Abstract：
:Using calcium salts instead of lime allows for an ecological nixtamalization of maize grains, where the negative contamination impact of the traditional lime nixtamalization is reduced. This work assessed the effects of calcium carbonate (0.0-2.0%w/w CaCO3) on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions (GMSD). Microscopy analysis showed that CaCO3 changed the morphology of insoluble remnants (ghosts) and decreased the degree of syneresis. Analysis of particle size distribution showed a slight shift to smaller sizes as the CaCO3 was increased. Also, X-ray patterns indicated that crystallinity achieved a minimum value at CaCO3 concentration in the range of 1%w/w. GMSD with higher CaCO3 concentrations exhibited higher thixotropy area and complex viscoelastic behavior that was frequency dependent. A possible mechanism involved in the starch chain modification by CaCO3 is that starch may act as a weak acid ion exchanger capable of exchanging alcoholic group protons for cations (Ca(+2)).
journal_name
Food Chemjournal_title
Food chemistryauthors
Garcia-Diaz S,Hernandez-Jaimes C,Escalona-Buendia HB,Bello-Perez LA,Vernon-Carter EJ,Alvarez-Ramirez Jdoi
10.1016/j.foodchem.2016.03.095subject
Has Abstractpub_date
2016-09-15 00:00:00pages
139-47eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30481-2journal_volume
207pub_type
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