Resumen

FERNANDEZ-MUNOZ, J. L. et al. Evaluación de las Distribuciones de Tamaño de Partícula de Harina de Maíz Nixtamalizado por medio de RVA. Superf. vacío [online]. 2008, vol.21, n.3, pp.24-29. ISSN 1665-3521.

Nixtamalized corn flour (NCF) was produced using the traditional nixtamalization process and different steeping times from 0 to 13 h, and the flour particle size distribution (PSD) was then evaluated in terms of the particles retained by 30, 40, 60, 80 and 100 U.S. mesh screens. The calcium content, maximum peak viscosity, breakdown and final viscosity were measured for the different PSD fractions. It was found that the PSD percentage depends on the steeping time. The NCF particles retained by 80 and 100 U.S. mesh that were left to steep for 0 and 1h had the three points characteristic of an RVA profile, i.e., maximum peak viscosity, breakdown and final viscosity, and the fractions retained by 60, 80 U.S. mesh and 100 with steeping times of 3, 4 and 7 h also develop these same three points of the RVA profile. This was also the case for the PSD fractions retained by 30, 40, 60, 80 and 100 U.S. meshes with steeping times of 8, 10 and 13 h. The NCF that is recommended for making tortillas is precisely the flour whose particle size distributions develop these three characteristic points of the RVA profile. Calcium content ranged from 710 to 2930 mg/kg in the PSDs with steeping times of 0 to 13 h.

Palabras llave : Corn flour; RVA; Particle size distribution; Calcium.

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