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The effect of maize grain size on the physicochemical properties of isolated starch, crude maize flour and nixtamalized maize flours

dc.creatorVega-Rojas, L.J.
dc.creatorContreras-Padilla, M.
dc.creatorRincon-Londoño, N.
dc.creatorReal López, A.
dc.creatorLima-Garcia, R.M.
dc.creatorRodriguez Garcia, M.F.
dc.creatorPalacios Rojas, N.
dc.date2017-06-16T16:30:51Z
dc.date2017-06-16T16:30:51Z
dc.date2016
dc.date.accessioned2023-07-17T20:01:16Z
dc.date.available2023-07-17T20:01:16Z
dc.identifierhttp://hdl.handle.net/10883/18550
dc.identifier10.4236/as.2016.72011
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7510802
dc.descriptionUsually, the maize cob is formed by grains of medium size. However, the extremes have larger or smaller size grains. The objective of this study was to investigate the influence of grain size from the same hybrid on the physicochemical properties of isolated starch, crude maize flours and nixtamalized maize flours. Two hybrids, one from CIMMyT-Mexico called IMIC-254 and one commercial sample from Monsanto (Puma) were studied. The isolated starch granules from small, medium, and large grains exhibit the same size and distribution. The grain size has influence in the determination of cooking and steeping times; small grains reach these parameters faster than medium and large ones. The hardness of the grain size for both hybrids does not showed statistical differences between them. The starch from small, medium and large grains is mainly composed of amylopectin; this result is confirmed by X-ray diffraction and Megazine analysis. The apparent viscosity of the isolated starches of small grains showed statistically significant higher peak values. According to these results, it is possible to use small, medium, and large grains to obtain products with the same physicochemical properties, by adjusting the cooking and steeping times and Ca2+ content.
dc.description114-125
dc.formatPDF
dc.languageEnglish
dc.publisherScientific Research Publishing
dc.rightsCIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose.
dc.rightsOpen Access
dc.source7
dc.sourceAgricultural Sciences
dc.subjectAGRICULTURAL SCIENCES AND BIOTECHNOLOGY
dc.subjectMaize Grain Size
dc.subjectNixtamalization
dc.subjectMAIZE
dc.subjectCHEMICOPHYSICAL PROPERTIES
dc.subjectFOOD PROCESSING
dc.subjectSTARCH
dc.subjectRHEOLOGICAL PROPERTIES
dc.titleThe effect of maize grain size on the physicochemical properties of isolated starch, crude maize flour and nixtamalized maize flours
dc.typeArticle
dc.coverageCalifornia, USA


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