Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips

“…Fracturability. The fracture force for tortilla during the baking process was carried out following the methodology described by Salazar et al (2014) and Janve, Yang, and Sims (2015). Samples were analyzed in a food testing machine (Instron, 3342, USA) with a 500 N load cell and the maximum load force (N) to crack the samples was recorded.…”

Section: Experimental Methodsmentioning

confidence: 99%

Modeling of Effective Moisture Diffusivity in Corn Tortilla Baking

Iribe-Salazar

Gutiérrez‐Dorado

Rios‐Iribe

et al. 2018

Journal of Food Science

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“…The amount of Ca (OH) 2 or calcium salts to be used in boiling and steeping times varies in alkaline cooking according to the regional traditions and the food to be prepared. While the concentration of CaOH 2 in the traditional method and CaCl 2 , CaSO 4 , and CaCO 3 salts in the Ecological method are between 0.2 and 2.0% (0.2–2.0 g/100 g corn) (Figueroa et al, ; Salazar et al, ; Santiago‐Ramos, Figueroa‐Cárdenas, Véles‐Medina, Mariscal‐Moreno, et al, ), in the Classic method, wood ash between 1 and 33% is being used (Mariscal‐Moreno et al, ). The cooking time may vary from a few minutes to 1 hr, while the steeping time may vary from a few hours to a day (Argun & Doğan, ; Fernández‐Muñoz et al, ).…”

Section: Alkaline Cooking Methodsmentioning

confidence: 99%

Treatment and alternative usage possibilities of a special wastewater: Nejayote

Argun

2017

J Food Process Engineering

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Nejayote is the wastewater of alkaline cooking process (nixtamalization) and contains high amount of organic agent. Alkaline cooking is a very old process used in processing the corn. This process improves some nutritional and technological properties of corn. However, direct delivery of postprocess occurred nejayote to the receiving environment bears a great deal of environmental risk. In addition, due to bearing the nutritional transport of the compounds found in nejayote, these compounds have the potential to be used for different purposes upon being separated from the nejayote. In this study, treatment of nejayote, pollutant content to be reduced by ecological alkaline cooking practices, and possibilities of alternative applications have been reviewed. Practical applications Nejayote is a wastewater containing corn components such as germ parts, pericarp, cellulosic structures, proteins, calcium, and endosperm and possesses environment polluting dry matter varying in the range of approximately 1–15%. Throughout alkaline cooking process, considerable amount of nejayote occurs. For this reason, the development of alkaline cooking practices with less polluting nature, the use of nejayote to be purified or to be used in other processes prior to be disposed bears great importance in terms of environmental health.

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Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips

Cited by 42 publications

References 35 publications

A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality

A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality

Modeling of Effective Moisture Diffusivity in Corn Tortilla Baking

Treatment and alternative usage possibilities of a special wastewater: Nejayote

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