Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn

We report the calcium ion diffusion through the different parts of the maize kernel during microwave nixtamalization, as a function of steeping time, and for two cooked processes, one for 100 min at 72 C and the other for 45 min at 92 C. In each case, we carried out several nixtamalization processes...

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Detalles Bibliográficos
Autores: Fernandez Munoz, Jose Luis, Diaz Gongora, Jose Antonio Iran, Alvarado Escobar, A., Leal Perez, M, San Martin Martinez, Eduardo, Calderon Arenas, Antonio, Ortiz Cardenas, Horacio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2006
País:México
Institución:Instituto Politécnico Nacional
Repositorio:Repositorio Digital del IPN
OAI Identifier:oai:www.repositoriodigital.ipn.mx:123456789/10620
Acceso en línea:http://hdl.handle.net/123456789/95
http://www.repositoriodigital.ipn.mx/handle/123456789/10620
Access Level:acceso abierto
Palabra clave:Corn tortillas
Calcium diffusion
Microwave
Nixtamalized
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spelling Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of cornFernandez Munoz, Jose LuisDiaz Gongora, Jose Antonio IranAlvarado Escobar, A.Leal Perez, MSan Martin Martinez, EduardoCalderon Arenas, AntonioOrtiz Cardenas, HoracioCorn tortillasCalcium diffusionMicrowaveNixtamalizedWe report the calcium ion diffusion through the different parts of the maize kernel during microwave nixtamalization, as a function of steeping time, and for two cooked processes, one for 100 min at 72 C and the other for 45 min at 92 C. In each case, we carried out several nixtamalization processes, with different steeped time, from 0 to 24 h. By means of atomic absorption spectroscopy we measured calcium content in pericarp, germ and endosperm obtained from maize kernel after each nixtamalization process. We obtained a notable difference of calcium content in those different parts of the maize kernel, being a bigger quantity in the pericarp and smaller in the endosperm. Calcium ion diffusion in the pericarp and endosperm show a no linear dependence with the steeping time and a notable increasing with the cooked temperature. This behavior, for higher temperatures, is due to faster pericarp degradation. In the other hand, calcium ion diffusion in the germ shows an irregular linear dependence with the steeping time, as well as, an increase of calcium ion diffusion with the cooked temperature for steeping time smaller than 12 h and a decrease of calcium diffusion with the cooked temperature for steeping time bigger than 12 h. This last, is due to the lost of part of the germ surface, which is rich in calcium content, during the rinsed process, which it has a bigger damage for highest cooked temperature. 2005 Elsevier Ltd. All rights reserved.CICATA-IPN COFFAJ.L. Fernández-Muñoz2012-03-14T22:45:02Z2012-03-14T22:45:02Z2006-102013-01-16T08:31:43Z2013-01-16T08:31:43Z2013-01-16info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article7http://hdl.handle.net/123456789/95http://www.repositoriodigital.ipn.mx/handle/123456789/10620reponame:Repositorio Digital del IPNinstname:Instituto Politécnico Nacionalinstacron:IPNinfo:eu-repo/semantics/openAccessoai:www.repositoriodigital.ipn.mx:123456789/106202026-02-18T16:40:33Z
dc.title.none.fl_str_mv Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn
title Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn
spellingShingle Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn
Fernandez Munoz, Jose Luis
Corn tortillas
Calcium diffusion
Microwave
Nixtamalized
title_short Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn
title_full Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn
title_fullStr Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn
title_full_unstemmed Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn
title_sort Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn
dc.creator.none.fl_str_mv Fernandez Munoz, Jose Luis
Diaz Gongora, Jose Antonio Iran
Alvarado Escobar, A.
Leal Perez, M
San Martin Martinez, Eduardo
Calderon Arenas, Antonio
Ortiz Cardenas, Horacio
author Fernandez Munoz, Jose Luis
author_facet Fernandez Munoz, Jose Luis
Diaz Gongora, Jose Antonio Iran
Alvarado Escobar, A.
Leal Perez, M
San Martin Martinez, Eduardo
Calderon Arenas, Antonio
Ortiz Cardenas, Horacio
author_role author
author2 Diaz Gongora, Jose Antonio Iran
Alvarado Escobar, A.
Leal Perez, M
San Martin Martinez, Eduardo
Calderon Arenas, Antonio
Ortiz Cardenas, Horacio
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Corn tortillas
Calcium diffusion
Microwave
Nixtamalized
topic Corn tortillas
Calcium diffusion
Microwave
Nixtamalized
description We report the calcium ion diffusion through the different parts of the maize kernel during microwave nixtamalization, as a function of steeping time, and for two cooked processes, one for 100 min at 72 C and the other for 45 min at 92 C. In each case, we carried out several nixtamalization processes, with different steeped time, from 0 to 24 h. By means of atomic absorption spectroscopy we measured calcium content in pericarp, germ and endosperm obtained from maize kernel after each nixtamalization process. We obtained a notable difference of calcium content in those different parts of the maize kernel, being a bigger quantity in the pericarp and smaller in the endosperm. Calcium ion diffusion in the pericarp and endosperm show a no linear dependence with the steeping time and a notable increasing with the cooked temperature. This behavior, for higher temperatures, is due to faster pericarp degradation. In the other hand, calcium ion diffusion in the germ shows an irregular linear dependence with the steeping time, as well as, an increase of calcium ion diffusion with the cooked temperature for steeping time smaller than 12 h and a decrease of calcium diffusion with the cooked temperature for steeping time bigger than 12 h. This last, is due to the lost of part of the germ surface, which is rich in calcium content, during the rinsed process, which it has a bigger damage for highest cooked temperature. 2005 Elsevier Ltd. All rights reserved.
publishDate 2006
dc.date.none.fl_str_mv 2006-10
2012-03-14T22:45:02Z
2012-03-14T22:45:02Z
2013-01-16T08:31:43Z
2013-01-16T08:31:43Z
2013-01-16
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 7
http://hdl.handle.net/123456789/95
http://www.repositoriodigital.ipn.mx/handle/123456789/10620
identifier_str_mv 7
url http://hdl.handle.net/123456789/95
http://www.repositoriodigital.ipn.mx/handle/123456789/10620
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv J.L. Fernández-Muñoz
publisher.none.fl_str_mv J.L. Fernández-Muñoz
dc.source.none.fl_str_mv reponame:Repositorio Digital del IPN
instname:Instituto Politécnico Nacional
instacron:IPN
instname_str Instituto Politécnico Nacional
instacron_str IPN
institution IPN
reponame_str Repositorio Digital del IPN
collection Repositorio Digital del IPN
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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