期刊
JOURNAL OF FOOD ENGINEERING
卷 96, 期 3, 页码 401-409出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2009.08.014
关键词
Nopal; Traditional corn flours; Instant corn flours; Calcium content; Viscosity; Fiber
资金
- CONACYT [14059]
- Researcher Consiloditation 2008, Mexico
- CONACYT-Mexico
- UNAM-Juriquilla
This work presents a physicochemical and apparent viscosity characterization of commercial nixtamalized corn flours (CNCF) added with nopal powder. The chemical proximate analysis of CNCF and traditional nixtamalized corn flours (TNCF) shows equal amounts of protein and fat, but the calcium content and total dietary fiber is higher in the TNCF. Nopal powder contains a high amount of Ca, soluble and insoluble fiber. The inclusion of 4% of nopal powder increases the calcium and fiber content of the CNCF to the level of traditional nixtamalized products steeped at 7 h. A pasting characteristics analysis based on the profile curves was done in order to study the influence of soluble and insoluble fibers on the pasting conditions of the studied samples added with nopal. At low temperatures the insoluble fiber governs the water absorption and below the gelatinization temperature (T(g)) a competition between starch swelling and water absorption was found; for T higher than T(g) the system is complex because it includes the interactions between soluble-insoluble fibers and exuding amylose. (C) 2009 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据