Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas

Flores-Farías, Rivelino; Martı́nez-Bustos, Fernando; Salinas-Moreno, Y.; Chang, Yoon Kil; Hernández, J González; Ríos, Edgar Pérez

doi:10.1002/(sici)1097-0010(20000501)80:6<657::aid-jsfa576>3.0.co;2-j

Cited by 56 publications

(46 citation statements)

References 7 publications

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“…The range obtained for FV from this study was 513 to 1077 cP. The rapid increase in FV could be attributed due to the amylose chains attaining an ordered arrangement (Flores-Farias et al, 2000).…”

Section: Known (As the Final Viscosity) Final Viscosity (Fv) Is Commmentioning

confidence: 55%

Functional and Pasting Properties of Locally Grown and Imported Exotic Rice Varieties of Malaysia

Thomas

Bhat

Kuang

et al. 2014

FSTR

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Section: Known (As the Final Viscosity) Final Viscosity (Fv) Is Commmentioning

confidence: 55%

Functional and Pasting Properties of Locally Grown and Imported Exotic Rice Varieties of Malaysia

Thomas

Bhat

Kuang

et al. 2014

FSTR

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“…Breakdown (measure of the susceptibility of cooked starch to disintegration) was not observed for flours of cooked and autoclaved samples which may be due to already disintegrated starch granules. During the final cooling (from 95 to 50°C), the viscosity increased owing to the alignment of the chains of amylose (Flores-Farias et al 2000). Setback viscosity (measure of syneresis of starch upon cooling of cooked starch pastes) ranged between 387 to 2,277 cP, the lowest being for autoclaved flour and the highest for germinated flour.…”

Section: Resultsmentioning

confidence: 99%

In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

et al. 2013

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Mung bean was subjected to different processing conditions (soaking, germination, cooking and autoclaving) and their textural, pasting and in vitro starch digestibility characteristics were studied. A significant reduction in textural properties (hardness, cohesiveness, gumminess and chewiness) after cooking and autoclaving treatment of mung bean was observed. Flours made from differently processed mung bean showed significant differences (P<0.05) in their pastin g characteristics. Peak and final viscosity were the highest for flour from germinated mung bean whereas those made from autoclaved mung bean showed the lowest value. in vitro starch digestibility of mung bean flours was assessed enzymatically using modified Englyst method and the parameters studied were readily digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS) and total starch (TS) content. Various processing treatments increased the RDS contents of mung bean, while the SDS content was found to be the highest for soaked and the lowest for the autoclaved sample. Germinated sample showed higher amount of digestible starch (RDS+SDS) as compared to raw and soaked samples. Flours from raw and soaked samples showed significantly low starch hydrolysis rate at all the temperatures with total hydrolysis of 29.9 and 31.2 %, respectively at 180 min whereas cooked and autoclaved samples showed high hydrolysis rates with 50.2 and 53.8 % of these hydrolyzing within 30 min of hydrolysis.

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“…A gradual increase in viscosity with increase in temperature may be attributed to the removal of water from the exuded amylose by the granules on swelling (Ghiasi, Varriano-Marston, & Hoseney, 1982). During cooling (from 95 to 50°C), the viscosity increased, owing to the alignment of the chains of amylose (Flores-Farias et al, 2000). The frequency distribution histogram showed that the majority of lines had peak viscosity and final viscosity from 1600 to 2000 cP and 2500 to 3500 cP, respectively (Fig.…”

Section: Pasting Properties Of Flourmentioning

confidence: 93%

Diversity in properties of seed and flour of kidney bean germplasm

et al. 2009

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Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas

Cited by 56 publications

References 7 publications

Functional and Pasting Properties of Locally Grown and Imported Exotic Rice Varieties of Malaysia

Functional and Pasting Properties of Locally Grown and Imported Exotic Rice Varieties of Malaysia

In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

Diversity in properties of seed and flour of kidney bean germplasm

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