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dc.contributor.authorSalazar Lopez, Ricardo
dc.contributor.authorArambula Villa, Geronimo
dc.contributor.authorFigueroa Cárdenas, Juan de Dios
dc.contributor.authorAzuara Liceaga, Elisa Irene
dc.contributor.authorVázquez Landaverde, Pedro Alberto
dc.creatorSalazar Lopez, Ricardo; 209297
dc.creatorArambula Villa, Gerónimo; 18745
dc.creatorFigueroa Cárdenas, Juan de Dios; 10520
dc.creatorAzuara Liceaga, Elisa Irene; 122527
dc.creatorVázquez Landaverde, Pedro Alberto; 37520
dc.date.accessioned2019-05-20T05:54:11Z
dc.date.available2019-05-20T05:54:11Z
dc.date.issued2014-05-31
dc.identifier.issn0023-6438
dc.identifier.urihttp://ri.uagro.mx/handle/uagro/781
dc.description.abstractThis study has analyzed the influence of lime (Ca(OH)2) concentration used during nixtamalization process on the physicochemical properties of nixtamalized corn flours and its effect on the acrylamide content in tortilla chips prepared from them. Flours prepared from nixtamalized corn with 0.5 and 1.0 g/ 100 g of Ca(OH)2 showed higher levels of insoluble fiber, lower concentrations of calcium and ash, and a pH close to neutral. The acrylamide content of tortilla chips was correlated with the physicochemical properties of the flours. The results showed that acrylamide content was mainly affected by the ash, calcium, soluble fiber concentration in flour, as well pH value (p < 0.05). In comparison with tortilla chips made of flours prepared from nixtamalized corn with lime concentration of 1.0 g/100 g, a reduction of 52 and 36 in acrylamide content in tortilla chips made with flours prepared from nixtamalized corn with lime concentrations of 1.5 and 2.0 g/100 g, was obtained. The results suggest that controlling the concentration of Ca(OH)2 during nixtamalization process can be used as an effective strategy for reducing acrylamide formation in fried products produced from nixtamalized corn flour
dc.formatpdf
dc.language.isoeng
dc.publisherLWT - Food Science and Technology
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4
dc.subjectTesauro UNESCO /Acrylamide mitigation
dc.subjectTesauro UNESCO /Nixtamalization
dc.subjectCAB Thesaurus /Tortilla chips
dc.subjectCAB Thesaurus /Calcium hydroxide
dc.subject.classificationINGENIERÍA Y TECNOLOGÍA::CIENCIAS TECNOLÓGICAS::TECNOLOGÍA BIOQUÍMICA
dc.titleEffect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips
dc.typeArtículo
dc.type.conacytarticle
dc.rights.accesopenAccess
dc.audiencegeneralPublic
dc.identificator7||33||3302
dc.format.digitalOriginBorn digital
dc.thesis.degreenameMaestría en Ingeniería para la Innovación y Desarrollo Tecnológico
dc.thesis.degreedepartmentFacultad de Ingeniería
dc.identifier.doihttp://dx.doi.org/10.1016/j.lwt.2013.10.046


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4