Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications

Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications

This study investigated the changes in the physicochemical properties of maize starch on nixtamalized flours produced with ohmic heating (OH). Samples were prepared using the following OH process variables and levels: cooking temperature (85 and 90 °C), heating time (0, 5 and 10 min) and voltage (12...

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Chi tiết về thư mục
Những tác giả chính: Elisa Domínguez-Hernández, Jorge Rangel-Hernández, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez
Định dạng: Bài viết
Ngôn ngữ:English
Được phát hành: MDPI AG 2022-11-01
Loạt:Biology and Life Sciences Forum
Những chủ đề:
gelatinization
electroporation
pasting profile
resistant starch
sustainable nixtamalization
Truy cập trực tuyến:https://www.mdpi.com/2673-9976/20/1/7

Internet

https://www.mdpi.com/2673-9976/20/1/7

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