Efecto de la concentración de hidróxido de calcio y tiempo de cocción del grano de maíz (Zea mays L.) nixtamalizado, sobre las características fisicoquímicas y reológicas del nixtamal.

The effect of calcium hydroxide (Ca(OH)2) concentration and cooking time on physicochemical and pasting properties of maize, during traditional nixtamalization was evaluated. It was observed that the higher the Ca(OH) concentration and cooking time the higher the gelatinization temperature. Grain sa...

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Bibliographic Details

Published in:	Archivos Latinoamericanos de Nutrición Vol. 59; no. 4; pp. 425 - 433
Main Authors:	Castillo, V. K. C., Ochoa, M. L. A., Figueroa, C. J. D., Delgado, L. E., Gallegos, I. J. A., Morales, C. J.
Format:	Article
Published:	Capitulo Venezolano de Sociedad Latinoamericana de Nutricion dic2009
Subjects:	Calcium hydroxide Cooking Corn genetics Grain X-ray diffraction
Online Access:	View this record in EBSCOhost