Study of the physicochemical and pasting properties of instant corn flour added with calcium and fibers from nopal powder

被引：41

作者：

Cornejo-Villegas, M. A. ^{[1
,3
]}

Acosta-Osorio, A. A. ^{[1
]}

Rojas-Molina, I. ^{[4
]}

Gutierrez-Cortez, E. ^{[2
,3
]}

Quiroga, M. A. ^{[2
]}

Gaytan, M. ^{[5
]}

Herrera, G. ^{[1
]}

Rodriguez-Garcia, M. E. ^{[2
]}

机构：

[1] Univ Autonoma Queretaro, Fac Ingn, Div Invest & Posgrado, Queretaro 76010, Mexico

[2] Univ Nacl Autonoma Mexico, Dept Nanotecnol, Ctr Fis Aplicada & Tecnol Avanzada, Mexico City 76000, DF, Mexico

[3] Univ Nacl Autonoma Mexico, Dept Ciencias Quim, Fac Estudios Super Cuautitlan, Cuautitlan 54740, Edo Mexico, Mexico

[4] Univ Autonoma Queretaro, Fac Ciencias Nat, Queretaro 76230, Qro, Mexico

[5] IPN, Ctr Invest & Estudios Avanzados, Queretaro 76230, Qro, Mexico

来源：

JOURNAL OF FOOD ENGINEERING | 2010年 / 96卷 / 03期

关键词：

Nopal; Traditional corn flours; Instant corn flours; Calcium content; Viscosity; Fiber; QUALITY PROTEIN MAIZE; OPUNTIA-FICUS-INDICA; LIME TREATMENT; INDUSTRIAL; TORTILLAS; BEANS; DIETS; RATS;

D O I：

10.1016/j.jfoodeng.2009.08.014

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This work presents a physicochemical and apparent viscosity characterization of commercial nixtamalized corn flours (CNCF) added with nopal powder. The chemical proximate analysis of CNCF and traditional nixtamalized corn flours (TNCF) shows equal amounts of protein and fat, but the calcium content and total dietary fiber is higher in the TNCF. Nopal powder contains a high amount of Ca, soluble and insoluble fiber. The inclusion of 4% of nopal powder increases the calcium and fiber content of the CNCF to the level of traditional nixtamalized products steeped at 7 h. A pasting characteristics analysis based on the profile curves was done in order to study the influence of soluble and insoluble fibers on the pasting conditions of the studied samples added with nopal. At low temperatures the insoluble fiber governs the water absorption and below the gelatinization temperature (T(g)) a competition between starch swelling and water absorption was found; for T higher than T(g) the system is complex because it includes the interactions between soluble-insoluble fibers and exuding amylose. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：401 / 409

页数：9

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