NDLI: Physicochemical characterization of corn–sorghum nixtamalized flours as a function of the steeping time

Content Provider	Springer Nature Link
Author	Hernández Becerra, Ezequiel Gutierrez Oñate, Maria Paulina Martinez Soto, Gerardo Vega Rojas, Lineth J. Acosta Osorio, Andres A. Contreras Padilla, Margarita Rodríguez García, Mario E.
Copyright Year	2016
Abstract	This work focused on the study of the physicochemical properties of nixtamalized corn and sorghum flours, as well as combined nixtamalized corn–sorghum flours with 10, 20, and 30 % of sorghum. The removal of the sorghum pericarp during nixtamalization depends on the steeping time and strongly influences the water and calcium uptake. The absence of the waxy layer in sorghum grain allows a faster water uptake in relation to corn grain. Changes in the pericarp structure during the steeping time govern the Ca absorption in sorghum grain. The partial removal of the pericarp and the most external layers of the endosperm produce the decrease in phosphorous content for corn and sorghum. The Ca/P ratio of nixtamalized corn/sorghum flours is greater than 1 for steeping time up to 3 h. Therefore, this fact could help the increase of Ca in the daily diet. Amylopectin is the predominant macromolecule in both starches. The pasting profiles showed a decrease in peak viscosity when the sorghum fraction increases; this is due to increases in fiber.
Starting Page	434
Ending Page	443
Page Count	10
File Format	PDF
ISSN	21934126
Journal	Sensing and Instrumentation for Food Quality and Safety
Volume Number	10
Issue Number	3
e-ISSN	21934134
Language	English
Publisher	Springer US
Publisher Date	2016-03-30
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Sorghum Nixtamalization Physicochemical properties Corn–sorghum flours Calcium absorption Food Science Chemistry/Food Science Engineering
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemical Engineering Safety, Risk, Reliability and Quality Food Science

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1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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