000			02387nab|a22003137a|4500
001			64484
003			MX-TxCIM
005			20211108144103.0
008			200910s2020||||xxk|||p|op||||00||0|eng|d
022			_a1757-8981
022			_a1757-899X (Online)
024	8		_ahttps://doi.org/10.1088/1757-899X/980/1/012033
040			_aMX-TxCIM
041			_aeng
100	1		_aMusita, N. _924610
245	1	0	_aNixtamalization application to shelf life of corn flour
260			_aUnited Kingdom : _bIOP Publishing, _c2020.
500			_aPeer review
500			_aOpen Access
520			_aCorn is very potential to be developed as a source of flour and starch for the raw material of the food industry and others, but the functional properties of corn flour are less favored in its application to processed products because the lack of texture and the durability of flour is lack due to the fat content of corn. One way to improve it is by the process of nixtamalization. The purpose of this study was to evaluate the effect of nixtamalization on aflatoxin content and shelf life of corn flour. The treatments used were long immersion in water or without nixtamalization (W1), and soaking time in a solution of Ca(OH)2 consisting of 8 hours (W2), 16 hours (W3), 24 hours (W4), and 32 hours (W5), washed. and ground to form a smooth dough (mass). The experiments were arranged with a single treatment, with variation in the duration of immersion in lime solution (control, 8, 16, 24, and 32 hours). This treatment was repeated 3 times. The results showed a decrease in level of type B1 aflatoxin with increasing immersion time, namely 85 µg/kg (0 hours), 69 µg/kg (8 hours), 62 µg/kg (16 hours), 55 µg/kg (24 hours), and 52 µg/kg (32 hours). The shelf life of corn flour through observation of critical moisture content is 426 days (0 hours), 430 days (8 hours), 489 days (16 hours), 408 days ( 24) hours, and 462 days (32 hours).
546			_aText in English
650		7	_2AGROVOC _91173 _aMaize
650		7	_2AGROVOC _911575 _aCorn flour
650		7	_2AGROVOC _91218 _aProcessing
650		7	_2AGROVOC _95637 _aAflatoxins
773	0		_tIOP Conference Series: Materials Science and Engineering _gv. 980, art. 012033 _dUnited Kingdom : IOP Publishing, 2020. _x1757-8981
856	4		_uhttps://doi.org/10.1088/1757-899X/980/1/012033 _yClick here to access online
942			_cPRO _n0 _2ddc
999			_c64484 _d64476