Resumo

FERNANDEZ-MUNOZ, J. L. et al. Dependencia del tiempo de reposo y de la temperatura de cocción sobre la difusión de los iones de calcio durante el proceso de cocimiento alcalino de maíz mediante la técnica de microondas. Superf. vacío [online]. 2006, vol.19, n.4, pp.19-23. ISSN 1665-3521.

In this work it is report the calcium ion diffusion through the different parts of the corn kernel during alkaline cooking with microwave nixtamalization as a function of steeping time, and for two cooking processes, one for 100 min at in the order of 72°C and the other for 45 min at 92°C. In each cooking process the samples were steeping time from 0 to 24 h, to measure the content of calcium as a function of steeping time. By means of atomic absorption spectroscopy we measured calcium content in pericarp, germ and endosperm obtained from corn kernel after each nixtamalized process. Between both nixtamalization processes, we obtained significant differences of calcium content, being higher in the pericarp and lower in endosperm. Calcium ion diffusion in the pericarp, germ and endosperm show a no linear dependence with the steeping time and an important increasing with the cooking temperature and steeping time. This behavior, for higher temperatures, is due to faster pericarp degradation. In the other hand, calcium ion diffusion in the germ shows an irregular linear dependence with the cooking temperature and steeping time, as well as, an increase of calcium ion diffusion with the cooking temperature for steeping time smaller than 12 h and a diminution of calcium diffusion with the cooked temperature for steeping time higher than 12h. This fast, is due to the lost of part of the germ surface, and pericarp are rich in calcium content, during the rinsed process, which it has a bigger damage for highest cooking temperature. This research contents important information on effects of the steeping time and temperature on the calcium ions diffusion during the cooking process with microwaves of the commercial corn. When comparing the areas of the cooking profiles, the increment of the steeping time and decrease of the temperature are the factors that contribute to the energy saving in microwaves around 12.62%.

Palavras-chave : Nixtamalization; Microwaves; Diffusion; Calcium.

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