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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleCharacteristics of nixtamalised maize flours produced with the use of microwave heating during alkaline cookingpt_BR
dc.contributor.authorMartinez-Bustos, Fpt_BR
dc.contributor.authorGarcia, MNpt_BR
dc.contributor.authorChang, YKpt_BR
dc.contributor.authorSanchez-Sinencio, Fpt_BR
dc.contributor.authorFigueroa, CJDpt_BR
unicamp.authorUniv Autonoma Queretaro, Fac Quim, CINVESTAV,Lab Invest Mat, Ctr Univ,Ctr Invest & Estudios Avanzados,IPN, Queretaro 76010, Mexico Univ Autonoma Chapingo, Dept Ingn Agroind, Chapingo, Mexico, Mexico Univ Estadual Campinas, Dept Tecnol Alimentos, Fac Engn Alimentos, BR-13083970 Campinas, SP, Brazil IPN, Ctr Invest Ciencia Aplicada & Tecnol Avanzada, Queretaro, Mexicopt_BR
dc.subjectnixtamalised maize flourspt_BR
dc.subjectmicrowave heatingpt_BR
dc.subject.wosQuality Protein Maizept_BR
dc.description.abstractWhole, ground and abrasively dehulled grains from both normal (H-34 and H-34) and quality protein (QPM and QPMa) maize were mixed with water contents of 70, 95 and 100g kg(-1) and calcium hydroxide concentrations of 0.0, 0.3, 0.5 and 2.0g kg(-1) and heated (operating frequency 2.450MHz, high-power setting) for 10, 15 and 20min in a commercial microwave oven. The cooked grain was then oven dried and milled to obtain nixtamalised maize flour (NMF). The protein contents and test weights of QPM were higher than for the normal hybrids. The highest yields of masa and tortillas were found for the normal hybrids, and these samples did not show significant differences, as compared with the commercial nixtamalised flour (CNMF) used as control, with respect to masa firmness and adhesiveness and tortilla tensile strength. The cutting force of tortillas from hybrid H-30 and QPM did not show significant differences from the control. The highest values of tortilla rollability were found for the control followed by hybrid H-34. The values of residual cooking liquor for microwave-heated samples were lower than for the control. Ground or dehulled maize grain gave sticky masa and poor mechinical characteristics. Tortillas from whole grain showed good characteristics of texture and consistency of masa, and the tortillas were subjectively similar in colour, flavour and rollability to the tortillas prepared with CNMF. These results indicate a potential use of microwave energy to produce NMF for tortillas and derivatives. (C) 2000 Society of Chemical
dc.relation.ispartofJournal Of The Science Of Food And Agriculturept_BR
dc.relation.ispartofabbreviationJ. Sci. Food Agric.pt_BR
dc.publisher.cityW Sussexpt_BR
dc.publisherJohn Wiley & Sons Ltdpt_BR
dc.identifier.citationJournal Of The Science Of Food And Agriculture. John Wiley & Sons Ltd, v. 80, n. 6, n. 651, n. 656, 2000.pt_BR
dc.sourceWeb of Sciencept_BR
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