Instant flour from red and blue nixtamalized maize: Production and textural properties of tortilla
Journal of Food Processing and Preservation, ISSN: 1745-4549, Vol: 39, Issue: 1, Page: 38-46
2015
- 6Citations
- 25Captures
Metric Options: CountsSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
Native pigmented maize (Zea maysL.) landraces are of interest because of their nutritional qualities, nutraceutical and antioxidant components. The aim of this study was to evaluate pigmented maize grown in three towns of Federal District's agricultural area in order to determine their potential to elaborate nixtamalized pigmented maize flour (NPMF). Physical properties of the kernel and NPMFs were evaluated and compare with official norms. Textural analysis of fresh dough, and fresh and refrigerated tortillas were carried out. Results showed that even though the kernel's characteristics do not attain industrial quality standards, it may still produce flour suitable for the preparation of moldable dough. Significant differences in the water absorption index and subjective water absorption capacity between flours determined differences in textural parameters of tortilla. The extensibility of red fresh tortilla were similar to white tortillas and were significantly different to blue tortillas. Therefore red maize is recommended for nixtamalized corn flour industry.
Bibliographic Details
Hindawi Limited
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know