Cooking makes foods more palatable and digestible, less toxic and suitable for longer-term
storage. Starch granules usually undergo gelatinisation during cooking, resulting in the loss …

Apoyados en la teoría de la autodeterminación y la teoría de las metas de logro, el objetivo
del presente estudio fue poner a prueba dos modelos que examinan secuencialmente las …

Bread made with corn flour has a rich tradition in several countries. On the other hand,
nixtamalization is a process conferring malleability and functionality to corn flour via calcium …

In the present work the results of the mechanism of calcium uptake in nixtamalized corn
kernel were studied. The results showed that at a critical time, the calcium uptake in the …

Water absorption characteristic of six different types of maize namely; dent corn (white and
yellow), corn flour (white and yellow), popcorn and sweet corn during water soaking were …

Aqueous corn (Zea mays sp.) dispersions with 1%(w/w) of calcium hydroxide/weight of corn
were cooked at 90° C (nixtamalization) for different times (10, 30, 50, 70 and 90min), making …

The present investigation evaluated the chemical and thermal properties using lime and
alternative calcium salts, and their effect on the characteristics of masa and tortilla obtained …

White dent corn was nixtamalized in a Ca (OH) 2 [1.2%(w/v)] solution, at a 1: 3corn/water
ratio, at 70, 80, 90 and 100° C for 1h, with and without mechanical agitation. After cooking …

Water diffusion in corn is important in both dry and wet milling because it is one of the factors
that determine the functionality and quality of any final product for which this cereal is …

The kinetics of corn grains hydration during the nixtamalization process is described for
different temperatures, cooking times and Ca (OH) 2 concentrations. Samples were …