Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish
One of the most traditional foods in Mexico is pozole (a soup of maize grains with pork). Maize starch interacts with fatty acids during its preparation, generating amylose-lipid complexes. This study aimed to determine the effect of lard concentration on the formation of amylose-lipid complexes and...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222000385 |
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| author | M.F. Dorantes-Campuzano A.H. Cabrera-Ramírez M.E. Rodríguez-García N. Palacios-Rojas R.E. Preciado-Ortíz I. Luzardo-Ocampo M. Gaytán Martínez |
| author_facet | M.F. Dorantes-Campuzano A.H. Cabrera-Ramírez M.E. Rodríguez-García N. Palacios-Rojas R.E. Preciado-Ortíz I. Luzardo-Ocampo M. Gaytán Martínez |
| author_sort | M.F. Dorantes-Campuzano |
| collection | DOAJ |
| description | One of the most traditional foods in Mexico is pozole (a soup of maize grains with pork). Maize starch interacts with fatty acids during its preparation, generating amylose-lipid complexes. This study aimed to determine the effect of lard concentration on the formation of amylose-lipid complexes and their effect on the physicochemical properties of the starch after pozole preparation. Three maize varieties were nixtamalized and cooked, using 0, 6, 8, and 10 % lard. Grain physical parameters, viscosity, resistant starch, and detailed characterization of starch granules were analyzed. X-ray diffraction patterns showed structural damage in the crystalline starch structure. Two of the maize varieties showed an amylose-lipid endotherm with the addition of lard. The viscosity profile was affected by grain hardness and heat treatment, whereas lard addition decreased the viscosity of samples. The addition of higher percentages of lard (8 and 10%) favors the formation of amylose-lipid complexes, as shown in thermal properties and resistant starch. |
| first_indexed | 2024-12-11T17:28:38Z |
| format | Article |
| id | doaj.art-e7bc81d4f55342bab8055938fa94efe0 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-12-11T17:28:38Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-e7bc81d4f55342bab8055938fa94efe02022-12-22T00:56:54ZengElsevierApplied Food Research2772-50222022-06-0121100078Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dishM.F. Dorantes-Campuzano0A.H. Cabrera-Ramírez1M.E. Rodríguez-García2N. Palacios-Rojas3R.E. Preciado-Ortíz4I. Luzardo-Ocampo5M. Gaytán Martínez6Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, MexicoInstituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141. Col. Colinas del Cimatario, Querétaro, Querétaro C.P. 76090, MexicoDepartamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Querétaro C.P. 76230, MexicoCentro Internacional de Mejoramiento de Maíz y Trigo (CIMMYT), Carretera México-Veracruz, Km. 45, El Batán, Texcoco 56237, MexicoInstituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias (INIFAP), Carretera Celaya San Miguel de Allende, Km. 6.5, Celaya, Guanajuato, MexicoInstituto de Neurobiología, Universidad Nacional Autónoma de México (UNAM), Campus Juriquilla, Queretaro, Querétaro 76230, MexicoPrograma de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Mexico; Corresponding author.One of the most traditional foods in Mexico is pozole (a soup of maize grains with pork). Maize starch interacts with fatty acids during its preparation, generating amylose-lipid complexes. This study aimed to determine the effect of lard concentration on the formation of amylose-lipid complexes and their effect on the physicochemical properties of the starch after pozole preparation. Three maize varieties were nixtamalized and cooked, using 0, 6, 8, and 10 % lard. Grain physical parameters, viscosity, resistant starch, and detailed characterization of starch granules were analyzed. X-ray diffraction patterns showed structural damage in the crystalline starch structure. Two of the maize varieties showed an amylose-lipid endotherm with the addition of lard. The viscosity profile was affected by grain hardness and heat treatment, whereas lard addition decreased the viscosity of samples. The addition of higher percentages of lard (8 and 10%) favors the formation of amylose-lipid complexes, as shown in thermal properties and resistant starch.http://www.sciencedirect.com/science/article/pii/S2772502222000385NixtamalizationPozoleResistant starch |
| spellingShingle | M.F. Dorantes-Campuzano A.H. Cabrera-Ramírez M.E. Rodríguez-García N. Palacios-Rojas R.E. Preciado-Ortíz I. Luzardo-Ocampo M. Gaytán Martínez Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish Applied Food Research Nixtamalization Pozole Resistant starch |
| title | Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish |
| title_full | Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish |
| title_fullStr | Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish |
| title_full_unstemmed | Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish |
| title_short | Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish |
| title_sort | effect of maize processing on amylose lipid complex in pozole a traditional mexican dish |
| topic | Nixtamalization Pozole Resistant starch |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222000385 |
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