Extraction and Characterization of Starch from Alkaline Cooked Corn Masa

Ratnayake, Wajira S.; Wassinger, Andrew Benedict; Jackson, David S.

doi:10.1094/cchem-84-4-0415

Cited by 28 publications

(17 citation statements)

References 47 publications

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“…These samples presented higher totopo elastic moduli (hardness) compared with the other maize samples. The data shown in Table III are in agreement with previous published reports that indicated that traditional nixtamalized products presented higher thermal properties than raw samples (Campus-Baypoli et al 1999;Rendón-Villalobos et al 2002;Ratnayake et al 2007). In the hybrid and Tuxpeño samples, most of starch granules presented a high degree of gelatinization (90%) that increased the hardness in totopos.…”

Section: Resultssupporting

confidence: 91%

Physicochemical and Nutritional Properties of Different Maize Races on Toasted Tortillas

et al. 2017

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Cereal Chem. 94(3):451-457Biodiversity contributes to nutrient production and, together with processing, is a critical factor in product quality. Physicochemical and nutritional properties of toasted tortillas (totopos) were evaluated in 1) maize samples from Oaxaca communities and 2) maize races of different endosperm texture. Texture profiles show that totopos elaborated from Zapalote Chico maize race showed the best performance (low breaking force) and higher crunchability, similar to commercial totopos. Quality of Zapalote Chico totopos was explained by flotation index (FI) and starch viscosity as well as thermal properties. FI was negatively correlated with texture that may related to end use. Zapalote Chico maize gelatinizes at higher (P < 0.05) pasting temperature (72.8-73.3°C) and it had higher (P > 0.05) peak viscosity (3,093-4,723 cP), suggesting a more organized starch structure. In hybrid and Tuxpeño samples, most of the starch granules (90%) were gelatinized and increased the hardness in totopos. The totopo samples increased the peak at 4.45Å, a characteristic of type-V diffraction of amylose-lipid complexes (resistant starch). A small increase in resistant starch (0.6%) was found in totopos, which has important nutritional benefits for consumers. Our results support the preference of Oaxaca people for the totopos made from Zapalote Chico maize. † Corresponding author. Phone

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Section: Resultssupporting

confidence: 91%

Physicochemical and Nutritional Properties of Different Maize Races on Toasted Tortillas

et al. 2017

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“…The peak present at 930.0 to 931.1 cm −1 attributed to skeletal mode vibration of α‐1,4 glycosidic linkage (C─O─C). The peaks present at 861.5 and 765 cm −1 attributed to ─CH 2 deformation and C─C stretching (Ghoshal & Mehta, ; Singh & Kaur, ; Ratnayake, Wassinger, & Jackson, ; Ratnayake et al, ).…”

Section: Resultsmentioning

confidence: 99%

Extraction, characterization, physicochemical and rheological properties of two different varieties of chickpea starch

Ghoshal

Kaushal

2019

Legume Science

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The variations in physiochemical, rheological, morphological, and thermal properties of extracted starches of two chickpea varieties (PDG‐5 and BG‐1076) were evaluated. Both the varieties resulted in starch yields 28.2–31.2 g/100 g. Amylose content was 30.2–31.2%. Morphological study by scanning electron microscopy of starches of both the varieties of chickpea revealed the presence of oval, spherical shaped granules with smooth surfaced, with mean granular length of 2 to 30 μm and width of 3 to 10 μm. Rheological properties of extracted starches at selected concentration (1–5%) were evaluated in flow viscometry and dynamic oscillatory mode to assess flow properties in terms of shear stress, shear rate, apparent viscosity, elastic, and viscous modulus. Fourier transform infrared spectroscopy showed the presence of polysaccharides bands. X‐ray diffraction patterns showed that extracted starches are mixture of both A‐ and B‐type crystal. Thermal and pasting properties of chickpea starches were determined using differential scanning calorimeter (DSC) and rapid visco analyzer, respectively. Onset (T0), peak (Tp), end (Tc) temperature, enthalpy of gelatinization (ΔH), peak height index, and gelatinization temperature range were measured by DSC. DSC thermograms revealed that T0, Tp, and Tc values of chickpeas were ranged from 65.6°C to 66.5°C, 69.6°C to 71.1°C, and 75.6°C to 76.2°C, respectively, whereas the corresponding enthalpy values varied between 14.8 and 15.6 J/g. The viscosity values at the peak, hold, final, breakdown, and setback viscosity for PDG‐5 variety were 2,562, 2,200, 3,646, 852, and 1,456 cP, respectively, and the corresponding values for BG 1076 were 4,848, 3,416, 6,384, 1,452, and 2,978 cP. It was observed that starches from BG‐1076 variety with low swelling power had higher solubility and pasting temperature.

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“…Indeed, a full 76% of the starch granules were not physically altered (Ratnayake et al 2007). Previously, during traditional masa preparation, a low percentage of the granules gelatinized either fully or in part during normal cooking.…”

Section: Sensory Evaluationmentioning

confidence: 88%

Effects of Resistant Starch and Fiber from High‐Amylose Non‐Floury Corn on Tortilla Texture

et al. 2010

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Cereal Chem. 87(6):581-585 A high-amylose, non-floury corn, a floury corn, and a 1:1 blend were made into masa and then tortillas. The masa flour made with the highamylose corn had a greater amount of resistant starch (RS 28.8%) and a greater amount of total dietary fiber (TDF 42.1%) than that with the floury corn (RS 2.9%, TDF 9.6%), producing a high-fiber tortilla. The masa was evaluated for pasting properties using a Rapid ViscoAnalyser (RVA). The high-amylose masa slurry gelatinized little at 95°C. The floury masa had the greatest peak viscosity, whereas the 1:1 blend was intermediate in value. Sensory evaluations of the tortillas for the textural attributes showed the floury tortillas to be chewier, more rollable, and grittier than the high-amylose tortillas, whereas the blend tortillas were intermediate for most attributes. The cutting force of the high-amylose tortillas, measured on a texture analyzer, was very low; the blend and floury tortillas required more force. Chewiness was correlated to rollability (r = 0.99, P = 0.05). The %RS and %TDF were correlated to rollability (r = -0.99), and cutting force (r = 0.99). The floury and blend tortillas had firm textures expected of desirable tortillas, whereas the highamylose tortillas broke under little force, and would not roll. The highamylose tortillas had high amounts of RS and TDF but poor texture. The blend tortillas retained most floury tortilla textural properties, making them suitable products for consumer use.

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Extraction and Characterization of Starch from Alkaline Cooked Corn Masa

Cited by 28 publications

References 47 publications

Physicochemical and Nutritional Properties of Different Maize Races on Toasted Tortillas

Physicochemical and Nutritional Properties of Different Maize Races on Toasted Tortillas

Extraction, characterization, physicochemical and rheological properties of two different varieties of chickpea starch

Effects of Resistant Starch and Fiber from High‐Amylose Non‐Floury Corn on Tortilla Texture

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