Effect of Lime and Wood Ash on the Nixtamalization of Maize and Tortilla Chemical and Nutritional Characteristics |
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Authors: | María Renée Pappa Patricia Palacios de Palomo Ricardo Bressani |
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Institution: | (1) Food Science & Technology Center, Institute of Research, Universidad del Valle de Guatemala, Guatemala City, Guatemala; |
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Abstract: | The objective of the study was to obtain information on the chemical composition, functional properties, sensory quality and
protein value of tortillas made from the nixtamalization of maize using either lime or wood ashes. The Ca, K, Mg, Fe, and
Zn content of lime and wood ashes showed lime to be high in Ca content while wood ash contained more K and about 71% of the
Ca content of lime. Both contained relatively high levels of Mg, Fe and Zn, but more so in the wood ashes. The level of reagent
for nixtamalization was set at 0.8% of the maize weight. All other processing conditions were kept constant. The pH of the
cooking solution was 12.0 for lime and 10.9 for wood ash. The moisture content of maize at 60 min of cooking was 45.8% for
both treatments, however after 12 h of soaking, moisture level was 51.0% for the lime treatment and only 46.8% for the ash
treatment. Solids (2.4%) in the lime cooking liquor were higher than in the wood ash liquor (1.0%). Chemical composition changes
were similar between treatments in masa and tortilla; however, both masa and tortillas absorbed relatively high levels of
all minerals including Fe and Zn from the wood ash treatment. The different treatment influenced functional properties particularly
hardness and color. Tortilla characteristics were also similar. Protein quality of both alkali cooked products was lower than
that of raw corn, more so the product from the wood ash treatment. Although some differences were observed in the sensory
studies, human subjects did not dislike the wood ash made tortillas. |
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Keywords: | |
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