The effect of alkaline cooking on corn oil quality characteristics was investigated. This process is used to produce tortillas and snacks. The corn was cooked in a solution of calcium hydroxide at the concentrations of 0.0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0% for 45 min. The oil was then extracted from cooked grains and saponification (SV), iodine (IV) and peroxide (PV) values were determined. Color parameters L and b were also measured. The SV was 85.7 (mg KOH/g oil) in the absence of calcium hydroxide and increased to 89.9 for the 3.0% calcium hydroxide treatment. The IV decreased from 126.4 (g iodine/ 100 g oil) in the absence of calcium hydroxide to 102.6 in the treatment with 3.0% calcium hydroxide. The b and L color parameters increased as calcium hydroxide concentration increased. The calcium hydroxide concentration recommended for cooking of corn was found to be between 0.5 and 1.0%.3 Corresponding
The effects of prefermentative cold skin-contact technique using Malvasia aromatica were studied as a first step to adapt to the climate change related effects in order to intensify the aroma potential of white wines of the D.O. “Vinos de Madrid” keeping the organoleptic characteristics of the region. Major volatile compounds were extracted by liquid–liquid extraction and quantified by GC-FID. Minor volatile compounds were determined by HS-SPME/GC–MS. Sensory analysis were also carried out to describe and quantify attributes of the wines. A total of 37 components were identified and quantified. Volatile components showed mixed behavior depending on the skin-contact time. Skin-contact for longer helps to enhance the floral character provided by some compounds contained in the skin, especially linalool and 2-phenyl etanol and were impact odorants of Malvasia aromatica wine based on odor activity values (OAVs).
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