-120030041 _yClick here to access online |
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| 942 |
_cJA _n0 _2ddc |
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| 999 |
_c64469 _d64461 |
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