| 000 | 03001nab|a22004217a|4500 | ||
|---|---|---|---|
| 001 | 69064 | ||
| 003 | MX-TxCIM | ||
| 005 | 20250731101124.0 | ||
| 008 | 20251s2025|||||si ||p|op||||00||0|eng|dd | ||
| 022 | _a1757-8361 | ||
| 022 | _a1757-837X (Online) | ||
| 024 | 8 | _ahttps://doi.org/10.15586/qas.v17i3.1557 | |
| 040 | _aMX-TxCIM | ||
| 041 | _aeng | ||
| 100 | 1 |
_aVazquez-Carrillo, M.G. _93938 |
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| 245 | 1 | 0 |
_aCommercial limes (calcium hydroxide) in corn tortilla production : _bChanges in pH, color, sensory characteristics, and shelf life |
| 260 |
_aSingapore : _bCodon Publications, _c2025. |
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| 500 | _aPeer review | ||
| 500 | _aOpen Access | ||
| 520 | _aLime, an essential component of the nixtamalization process, influences several aspects of tortilla quality. This study evaluated the effect of six commercial limes of different purities on the quality of tortillas made from white and blue corn. The Ca(OH)(2) and heavy metal content in lime, color, pH, and calcium content in tortillas, acceptability by attributes, and shelf life were determined. Limes with lower levels of Ca(OH)(2) fell below the standard specifications and exceeded the limits for heavy metals such as arsenic (6.6 and 7.3 mg kg(-1)) and lead (2.4 mg > 21.6, blue > 5.7), calcium content (white > 200, blue > 176 mg 100 g(-1)), and lower luminosity. Moreover, these limes imparted better organoleptic characteristics to the tortillas, which led to a higher preference among the panelists. The purity of lime is a key factor in improving the quality and safety of the tortilla; thus, countries that adopt the nixtamalization process using lime should pay particular attention to the purity of the lime used in their processes, as it modifies the characteristics of the final product. In addition, manufacturers of food-grade lime must guarantee high purity to obtain a safe, high-quality food product. | ||
| 546 | _aText in English | ||
| 597 |
_bPlant Health _dInstituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP) _dCGIAR Trust Fund _dGrupo Calidra, S.A. de C.V. _dFundación Tortilla A.C. _uhttps://hdl.handle.net/10568/175810 |
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| 650 | 7 |
_aFungal contamination _2AGROVOC _939676 |
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| 650 | 7 |
_aHeavy metals _2AGROVOC _915863 |
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| 650 | 7 |
_aLimes _2AGROVOC _930590 |
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| 650 | 7 |
_aCalcium hydroxide _2AGROVOC _924500 |
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| 650 | 7 |
_aProcessed plant products _2AGROVOC _938425 |
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| 700 | 1 |
_aPalacios-Rojas, N. _gSustainable Agrifood Systems _8INT2691 _9850 |
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| 700 | 1 |
_aMier-Sainz Trapaga, R. _934534 |
|
| 700 | 1 |
_aGarcia-Cruz, L. _934533 |
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| 700 | 1 |
_aRosas-Zamora, G. _939677 |
|
| 700 | 1 |
_aRosales-Nolasco, A. _8N1202766 _gGlobal Maize Program _92538 |
|
| 700 | 1 |
_aSantillano-Gómez, L.C. _939678 |
|
| 773 | 0 |
_tQuality Assurance and Safety of Crops & Foods _gv. 17, no. 3, p. 173–185 _dSingapore : Codon Publications, 2025. _x1757-8361 |
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| 856 | 4 |
_yOpen Access through DSpace _uhttps://hdl.handle.net/10883/35808 |
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| 942 |
_cJA _n0 _2ddc |
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| 999 |
_c69064 _d69056 |
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