Effect of annealing from traditional nixtamalisation process on the microstructural, thermal, and rheological properties of starch and quality of pozole

The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index

“…The increase of onset, peak and final temperature of starch gelatinisation in all the nixtamalisation processes compared with native starch in maize is an evidence of starch annealing. These results are in agreement with previous reports that indicated the increase thermal properties was caused by starch modification in the nixtamalisation process (CampasBaypoli et al, 1999;Figueroa et al, 2013;Rend on-Villalobos et al, 2002). The alteration within the starch crystallites of nixtamalised maize kernels might explain the increase in gelatinisation temperatures of annealed nixtamal starch samples compared to the native maize starch.…”

“…The masa can be used immediately for tortillas, or dried and grounded to produce dry masa flour (nixtamalised flour). The nixtamalisation process is critical in enhancing the nutritional value of maize and is used to make several products (tortillas, tamales, pozole, atoles, totopos, snacks, tacos, tostadas, and nachos) which are staple foods in Mexico, Central America and widely consumed in United States (Campechano et al, 2012;Figueroa et al, 2013).…”

Physicochemical and Nutritional Properties of Different Maize Races on Toasted Tortillas

“…The hard-texture totopos were found in samples of maize and totopos with low viscosity. This is the annealing that takes place during resting or steeping the nixtamal (Figueroa et al 2013c) and is dependent on the maize genotype. These samples presented higher totopo elastic moduli (hardness) compared with the other maize samples.…”

“…More details can be observed in Table III, which shows that the poorest rheological (low peak viscosity) and thermal performance was shown by the hybrid followed by Tuxpeño. Several authors indicated that annealing takes place when starch is heated, in excess of water, for a certain period of time at temperatures below gelatinization, and thus starch undergoes reorganization to a more ordered structure (Krueger et al 1987;Gomez et al 1992;Campus-Baypoli et al 1999;Quintanar Guzmán et al 2011;Figueroa et al 2013c). Chalqueño and Tuxpeño starches presented regular rheological performance and quality.…”

“…The interplanar spacings (d) of the peaks were calculated according to the Bragg equation: nl = 2d sin q (Figueroa et al 2013c). All samples with 7% moisture content were placed on a glass surface and scanned from 5 to 50°on the 2q scale with a Rigaku DMAX-2100 X-ray diffractometer operating at 30 kV and 16 mA, with a CuKa radiation of l = 1.5405.…”