Method to Evaluate Ease of Pericarp Removal on Lime‐Cooked Corn Kernels

Serna‐Saldívar, Sergio O.; Almeida-Domínguez, H. D.; Gómez, M. H.; Bockholt, A. J.; Rooney, L. W.

doi:10.2135/cropsci1991.0011183x003100030059x

Cited by 30 publications

(31 citation statements)

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“…Mean nixtamal moisture content for com in this study was slightly higher than recommended levels, but was very acceptable for distinguishing differences between samples. DML and degree of pericarp removal were similar to other results reported (Serna-Saldivar et al 1991;Sahai et al 2000). Com samples had acceptable nixtamal moisture contents (48-50%), good pericarp removal (>50%), and reasonably low dry matter loss «5%): Syngenta WX7663, Pioneer 33P67, 33R77, 34A31, 3497, 36B08, Horizon 7373, Garst 8383, and Mycogen 2A812.…”

supporting

confidence: 86%

“…Serna-Saldivar et al (1991) found only a poor negative correlation between pericarp removal and hardness (r = --0.32). Pericarp removal is likely influenced by pericarp properties such as thickness and resistance to alkali steeping that were not measured in this study.…”

Section: Dml and Pericarp Removalmentioning

confidence: 85%

“…Pericarp in masa foods can have an adverse affect on texture, color. and processing properties (Serna-Saldivar et al 1991). However, complete removal of pericarp is not always desirable due to decreased product yield.…”

mentioning

confidence: 99%

“…Harder kernels are often preferred by processors because they absorb moisture more slowly than softer kernels, resulting in decreased processing variability (Shandera et al 1997). Several researchers have concluded that softer kernels lose less pericarp during nixtamalization, but this relationship has not been definitively established (Serna-Saldivar et al 1991;Shandera et a11997;Salinas et aI2003).…”

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confidence: 99%

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Factors Affecting the Alkaline Cooking Performance of Selected Corn and Sorghum Hybrids

et al. 2010

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Cereal Chern. 87(6):524-531Dent com (Zea mays L.) and sorghum (Sorghum hieolor L. Moench) sample sets representative of commonly grown hybrids and diverse physical attributes were analyzed for alkaline cooking performance. The influence of kernel characteristics including hardness, density, starch properties (thermal. pasting, and crystallinity). starch content. protein content. and prolamin content on alkaline cooking performance was also determined. Com nix tarnal moisture content was lower for hard, dense kernels with high protein contents; sorghum nix tarnal moisture content was lower for kernels with low moisture contents and low starch relative A major food use of corn (Zea Mays L.) and sorghum (Sorghum bicolor L. Moench) grain (kernel) is commercial production of tortillas, snack chips, and related foods through the alkaline cooking process known as nixtamalization (Serna-Saldivar et al 1988;Suhendro et al 1998;Taylor et al 2006). During nixtamalization, grain is cooked in a lime solution, allowed to steep for 12-16 hr. washed to remove loose pericarp, and stone-ground to produce masa (corn or sorghum dough) (Sahai et al 1999). Masa is then formed and cooked into desired end products.Nixtamalization efficiencies are of primary concern to processors and depend on three factors: 1) optimizing degree of cook; 2) optimizing pericarp removal; and 3) minimizing dry matter loss (DML) (Shandera et al 1997). During nixtamalization, thermal transfer due to hydration results in partial gelatinization of starch, limited granule swelling, and disruption of starch crystalline structure (Mondragon et aI2004). Degree of cook is determined by the rate at which kernels absorb moisture and it affects masa texture and final product quality (Sahai et al 1999). Slower moisture absorption, which is associated with harder kernels, assures product consistency (Shandera et al 1997). Pericarp removal is the primary purpose of the washing step. Pericarp in masa foods can have an adverse affect on texture, color. and processing properties (Serna-Saldivar et al 1991). However, complete removal of pericarp is not always desirable due to decreased product yield. Grain solids loss during cooking. steeping, and washing increases waste water disposal costs and decreases end product yield (Sahai et al 2000). While these factors are primarily influenced by processing conditions, grain characteristics such as hardness, kernel composition, and starch properties are also critical (Sahai et aI2001a).Corn and sorghum contain areas of both vitreous and opaquesoft endosperm. The vitreous endosperm is made up of polygonalshaped starch granules tightly packed in a continuous protein matrix with dispersed protein bodies (Hoseney 1994). The opaque endosperm is made up of spherical starch granules loosely packed in a discontinuous protein matrix with no protein bodies (Hoseney 1994). While vitreousness is not synonymous with hardness, increased amounts of matrix protein and protein bodies have been associated with hardness (Chandrashekar and Maz...

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supporting

confidence: 86%

Section: Dml and Pericarp Removalmentioning

confidence: 85%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Factors Affecting the Alkaline Cooking Performance of Selected Corn and Sorghum Hybrids

et al. 2010

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“…Extent of pericarp removal and optimum lime cooking properties were determined according to the nylon bag methods of Serna-Saldivar et al [17,18].…”

Section: Pericarp Removal and Optimum Lime Cookingmentioning

confidence: 99%

Evaluation of the Lime-Cooking and Tortilla Making Properties of Quality Protein Maize Hybrids Grown in Mexico

Serna‐Saldívar

Amaya‐Guerra

Macı́as

et al. 2008

Plant Foods Hum Nutr

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Eleven experimental and three commercial white quality protein maize (QPM) hybrids and two regular endosperm controls were planted at Celaya, Guanajuato, Mexico with the aim of comparing grain physical characteristics, protein quality, lime-cooking and tortilla making properties. All genotypes were planted under irrigation using a density of 80,000 plants/ha and fertilized with 250 kg N-60 P-60 K per hectare. When compared with the controls these QPM genotypes had lower test (77.4 vs. 76.5 kg/hL) and 1,000 kernel weights (327 vs. 307 g), softer endosperm texture (2.5 vs. 1.8 where 1 = soft, 2 intermediate and 3 hard endosperm), lower protein (10.0 vs. 8.0%), higher nixtamal water uptake after 30 min lime-cooking (50.0 vs. 53.1% moisture) and lower pericarp removal scores. The lower thousand-kernel weight and softer endosperm texture observed in the QPM genotypes lowered the optimum lime-cooking time as estimated with regression equations. Most QPM genotypes had higher amounts of lysine, tryptophan and albumins/globulins when compared with the controls. QPMs HEC 424973, HEC 774986 and HEC 734286 had the best grain traits for nixtamalization and therefore the best potential for industrial utilization. The commercial use of these QPM hybrids should benefit Mexicans who depend on tortillas as the main staple.

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