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

Mariscal‐Moreno, Rosa María; Figueroa, Juan David; Santiago‐Ramos, David; Villa, Gerónimo Arámbula; Jiménez‐Sandoval, S.; Rayas‐Duarte, Patricia; Velés‐Medina, José Juan; Martínez-Flores, Héctor Eduardo

doi:10.1016/j.jcs.2015.06.016

Cited by 33 publications

(26 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…For raw maize, the 1st endotherm corresponding to gelatinization had initial To (I) , peak Tp (I) , and final Tf (I) values at about 60, 68, and 81 °C, respectively (Table ). These results are similar to those reported by Santiago‐Ramos and others (), Mariscal‐Moreno and others (), and Figueroa and others (). The absence of the gelatinization endotherm in the tamales samples suggests the starch was completely gelatinized (Table ).…”

Section: Resultssupporting

confidence: 92%

“…This explains why CN has less protein solubilization or the highest protein content. The presence of those cations in ashes, lime, and CaCO 3 was reported by Mariscal‐Moreno and others (). Same authors indicated that wood ashes have more K and Mg compared to Lime and CaCO 3 used as raw material.…”

Section: Resultssupporting

confidence: 69%

“…The method described by Mariscal‐Moreno and others () was used. Briefly, CN differed in 2 aspects compared to the other 2 processes, (1) the alkali ingredient used was 1% wood ash and (2) the cooking time was 40 min.…”

Section: Methodsmentioning

confidence: 99%

“…However, this process decreases nutrients such as fat, protein, dietary fiber, and various nutraceutical compounds (Maya‐Cortés and others ). An ecological nixtamalization (EN) process patented by Figueroa and others () replaced lime used in the TN by calcium carbonate and demonstrated that the drawback of nutrient deterioration can be reduced (Bello‐Pérez and others ; Mariscal Moreno and others ; Santiago‐Ramos and others ). In addition, Mariscal‐Moreno and others () reported improvements in the nutrition profile of tortillas made with EN and classic nixtamalization (CN).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales

Mariscal‐Moreno

Cárdenas

Santiago‐Ramos

et al. 2017

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Tamales were prepared with 3 nixtamalization processes (traditional, ecological, and classic) and evaluated for chemical composition, starch properties, and glycemic index. Resistant starch (RS) in tamales increased 1.6 to 3.7 times compared to raw maize. This increment was due to the starch retrogradation (RS3) and amylose-lipid complexes (RS5) formation. Tamales elaborated with classic and ecological nixtamalization processes exhibited the highest total, soluble and insoluble dietary fiber content, and the highest RS content and lower in vivo glycemic index compared to tamales elaborated with traditional nixtamalization process. Thermal properties of tamales showed 3 endotherms: amylopectin retrogradation (42.7 to 66.6 °C), melting of amylose lipid complex type I (78.8 to 105.4), and melting of amylose-lipid complex type II (110.7 to 129.7). Raw maize exhibited X-ray diffraction pattern type A, after nixtamalization and cooking of tamales it changed to V-type polymorph structure, due to amylose-lipid complexes formation. Tamales from ecological nixtamalization processes could represent potential health benefits associated with the reduction on blood glucose response after consumption.

show abstract

Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 69%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales

Mariscal‐Moreno

Cárdenas

Santiago‐Ramos

et al. 2017

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…Corn starch crystallinity in the nixtamalization process evaluated with X-RD technique usually presents similar defined peaks that correspond to the interplanar spacing values "d" of 5.86, 5.19, 4.90, 4.46, and 3.87Å [16,33]. During the TNP, the maize loses part of the typical crystalline structure denoting the formation of amylose-lipid complexes [35]. Studies of changes in crystallinity patterns of corn starch using X-ray diffraction caused by the nixtamalization process have been cited in the literature [16,[36][37][38].…”

Section: Traditional Nixtamalization Process (Tnp)mentioning

confidence: 99%

Physicochemical and Rheological Changes of Starch in Nixtamalization Processes: Extrusion as an Alternative to Produce Corn Flour

Castro¹,

Torres-Chávez²,

Ramírez‐Wong³

et al. 2018

Extrusion of Metals, Polymers and Food Products

View full text Add to dashboard Cite

Corn tortilla is a food consumed mainly in México and Central America. It provides 50% of total calories ingestion and is a good source of fiber. Tortilla is produced by the nixtamalization process using corn, water and lime. It has been produced by alternative processes as extrusion, reducing cooking liquor, and increasing dietary fiber. The aim of this book chapter is to describe the changes in corn starch by different nixtamalization processes, also are presented the advantages and disadvantages of both processes, encouraging some aspects of producing corn flour by extrusion. The extrusion is a technology that is dependent of process variables and is reflected on quality of end product. Several factors are involved, as feed moisture and temperature, and they have a direct impact on corn starch physicochemical, textural, and rheological properties.

show abstract

Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips

Topete-Betancourt

Cárdenas

Rodríguez-Lino

et al. 2019

Food Sci Biotechnol

View full text Add to dashboard Cite

Acrylamide can be generated from food components during tortilla chips frying. Thus, the aim of this research was to study different nixtamalization processes as traditional (TNP) with lime [Ca(OH) 2 ], ecological (ENP) with CaCO 3 , classic nixtamalization (CNP) that uses wood ash and extrusion (EXT) with no Ca ?2 source on mitigating the acrylamide formation in deep-fat frying tortilla chips. Acrylamide quantification was done through HPLC-UV. Lower acrylamide content in tortilla chips was for CNP with 46.3 lg/kg, followed by TNP with 55.0 lg/ kg, ENP with 694.6 lg/kg and EXP with 1443.4 lg/kg. Differences in acrylamide values among samples can be related to effect of cations (Ca 2? , Mg 2? , Fe 2? , Zn 2? , Na ? and K ?) present in wood ashes, lime and salts used as raw materials. Correlation of (r = 0.85; p \0.0005) was observed in color of tortilla chips, moisture, texture, blisters, and oil with acrylamide. Nixtamalization process is an effective and inexpensive strategy for acrylamide mitigation.

show abstract

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

Cited by 33 publications

References 24 publications

Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales

Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales

Physicochemical and Rheological Changes of Starch in Nixtamalization Processes: Extrusion as an Alternative to Produce Corn Flour

Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips

Contact Info

Product

Resources

About