Comparison of nuclear and capacitance‐based soil water measuring techniques in salt‐affected soils

A field calibration experiment was carried out on salt‐affected clayey soil in Syria, to compare the sensitivity to soil electrical conductivity (ECe), and bulk density (ρ_b) of two instruments for estimating soil moisture: the neutron probe (NP) and the Diviner 2000 capacitance probe (CP). The results showed that the values of the correlation coefficient of the calibration were decreased when the ECe and ρ_b values increased; this decrease was more pronounced for the Diviner 2000, indicating that it was more sensitive to ρ_b and ECe than the NP. When only scaled frequency was used in the fitted equation, the Diviner 2000 in wet soil underestimated soil water content significantly at all depths, but especially in the top layer, by up to 0.09 cm³/cm³ compared with gravimetric determinations. However, in dry soil, the Diviner 2000 overestimated the volumetric water content by up to 0.05 cm³/cm³ in the top 15 cm, and by 0.03 cm³/cm³ at 30‐45 cm depth. The performance of the neutron probe was better overall; using a factory calibration curve no significant differences were observed between NP estimates and the gravimetric values. Including both ρ_b and ECe in the calibration equations improved the fits, although the regression coefficient (R²) for the Diviner 2000 remained low.     

Effect of the Nixtamalization Process on the Dietary Fiber Content,Starch Digestibility,and Antioxidant Capacity of Blue Maize Tortilla

Nixtamalization is an ancient process developed by the Mesoamerican cultures. Initially, volcanic ashes were used and then calcium hydroxide in commercial production, and more recently nixtamalization with calcium salts (NCS) has been proposed. The aim of this study was to evaluate the effect of NCS on carbohydrate digestibility and antioxidant capacity in the elaboration of blue maize tortillas. NCS in blue tortillas showed a high amount of total dietary fiber (14.27 g/100 g), the main fraction being insoluble dietary fiber. The contents of resistant starch and slowly digestible starch did not change with the nixtamalization process. The predicted glycemic index value was lower in blue tortillas with the NCS process (58) than with the traditional nixtamalization process (71). In general, NCS in blue tortillas presented a higher antioxidant capacity than traditional tortillas (ferric reducing antioxidant power method), indicating that phenolics present in blue maize maintain their activity after cooking. It can be concluded that the nutraceutical features (high dietary fiber content and antioxidant capacity) of blue maize tortillas are enhanced when they are elaborated with the NCS process.