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Salazar R.,CINVESTAV | Arambula-Villa G.,CINVESTAV | Luna-Barcenas G.,CINVESTAV | Figueroa-Cardenas J.D.,CINVESTAV | And 2 more authors.
LWT - Food Science and Technology | Year: 2014

This study has analyzed the influence of lime (Ca(OH)2) concentration used during nixtamalization process on the physicochemical properties of nixtamalized corn flours and its effect on the acrylamide content in tortilla chips prepared from them. Flours prepared from nixtamalized corn with 0.5 and 1.0g/100g of Ca(OH)2 showed higher levels of insoluble fiber, lower concentrations of calcium and ash, and a pH close to neutral. The acrylamide content of tortilla chips was correlated with the physicochemical properties of the flours. The results showed that acrylamide content was mainly affected by the ash, calcium, soluble fiber concentration in flour, as well pH value (p<0.05). In comparison with tortilla chips made of flours prepared from nixtamalized corn with lime concentration of 1.0g/100g, a reduction of 52 and 36% in acrylamide content in tortilla chips made with flours prepared from nixtamalized corn with lime concentrations of 1.5 and 2.0g/100g, was obtained. The results suggest that controlling the concentration of Ca(OH)2 during nixtamalization process can be used as an effective strategy for reducing acrylamide formation in fried products produced from nixtamalized corn flour. © 2013 Elsevier Ltd. Source

Cabral Miramontes J.A.,CIMAV | Barceinas Sanchez J.D.O.,Research Center En Ciencia Aplicada cnologia Avanzada Del Ipn | Almeraya Calderon F.,CIMAV | Martinez Villafane A.,CIMAV | Chacon Nava J.G.,CIMAV
Journal of Materials Engineering and Performance | Year: 2010

The effect of boron additions on the densification of a ferritic stainless steel during sintering was studied. Experimental results showed that density and microstructure changed with the boron content. Boron promotes the formation of a liquid phase, which resulted from a eutectic reaction involving iron and chromium. The presence of the liquid phase modified the microstructure morphology, shape of porosity, density, and hardness. © 2009 ASM International. Source

Yahuaca-Juarez B.,Research Center En Ciencia Aplicada cnologia Avanzada Del Ipn | Yahuaca-Juarez B.,Universidad Michoacana de San Nicolas de Hidalgo | Martinez-Flores H.E.,Universidad Michoacana de San Nicolas de Hidalgo | Huerta-Ruelas J.A.,Research Center En Ciencia Aplicada cnologia Avanzada Del Ipn | And 3 more authors.
CYTA - Journal of Food | Year: 2013

The objective of this study was to determine the best combination of process variables to produce nixtamalized corn flour (NCF) with the lowest level of lipid deterioration. The nixtamalization conditions used were calcium concentrations from 0.4 to 2.56 g Ca(OH)2/L in water and steeping times of 6.34 to 17.65 h. The cooking time was 40 min at 94°C. The cooked and steeped grains were washed and milled to obtain masa which was then dehydrated and milled until the NCF was obtained. Oil was extracted by means of hexane from each sample of processed corn. The level of least oil deterioration of nixtamalized samples was based on the following response variables: saponification, acidity, peroxides, iodine values and extinction coefficient measured at 270 nm (K270). The best nixtamalization conditions for obtaining the highest oil stability were found at Ca(OH)2 lower than 0.75% and steeping times less than 12 h. © 2013 Taylor & Francis. Source

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